A) Pyrus B) Syzygium C) Malus D) Citrus
A) North America B) Southeast Asia C) Africa D) South America
A) Oily and dense B) Fibrous and tough C) Mealy and dry D) Crisp and watery
A) Red B) White C) Blue D) Pink
A) Bell-shaped or pear-shaped B) Square like a box C) Oblong like a banana D) Round like an apple
A) Temperate B) Arctic C) Arid D) Tropical
A) Spore dispersal B) Grafting or air layering C) Direct seeding D) Root division
A) 2-5 cm in diameter B) 20-25 cm in diameter C) 10-15 cm in diameter D) Smaller than a pea
A) Extremely sour B) Mildly sweet C) Strongly acidic D) Very bitter
A) White or pink B) Yellow C) Blue D) Purple
A) Trunk B) Leaves C) Roots D) Branches
A) Aphids B) Spider mites C) Caterpillars D) Fruit flies
A) Used for timber B) Source of biofuel C) Ornamental plant only D) Important fruit crop
A) Sandy soil B) Clay-rich soil C) Well-drained soil D) Waterlogged soil
A) The plant requires waxing B) The fruit's shiny skin C) The presence of wax on the fruit D) The fruit's waxy texture
A) Citrus aurantium B) Syzygium samarangense C) Pyrus communis D) Malus domestica
A) Java apple B) Durian C) Love apple D) Rose apple
A) 5-12 meters B) Under 1 meter C) 50+ meters D) 20-30 meters
A) Wind B) Water C) Self-pollination D) Insects
A) Potassium B) Lead C) Sodium D) Chlorine
A) To kill the tree B) To change the color of the fruit C) To make the tree smaller D) Shape and increase fruit production
A) 4.0 - 4.5 B) 9.0 - 9.5 C) 6.0 - 6.5 D) 8.0 - 8.5
A) Vitamin B12 B) Vitamin A C) Vitamin C D) Vitamin D
A) Canada B) Russia C) Taiwan D) Brazil
A) Sign of disease B) Indicates under-ripeness C) Indicates over-ripeness D) Normal characteristic
A) Animal fodder B) Construction material C) Weaving material D) Medicinal purposes
A) Deep red/purple color B) Spiny skin C) Green skin D) Extremely large size
A) Room temperature extends shelf life B) Sunlight extends shelf life C) Freezing extends shelf life D) Refrigeration extends shelf life
A) Aggregate fruit B) Pome C) Berry D) Drupe
A) Leaves B) Stem C) Seeds D) Flesh |