A) Purple B) Brown C) Yellow D) Green
A) Lack of Sunlight B) Proper Watering C) Freshness D) Overmaturity
A) 0.5-0.75 inches B) 3-3.5 inches C) 1-1.5 inches D) 2-2.5 inches
A) Brassica B) Solanaceae C) Rosaceae D) Fabaceae
A) Proper storage B) Ideal growing conditions C) Nutrient deficiency D) Genetic variation
A) Soft B) Leathery C) Mushy D) Firm
A) Head B) Bulb C) Stalk D) Root
A) Irregular B) Round C) Elongated D) Oval
A) Overwatering B) Natural pigmentation C) Fungal infection D) Insect droppings
A) Leaves B) Flowers C) Stem D) Roots
A) Large leaves B) Round shape C) Cross-shaped petals D) Earthy flavor
A) Winter B) Spring C) Summer D) Fall
A) Consistent size and color B) Different levels of firmness C) Identical leaf patterns D) Varying shapes and sizes
A) Refrigerate unwashed in a bag B) Leave at room temperature C) Freeze immediately D) Soak in water
A) Has no effect B) Sweetens the flavor C) Makes it bitter D) Makes it more acidic
A) Easier to grow B) Cheaper to produce C) Higher nutritional value D) Better texture and flavor
A) Clubroot B) Anthracnose C) Downy mildew D) Black rot
A) Any bud showing flower B) The bud closest to the ground C) A damaged bud D) The bud at the very top
A) Anthocyanins B) Lycopene C) Carotenoids D) Glucosinolates
A) Premature sprout formation B) Sprout splitting C) Late sprout development D) Sprout discoloration
A) Bottom of the stalk B) Top of the stalk C) Leaves first D) Middle of the stalk
A) Vitamin A B) Vitamin D C) Vitamin B12 D) Vitamin C
A) 8.0-9.0 B) 4.5-5.5 C) 6.5-7.5 D) 5.0-6.0
A) Sprout formation B) Leaf expansion C) Root growth D) Premature flowering
A) Smelling for aroma B) Piercing with a fork C) Tasting before cooking D) Visual inspection
A) 80-100 days B) 50-60 days C) 120-140 days D) 30-40 days
A) Watering frequently B) Protecting from pests C) Pruning leaves D) Applying fertilizer
A) They become sweeter B) They retain their crunch C) They become mushy D) They become less bitter
A) Sandy soil B) Poor soil C) Well-drained, fertile soil D) Clay soil |