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