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