There are many visual and organoleptic properties that differentiate the diverse varieties of carrots for fresh market and minimal processing. In general, Carrots should be:

• Firm (not flacid or limp)
• Straight with a uniform taper from ‘shoulder' to ‘tip'
• Bright orange
• There should be little residual hairiness from lateral roots
• No green shoulders or green core from exposure to sunlight during the growth phase.
• Low bitterness from terpenoid compounds
• High moisture content and high reducing sugars are most desireable for fresh consumption.