A) Citrus aurantium B) Psidium guajava C) Aegle marmelos D) Mangifera indica
A) Elongated and curved B) Pear-shaped C) Cylindrical D) Globose to oval
A) Deep purple B) Bright red C) Dark brown D) Yellowish-green to yellow
A) Thin and papery B) Spiky and rough C) Hard and woody D) Soft and fleshy
A) Fishy B) Aromatic and sweet C) Odorless D) Pungent and sour
A) Green B) White C) Orange-yellow D) Red
A) Numerous B) None C) Five D) One
A) Creamy and smooth B) Astringent and fibrous C) Soft and pulpy D) Sweet and juicy
A) Slightly soft to the touch B) Completely hard C) Perfectly round shape D) Exceedingly soft and mushy
A) Europe B) North America C) South America D) Southeast Asia
A) In beverages B) As a building material C) In desserts D) As a medicinal remedy
A) 5-20 cm B) 25-50 cm C) Less than 2 cm D) Over 1 meter
A) Deciduous B) Evergreen C) Palm D) Coniferous
A) Cold and wet B) Tropical with high humidity C) Dry and hot D) Temperate with moderate rainfall
A) Leaves B) Bark C) Branches D) Roots
A) Layering B) Seed C) Cutting D) Grafting
A) Flavoring ice cream B) Treatment of diarrhea C) Making perfume D) Making jam
A) Waterlogged B) Sandy C) Clay D) Well-drained
A) Syrup B) Juice C) Sherbet D) Smoothie
A) Lack of seeds B) Small size C) Hard shell D) Soft skin
A) Coloring agent B) Flavor enhancer C) Poisonous compound D) Thickening agent
A) Yellow B) Brown C) Orange D) Green
A) Circular B) Irregular C) Segmented D) Layered
A) Cellulose B) Fructose C) Citric acid D) Marmelosin
A) Softens B) Cracks C) Changes color drastically D) Hardens more
A) Fully ripe B) Overripe C) Green and unripe D) Slightly underripe
A) Decreases significantly B) Increases slightly C) Remains the same D) Becomes lighter
A) Shape of the fruit B) Smell after cooking C) Size of the fruit D) Color of pulp
A) Making the fruit more expensive B) Preventing theft C) Attracting more pollinators D) Ensuring quality and intended use
A) Axillary B) Opposite C) Alternate D) Whorled |