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