A) Psidium guajava B) Aegle marmelos C) Mangifera indica D) Citrus aurantium
A) Elongated and curved B) Pear-shaped C) Globose to oval D) Cylindrical
A) Deep purple B) Bright red C) Yellowish-green to yellow D) Dark brown
A) Thin and papery B) Soft and fleshy C) Spiky and rough D) Hard and woody
A) Pungent and sour B) Fishy C) Aromatic and sweet D) Odorless
A) Red B) White C) Green D) Orange-yellow
A) One B) Five C) None D) Numerous
A) Creamy and smooth B) Sweet and juicy C) Astringent and fibrous D) Soft and pulpy
A) Exceedingly soft and mushy B) Slightly soft to the touch C) Perfectly round shape D) Completely hard
A) South America B) Southeast Asia C) North America D) Europe
A) In desserts B) As a building material C) As a medicinal remedy D) In beverages
A) Less than 2 cm B) 25-50 cm C) Over 1 meter D) 5-20 cm
A) Coniferous B) Deciduous C) Palm D) Evergreen
A) Cold and wet B) Tropical with high humidity C) Temperate with moderate rainfall D) Dry and hot
A) Leaves B) Roots C) Branches D) Bark
A) Cutting B) Layering C) Grafting D) Seed
A) Making jam B) Making perfume C) Treatment of diarrhea D) Flavoring ice cream
A) Waterlogged B) Well-drained C) Clay D) Sandy
A) Smoothie B) Syrup C) Juice D) Sherbet
A) Lack of seeds B) Soft skin C) Small size D) Hard shell
A) Coloring agent B) Thickening agent C) Poisonous compound D) Flavor enhancer
A) Brown B) Yellow C) Orange D) Green
A) Circular B) Layered C) Segmented D) Irregular
A) Cellulose B) Citric acid C) Marmelosin D) Fructose
A) Cracks B) Softens C) Hardens more D) Changes color drastically
A) Green and unripe B) Slightly underripe C) Overripe D) Fully ripe
A) Increases slightly B) Becomes lighter C) Decreases significantly D) Remains the same
A) Color of pulp B) Size of the fruit C) Shape of the fruit D) Smell after cooking
A) Ensuring quality and intended use B) Preventing theft C) Attracting more pollinators D) Making the fruit more expensive
A) Axillary B) Alternate C) Opposite D) Whorled |