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?
c. Coral Champagne
4 Which cherry variety is the least susceptible to cracking?
a. Early Robin
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?
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?
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)
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)