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