C elery is a highly appreciated vegetable for its fibber content and nutritional value. The plant has approximately 20 leaves attached to the crown, were the stem is. Each leaf is formed by a large and fully solid petiole and several leaflets. The petiole is the most commonly used part for consumption.High quality celery consists of stalks which are well formed, have thick petioles, are compact, have minimal petiole twisting, and have a light green and fresh appearance. Additional quality indexes are stalk and midrib length, absence of defects such as blackheart, pithy petioles, seed stalks, cracks or splits, and absence of insect damage YOMMI AK; DI GERÓNIMO NM; CARROZZI LE; QUILLEHAUQUY V; GOÑI MG; ROURA SI. 2013. Morphological, physicochemical and sensory evaluation of celery harvested from early to late maturity. ABSTRACTThe aim of this study was to determine quality changes in petioles of self-blanching celery (Apium graveolens), cv. Golden Boy, harvested at 80, 87, 94, 101, 108, 115, 122 and 129 days aftertransplanting (DAT). Total weight (TW), total length (TL), number of leaves per plant (LN) and by plant zone (external, LNZ E ; middle, LNZ M ; internal, LNZ I ), and petiole length (PL) were evaluated at each harvest time. Petioles quality of each zone in the plant were analyzed in terms of: color (hue angle), texture (cutting force), total soluble solids content (TSS) and titratable acidity (TA). The petioles also were sensorially evaluated by descriptive analysis considering visual characteristics (flexibility, hollowness), flavor (typical flavor and odor) and texture attributes (hardness, crunchiness, juiciness and fibrousness). From 80 to 129 DAT, TW and TL increased 33 g/DAT and 0.62 cm/DAT, respectively. Leaves development was detected until the 122 DAT; LNZ I grew to a greater extent. The PL increased during plant development, mainly in middle and internal leaves; being the middle leaves the longest. Hue angle and cutting force were similar in external and middle petioles and both resulted higher than internal ones until the 122 and 115 DAT, respectively. The juiciness increased and flexibility decreased during maturation, resulting 108 DAT maturity stage less flexible and juicier than 80 DAT. No significant differences between harvesting dates were observed in the other sensory properties evaluated. Inflorescence differentiation was detected at 115 DAT, causing an increase in texture, TSS and TA. Optimum yield and quality balance were achieved at 122 DAT. Delayed harvest is associated with higher plants but also with lower petioles quality, mainly due to an undesirable change in texture.Keywords: Apium graveolens, bolting, growth, maturity, senescence, texture. RESUMOAvaliação morfológica, físico-química e sensorial de aipo colhido precocemente até a maturidade O objetivo deste estudo foi determinar variações na qualidade dos pecíolos de aipo (Apium graveolens), cv. Golden Boy, em plantas coletadas aos 80, 87, 94, 101, 108, 115, 122 e 129 dias pós-transplante (DAT). O peso total (TW), comprimen...