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   1    What percentage of Northwest fresh cherry exports was shipped to China (including Hong Kong) last season?
a.     9 percent
b.    19 percent
c.    27 percent
d.    43 percent

   2    True or false? Cherries become firmer in storage.

   3    Which of the following is not a cherry variety released in New York?
a.    BlackGold
b.    BurgundyPearl
c.    Coral Champagne
d.    WhiteGold
e.    BlackPearl

   4    Which cherry variety is the least susceptible to cracking?
a.    Early Robin
b.    Sweetheart
c.    Bing
d.    Rainier
e.    Regina
f.    Tieton

   5    True or false? Cherry size is related to the number of cells in the fruit.

   6    Which of the following is a cherry growing system?
a.     KIT
b.    UFO
d.    VEG
e.    IMO
f.    LOL
g.   BFN

   7    Which of the following is a cherry variety?
a.     Northern Beauty
b.    Beauty Blush
c.    Red Beaut
d.    Brentwood Beauty
e.    Summer Beaut
f.    Flemish Beauty

   8    Sugar makes up what percentage of a glacé cherry?
a.  23%
b.  41%
c.  74%
d  91%

Test your cherry knowledge answers

Q1:     c. (“Focus on next season,” March 15, 2013)
Q2:    True. Cherries become firmer when held for a week or two in cold storage. (“Cherries must be reliably firm,” May 15, 2012)
Q3:    c. Coral Champagne is a cherry developed in California. (“Cherry breeding is slow work,” May15, 2011)
Q4:    f. (“Test to predict cracking susceptibility,” May 15, 2012)
Q5:    False. Large cherries have a greater proportion of large cells, not more cells overall. (“What makes a cherry big,” May 15, 2012)
Q6:    b.
Q7:    a. (b. is an apple; c. is a pear; d. is a plum; e. is a peach; and f. is a nectarine.) Source: The Brooks and Olmo Register of Fruit & Nut Varieties.
Q8:    c. (“Cherries with stems,” May 15, 2010)