A) Purple B) Green C) Brown D) Yellow
A) Lack of Sunlight B) Proper Watering C) Freshness D) Overmaturity
A) 3-3.5 inches B) 2-2.5 inches C) 1-1.5 inches D) 0.5-0.75 inches
A) Brassica B) Rosaceae C) Fabaceae D) Solanaceae
A) Proper storage B) Genetic variation C) Nutrient deficiency D) Ideal growing conditions
A) Firm B) Soft C) Leathery D) Mushy
A) Bulb B) Root C) Head D) Stalk
A) Elongated B) Oval C) Round D) Irregular
A) Fungal infection B) Natural pigmentation C) Insect droppings D) Overwatering
A) Roots B) Stem C) Leaves D) Flowers
A) Large leaves B) Round shape C) Cross-shaped petals D) Earthy flavor
A) Fall B) Winter C) Summer D) Spring
A) Consistent size and color B) Different levels of firmness C) Varying shapes and sizes D) Identical leaf patterns
A) Refrigerate unwashed in a bag B) Leave at room temperature C) Freeze immediately D) Soak in water
A) Sweetens the flavor B) Makes it more acidic C) Makes it bitter D) Has no effect
A) Higher nutritional value B) Easier to grow C) Better texture and flavor D) Cheaper to produce
A) Black rot B) Anthracnose C) Downy mildew D) Clubroot
A) Any bud showing flower B) A damaged bud C) The bud closest to the ground D) The bud at the very top
A) Glucosinolates B) Carotenoids C) Anthocyanins D) Lycopene
A) Late sprout development B) Sprout discoloration C) Sprout splitting D) Premature sprout formation
A) Leaves first B) Top of the stalk C) Bottom of the stalk D) Middle of the stalk
A) Vitamin B12 B) Vitamin D C) Vitamin C D) Vitamin A
A) 8.0-9.0 B) 5.0-6.0 C) 6.5-7.5 D) 4.5-5.5
A) Root growth B) Leaf expansion C) Premature flowering D) Sprout formation
A) Smelling for aroma B) Piercing with a fork C) Tasting before cooking D) Visual inspection
A) 30-40 days B) 50-60 days C) 120-140 days D) 80-100 days
A) Pruning leaves B) Watering frequently C) Applying fertilizer D) Protecting from pests
A) They retain their crunch B) They become mushy C) They become sweeter D) They become less bitter
A) Clay soil B) Poor soil C) Well-drained, fertile soil D) Sandy soil |