A) Citric Acid B) Ascorbic Acid C) Malic Acid D) Miraculin
A) Rosaceae B) Sapotaceae C) Rutaceae D) Solanaceae
A) 1-2 inches B) 5-6 inches C) 7-8 inches D) 3-4 inches
A) Red B) Blue C) Yellow D) Green
A) South America B) West Africa C) Australia D) Asia
A) 30-60 minutes B) 2-3 hours C) Overnight D) 5-10 minutes
A) Synsepalum dulcificum B) Malus domestica C) Fragaria ananassa D) Citrus paradisi
A) Acidic soil B) Alkaline soil C) Clay soil D) Sandy soil
A) Neutralizes acids B) Adds sweetness directly C) Binds to taste receptors D) Inhibits bitter taste
A) Sour B) Salty C) Bitter D) Sweet
A) Food preservative B) Masking metallic taste from medications C) Ingredient in alcoholic beverages D) Natural food coloring
A) Swallowed whole B) Chewed thoroughly and coating the tongue C) Made into juice D) Mixed with other fruits
A) Vine B) Shrub C) Herb D) Tree
A) Desert B) Temperate C) Tropical D) Arctic
A) Glossy surface B) Oblong shape C) Serrated edges D) Evergreen
A) Berry-like B) Sweetening C) Reddish D) Miraculous
A) Alkaline B) Acidic C) Neutral D) Irrelevant
A) Grafting only B) Seeds or cuttings C) Spores D) Layering only
A) Rapid spread B) Slow growth rate C) High water demand D) Pest resistance
A) The fruit pulp B) The seeds C) The leaves D) The roots
A) No effect B) Makes it taste sweeter C) Makes it taste more sour D) Makes it taste bitter
A) Poorly drained B) Dry C) Waterlogged D) Well-drained
A) Brazil B) Thailand C) Mexico D) Nigeria
A) Regulation of taste altering substances B) Lack of consumer interest C) Difficulty of cultivation D) High availability
A) By diluting the sour taste B) By blocking the sour taste receptors C) By temporarily binding to taste receptors and acting as a sweetener in acidic environments D) By neutralizing the acids
A) Tall and upright B) Slow-growing and compact C) Vine-like and climbing D) Fast-growing and spreading
A) 1 year B) 6 months C) 3-4 years D) 10+ years
A) Full shade B) Full sun C) Partial shade D) Morning sun only
A) The stem B) The pulp C) The skin D) The seed
A) Freezing B) Pickling C) Boiling D) Roasting |