Lecture 7: Classification of Fruits and Veg Flashcards
define fruit from a botanical viewpoint
- developed ovary of a flower
- product of determinate growth from an angiospermous flower or inflorescence
what does the botanical viewpoint of fruit not include?
- does not include what arises from growth of a receptacle (eg. apples and strawberries)
what does the botanical viewpoint of fruit include, which are no commonly considered fruits?
nuts
grains
legumes
common veg: cucumber, tomato, peas, beans, eggplat
define the consumer point of view of fruits
plant products with aromatic flavors which are naturally or normally sweetened before eating
define the consumer’s point of view of vegetables
soft edible plant products that are commonly salted, not sweetened, cooked and eaten with meat or fish dishes
the plant part that gives rise to a veg is readily recognized from its ____
appearance
artichoke is a _____
asparagus is a ____
spinach is a ___
carrot is a ____
flower bud
steam sprout
leaf blade
root
fruits may be classified ____ or ___ grounds into several distinct types
structural or morphological
fleshy fruits are classified as what?
drupe berry pome hesperidium pepo synconium sorosis
how do dry fruits mature naturally?
what does this include?
in the dry state
includes cereals (wheat, barley, rice…) and nuts
legumes are part of which group? what are they considered as?
belongs to fruit group
but considered veg
what are carpels?
what types are there?
- individual seed bearing structures of the flower
- may be separate from each other (apocarpus) or fused together (symcarpous)
- collectively constitutes “gynoecium”
describe the ovary
seed containing cavity of a carpel
- the wall of the ovary develops into the pericarp of the fruit
where does the pericarp (fleshy part) of the fruit develop from?
the wall of the ovary
the edible fleshy part of a fruit developed from what usually?
what else can it derive from?
ovary wall
or the tissues of the receptacle (enlarged tip of the stem from which the floral organ arises)
what are bracts?
leaf-like structures protecting flowers
can also enlarge and become fleshy (eg. pineapples)
what are all the ways that the edible fleshy part (pericarp) can develop?
- wall of ovary (seed containing cavity of a carpel)
- tissues of the receptable (enlarged tip of the stem where the floral organ arises)
- other organs such as bracts (lead life structures protecting flowers)
describe drupe stone fruits
what are the different layers of the pericarp?
what are examples?
- single seeded stone fruit demonstrating morpholigcal evolution
- developed form single carpel
layers:
- epicarp (thin outer skin)
- mesocarp (flashy middle layer)
- endocarp (thick hard shell) surrounding single seed
ex: cherry, peach, apricot, plum
what are aggregates of druplets
examples?
- developed from single apocarpous flower with several carpels or several druplets
- raspberries and blackberries
describe a berry
ex?
consists of a simple morphological structure w/ a thin skin enclosing a juicy flesh containing many seeds
ex: grapes, bananas, currants, blueberries, papayas
what are pome fruits. examples?
what are aggregated pomes?
flesh developed from the fleshy receptable which surrounds a harder core containing seed (ex: apples and pears)
aggregated pome:
- ex stawberry
- aggregate of single seeded fruits like drupes on a fleshy receptable
what are Hesperidium?
covers citrus fruits in a modified form of berries with a well developed endocarp
what does pepo include
examples?
fruits belonging to the cucumber family with a berry like characteristic but with a hard outer layer developed from the receptable
ex: melons, cantaloup, cucumber
what is synconium. Example?
group representing multiple (collective) morphological behavior
fruits with a hollow fleshy receptacle containing fruits from several individual flowers
ex: fig
what is sorosis. Example?
group of fruits with fleshy floral bracts and receptacle with a terminal leafy shoot
ex: pineapple
what are the 7 classes of fruits?
- drupe (stone or aggregate)
- berry
- pome (and aggregate pome)
- hesperidium
- pepo
- synconium
- sorosis
what are 3 classes of vegetables? what is this based on?
- bulky vegetative organs
- leafy succulent tissues
- fruit vegetables
based on the plant organ used
what are types of bulky vegetative organs? examples of each?
roots: beet, cassava, carrot, horseradish, radish, sweet potato
tubers: potato, yam
bulkbs: onion, garlic
what are types of leafy succulent tissues? examples of each?
leafy: brussels sprouts, cabbage, celery, lettuce, parsley, spinach
floral: artichokes, broccoli, cauliflower
stems: asparagus, fennel
what are types of fruit vegetables? examples of each?
immature fruit: bean, cucumber, eggplant, okra, squash
mature fruit: melons, pumpkin, tomato
what is another way that fruits and veg can be classified?
functional properties (resp rates, resp behaviour, ethylene prod rate, chilling sensitivity)
why is classification based on resp rate imp?
b/c rate of deterioration of the farvested commodities is proportional to the rate of respiration
higher rate = lower keeping quality
what are the 3 categories of fruits and veg based on resp rate?
RR < 10mg CO2/(kg.h): nuts, dates, dried fruits and veg, apple, citrus, etc..
RR < 10-40mg CO2/(kg.h): apricot, avocado, banana, cherry…
RR < 40-60mg CO2/(kg.h): artichoke, asparagus, snap bean, broccoli, etc…
describe the graph of storage life of a produce vs resp rate of the product
what does this mean?
steep decrease in shelf life as RR increases
shows that lowering RR = drastically extends shelf life
what are classifications of fruits based on resp rates, ethylene production rates, maturity, ripening and senescence?
climacteric
nonclimacteric
describe climacteric fruits
fruits with a large increase in resp and ethylene produc rates almost coincident with ripening
describe nonclimacteric fruits
fairly uniform rate between resp/ethylene production rates with ripening
what are classifications of fruits and veg based on ethylene production rates?
ethylene prod rate at 20C below 10uL C2H4/kg.h
ethylene prod rate at 20C between 1-10uL C2H4/kg.h
ethylene prod rate at 20C above 100uL C2H4/kg.h
what is chilling injury?
how can it be prevented?
common physiological disorder in tropical and subtropical commodities held at temps between 0-10C
can prevent by not storing at temp below which they might get chilling injury
what are 2 groups based on chilling injuries?
non-chilling sensitive commodities
chilling sensitive commodities
