Classification of Vegetable Crops There are many numbers of Vegetables. Different parts are used for consumption. They are botanically different and their climatic and cultural requirements are different. There are four Main Methods of Classification Based on: 1. Education Botanical relation 2. Based on Hardiness (Tolerance to low temp) 3. Parts Used for consumption 4. Methods of Culture 1. Botanical Classification: This method of classification is based on botanical relationships of crops in responding cytology, morphology, taxonomy and cross ability. This is useful to breaf for crop improvement and seed producer for deciding isolation distance. The cuntroal requirements may vary ex. Solanaceous family includes potato, chili and brampal, There are same cultural requirements. At the same time cucurbitaceous have similar cultural requirements and common pests and diseases. Botanical name avoids infusion in name as common names are different but scientific names are common all over would. It gives information on class, family, genus, species, variety etc Ex. Solanaceous family, Potato, brinjal, chili, cucurbitaceous family: Melons, gourds. Not useful to grower. Thus botanical classification is useful to breeder, seed producer and to avoid confusion in common name. 2. Classification Based on Hardiness: Vegetables are grouped as hardy or tender on the basis of tolerance to frost, tolerance to lower temperature. This gives information of season of growing i.e. summer or winter. Not useful to grower, since soil and climatic requirements are RELATED POSTS Jowar Shoot Fly & Jowar Stem Borer – Pests Of Jowar Water Requirement And Irrigation Requirement Nitrogen Cycle Hardy Semi Hardy Tender Asparagus Beet Root Okra Cabbage Carrot Brinjal Garlic Cauliflower Tomato / Chili Onion Palak Beans Peas Potato Cucurbit Radish Sweet Potato Spinach Sweet Potato Spinach Amaranthus Turmp 3) Based on Parts Used for Consumption: From roots to fruits different parts of vegetables are consumed. On that basis vegetables are classified. Leafy Vegetable Palak, Amaranthus Methi (leaves) Root Carrot, Radish, Turnip’, beet root Fruit Tomato, Biinjal; Cucurbit Bulb Onion, Garlic Tuber Potato, Sweet Potato 4) Based on Method of Culture: In this method all those crops having similar cultural requirements are grouped together. They" are botanically different. System has practical utility for vegetable grower. In this method one can generalise cultivation practices for one group and thus avoid repetition individually for all crops. There are 11 classes. In some cases they are botanically also similar Ex. cucurbits. On excises for convenience they are grouped as under. I. Perennial Vegetable Asparagus, cocinia (Tondali), Parwal, Drumstick 2 Greens Spinach 3 Salad Crops Lettuce, celery 4 Cole Crops Cabbage, Cauliflower 5 Bulb Crops Onion, Garlic 6 Root Crops Carrot / radish, turnip 7 Tuber a) Potato

1. CLASSIFICATION OF VEGETABLES
Amrinder Singh
Department of Agriculture
Desh Bhagat University

2. CLASSIFICATION OF VEGETABLES
• Vegetables are classified according to which
part of the plant is eaten. Some vegetables fit
into more than one category when several
different parts of the plant are edible, e.g. both
the roots and leaves of beetroot can be eaten.

3. BULBS
Usually grow just below
the surface of the
ground and produce a
fleshy, leafy shoot above
ground.
Bulbs usually consist of
layers, or clustered
segments.

4. FLOWE
RS
• The edible flowers of certain vegetables.

5. FRUIT
S
• Vegetable fruit are fleshy and contain seeds.

6. FUNGI
• When referring to vegetables, fungi are commonly
known as mushrooms.

7. LEAVE
S
• The edible leaves of plants.

8. ROOTS
• Usually a long or round-shaped taproot.

9. SEEDS
• (Legumes) apart from sweet corn, seeds
grow in pods which are sometimes eaten
along with the seed.

10. STEMS
• The edible stalks of plants when the stalk is
the main part of the vegetable.

11. TUBERS
• Vegetables which grow underground on the
root of a plant.

12. 1.MINERAL SUBSTANCES
• Mineral substances are present in salts of organicor
inorganic acids or as complex organic combinations
(chlorophyll,lecithin,etc.);they are in many cases
dissolved in cellular juice.
• Vegetables are more rich in mineral substances as
compared with fruits.The mineral substance content
is normally between 0.60% and 1.80% and more
than 60 elements are presents; the major elements
are:K,Na,Ca,Mg,Fe,Mn,Al,P.Cl,S.

13. • Among the vegetables which are
especially rich in mineral substances are:
Spinach,Carrots,Cabbage and Tomatoes.

14. 2.CARBOHYDRATES
• Carbohydrates are the main components
of fruit and vegetables and represent
more than 90% of their dry matter.
• Carbohydrates plays a major role in
biological systems and in foods.

15. 3.FATS
• Is one of the three main
Macronutrients,along with Carbohydrate
and protein.

16. 4.PROTEI
N
• Though the word “protein” usually conjures
up images of meat,fruits,and vegetables can
also be good sources of protein;they lower
in saturated fat and higher in dietary fiber
than animal sources and when regularly
eaten can help lower cholesterol and reduce
the risk heart disease,diabetes and certain
cancers.

18. • Vegetables may be classified to the portion of the plant used
for food and its specific nutritive value
A.LeafV
egetables
• They are a valuable source of minerals (iro and
calcium),vitamins (A,C,K and riboflavin) and cellulose.

19. B.Stemor Stalk vegetables
• They Contain minerals and vitamins in proportion
to the green color.Celery and Asparagus are
example of stem vegetables.

20. C.Flowering and fruit vegetables
• Broccoli,cauliflower.and globe artichoke are the most
commonly used flowering vegetables. Broccoli being
greener,rates,higher in nutritive value than
cauliflower and is good of iron,phosphorus,vitamins
A and C and riboflavin.Cauliflower is also a good
source of vitamin C.Artichoke is a good source of
minerals,particularly potassium,calcium and
phosphorus and has a high dietary fiber content.The
other fruit vegetables are
cucumber,squash,pumpkin,and eggplant.

21. BROCCOLI CAULIFLOWER
GLOBE ARTICHOKE

22. D.Root vegetables
• Carrot,beet,Turnip,and potato are
examples of root vegetables.
• Good source of thiamin and
minerals.Potato contains some vitamins
C.Onion is an outstanding of a bulb
vegetable,and contains a moderate
amount of vitamin C.

23. Beet Turnip
Potato Carrots

24. Thank You

25. FLAVOR
COMPONENTS
OF VEGETABLES
By:Bantolio&Rubin

26. • SUGAR
• Is the generic name for sweet,
soluble carbohydrates, many of which
are used in food. There are various
types of sugar derived from different
sources. Simple sugars are
called monosaccharides and
include glucose(also known as
dextrose), fructose, and galactose.

27. FRUCTOSE
• Pure, dry fructose is a very sweet, white, odorless,
crystalline solid and is the most water-soluble of
all the sugars.fructose is found in honey, tree and
vine fruits, flowers, berries, and most root
vegetables.
• A natural sugar that provides the sweetness in
vegetables.

28. GLUTAMIC ACID
• This forms a product called monosodium
glutamate when combined with salt.
• It is found in large amount from young
and fresh vegetables.

29. SULFUR
COMPOUND
• Give the characteristic strong flavor and odor
of some vegetables.

30. COMPON
ENTS OF
VEGETA
BLES
By:Bantolio&Rubin

31. The different fruit colors are a result of different pigments
and each one of which offers different health benefits.
PIGMENTS
• A pigment is a material that changes the color.

32. CHLOROPH
YLL
• A fat soluble compounds responsible
for the green color of plants.When
combined with acid,it forms
pheophytin which produces an olive
green color.

33. CAROTEN
ES
• This pigment gives colour to yellow and orange
vegetables such as carrot, corn, winter squash,
sweet potato, tomato, and red pepper. This is the
most stable of the colour pigments.

34. FLAVON
ES
• It is the pigment present in white vegetables. It is
present in potato, onion, cauliflower, white cabbage,
cucumber, zucchini, and the white of celery.

35. ANTHOCYA
NIN
• This pigment is present in red vegetables and it
gives them their colour. It is present in very few
vegetables, primarily in red cabbage, purple
peppers, purple potatoes, etc.

36. Lycopen
s
• The red in tomatoes is called lycopens. This
pigment is very stable to heat and the color is
not affected by acids or alkaline

37. FACTORS TO
CONSIDER
IN CHOOSING GOOD QUALITY OF
VEGETABLES
By:Bantolio&Rubin

38. 1.FRESHN
ESS
• Fresh vegetables should be
crisp and bright in colors.

39. 2.Absence of decay and insect
infestation

40. 3.NO CHEMICAL
DAMAGE

41. 4.RIGHT DEGREE OF
MATURITY

42. BASIC KNIFE
CUTS

43. 1.LARGE
DICE
• The large dice is a culinary knife cut
measuring ¾ inch × ¾ inch × ¾ inch.

44. 2.BATONN
ET
• The batonnet measures ½ inch × ½ inch
× 2½-3 inches. It is also the starting
point for another cut, the medium dice.

45. 3.MEDIUM
DICE
• The medium dice measures ½ inch × ½
inch × ½ inch.

46. 4.ALLUMET
TE
• Measuring ¼ inch × ¼ inch ×
2½-3 inches, the allumette is
sometimes referred to as the
"matchstick cut." It's also the
starting point for the small
dice.

47. 5.SMALL
DICE
• The small dice measures ¼ inch × ¼
inch × ¼ inch and is produced by slicing
the allumette into ¼ inch sections.

48. 6.JULIEN
NE
• The julienne cut measures 1/8 inch ×
1/8 inch × 2½ inches.

49. 7.BRUNOI
SE
• The brunoise knife cut (pronounced
BROON-wahz) measures 1/8 inch × 1/8
inch × 1/8 inch.

50. 8.FINE
JULIENNE
• The fine julienne knife cut measures 1/16
inch × 1/16 inch × 2 inches. It's also the
starting point for the fine brunoise cut.

51. 9.FINE
BRUNOISE
• The fine brunoise knife cut (pronounced
BROON-wahz) measures 1/16 inch × 1/16 inch
× 1/16 inch. Tiny!