A) Their spiky exterior. B) Their tropical flavor profile. C) Their long shelf life. D) Their small size.
A) Rutaceae B) Annonaceae C) Solanaceae D) Rosaceae
A) Opposite B) Alternate C) Basal D) Whorled
A) Heart-shaped B) Needle-like C) Oblong-lanceolate D) Round
A) Pink B) White C) Yellow D) Maroon
A) 8 B) 6 C) 5 D) 4
A) Gritty and rough B) Hard and crunchy C) Soft and custard-like D) Fibrous and dry
A) 8-10 inches long B) Larger than a watermelon C) 1-2 inches long D) 3-6 inches long
A) Red B) Purple C) Yellow to orange D) Green
A) One small seed B) No seeds C) Numerous tiny seeds D) Several large, bean-like seeds
A) Asimina triloba B) Carica papaya C) Mangifera indica D) Malus domestica
A) Deserts B) Open, sunny fields C) Moist, shady understories D) Alpine meadows
A) Eastern United States B) Southwestern United States C) Pacific Northwest D) Western United States
A) Grafting onto apple trees B) Air layering C) Seed or root suckers D) Leaf cuttings
A) Japanese beetles B) Aphids C) Spider mites D) Pawpaw peduncle borer
A) Lack of sunlight B) Inefficient pollination C) Overly acidic soil D) Excessive watering
A) Orchard B) Forest C) Colony D) Grove
A) Fruit size, flavor, and ripening time B) Bark color C) Flower size D) Leaf shape
A) Hummingbirds B) Bees C) Butterflies D) Flies and beetles
A) Refers to the three-lobed calyx B) Refers to the three leaves per node C) Refers to the three sections of the fruit D) Refers to the three fruits per cluster
A) Very high B) Low to moderate C) High D) No chilling requirement
A) At room temperature B) Frozen whole C) Dried in the sun D) Refrigerated and used quickly
A) 7.5-8.5 B) 5.5-7.0 C) 8.5-9.5 D) 4.0-5.0
A) For cross-pollination B) To increase shade C) To prevent disease D) To attract wildlife
A) Poor man's banana B) Custard apple C) Quince D) Paw-paw
A) Soft and weak B) Highly resinous C) Extremely hard D) Prone to cracking
A) Late spring B) Mid-winter C) Late summer to early fall D) Early spring
A) Tannins B) Annonaceous acetogenins C) Capsaicin D) Citric acid
A) It gives slightly to gentle pressure B) The stem turns brown C) The fruit becomes very heavy D) The leaves around the fruit turn yellow
A) Antioxidant properties B) Increased bone density C) Improved eyesight D) Reduced cholesterol |