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