A) Manzano B) Lady Finger C) Plantain D) Cavendish
A) Aroma B) Peel Color C) Firmness D) Leaf Size
A) Cooking B) Eating Raw C) Baking Cakes D) Juice Production
A) Burro B) Cavendish C) Manzano D) Red Dacca
A) Green B) Bright Yellow C) Reddish-purple D) Brown
A) Intense sweetness B) Small size C) Red peel D) Square shape
A) Green peel and sour taste B) Large size and starchy taste C) Thick skin and bland flavor D) Thin skin and sweet flavor
A) Southeast Asia B) South America C) Africa D) North America
A) Fruits B) Berries C) Herbs D) Vegetables
A) Potassium B) Iron C) Calcium D) Vitamin C
A) Disease B) Pesticide residue C) Ripeness D) Bruising
A) Manzano B) Cavendish C) Lady Finger D) Burro
A) Lady Finger B) Saba C) Cavendish D) Manzano
A) They only ripen on the tree B) They ripen very quickly C) They are resistant to ripening D) They ripen after being harvested
A) Nematodes B) Banana Weevil C) Aphids D) Thrips
A) Warm temperature B) Refrigerated C) Room temperature D) Frozen
A) Dehydrate bananas B) Freeze bananas C) Ripen bananas D) Preserve bananas
A) Branch B) Stem C) Cluster D) Bunch
A) The banana peel B) The banana flower C) The banana plant's root D) Individual banana
A) Tindok B) Bluggoe C) Lakatan D) Cardava
A) To increase banana size B) To speed up ripening C) Protection from pests and sun D) To add nutrients
A) Cardava B) Latundan C) Saba D) Cavendish
A) Saging Tindok B) Latundan C) Bungulan D) Saba
A) Firm B) Watery C) Soft D) Mushy
A) Solanum B) Malus C) Citrus D) Musa |