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TYPES OF FRUITS


Although most of are found of fruits and vegetables and also welove to eat them, it would be difficult to give a definition for a fruit. In botanist term the definition is easier; “a fruit is a reproductive structure of an angiosperm which develops from the ovary and accessory tissue, which surrounds and protects the seed”. Fruits are important in the seed dispersal. It does not matter what we may call our nutritious dietary components, in botany what constitutes a fruit is quite straightforward, and this lab looks at the structure and classification of fruits.

The process of fertilization could carries both seed and fruit development. While the seeds develop from ovules, the ovary tissue undergoes a number of series complex changes which result in the development of the good and fresh fruit. Many fruits are "fleshy" and also contain sugars which attract animals that then disperse the enclosed seeds to the new locations. Other, non-fleshy, fruits use other mechanisms for seed dispersal. Types Of Fruits

The major types of fruits includes the following:
  1. Dry Fruits

  2. Fleshy Simple Fruits

  3. Fleshy Aggregate Fruits

  4. Fleshy Multiple Fruits

Dried Fruits

  • Dried fruit is a fruit that has been dried, either naturally or also through use of a machine, such as a dehydrator.
  • Raisins, plums or prunes and dates are examples of excellent dried fruits. Other fruits that may be good dried include apples, apricots, bananas, cranberries, figs, mangoes, pawpaw, peaches, pineapples, pears and tomatoes.
  • A good Dried fruit has a long shelf life and therefore it also can provide a good alternate to fresh fruit, allowing out of the season fruits to be available.
  • Drying is a very famous way to preserve fruit in absence of the refrigeration.
  • Dried fruit is very often added to baking mixes, breakfast cereals and making cake.
  • Dried fruit is always being increasingly seen as a healthy snack and since the public is prepared to pay more for the snacks than staples, the quality is improving all the time.
  • Due to the water loss during the dehydration, which may be as high as 7 parts out of eight, dried fruit has a stronger, more intense of flavor.
  • However the drying process destroys most of the Vitamin C in the food, hence that the dried version of the fruit has always been only a fraction of the levels of Vitamin C that would exist in the fruit if it were fresh and good.
  • Commercially prepared dried fruit could contain sulfur dioxide which could trigger asthma in individuals, though dried fruit without sulfur dioxide is also very much available, particularly in good health stores.
  • The sulfur is added to "fix" the colour of the product. "Organic" dried fruit is produced without sulfur which could results in dark fruit and the flavor is much more characteristic of the fresh fruit.
  • The color of some dry fruits can also be "fixed" to an extent, with minimal impact on the flavor, by treating the freshly cut fruit with a preparation rich in Vitamin C (e.g., a mixture of water and lemon juice) for the few minutes prior to drying.
 

Fleshy Simple Fruits

  • Fleshy simple fruits could be either dry or fleshy and result from the ripening of a compound or simple ovary with only one pistil.
  • Dry fruits could also be either dehiscent (opening to discharge seeds), or indehiscent (not opening to discharge seeds).

Fleshy Aggregate Fruits

  • Fleshy aggregate fruit is otherwise called as etgerio, develops from a flower with the numerous simple pistils.
  • A good example is raspberry, whose simple fruits are termed drupelets because each is like a good small drupe attached to receptacle.
  • In some of the bramble fruits (example blackberry) the receptacle is elongate and part of the ripe fruits, for making blackberry an aggregate-accessory fruit.
 

Fleshy Multiple Fruits

  • Fleshy multiple fruit is formed from a cluster of flowers called an inflorescence. Each flower does produce a fruit, but these mature into a single mass. Examples are mulberry, pineapple, and breadfruit.


 


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