Cultivation

Fresh Consumption — Celery

Apium graveolens L. var. dulce (Mill.) Pers.

Fresh consumption is the primary purpose of celery, as its main value lies in its succulent, crisp petioles ranging from 20 to 30 cm in length.

In the reference 35 varieties crop Celery, where this is mentioned in the description.

To improve consumer quality and reduce bitterness during cultivation, a blanching technique is applied, which consists of hilling or shading the petioles, or genetically determined self-blanching varieties are used. Unlike other forms of celery, the stalk variety does not form a root crop, which determines the specifics of harvesting and preparing the produce.

The quality of fresh produce is determined visually and physically: the petioles must retain a saturated color, high density, and turgor. If storage conditions are violated, the stalks quickly lose their crisp consistency and bend, which is a sign of the loss of marketable properties.

General information about the subject — on the page Fresh market use.

Sources8

Varieties of Celery mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.