Food storage root

its important in study about plantmorphoanatomy

1. Presented By : Badal K. Barochiya Marshal K. Barochiya FOOD STORAGE ROOT

2. Food Storage roots Most mature roots have the capacity to store food reserves. In some species, the root is further modified as a fleshy storage organ. Food crops like sweet potatoes, carrots and beets are modified storage roots.

3. Many herbaceous perennials, such as peony, overwinter as a crown attached to the storage root . The crown is a compressed stem with buds that will form the above ground vegetative growth . The storage root is also called a tuberous root and provides the food and energy for next season’s growth.

4. The internal structure of a storage root is similar to non fleshy roots except that there is more extensive parenchyma tissue where the food reserves are stored. Cross section of a tuberous root.

5. Food reserves stored in the parenchyma cells usually include carbohydrates (sugars and starch) and proteins . The blue stained organelles in these root cells are protein bodies.

6. In beets, the increase in storage root size is due to concentric rings of vascular cambium and storage parenchyma cells.

7. A closer look at a vascular bundle in beet storage roots shows that the storage parenchyma cells surround a vascular bundle with only a few secondary xylem cells (red stain), a line of vascular cambial cells and numerous phloem elements. The phloem is the major transport system used to load and unload the root with food reserves.

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