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