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