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