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Structure of Fruits,Vegetable and Flowers
The fruits commercially comprise various combinations of tissues that may include an expanded ovary, the seed and other tissue.
Definition of Fruit: ‘The edible product of a plant or tree, consisting of the seed and its envelope, especially the latter (envelope) when juicy and pulpy’. Consumer definition of Fruit: ‘Plant product with aromatic flavors, which are either naturally sweet or normally sweetened before eating’ Vegetables: do not represent any specific botanical groupings and exhibits wide verity of plant structure. (Edible seeds / roots / stems / leaves / bulbs / tubers / non sweet fruits of herbaceous plants). Vegetables are grouped into 3 main categories 1) Seeds and pods – contain natural wax coating. Eg. Many legumes 2) Bulbs, roots and tuber – no coating, but tuber has suberisation 3) Flowers, buds, stems and leaves – low shelf life Flowers: are variations of inflorescence. Basic structure of inflorescence is stem, including pedicel and peduncles, bracts and flowers. Inflorescence is low in carbohydrates compared to fruits. Hence sucrose solution is provided to enhance the vase life of the flowers. Most of the fruits, vegetables and flowers are made up of paranchymatous tissues containing typical plant cell. Almost all the cell components of a plant cell are present in these cells too. All fruits and many vegetables being storage organs or sink of the plant are abundant in photosynthates. Table: Difference between fruit and vegetables
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