Explain the different indicators that signal when the following vegetables are ready for harvest.Bitter Gourd     ____________________________________________________________32. Chili                  ____________________________________________________________Cabbage           ____________________________________________________________Lettuce             ____________________________________________________________Radish              ____________________________________________________________

Bitter Gourd: Bitter gourds are ready for harvest when they turn from bright green to a lighter, yellowish-green color, and the skin becomes bumpy. The fruit should be firm to the touch.

Chili: Chili peppers are ready to harvest when they are fully colored and firm. Green chilies are harvested before they are fully mature. If you want red, yellow, or orange chilies, you need to wait until they change color.

Cabbage: Cabbage is ready to harvest when the heads become firm. You can test this by squeezing the head with your hand. If it feels solid, it is ready to harvest. The size of the head can also be an indicator, but this can vary depending on the variety.

Lettuce: Lettuce can be harvested when the leaves are large enough to eat. For a full head, wait until it has fully formed and feels firm. Harvest in the morning when the leaves are crisp and full of moisture.

Radish: Radishes are ready to harvest when the roots are approximately 1 inch in diameter. You can see the top of the root just above the soil. If left in the ground too long, they can become woody.

Bitter Gourd: Bitter gourds are ready for harvest when they turn from bright green to a lighter, yellowish-green color and become slightly soft. The surface of the gourd will also become bumpy and the size will be about 4 to 6 inches long.

Chili: Chili peppers are ready to harvest when they are firm to the touch and have a bright, glossy color. The color of the chili depends on the variety, it can be green, yellow, orange, or red. Some varieties are harvested when they are green, while others are left on the plant until they change color.

Cabbage: Cabbage is ready for harvest when the heads are firm and the size of a large grapefruit or larger. You can test the firmness by squeezing the head with your hand. If the leaves start to open and lose their tightness, it's time to harvest.

Lettuce: Lettuce can be harvested when the leaves are large enough to eat. For head lettuce, wait until the head has formed and is firm. For leaf lettuce, you can harvest the outer leaves as they grow and allow the center to continue producing.

Radish: Radishes are ready to harvest when the roots are approximately 1 inch in diameter at the soil surface. The tops should be green and healthy-looking. If left in the ground too long, they can become woody.