What is a defect commonly associated with cauliflower?

Rot penetrating or damaging the curd is indeed a known defect associated with cauliflower. This issue typically arises from bacterial or fungal infections, often exacerbated by conditions such as excessive moisture or improper storage. When rot damages the curd, it can lead to significant quality loss, rendering the cauliflower unappetizing and unsafe for consumption.

While yellowing leaves, browning florets, and soft texture can also be indicative of poor quality or other issues with cauliflower, they do not directly describe the type of damage that compromises the edible part of the vegetable in the same way that rot does. The curd, being the most valuable part of the cauliflower, is essential for evaluating its marketability and freshness. Therefore, focusing on curd health is crucial in identifying defects that are most detrimental to the quality of cauliflower.