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