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Questions and Answers
Match the fruits with their characteristic features:
Match the fruits with their characteristic features:
Banana = A. 110-120 after flower induction Mango = B. Flattening of the eyes Papaya = C. Fullnes of finger Pineapple = E. TSS of 11.2 oBrix
Match the fruits with their characteristic features:
Match the fruits with their characteristic features:
Banana = E. TSS of 11.2 oBrix Mango = A. 110-120 after flower induction Papaya = B. Flattening of the eyes Pineapple = C. Fullnes of finger
Match the fruits with their characteristic features:
Match the fruits with their characteristic features:
Mango = E. TSS of 11.2 oBrix Papaya = A. 110-120 after flower induction Pineapple = B. Flattening of the eyes Banana = C. Fullnes of finger
Match the fruits with their characteristic features:
Match the fruits with their characteristic features:
Match the fruit/vegetable with their characteristic features:
Match the fruit/vegetable with their characteristic features:
Match the fruits with their optimal time after flower induction:
Match the fruits with their optimal time after flower induction:
Match the fruits/vegetable with their characteristic eye shape:
Match the fruits/vegetable with their characteristic eye shape:
Match the fruits/vegetable with their characteristic finger shape:
Match the fruits/vegetable with their characteristic finger shape:
Match the fruits with their characteristic curd compactness:
Match the fruits with their characteristic curd compactness:
Match the fruits/vegetable with their Total Soluble Solids (TSS) value:
Match the fruits/vegetable with their Total Soluble Solids (TSS) value:
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Study Notes
Fruit Ripening Indices
- Banana ripening is indicated by a TSS (Total Soluble Solids) of 110-120 oBrix after flower induction.
- Mango ripening is characterized by the flattening of the eyes.
- Papaya ripening is indicated by the fullness of the fingers.
- Pineapple ripening is indicated by the curd being compact.
- Broccoli ripening is indicated by a TSS of 11.2 oBrix.
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