Vegetables can generally be grouped into three categories: 1. Bulbs, roots and tubers. 2. Flowers, buds, stems and leaves. 3. Fruit, seeds and pods. The origin of vegetables affects how they are best handled after harvest. For example, vegetables from above the ground are more likely to have waxy skins to protect them from water loss.

physical form and external structure of plants, whereas plant anatomy is the study of the internal plant structure, mostly at the cellular/microscopic level. This chapter deals with vascular plants, also known as higher plants or tricho-phytes, which are defined as those that have ducts for circulation of fluids, such as xylem and phloem.

variety of plant structures. They can, however, be grouped into three main categories: seeds and pods; bulbs, roots and tubers; fl. wers, buds, stems and leaves. In many instances, the structure giving rise to the particular vegetable has been highly modified compared with that . tructure on the 'ideal'plant. The derivation of some vege.

Plants have external structures such as leaves, stems, roots, flowers, fruits and seeds. These structures are known as plant organs. Each organ is an organized group of tissues that works together to perform a specific function. Structures can be divided into two groups: sexual reproductive and vegetative.

Vegetables have been divided into major groups: Edible underground parts, such as roots, tubers, and bulbs. Edible above ground parts, such as stems, leaves, and flowers. Edible fruits and seeds, such as usually unripe fruits and seeds.

A vegetable is any part of a plant such as the stems and stalk (celery), root (carrot), tuber (potato), bulb (onion), leaves (spinach, lettuce), flower (gl obe artichoke), fruit (apple, cucumber, pu mpkin, strawberries, tomato) or seeds

What is the difference between a fruit and a vegetable? II. III. 2.

The vegetables develop from variety of plant parts (cabbage pea, potato). On the basis of plant parts used as vegetables they are grouped as fruits (gourds, brinjal, capsicum); stem (asparagus, amaranths), leaves (cabbage, lettuce, spinach) flowers (broccoli, cauliflower) and underground portion (radish, carrot, potato, onion, garlic).

Most of the fruits and vegetables contain 70-80% moisture while some vegetables like leafy vegetables and melons contain almost 92-95% moisture. The tubers crops like cassava, yam and corms contain less moisture ( around 50%) and are more starchy.

Vegetables: do not represent any specific botanical groupings and exhibits wide verity of plant structure. (Edible seeds / roots / stems / leaves / bulbs / tubers / non sweet fruits of herbaceous plants). 1) Seeds and pods – contain natural wax coating. Eg. Many legumes. Flowers: are variations of inflorescence.