A) Pouteria sapota B) Manilkara zapota C) Annona muricata D) Mangifera indica
A) Solanaceae B) Rutaceae C) Rosaceae D) Sapotaceae
A) Ellipsoid to ovoid B) Star-shaped C) Triangular D) Perfectly round
A) Salmon-pink to reddish-brown B) White C) Yellow D) Green
A) Hard and crunchy B) Fibrous and dry C) Soft and creamy D) Watery and grainy
A) Green and smooth B) Red and shiny C) Brown and rough D) Yellow and waxy
A) None B) Hundreds C) Five or more D) One or two
A) Heart-shaped B) Round C) Square D) Elongated and elliptical
A) Green B) Shiny dark brown to black C) White D) Red
A) 2.6 to 5 kg B) Less than 0.1 kg C) 0.5 to 2.5 kg D) More than 5 kg
A) Salty and savory B) Sweet and almond-like C) Sour and acidic D) Bitter and astringent
A) Southeast Asia B) Australia C) Africa D) Southern Mexico and Central America
A) Arid B) Arctic C) Temperate D) Tropical and subtropical
A) Savory sauces B) Pickles C) Desserts and smoothies D) Stir-fries
A) 1 year B) 1-2 years C) 7-10 years D) 3-5 years
A) Extremely long shelf life B) Small size and very seedy C) Excellent flavor with hints of almond D) Very fibrous flesh
A) Pantin B) Magana C) Tazumal D) Valencia
A) It ripens after being harvested B) It requires specific pollination C) It only ripens on the tree D) It has a very short shelf life
A) Fruit shape B) Leaf shape C) Seed shape D) Skin texture
A) To increase their size B) To prevent disease C) To make them edible D) To improve germination
A) Ripeness B) Size C) Variety D) Weight
A) October to February B) May to September C) December to March D) March to May
A) Yes B) Maybe, it depends on the cultivar C) It's impossible to tell. D) No
A) 5-10 meters B) 15-45 meters C) 1-3 meters D) Less than 1 meter
A) Look for small cracks on the skin B) Smell the stem; it should smell sweet C) Shake the fruit; you should hear the seed rattling D) Scratch the skin; the flesh underneath should be orange-red
A) Very short maturation time. B) Consistent production and good flavor. C) Resistance to all common pests. D) Extremely large fruit size.
A) Seed B) Grafting C) Cutting D) Air layering
A) Butterflies B) Scale C) Ladybugs D) Bees
A) Mushy flesh and a fermented smell. B) Hard flesh and no smell. C) Bright green skin. D) A thick layer of white sap.
A) To kill pests. B) To improve flavor. C) To accelerate ripening. D) To prevent spoilage. |