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