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