Wednesday, June 23, 2010

Nutriate Food

Fruit normally means the fleshy seed-associated structure of certain plants that are sweet and not poisonous in the raw state, such as apples, oranges, grapes, strawberries, juniper berries and bananas, or the similar-looking structures in other plants, even if they are non-edible or non-sweet in the raw state, such as lemons and olives. Seed-associated structures that do not fit these unperturbed criteria are usually called by other names, such as vegetables, pods, nut, ears and cones.

A"fruit" is a part of a flowering plant that derives from specific tissues of the flower, mainly one or more ovaries. Taken strictly, this definition excludes many structures that are "fruits" in the common sense of the term, such as those produced by non-flowering plants and fleshy fruit-like growths that develop from other plant tissues close to the such as cashew fruits. Often the botanical fruit is only part of the common fruit, or is merely adjacent to it

A fruit results from maturation of one or more flowers, and the gynoecium of the flower(s) forms all or part of the fruit. There are three general modes of fruit development:

• Apocarpous fruits develop from a single flower having one or more split carpels, and they are the simplest fruits.
• Syncarpous fruits increase from a single gynoecium having two or more carpels fused together.
• Multiple fruits form from many different flowers.

The plant hormone ethylene causes ripening of many (but not all) types of fruit. Maintaining fruits in an efficient cold chain is optimal for post harvest storage. The aim is to extend and ensure shelf life. All fruits benefit from proper post harvest care.

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