A) White B) Green C) Purple D) Brown
A) Green B) Yellow C) Orange D) Red
A) Solanaceae B) Cucurbitaceae C) Brassicaceae D) Rosaceae
A) Wrinkled Skin B) Small Size C) Lack of Capsaicin D) Pointed Shape
A) Africa B) Europe C) Americas D) Asia
A) Round B) Blocky C) Pointed D) Elongated
A) Calcium B) Vitamin C C) Iron D) Vitamin B12
A) Chlorophyll Breakdown B) Water Absorption C) Soil Acidity D) Sunlight Exposure
A) 1,000 SHU B) 100 SHU C) 10,000 SHU D) 0 SHU
A) Green variety B) Genetically modified variety C) Hybrid variety D) Open-pollinated variety
A) Making essential oils B) Stuffing C) Salads D) Stir-fries
A) Temperate B) Warm C) Cold D) Arid
A) For transportation purposes B) To determine the size of the plant C) Different flavors and nutritional value D) Because of legal requirements
A) Fermenting B) Dehydrating C) Canning D) Pickling
A) Rough and bumpy B) Smooth and glossy C) Wrinkled and dull D) Dry and flaky
A) Overripe B) Ripe C) Immature D) Unripe
A) Reproduction B) Water absorption C) Nutrient storage D) Structural support
A) Earthworms B) Bees C) Aphids D) Ladybugs
A) Gravelly soil B) Sandy soil C) Clay soil D) Well-drained loam
A) Fertilizing B) Grafting C) Pruning D) Pollinating
A) By weight and texture B) By stem length and leaf size C) By size and color D) By seed count and shape
A) Anthracnose B) Leaf spot C) Powdery mildew D) Rust
A) Roots B) Fruit C) Leaves D) Stem
A) 32-40°F (0-4°C) B) 75-85°F (24-29°C) C) 60-70°F (15-21°C) D) 45-55°F (7-13°C)
A) To extend the growing season B) To reduce nutrient content C) To change the color D) To increase sweetness
A) Green bell pepper B) Orange bell pepper C) Yellow bell pepper D) Red bell pepper
A) Orange B) Yellow C) Red D) Purple
A) Roasting B) Boiling C) Steaming D) Frying
A) Weight B) Shape C) Seed Count D) Smell
A) To increase shelf life B) To add flavor C) To change color D) To increase vitamin content |