Editing Celery (section)

=== Harvesting and storage ===

Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. The [[Petiole (botany)|petioles]] and leaves are removed and harvested; celery is packed by size and quality (determined by colour, shape, straightness and thickness of petiole, stalk and midrib{{clarify|reason=to distinguish meanings of petiole, stalk, midrib, and rib|date=April 2013}} length and absence of disease, cracks, splits, insect damage and rot). During commercial harvesting, celery is packaged into cartons which contain between 36 and 48 stalks and weigh up to {{cvt|27|kg}}.<ref>{{cite web|last=Takele|first=Etaferahu|title=Celery Production: Sample Costs and Profitability Analysis|url=https://coststudyfiles.ucdavis.edu/uploads/cs_public/b7/6c/b76c57ff-2878-4dd3-b800-3240ebcdd59d/celery-8028.pdf |archive-url=https://web.archive.org/web/20170417073113/https://coststudyfiles.ucdavis.edu/uploads/cs_public/b7/6c/b76c57ff-2878-4dd3-b800-3240ebcdd59d/celery-8028.pdf |archive-date=2017-04-17 |url-status=live|website=UC Davis|publisher=University of California Agriculture and Natural Resources|access-date=16 April 2017}}</ref> Under optimal conditions, celery can be stored for up to seven weeks from {{cvt|0|-|2|C}}. Inner stalks may continue growing if kept at temperatures above {{cvt|0|C}}. Shelf life can be extended by packaging celery in anti-fogging, micro-perforated [[shrink wrap]].<ref>{{cite journal |last=Rizzo |first=V |date=January 2009 |title=Effects of packaging on shelf life of fresh celery |journal=Journal of Food Engineering |volume=90 |issue=1 |pages=124–128 |doi=10.1016/j.jfoodeng.2008.06.011}}</ref> Freshly cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.<ref>{{cite web |last=Suslow |first=Trevor |last2=Cantwell |first2=Marita |name-list-style=and |date=2002-06-10 |title=Celery: Recommendations for Maintaining Postharvest Quality |url=http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/celery.shtml |url-status=dead |archive-url=https://web.archive.org/web/20080423234215/http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/celery.shtml |archive-date=2008-04-23 |access-date=2008-03-04 |publisher=Post-harvest technology research and information center}}</ref>

Celery stalk may be preserved through [[pickling]] by first removing the leaves, then boiling the stalks in water before finally adding vinegar, salt, and vegetable oil.<ref>{{Cite web |date=2020-04-28 |title=The power of pickles: a guide to preserving almost everything – from jam-making to chutneys |url=http://www.theguardian.com/food/2020/apr/28/how-to-pickle-bottle-and-preserve-almost-everything |access-date=2022-09-14 |website=The Guardian |language=en}}</ref>

==== Sulfites ====
In the past, restaurants used to store celery in a container of water with powdered vegetable preservative, but it was found that the [[Sulfite food and beverage additives|sulfite]]s in the preservative caused allergic reactions in some people.<ref>{{cite book |last=Feldman |first=D |title=How Does Aspirin Find a Headache? |last2=Schwan |first2=K |date=2005 |publisher=HarperCollins |isbn=978-0-06-074094-8 |page=208}}</ref> In 1986, the U.S. [[Food and Drug Administration]] banned the use of sulfites on fruits and vegetables intended to be eaten raw.<ref>{{cite book | last = Fortin ND | title = Food Regulation: Law, Science, Policy and Practice | publisher = John Wiley and Sons | date = 2009 | isbn = 978-0-470-12709-4 | page = 288}}</ref>