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