Documente Academic
Documente Profesional
Documente Cultură
Cereal kernels were the original basis of the grains standard for the
weight and measures.
Grain Legumes
Those species of legumes whose seeds are used for human food and in
some cases as animal feed e.g. beans, peas, soybeans, chickpea, lentils.
Cereals
Dry, indehiscent fruit derived from one carpel. Cereals are food plants
belonging to the grass family, Poaceae and are preliminary cultivated for
their grains (strictly caryopsis).
Cereals grains provide about half the energy consumed by the human
worldwide; more if the animal feed is counted.
Food plant with similarly starchy seeds but which belongs to other plant
family e.g buckwheat, quinoa, grain amaranth.
Amaranth
Caryopsis
A term traditionally applied to the fruit of the grasses. It is small indehiscent
fruit having a single seed with such a thin closely adherent pericarp (fruit coat)
that a single unit ,the grain is formed.
Similar to achene, but the pericarp is not readily distinguishable from seed
coat.
Achene
A one seeded, dry, indehiscent fruit with the seed attached to the fruit wall at
one point only. It is derived from one-loculed superior ovary. Seed coat is
insignificant compared with fruit coat (pericarp) e.g. sunflower, lettuce, sugar
beet, Buckwheat (three seeded achene).
Siliqua
It is a fruit (seed capsule) of 2 fused carpels with
the length being more than three times the
width. It is dry and dehiscent fruit e.g.
Brassica family
Radish
Pulses
Seeds of grains legumes that are stored generally in the dry state and directly
used for food .
In Indian subcontinent
Whole pulse grain Gram
Split pulse Daal
Sprouted seeds
Seeds of several species are germinated as young seedlings are eaten by
humans as health food e.g alfalfa , buckwheat, cabbage ,mustard.
Legumes
A typical dehiscent fruit (pod) of the fabaceae ( leguminosae) developed from
a single carpel opening along two sutures (dorsally and ventrally) with the
seeds attached to the ventral structure e.g. alfalfa ,pea.
In Non botanical sense, Legumes refers to the plants, pods or seeds of the
family often edible to humans and animals.
Orthodox seeds
Seeds that remain viable when desiccated to 5% MC (fresh wt
basis)
Seeds that are subject to maturation drying and acquire
desiccation tolerance are termed orthodox
One notable example of a long-lived orthodox seed which
survived accidental storage followed by controlled germination
is the case of the 2,000 year old Judean date palm (cultivar of
Phoenix dactylifera) seed which successfully sprouted in 2005
Recalcitrant seeds
There are many species that produce seeds
that dont undergo maturation drying remain
intermediate in their development and
desiccation-sensitive at the shedding stage
Not amenable to long term storage
many economically important perennial crops
including tea, coffee, cocoa, citrus, mango,
rubber, oil palm and coconut
Importance of seeds
Seeds are major source of food.
1. Embryo
2. Food store
3. Covering structure- seed coat
1. Embryo
Developed by cell division and growth from
zygote which is the diploid product of fusion of
egg nucleus and one of the pollen nuclei at
fertilization
Radicle
Plumule
Epicotyl
Hypocotyl
Cotyledons
Coleoptile: The basal sheath of cotyledons is
elongated to form a coleoptile covering leaves
Mesocotyl: In maize, hypocotyl is modified to
form a mesocotyl
Coleorhiza is regarded as the base of hypocotyl
sheathing the radicle
Not all seeds contain mature embryo when
liberated from mother plant (orchid seeds
contain minute and poorly formed embryos
and no endosperm)
Scutellum
Single cotyledon is much reduced and modified
to form scutellum
Functionally similar to cotyledons of dicot
embryo but it does not emerge from seed and
develop into a leaf after germination
It degrades within seed when mobilization of
stored reserves is completed
Scutellum plays an important role in
establishing interaction b/w embryo and
endosperm
2. Food store
Endosperm-perisperm-megagametophyte
Carbohydrates
Fats and oils (lipid)
Proteins
Phytin
Other constituents (alkaloids, phytosterols,
phenolic compounds)
Factors affecting chemical
composition of seed
Genetic factors
Environment. Moisture, temperature etc.
Cultural practices. Planting date, amount of water
received, fertilization
Cereals
Globulins: soluble in dilute salt solutions; the major storage proteins of dicot seeds
Divide into two classes i.e., (7S (vicilins, low in S-containing AA) and 11S(legumins,
High)
Glutelins: No longer a class on its own: are prolamins which dont contain inter-
chain S-S bonds