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How to Identify and Classify Satsumas
Contributed by: Andrews
  • 1. What is the most defining characteristic of a Satsuma mandarin?
A) Small, round shape
B) Bright orange color
C) Loose, easily peeled skin
D) Extremely sweet taste
  • 2. Satsumas are typically harvested in which season?
A) Mid-Winter
B) Spring
C) Summer
D) Late Fall/Early Winter
  • 3. What is the typical size of a Satsuma mandarin?
A) Large
B) Tiny
C) Very large
D) Small to medium
  • 4. Satsumas are known for their...
A) Extremely thick peel
B) Many seeds
C) Low acidity
D) High acidity
  • 5. How many seeds, on average, are found in a Satsuma mandarin?
A) Always a lot
B) Few to none
C) Many
D) A moderate amount
  • 6. The skin of a Satsuma mandarin is typically...
A) Green and bumpy
B) Covered in fuzz
C) Thin and pliable
D) Thick and rigid
  • 7. What is the flesh color of a ripe Satsuma mandarin?
A) Yellow
B) Orange
C) Green
D) Red
  • 8. Satsumas are a type of...
A) Mandarin orange
B) Grapefruit
C) Navel orange
D) Lemon
  • 9. What climate is best suited for growing Satsumas?
A) Arctic
B) Tropical
C) Desert
D) Subtropical
  • 10. The 'Owari' is a common variety of...
A) Satsuma
B) Grapefruit
C) Navel orange
D) Lime
  • 11. Compared to other citrus fruits, Satsumas are generally...
A) Equally cold-hardy
B) Less cold-hardy
C) Not affected by temperature
D) More cold-hardy
  • 12. The texture of Satsuma flesh is typically...
A) Dry and fibrous
B) Mushy and bland
C) Firm and rubbery
D) Tender and juicy
  • 13. A key indicator of ripeness in Satsumas is...
A) Easy peeling
B) A very firm feel
C) A green skin
D) Hard, difficult peeling
  • 14. What shape are Satsumas most likely to be?
A) Elongated
B) Slightly flattened
C) Irregular
D) Perfectly round
  • 15. Satsuma flavor is best described as...
A) Bitter
B) Sweet and slightly tangy
C) Extremely sour
D) Very tart
  • 16. What is the botanical name for Satsuma?
A) Citrus sinensis
B) Citrus limon
C) Citrus unshiu
D) Citrus paradisi
  • 17. What is a common use for satsumas?
A) Fresh eating
B) Juice production only
C) Making marmalade
D) Pickling
  • 18. Satsumas are relatively easy to peel because of what substance?
A) Absence of albedo
B) High sugar content
C) High acid content
D) High limonene content
  • 19. How does the color of the Satsuma peel change as it ripens?
A) Remains green
B) From orange to green
C) From green to orange
D) From yellow to orange
  • 20. Satsumas are believed to have originated in which region?
A) Florida
B) Japan
C) Brazil
D) Spain
  • 21. The flesh segments of a Satsuma are easily...
A) Dry and Brittle
B) Separated
C) Fused together
D) Rubbery
  • 22. What distinguishes Satsumas from other mandarins?
A) Their larger size
B) Their superior peelability
C) Their abundance of seeds
D) Their higher acidity
  • 23. Satsumas are often marketed as:
A) Super Sweet Oranges
B) Sour Mandarins
C) Easy Peelers
D) Juicy Citrus
  • 24. What is one potential problem when growing satsumas?
A) Extreme resistance to pests
B) Alternate bearing
C) Lack of fruit production
D) Consistent over-production
  • 25. What is the typical shelf life of a Satsuma?
A) Similar to apples
B) Very long
C) Relatively short
D) Indefinite
  • 26. How do Satsumas contribute to a healthy diet?
A) Lacking in nutrients
B) High in saturated fat
C) Vitamin C source
D) High in cholesterol
  • 27. What is the average Brix level of a ripe Satsuma?
A) 5-7
B) 1-3
C) 10-13
D) 15-18
  • 28. Which factor contributes to the cold-hardiness of Satsumas?
A) Dormancy period
B) High sugar content
C) Continuous growth
D) Thin skin
  • 29. What pest commonly affects Satsumas?
A) Potato beetle
B) Citrus psyllid
C) Cabbage looper
D) Apple maggot
  • 30. What rootstock is preferred when grafting Satsumas to improve cold hardiness?
A) Lemon
B) Grapefruit
C) Sweet orange
D) Trifoliate orange
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