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Fruit anatomy is the plant anatomy of the internal structure of fruit. [ 6 ] [ 7 ] In berries and drupes , the pericarp forms the edible tissue around the seeds. In other fruits such as citrus and stone fruits ( Prunus ) only some layers of the pericarp are eaten.
Fruits and vegetables that are not going to be cooked should be thrown away if they have touched raw meat, poultry, seafood, or eggs. All cut, peeled, or cooked fruits and vegetables should be refrigerated within two hours. After a certain time, harmful bacteria may grow on them and increase the risk of foodborne illness. [51]
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
Fruit vegetables — botanical fruits used as culinary vegetables, and the plants that bear them. For more on this term in a United States context, see: Nix v.
In botany, infructescence (fruiting head) is defined as the ensemble of fruits derived from the ovaries of an inflorescence. It usually retains the size and structure of the inflorescence. [1] In some cases, infructescences are similar in appearance to simple fruits. These are called multiple fruits.
Vegetables in a market in the Philippines Vegetables for sale in a market in France. Vegetables are parts of plants that are consumed by humans or other animals as food.The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.
A capsule is a structure composed of two or more carpels. In (flowering plants), the term locule (or cell) is used to refer to a chamber within the fruit . Depending on the number of locules in the ovary, fruit can be classified as uni-locular (unilocular), bi-locular , tri-locular or multi-locular .
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