Fruits and vegetables fyugp semester 1.pptx

It contains the classification of vegetables and fruits

1. Fruits and Vegetables: Classification and Composition

2. Introduction Fruits are the mature ovary of a flowering plant, typically containing seeds. They develop from the fertilized ovary after flowering and are usually sweet or sour in taste. Common examples include apples, oranges, and berries Vegetables are edible parts of plants that are not fruits. These can include roots, leaves, stems, and flowers. Vegetables are usually less sweet and are often used in savory dishes. Examples include carrots, spinach, and broccoli Fruits and vegetables are essential parts of a healthy diet. They provide a wide variety of nutrients, including vitamins, minerals, fiber, and antioxidants. Their classification is based on botanical characteristics, while their composition determines their health benefits.

3. Classification of Fruits 1. Simple Fruits: Formed from a single ovary in a flower, containing a single seed or many seeds Examples: - Apples - Pears - Peaches 2. Aggregate Fruits: Formed from multiple ovaries in a single flower, each containing a seed Examples: - Strawberries (each "seed" on the surface is actually an individual fruit) - Raspberries - Blackberries 3. Multiple Fruits: Formed from multiple flowers that merge to form a single fruit Examples: - Pineapples (formed from multiple fruitlets) - Figs (formed from multiple tiny fruits inside the fig) - Mulberries 4. Botanical Classification: Fruits can also be classified based on their botanical structure: - Berries: Fleshy fruits with seeds inside (e.g., tomatoes, blueberries) - Drupes: Fruits with a hard stone or pit inside (e.g., peaches, plums) - Pomes: Fruits with a leathery rind and a fleshy interior (e.g., apples, pears) - Citrus fruits: Fruits with a leathery rind and segmented interior (e.g., oranges, lemons)

4. Climatic & Non-Climatic Fruits Climatic Fruits: a fruit that continues to ripen after being harvested from the plant, undergoing a rapid increase in respiration and a burst of ethylene production.  This ethylene-induced process allows the fruit to develop its full flavor, aroma, and texture post-harvest, though it also can decrease shelf life.  Examples of climacteric fruits include bananas, apples, avocados, mangoes, and tomato Non-Climatic Fruits:  do not ripen significantly after being harvested and require harvesting when fully ripe.  Examples include berries (strawberries, raspberries, blueberries), citrus fruits (oranges, lemons), grapes, cherries, pineapples, and pomegranates.  Their ripening is primarily regulated by hormones like abscisic acid (ABA) rather than a surge in ethylene production, which characterizes climacteric fruits. 

5. botanical

6. Classification of Vegetables Vegetables are categorized based on the part of the plant that is consumed: Leafy vegetables: These are prized for their edible leaves and are often rich in vitamins (especially A, C, and K), minerals, and fiber. They're typically low in calories and high in water content (e.g., spinach, lettuce, Cabbage ) Root vegetables: These grow underground and store nutrients for the plant. They're often high in complex carbohydrates, fiber, and various vitamins and minerals. Examples include: (e.g., carrots, beets , potatoes, and sweet potatoes ) 3. Bulb vegetables : These have a layered structure and grow underground. They're known for their strong flavors and potential health benefits (e.g., onions, garlic)

7. 4. Stem vegetables : These are the edible stalks of plants. They're often crunchy and fibrous (e.g., celery, asparagus) 5. Fruit vegetables: (e.g., tomatoes, cucumbers) 6. Flower vegetables: These are the edible flowers or flower buds of plants (e.g., broccoli, cauliflower

8. Composition of Fruits - Water: High water content, typically 75-95% - Carbohydrates: Primarily natural sugars like glucose and fructose - Fiber: Important for digestion and health - Vitamins: Rich in Vitamin C, A, and folic acid - Antioxidants: Help protect against cellular damage

9. Composition of Vegetables - Water: High water content, usually 80-95% - Carbohydrates: Low in carbs, mainly fiber - Proteins: Small amounts of plant-based proteins - Vitamins: High in vitamins such as A, C, and K - Minerals: Good sources of potassium, magnesium, and calcium - Phytochemicals: Beneficial compounds that promote health

10. Nutritional Benefits of Fruits and Vegetables - Provide essential vitamins and minerals for immune function and overall health - Rich in fiber, aiding digestion and promoting gut health - High in antioxidants, reducing the risk of chronic diseases - Low in calories, making them ideal for weight management - Hydrating, as they contain high levels of water