Classification of Fruit and Vegetables PDF
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University of Sulaimani
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Summary
This document provides a classification of fruits and vegetables, covering factors such as morphology, anatomy, respiration rates, ethylene production, and acidity. It includes details on different types of fruits and vegetables, including temperate, subtropical, and tropical fruits, leafy and stem vegetables, and tubers. The document also includes a table for practical application.
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Classification of Fruit and vegetables Vegetarian Definition of the fruit: It is the mature ovary with its contents, such as the remnants of floral tube as in apples and Strawberry. The physiologically definition of fruit: The edible portion of the plant for example, potato tuber is a mutated st...
Classification of Fruit and vegetables Vegetarian Definition of the fruit: It is the mature ovary with its contents, such as the remnants of floral tube as in apples and Strawberry. The physiologically definition of fruit: The edible portion of the plant for example, potato tuber is a mutated stem while, physiologically it is fruit. In terms of functional properties, they are classified according to their respiration rates, respiratory behavior, ethylene production rate and chilling sensitivity. Firstly/ Morphological and anatomical characteristics 1- VEGETABLES: (a) Leafy Vegetables: lettuce, celery, cabbage, spinach, and cauliflower (b) Flower Vegetables: broccoli and artichoke (c) Root Vegetables: carrot, radish, horseradish, sweet potato, turnip, and beetroot (d) Stem Vegetables: asparagus and kohlrabi (e) Fruit Vegetables (Immature): squash, sweet peppers, snap beans, lima beans, okra, sweet corn, and peas. (f) Fruit Vegetables (Mature): tomato, melons, and winter squash (g) Tuber Vegetables: They are modified roots or stems that are enlarged to store nutrients. sweet potato, jicama, yam and Jerusalem, artichoke. (h) Bulb Vegetables: As a plant structure, a bulb is a short stem with edible fleshy leaves. These vegetables are insensitive to chilling. onion and garlic. 2. FRUITS: a) Temperate Fruits: apple, pear, peach, plum, grape, and strawberry b) Subtropical Fruits: fig, loquat, olive, lychee, citrus, date, jujube, kiwifruit and persimmon c) Tropical Fruits: bananas, plantains, mangos, papayas, and guava. d) Small Fruits: grape, strawberry, blackberry, blueberry, cranberry, and raspberry e) Pome Fruits: These fruits are of temperate origin apples, pears, and quince. f) Stone Fruits: peach, nectarine, plum, and apricot. g) Nuts: almond, macadamia, pecan, pistachio, and walnut. Secondly // Acid content: 1. Fruits rich in citric acid, such as citrus and Mango. 2. Fruits rich in malic acid, such as apples, pears. 3. Fruits rich in tartaric acid, such as grapes. Thirdly// Climacteric and non-climacteric (respiration and ethylene production rates) Fourthly // Respiration rate Fifthly // Ethylene production rates: Sixth // Perishability Seventh // Heat requirement after harvest (chilling sensitivity) (a) Most immature fruit vegetables are sensitive to chilling injury; exceptions include sweet corn and peas. (b) Bulb Vegetables are insensitive to chilling (c) All mature fruit vegetables are sensitive to chilling injury (d) All tropical fruits are sensitive to chilling injury (e) Small fruits are insensitive to chilling Injury. (f) Pome and Stone Fruits resist chilling temperatures. Practical Application: Complete the following table for some fruit & vegetables. Climacteric Type Ethylene Respir Peri Horticulture Edible Sensitivity to Acid or No. of production ation shab (Fruit or Veg.) part temperature content non-climacte crop rates rate ility ric 1 Orange 2 Fig 3 Apple Eggpla 4 nt Cucum 5 ber Potatoe 6 s
