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