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