Celery must be free from which of the following defects?

Celery must be free from pink rot to meet quality standards as it is a significant defect that affects the edible parts of the plant. Pink rot is caused by the fungus "Fusarium", which can lead to a decay process in the plant tissues, rendering the celery unfit for consumption. This defect not only compromises the visual appeal but also threatens the overall safety and quality of the celery being sold.

Quality regulations typically emphasize the importance of ensuring that leafy vegetables like celery remain free of widely recognized diseases, particularly those that can lead to spoilage. By adhering to strict standards regarding defects like pink rot, producers ensure that consumers receive fresh and safe products, which is essential for maintaining marketability and consumer trust.

Although other defects, such as black heart, soft rot, and leaf curl, can impact quality and marketability, pink rot is particularly critical because it directly affects the internal tissue of the celery and can significantly reduce its shelf life and consumer appeal. Therefore, compliance with the standards regarding pink rot is vital in the grading and marketing of celery.