A) Color Intensity B) Root Length C) Leaf Size D) Firmness and Crispness
A) The amount of moisture present B) The length of the stalk C) The outer layer's thickness D) Hollow or spongy texture in the stalk
A) Dark Green B) Yellowish-Green C) White D) Light to Medium Green
A) Over-fertilization B) Consistent growth and development C) Exposure to excessive sunlight D) Lack of irrigation
A) They indicate freshness and overall health B) They are an indication of disease presence C) They are used for propagation D) They determine the celery's sweetness
A) Resistance to pests B) Natural stem markings C) Optimal growing conditions D) Potential water stress or damage
A) Purple Giant B) Golden Self-Blanching C) Utah Celery D) Pascal Celery
A) Premature flowering, affecting stalk quality B) Root rot C) Development of side shoots D) Excessive growth of leaves
A) It indicates it's a specific variety B) It is likely old or dehydrated C) It is a sign of high sugar content D) It's been exposed to cold temperatures
A) To predict its storage life B) To determine its nutritional value C) To measure its sweetness D) For consistent grading and packaging
A) The outer covering of the stalk B) The individual stalks making up the bunch C) The root structure D) The leaf veins
A) Earthworms B) Ladybugs C) Aphids D) Bees
A) Tomato wilt B) Celery blight C) Grape mildew D) Apple scab
A) Excessive nitrogen B) High soil pH C) Lack of water D) Too much sunlight
A) Rocky soil B) Clay soil C) Sandy soil D) Well-drained, rich in organic matter
A) It is more resistant to diseases B) It requires manual blanching C) It grows faster than other varieties D) It naturally turns lighter without covering
A) Left in water at room temperature B) At room temperature in direct sunlight C) Refrigerated in a plastic bag D) Frozen without any preparation
A) 40-45°F (4-7°C) B) 50-55°F (10-13°C) C) 32-36°F (0-2°C) D) 60-65°F (15-18°C)
A) It signifies high nutrient density B) It indicates toughness and fibrous texture C) It shows high water content D) It denotes a younger stalk
A) Applying high-nitrogen fertilizer B) Over-watering the plants C) Use disease-resistant varieties D) Planting in shaded areas
A) High sugar concentration B) Presence of thick cell walls C) High water content and turgor pressure D) Absence of fiber
A) To increase soil temperature B) To ensure adequate air circulation and sunlight C) To reduce the need for watering D) To encourage faster growth
A) Promotes strong stalk development B) Prevents bolting C) Enhances leaf color D) Increases sweetness
A) Natural stem markings B) Exposure to cold temperatures C) High nutrient content D) Possible disease or pest infestation
A) To prevent disease B) To increase shelf life C) To optimize flavor and texture D) To reduce bitterness
A) To make the stalks paler and milder in flavor B) To protect the stalks from pests C) To add sweetness to the stalks D) To increase the crispness of the stalks
A) The root system B) The innermost, tender stalks C) The flower bud D) The outer protective layer
A) Enhances water absorption B) Strengthens cell walls, preventing cracking C) Increases chlorophyll production D) Improves root growth
A) Can lead to excessive leaf growth and weak stalks B) Strengthens the stalks C) Increases sweetness D) Prevents disease
A) Fully mature with good stalk size and firmness B) Flowering stage, with seed stalks forming C) Overripe, showing signs of yellowing D) Very young, with small and tender stalks |