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