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