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