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