A) Ascorbic Acid B) Miraculin C) Citric Acid D) Malic Acid
A) Rutaceae B) Sapotaceae C) Solanaceae D) Rosaceae
A) 7-8 inches B) 3-4 inches C) 1-2 inches D) 5-6 inches
A) Yellow B) Green C) Blue D) Red
A) West Africa B) Asia C) South America D) Australia
A) 2-3 hours B) 5-10 minutes C) Overnight D) 30-60 minutes
A) Citrus paradisi B) Malus domestica C) Fragaria ananassa D) Synsepalum dulcificum
A) Clay soil B) Acidic soil C) Alkaline soil D) Sandy soil
A) Adds sweetness directly B) Inhibits bitter taste C) Neutralizes acids D) Binds to taste receptors
A) Sweet B) Salty C) Bitter D) Sour
A) Food preservative B) Ingredient in alcoholic beverages C) Natural food coloring D) Masking metallic taste from medications
A) Chewed thoroughly and coating the tongue B) Swallowed whole C) Mixed with other fruits D) Made into juice
A) Herb B) Shrub C) Vine D) Tree
A) Tropical B) Temperate C) Arctic D) Desert
A) Glossy surface B) Serrated edges C) Evergreen D) Oblong shape
A) Berry-like B) Sweetening C) Miraculous D) Reddish
A) Neutral B) Alkaline C) Irrelevant D) Acidic
A) Seeds or cuttings B) Layering only C) Grafting only D) Spores
A) High water demand B) Rapid spread C) Pest resistance D) Slow growth rate
A) The fruit pulp B) The roots C) The seeds D) The leaves
A) No effect B) Makes it taste sweeter C) Makes it taste more sour D) Makes it taste bitter
A) Waterlogged B) Poorly drained C) Well-drained D) Dry
A) Thailand B) Mexico C) Nigeria D) Brazil
A) Lack of consumer interest B) Regulation of taste altering substances C) High availability D) Difficulty of cultivation
A) By temporarily binding to taste receptors and acting as a sweetener in acidic environments B) By blocking the sour taste receptors C) By neutralizing the acids D) By diluting the sour taste
A) Fast-growing and spreading B) Tall and upright C) Vine-like and climbing D) Slow-growing and compact
A) 10+ years B) 6 months C) 3-4 years D) 1 year
A) Partial shade B) Morning sun only C) Full sun D) Full shade
A) The stem B) The seed C) The pulp D) The skin
A) Roasting B) Pickling C) Boiling D) Freezing |