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Fruit Morphology and Development
HORT Temperate Fruit and Nut Production
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Fruit develops from the flowers
Flower parts - Perfect flower Androecium (set of stamens) Corolla (group of petals) Gynoecium (set of carpels) Calyx (group of sepals) HORT Temperate Fruit and Nut Production
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Fruit develops from the flowers
Flower parts - Imperfect flower Female Male HORT Temperate Fruit and Nut Production
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Flower types Floral parts arrangements
Attachment of floral parts Position of ovary HORT Temperate Fruit and Nut Production
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Fruit Classification Seed-bearing structure derived from a flower
Fleshy fruit Berry Drupe Pome Pepo Dry fruit Dehiscent - splits when ripe Indehiscent - one carpel Aggregate fruit Multiple fruit HORT Temperate Fruit and Nut Production
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Fleshy fruit: Berries One pistil (carpel) One or many seed
HORT Temperate Fruit and Nut Production
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Fleshy fruit: Drupes One seeded Seed within stony endocarp
Peach, plum, apricot, cherry Skin = exocarp Eat mesocarp Pit = endocarp HORT Temperate Fruit and Nut Production
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Fleshy fruit: Drupes One seeded Seed within stony endocarp
Almond Mesocarp dries and separates Endocarp is hard to soft Eat seed HORT Temperate Fruit and Nut Production
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Fleshy fruit: Pomes Leathery carpels Edible portion is receptacle
HORT Temperate Fruit and Nut Production
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HORT 319 - Temperate Fruit and Nut Production
Fleshy fruit: Pepos Inferior flower, > 1 carpel Receptacle surrounds pericarp to form rind Watermelon Cucumber Squash Pumpkin HORT Temperate Fruit and Nut Production
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Dry fruit: Dehiscent Split open when ripe
Beans Peas HORT Temperate Fruit and Nut Production
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Dry fruit: Indehiscent Single carpel Does not split when ripe
Achene One seeded, free from pericarp Strawberry, sunflower Nut Similar to achene Enclosed by pericarp (leathery in chestnut, woody in walnut) Husk (shuck) is fusion of sepals, bracts, bracteoles. HORT Temperate Fruit and Nut Production
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Aggregate Fruit Many ovules One flower
HORT Temperate Fruit and Nut Production
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Multiple fruit Many flowers Along a common axis or inflorescence
HORT Temperate Fruit and Nut Production
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Fruit development: Definitions
Maturation Process of development Leads to maturity = ability to ripen properly Ripening Following step in fruit development Mature fruit becomes fully edible Senescence Final step in fruit development Deterioration Leads to death HORT Temperate Fruit and Nut Production
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Fruit Growth Pattern Sigmoid pattern: Pomes, pecans, strawberry
Slow Rapid, cell division and expansion Slow, leveling off of growth HORT Temperate Fruit and Nut Production
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Fruit Growth Pattern Double sigmoid: Peach, plum, cherry
Slow Rapid, cell division Slow, pit hardening Rapid, cell expansion HORT Temperate Fruit and Nut Production
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Fruit Growth Pattern Double Sigmoid
Late and early ripening peaches differ in length of STAGE II HORT Temperate Fruit and Nut Production
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Fruit Size This is why fruit is thinned.
Fruit size is inversely proportional to fruit number This is why fruit is thinned. HORT Temperate Fruit and Nut Production
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What you should learn from this lab
Where a fruit comes from Flower types Fruit classification Basic fruit morphology Fruit development Terminology Fruit growth patterns Effect of seed number Effect of thinning ID of fruits and their seed HORT Temperate Fruit and Nut Production
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HORT 319 - Temperate Fruit and Nut Production
Laboratory Procedure Fruit displays Drupes/Stone fruit - 2 Pome fruit - 2 Berries Nuts Multiple/aggregate fruit Pit and seed display Thinned vs. Unthinned Mount pressed leaves in book HORT Temperate Fruit and Nut Production
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HORT 319 - Temperate Fruit and Nut Production
Laboratory Procedure Answer work sheets Drupes/Stone fruit - 5 pts Pome fruit - 5 pts Misc. Fruit/Seed - 10 pts Thinned vs. Unthinned - 5 pts Fruit Development Exercise on Homepage (15pts) Compare fruit development for pecan, pear and peach Answer questions on Homepage and submit to teaching assistant HORT Temperate Fruit and Nut Production
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