How to Identify and Classify Satsumas - Test
  • 1. What is the most defining characteristic of a Satsuma mandarin?
A) Small, round shape
B) Loose, easily peeled skin
C) Bright orange color
D) Extremely sweet taste
  • 2. Satsumas are typically harvested in which season?
A) Summer
B) Mid-Winter
C) Late Fall/Early Winter
D) Spring
  • 3. What is the typical size of a Satsuma mandarin?
A) Tiny
B) Large
C) Very large
D) Small to medium
  • 4. Satsumas are known for their...
A) Many seeds
B) Extremely thick peel
C) High acidity
D) Low acidity
  • 5. How many seeds, on average, are found in a Satsuma mandarin?
A) A moderate amount
B) Always a lot
C) Many
D) Few to none
  • 6. The skin of a Satsuma mandarin is typically...
A) Thick and rigid
B) Green and bumpy
C) Thin and pliable
D) Covered in fuzz
  • 7. What is the flesh color of a ripe Satsuma mandarin?
A) Orange
B) Red
C) Green
D) Yellow
  • 8. Satsumas are a type of...
A) Navel orange
B) Mandarin orange
C) Lemon
D) Grapefruit
  • 9. What climate is best suited for growing Satsumas?
A) Desert
B) Subtropical
C) Arctic
D) Tropical
  • 10. The 'Owari' is a common variety of...
A) Lime
B) Satsuma
C) Grapefruit
D) Navel orange
  • 11. Compared to other citrus fruits, Satsumas are generally...
A) Not affected by temperature
B) More cold-hardy
C) Equally cold-hardy
D) Less cold-hardy
  • 12. The texture of Satsuma flesh is typically...
A) Tender and juicy
B) Firm and rubbery
C) Mushy and bland
D) Dry and fibrous
  • 13. A key indicator of ripeness in Satsumas is...
A) Easy peeling
B) Hard, difficult peeling
C) A very firm feel
D) A green skin
  • 14. What shape are Satsumas most likely to be?
A) Slightly flattened
B) Elongated
C) Perfectly round
D) Irregular
  • 15. Satsuma flavor is best described as...
A) Very tart
B) Sweet and slightly tangy
C) Bitter
D) Extremely sour
  • 16. What is the botanical name for Satsuma?
A) Citrus paradisi
B) Citrus limon
C) Citrus unshiu
D) Citrus sinensis
  • 17. What is a common use for satsumas?
A) Juice production only
B) Making marmalade
C) Pickling
D) Fresh eating
  • 18. Satsumas are relatively easy to peel because of what substance?
A) Absence of albedo
B) High limonene content
C) High sugar content
D) High acid content
  • 19. How does the color of the Satsuma peel change as it ripens?
A) From orange to green
B) From green to orange
C) From yellow to orange
D) Remains green
  • 20. Satsumas are believed to have originated in which region?
A) Florida
B) Brazil
C) Japan
D) Spain
  • 21. The flesh segments of a Satsuma are easily...
A) Rubbery
B) Dry and Brittle
C) Fused together
D) Separated
  • 22. What distinguishes Satsumas from other mandarins?
A) Their superior peelability
B) Their larger size
C) Their higher acidity
D) Their abundance of seeds
  • 23. Satsumas are often marketed as:
A) Easy Peelers
B) Super Sweet Oranges
C) Juicy Citrus
D) Sour Mandarins
  • 24. What is one potential problem when growing satsumas?
A) Extreme resistance to pests
B) Alternate bearing
C) Consistent over-production
D) Lack of fruit production
  • 25. What is the typical shelf life of a Satsuma?
A) Very long
B) Relatively short
C) Similar to apples
D) Indefinite
  • 26. How do Satsumas contribute to a healthy diet?
A) Vitamin C source
B) Lacking in nutrients
C) High in cholesterol
D) High in saturated fat
  • 27. What is the average Brix level of a ripe Satsuma?
A) 15-18
B) 1-3
C) 10-13
D) 5-7
  • 28. Which factor contributes to the cold-hardiness of Satsumas?
A) Continuous growth
B) Thin skin
C) Dormancy period
D) High sugar content
  • 29. What pest commonly affects Satsumas?
A) Citrus psyllid
B) Apple maggot
C) Potato beetle
D) Cabbage looper
  • 30. What rootstock is preferred when grafting Satsumas to improve cold hardiness?
A) Trifoliate orange
B) Sweet orange
C) Lemon
D) Grapefruit
Created with That Quiz — the math test generation site with resources for other subject areas.