The key inspection points for carrots (important quality checkpoints):
Appearance/Visual Inspection – Check for:
Color (bright orange, uniform hue)
Shape (straight, well-formed, no excessive forking)
Surface (smooth, free from cracks, cuts, or blemishes)
Size (consistent, meets required specifications)
Texture/Firmness – Should be firm and crisp, not soft, rubbery, or wilted.
Freshness – Check for:
Tops (if attached) – Green and fresh (not yellowed or wilted)
Root ends – No signs of decay or mold
Defects/Damage – Ensure no:
Rotting (soft spots, mold, or foul odor)
Insect damage (holes or pest infestation)
Mechanical damage (bruises, cuts, or splits)
Internal Quality (if sampled) – Should be:
Juicy and sweet (not woody or fibrous)
Free from internal discoloration (no black or brown cores)
Cleanliness – Free from excessive dirt, mud, or foreign matter.
Odor – Should have a fresh, earthy smell; no off-odors.
Packaging (if applicable) – Properly packed, no crushing or excessive moisture inside.
