Question

Explain the modification of tsp roots for food sterage

Answer 1

Answer:

The tap root becomes swollen and fleshy with the stored food. The secondary roots remain thin. Hypocotyl (embryonic region between cotyledons and radicle) may also join the tap root in storing food. Stem is reduced and discoid in the beginning and bears radical leaves. Depending upon the shape, the fleshy tap roots are of the following types:

(i) Conical:

Here the fleshy tap root resembles a cone, that is, the thickest towards base and gradually tapering towards the apex. Many thread-like secondary roots are found throughout the length of conical fleshy root, e.g., Carrot

(ii) Fusiform:

The fusiform fleshy root is like a spindle, that is, thickest roughly in the middle and narrow towards both its base and apex, e.g., Radish . The fusiform root of Indian Radish consists of swollen hypocotyl near the base only and swollen tap root in the remaining region

(iii) Napiform:

The fleshy root is very thick at the base and is almost spherical. It suddenly thins out towards the apex (top-like), e.g., Turnip. In Turnip most of the swollen part is hypocotyl. The tap root occurs only towards the narrow pointed apical region which also bears thread­like secondary roots .

Explanation: