Fruits and Nuts. Dr. Thirunahari Ugandharpptx
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Fruits and Nuts
Fruits and Nuts. Dr. Thirunahari Ugandharpptx
- 1. Fruits & Nuts, Important of Fruit Crops and their Commercial Importance Dr. By Dr. Thirunahari Ugandhar Associate Prof of Botany Department of Botany Kakatiya Govt College (A) Hanamkonda
- 2. Fruits In botanical terms, a fruit is the mature ovary of a flowering plant, often containing seeds. Fruits develop from the fertilized ovary after flowering, and their primary role is to protect the seeds and aid in their dispersal. Fruits come in many varieties, such as fleshy (like apples and berries) and dry (like beans and grains). They are often rich in sugars, fiber, and vitamins, making them a significant part of the human diet.
- 3. Nuts A nut is a fruit with a hard, inedible outer shell that encases a single seed, which is usually edible. Botanically, tree nuts (like acorns and chestnuts) do not split open at maturity to release their seed. However, in culinary contexts, several seeds and fruits (like almonds, peanuts, and cashews) are often considered nuts due to their similar uses and characteristics, even though they are not true botanical nuts.
- 4. Fruits can be classified into several types based on their botanical structure and development: 1. Simple Fruits Develop from a single ovary of a single flower. Types: Fleshy Fruits: These fruits have a soft, edible pericarp. Berry: Entire pericarp is soft and often juicy (e.g., tomato, grape). Drupe: This type of plant contains a hard stone or pit enclosing the seed (e.g., peach, cherry, olive). Pome: Has a fleshy outer layer with a core that contains seeds (e.g., apple, pear). Pepo: Has a thick rind (e.g., cucumber, watermelon). Hesperidium: Has a leathery rind with juicy segments (e.g., citrus fruits like oranges and lemons). Dry Fruits: These fruits have a dry pericarp at maturity. Dehiscent: Open on their own to release seeds. Legume: Opens along two seams (e.g., beans, peas). Capsule: Opens by various methods (e.g., poppy).Indehiscent: Do not open at maturity. Achene: Contains a single seed loosely attached (e.g., sunflower).Nut: Has a hard shell surrounding the seed (e.g., acorn, chestnut).
- 5. 2. Aggregate Fruits Develop from multiple ovaries of a single flower. Examples: Strawberry, blackberry, raspberry. 3. Multiple Fruits Form from the fusion of ovaries from multiple flowers in an inflorescence. Examples: Pineapple, mulberry, fig. 4. Accessory Fruits Involve other parts of the flower, such as the receptacle, and the ovary. Examples: Apple (pome), strawberry (aggregate fruit with fleshy receptacle). Each type has unique characteristics, influencing its texture, taste, and usage in food and culinary applications.
- 14. Nuts can be classified into two main categories: true botanical nuts and culinary nuts. In botany, a true nut is a specific type of fruit, while in culinary terms, several seeds and drupes are also considered nuts due to their similar characteristics and uses. 1. True Botanical Nuts True nuts are hard, indehiscent fruits that do not split open at maturity to release seeds. They have a single seed encased in a tough shell. Examples: Acorn (Oaktree): Encased in a hard shell with a cup-like cap. Chestnut: Has a spiny outer covering (burr) that opens to reveal a single nut. Hazelnut: Enclosed in a smooth, hard shell surrounded by a leafy husk. Beechnut: Small, triangular nut found in a burr with soft spines.
- 15. 2. Culinary Nuts (Not True Botanical Nuts)Many seeds, drupes, and legumes are commonly referred to as nuts in cooking because of their texture, taste, and nutritional properties. Examples: Almond: The edible seed of a drupe (related to peaches). Walnut: The seed of a drupe with a hard, woody shell. Pecan: A type of drupe related to the walnut. Cashew: The seed of a drupe that grows outside a fleshy fruit. Brazil Nut: The seed of a large capsule fruit from a South American tree. Pine Nut: Edible seeds from certain pine trees. Macadamia Nut: A hard-shelled seed, often considered a culinary nut. 3. Legumes Considered Nuts These are seeds from legume plants, but they're often used like nuts in culinary contexts. Examples: Peanut: Botanically a legume, but it grows underground and is commonly classified as a nut in cooking. Soy Nut: Roasted soybean seeds are sometimes used as a nut substitute.
- 16. 4. Drupaceous Nuts These are seeds from drupes that resemble nuts. Examples: Coconut: A large drupe with a fibrous husk; the seed inside is consumed as a "nut. Pistachio: Seed from a drupe with a hard outer shell that splits open when ripe. Each type of nut has a unique composition and is valued for its nutritional benefits, particularly for its healthy fats, protein, vitamins, and minerals. True botanical nuts are rarer than culinary nuts, which are widely used as snacks and in cooking worldwide.
- 17. Type Nut Description True Botanical Nuts Acorn Hard shell with a cup-like cap; produced by oak trees. Chestnut Enclosed in a spiny burr that splits open at maturity. Hazelnut Hard shell surrounded by a leafy husk; commonly used in confections. Beechnut Small, triangular nut in a burr with soft spines, from beech trees. Culinary Nuts Almond Edible seed of a drupe, related to peaches; often used in baking. Walnut Seed of a drupe with a hard, woody shell, rich in omega-3 fatty acids. Pecan Similar to walnuts, with a buttery flavor; commonly used in pies. Cashew Grows outside a fleshy fruit; popular in cooking and as a snack. Brazil Nut Seed of a large capsule fruit from South America, rich in selenium. Pine Nut Edible seeds from pine cones, are often used in pesto. Macadamia Nut Hard-shelled seed with a creamy texture, high in healthy fats. Legumes Considered Nuts Peanut Botanically a legume, grows underground; widely consumed and made into peanut butter. Soy Nut Roasted soybeans, sometimes used as a substitute for nuts in snacks. Drupaceous Nuts Coconut Large drupe with a fibrous husk; used for its meat, water, and oil. Pistachio Seed inside a drupe; the shell naturally splits open when ripe, often eaten as a snack.
- 22. Fruit Crop Commercial Importance Major Producing Countries Apple High demand for fresh and processed products (juice, cider). Long shelf life supports extensive trade. United States, China, Poland, India Banana Staple food in tropical regions and globally traded. High in carbohydrates; popular in fresh, dried, and processed forms. Ecuador, India, Brazil, Philippines Citrus Fruits Rich in vitamin C, widely used fresh and in juice. Citrus oils are used in cosmetics, perfumes, and cleaning products. United States, Brazil, Spain, China Grapes Used for fresh consumption, wine, juice, and raisins. The wine industry is economically significant. France, Italy, Spain, United States Pineapple High global demand, especially for canned fruit and juice. Costa Rica, Thailand, Philippines Mango Known as the "king of fruits," popular worldwide. Consumed fresh, dried, and in juices, chutneys. India, Mexico, Thailand, Brazil Strawberry Consumed fresh and in jams, jellies, desserts. Supports agritourism with pick-your-own farms. United States, Spain, Mexico
- 23. Fruit Crop Commercial Importance Major Producing Countries Avocado Popular for healthy fats and used in fresh and processed forms. Global demand rising, especially in North America and Europe. Mexico, United States, Peru Coconut Used for food, oil, water, and by-products in cosmetics, biofuels, and construction. Philippines, Indonesia, India Olive Key in Mediterranean agriculture. Olive oil is a high-value product internationally. Spain, Italy, Greece Papaya Consumed fresh, high in vitamins A and C. Also used in traditional medicine. India, Brazil, Mexico Date Palm Significant in arid regions, culturally and economically important in the Middle East. Saudi Arabia, Egypt, Iran Blueberry Popular for health benefits, used fresh and frozen. Strong demand driven by health trends. United States, Canada, Poland Pomegranat e High in antioxidants, with demand for fresh fruit, juice, and extracts. India, Iran, United States