A) Brown B) White C) Green D) Purple
A) Orange B) Red C) Green D) Yellow
A) Cucurbitaceae B) Brassicaceae C) Rosaceae D) Solanaceae
A) Wrinkled Skin B) Small Size C) Pointed Shape D) Lack of Capsaicin
A) Europe B) Africa C) Asia D) Americas
A) Elongated B) Blocky C) Round D) Pointed
A) Vitamin C B) Calcium C) Iron D) Vitamin B12
A) Soil Acidity B) Water Absorption C) Chlorophyll Breakdown D) Sunlight Exposure
A) 1,000 SHU B) 0 SHU C) 10,000 SHU D) 100 SHU
A) Green variety B) Genetically modified variety C) Open-pollinated variety D) Hybrid variety
A) Salads B) Stir-fries C) Making essential oils D) Stuffing
A) Cold B) Temperate C) Arid D) Warm
A) Different flavors and nutritional value B) Because of legal requirements C) For transportation purposes D) To determine the size of the plant
A) Dehydrating B) Canning C) Fermenting D) Pickling
A) Smooth and glossy B) Dry and flaky C) Rough and bumpy D) Wrinkled and dull
A) Immature B) Overripe C) Ripe D) Unripe
A) Water absorption B) Nutrient storage C) Reproduction D) Structural support
A) Bees B) Aphids C) Earthworms D) Ladybugs
A) Clay soil B) Gravelly soil C) Sandy soil D) Well-drained loam
A) Grafting B) Fertilizing C) Pruning D) Pollinating
A) By weight and texture B) By seed count and shape C) By size and color D) By stem length and leaf size
A) Leaf spot B) Anthracnose C) Powdery mildew D) Rust
A) Roots B) Stem C) Fruit D) Leaves
A) 45-55°F (7-13°C) B) 32-40°F (0-4°C) C) 75-85°F (24-29°C) D) 60-70°F (15-21°C)
A) To extend the growing season B) To change the color C) To increase sweetness D) To reduce nutrient content
A) Red bell pepper B) Yellow bell pepper C) Orange bell pepper D) Green bell pepper
A) Yellow B) Orange C) Red D) Purple
A) Steaming B) Boiling C) Frying D) Roasting
A) Shape B) Weight C) Smell D) Seed Count
A) To increase shelf life B) To increase vitamin content C) To change color D) To add flavor |