A) Their long shelf life. B) Their small size. C) Their spiky exterior. D) Their tropical flavor profile.
A) Solanaceae B) Annonaceae C) Rosaceae D) Rutaceae
A) Basal B) Alternate C) Whorled D) Opposite
A) Oblong-lanceolate B) Heart-shaped C) Needle-like D) Round
A) Pink B) Yellow C) Maroon D) White
A) 8 B) 6 C) 5 D) 4
A) Hard and crunchy B) Fibrous and dry C) Soft and custard-like D) Gritty and rough
A) Larger than a watermelon B) 1-2 inches long C) 8-10 inches long D) 3-6 inches long
A) Red B) Yellow to orange C) Green D) Purple
A) One small seed B) Numerous tiny seeds C) No seeds D) Several large, bean-like seeds
A) Malus domestica B) Carica papaya C) Asimina triloba D) Mangifera indica
A) Open, sunny fields B) Moist, shady understories C) Alpine meadows D) Deserts
A) Pacific Northwest B) Southwestern United States C) Eastern United States D) Western United States
A) Air layering B) Leaf cuttings C) Seed or root suckers D) Grafting onto apple trees
A) Aphids B) Japanese beetles C) Spider mites D) Pawpaw peduncle borer
A) Inefficient pollination B) Excessive watering C) Lack of sunlight D) Overly acidic soil
A) Colony B) Orchard C) Grove D) Forest
A) Leaf shape B) Flower size C) Bark color D) Fruit size, flavor, and ripening time
A) Bees B) Flies and beetles C) Butterflies D) Hummingbirds
A) Refers to the three fruits per cluster B) Refers to the three sections of the fruit C) Refers to the three-lobed calyx D) Refers to the three leaves per node
A) No chilling requirement B) High C) Very high D) Low to moderate
A) Refrigerated and used quickly B) Dried in the sun C) Frozen whole D) At room temperature
A) 8.5-9.5 B) 5.5-7.0 C) 7.5-8.5 D) 4.0-5.0
A) To prevent disease B) To increase shade C) To attract wildlife D) For cross-pollination
A) Poor man's banana B) Paw-paw C) Quince D) Custard apple
A) Highly resinous B) Soft and weak C) Extremely hard D) Prone to cracking
A) Late spring B) Late summer to early fall C) Early spring D) Mid-winter
A) Citric acid B) Tannins C) Capsaicin D) Annonaceous acetogenins
A) It gives slightly to gentle pressure B) The stem turns brown C) The leaves around the fruit turn yellow D) The fruit becomes very heavy
A) Reduced cholesterol B) Improved eyesight C) Increased bone density D) Antioxidant properties |