A) Manzano B) Lady Finger C) Plantain D) Cavendish
A) Leaf Size B) Peel Color C) Firmness D) Aroma
A) Cooking B) Baking Cakes C) Juice Production D) Eating Raw
A) Manzano B) Cavendish C) Red Dacca D) Burro
A) Green B) Bright Yellow C) Reddish-purple D) Brown
A) Square shape B) Intense sweetness C) Small size D) Red peel
A) Large size and starchy taste B) Green peel and sour taste C) Thick skin and bland flavor D) Thin skin and sweet flavor
A) South America B) North America C) Southeast Asia D) Africa
A) Fruits B) Berries C) Herbs D) Vegetables
A) Calcium B) Vitamin C C) Potassium D) Iron
A) Pesticide residue B) Ripeness C) Bruising D) Disease
A) Lady Finger B) Manzano C) Cavendish D) Burro
A) Lady Finger B) Manzano C) Cavendish D) Saba
A) They ripen after being harvested B) They ripen very quickly C) They only ripen on the tree D) They are resistant to ripening
A) Aphids B) Nematodes C) Banana Weevil D) Thrips
A) Warm temperature B) Frozen C) Room temperature D) Refrigerated
A) Ripen bananas B) Dehydrate bananas C) Freeze bananas D) Preserve bananas
A) Bunch B) Stem C) Cluster D) Branch
A) The banana peel B) The banana plant's root C) The banana flower D) Individual banana
A) Lakatan B) Bluggoe C) Tindok D) Cardava
A) To increase banana size B) To speed up ripening C) To add nutrients D) Protection from pests and sun
A) Latundan B) Cavendish C) Saba D) Cardava
A) Saba B) Saging Tindok C) Latundan D) Bungulan
A) Firm B) Mushy C) Watery D) Soft
A) Citrus B) Malus C) Solanum D) Musa |