A) Annona muricata B) Mangifera indica C) Manilkara zapota D) Pouteria sapota
A) Sapotaceae B) Solanaceae C) Rutaceae D) Rosaceae
A) Ellipsoid to ovoid B) Star-shaped C) Triangular D) Perfectly round
A) Yellow B) Green C) Salmon-pink to reddish-brown D) White
A) Fibrous and dry B) Soft and creamy C) Hard and crunchy D) Watery and grainy
A) Green and smooth B) Brown and rough C) Red and shiny D) Yellow and waxy
A) None B) Five or more C) Hundreds D) One or two
A) Elongated and elliptical B) Round C) Square D) Heart-shaped
A) Green B) Shiny dark brown to black C) White D) Red
A) 0.5 to 2.5 kg B) 2.6 to 5 kg C) More than 5 kg D) Less than 0.1 kg
A) Sweet and almond-like B) Sour and acidic C) Bitter and astringent D) Salty and savory
A) Southeast Asia B) Australia C) Africa D) Southern Mexico and Central America
A) Arid B) Temperate C) Tropical and subtropical D) Arctic
A) Desserts and smoothies B) Savory sauces C) Pickles D) Stir-fries
A) 1 year B) 1-2 years C) 7-10 years D) 3-5 years
A) Extremely long shelf life B) Small size and very seedy C) Excellent flavor with hints of almond D) Very fibrous flesh
A) Tazumal B) Pantin C) Valencia D) Magana
A) It requires specific pollination B) It only ripens on the tree C) It ripens after being harvested D) It has a very short shelf life
A) Leaf shape B) Fruit shape C) Seed shape D) Skin texture
A) To increase their size B) To make them edible C) To improve germination D) To prevent disease
A) Size B) Weight C) Variety D) Ripeness
A) March to May B) December to March C) October to February D) May to September
A) Maybe, it depends on the cultivar B) It's impossible to tell. C) No D) Yes
A) 1-3 meters B) 5-10 meters C) Less than 1 meter D) 15-45 meters
A) Look for small cracks on the skin B) Shake the fruit; you should hear the seed rattling C) Smell the stem; it should smell sweet D) Scratch the skin; the flesh underneath should be orange-red
A) Resistance to all common pests. B) Consistent production and good flavor. C) Extremely large fruit size. D) Very short maturation time.
A) Grafting B) Seed C) Air layering D) Cutting
A) Ladybugs B) Bees C) Butterflies D) Scale
A) Hard flesh and no smell. B) A thick layer of white sap. C) Bright green skin. D) Mushy flesh and a fermented smell.
A) To accelerate ripening. B) To kill pests. C) To improve flavor. D) To prevent spoilage. |