A) Seed Size and Fiber Content B) Shape and Color C) Taste and Size D) Smell and Texture
A) Oval-oblong B) Round C) Elongated D) Kidney-shaped
A) Water B) Shade C) Fertilizer D) Sunlight
A) Fibrous flesh B) Large size C) Small size D) Strong aroma
A) Tommy Atkins B) Haden C) Alphonso D) Keitt
A) Watery B) Very hard C) Slightly soft D) Extremely mushy
A) The tip of the fruit B) The side of the fruit C) The seed cavity D) The area near the stem
A) Keitt B) Ataulfo C) Kent D) Tommy Atkins
A) Bruises or dark spots B) A strong sweet smell C) A firm texture D) A uniform color
A) Africa B) South America C) Asia D) North America
A) Making juice B) Baking C) Pickling D) Eating raw
A) Consistent color B) Uniform size C) Identical shape D) Taste variations
A) Haden B) Granny Smith C) Tommy Atkins D) Kent
A) The fleshy part B) The pointed tip C) The seed inside D) The stem end
A) Stringy B) Smooth C) Creamy D) Juicy
A) Lack of fiber B) Intense sweetness C) Small size D) Long shelf life
A) Seeing if it floats in water B) Looking at its color C) Smell near the stem D) Checking its weight
A) Tommy Atkins B) Dasheri C) Haden D) Kent
A) Pollen B) Mold C) Dust D) Bloom
A) Branches B) Leaves C) Roots D) Fruit
A) India B) Philippines C) Thailand D) Mexico
A) Some seedling varieties B) Keitt C) Alphonso D) Ataulfo
A) Seed propagation B) Stem cutting C) Veneer grafting D) Air layering
A) Firm texture B) Pitting on the skin C) Sweet aroma D) Bright color
A) Mango hoppers B) Ladybugs C) Bees D) Earthworms
A) Potassium B) Nitrogen C) Sodium D) Calcium
A) Drupe B) Berry C) Aggregate fruit D) Pome
A) Sweet aroma B) Smooth flesh C) Spongy tissue D) Firm texture
A) Fiber content B) Sugar content C) Acidity level D) Water content |