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