make list of at least 15 fruits including their fruitbtypes, edible paerts and scietific names
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Answer:
Fruit Types and Classification of Fruits
Introduction
Although most of us have a good idea what fruits and vegetables are when we eat them, it would be difficult provide a definition for someone of just what makes one food a vegetable and another a fruit. For a botanist, the definitions are 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 seed dispersal. A vegetable is a part of one of the vegetative organs of the plant: roots, stems or leaves, or shoot systems. There are a few "vegetables which are difficult; broccoli and cauliflower are inflorescence buds, and artichokes are the entire inflorescence. Since flowers, the reproductive organ of the plant produce fruits and seeds, perhaps those vegetables which are inflorescences are more similar to fruits than they are vegetables. No matter what we call our nutritious dietary components, in botany what constitutes a fruit is straightforward, and this lab looks at the structure and classification of fruits.
The process of fertilization initiates both seed and fruit development. While seeds develop from the ovules, the ovary tissue undergoes a series of complex changes which result in the development of the fruit. Many fruits are "fleshy" and contain sugars which attract animals who then disperse the enclosed seeds to new locations. Other, non-fleshy, fruits use other mechanisms for seed dispersal. In some plants, fruits can develop without fertilization. This is called parthenocarpy, and such fruits are seedless. As the ovary develops into a fruit, its wall often thickens and becomes differentiated into three, more or less distinct, layers. The three layers together form the pericarp, which surrounds the developing seed or seeds.
The three fruit layers are:
• Exocarp, the outermost layer often consisting of only the epidermis
• Mesocarp, or middle layer, which varies in thickness
• Endocarp, which shows considerable variation from one species to another
Materials Required per pair of students and for Demonstration
• Fresh snap beans or garden peas. Other available legumes may be substituted.
• Dry and soaked corn grains
• Tomatoes, cranberries or grapes
• Peaches, plums, or cherries
• Apples, pears, or quinces
• In addition, an assortment of various kinds of fruits that are available should be available for demonstration. Dry and fleshy fruits of different types should be provided, as should aggregate and multiple fruits.
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