Classification of Fruits

I. Botanical classification:

II. Classification based on climatic requirements: –

1. Temperate Fruits: – Apple, Pear, Peach, Almond, Walnut, Plum, Apricot, Pecannut, Hazelnut, Cherry, Strawberry, etc.
2. Tropical Fruits: – Mango, Guava, Banana, Pineapple, Sapota, Jackfruit, Papaya, Custard Apple, Carambola Persimmon, Coconut, Cashew, etc.
3. Sub-Tropical Fruits: – Fig, Ber, Pomegranate, Date palm, Ber, Citrus, Phalsa, Loquat, Litchi, Karonda, Grape, Beal, Aonla, Avocado, etc.

III. Classification based on the nature of growth: –

1. Herbaceous – Banana, Pineapple, Strawberry
2. Shrubaceous – Karonda, Phalsa, Pomegranate,
3. Woody/tree – Mango, Ber, Sapota, Jamun, Guava, Pear, Peach, Apple, Jackfruit, etc.
4. Climber – Grapes, kiwi, etc.

IV. Classification based on fruit type

1. Berry: – Banana, Papaya, Grape, Sapota, Kiwi, Arecanut, Avocado, Date palm, Guava,
2. Pome: – Apple, Pear, Quince, Loquat
3. Drupe/Stone: – Plum, Mango, Peach, Ber, Coconut, Cherry, Cocoa, Coffee, Jamun, Almond, Apricot.
4. Hesperidium: – Citrus
5. Nut: – Litchi, Cashew nut, Walnut, Chestnut, Pecanut, Rambutan
6. Capsule: – Aonla, carambola,
7. Aggregate Fruits / Eteario of berries: – Raspberry, Custard Apple, Blackberry, Strawberry
8. Psorosis:- Pineapple, Jackfruit, Mulberry, Breadfruit
9. Syconus:- Fig

V. Classification based on the continuation of growth

1. Evergreen: – Mango, Citrus, Litchi, Sapota, etc.
2. Deciduous: – Apple, Pear, Peach, Plum, Apricot, etc.

VI. Classification based on ripening behaviour

1. Climacteric Fruits: –The sharp rise in respiration after harvesting.

Example: – Mango, Banana, Custard Apple, Fig, Peach, Guava, Papaya, Apple, Sapota, Pear, Plum, Jackfruit, Passion Fruit.

2. Non-climacteric Fruits: – Steady respiration at the time of harvesting.

Example:- Citrus, Grapes, Pomegranate, Litchi, Ber, Pineapple, Jamun, Cashew, Cherry, Strawberry,

VII. Classification based on photoperiod requirement

1. Short-day plant: – Plants require a day length (light period) of less than 12 hours.

Example: – Strawberry, Pineapple, Coffee,

2. Long day plant:-Plants require a day (light period) length of 12 hours or more.

Example:- Plaintain, Passion Fruit, Apple

3. Day-neutral plants:- Not affected by day length or light period.

Example:- Papaya, Guava, Banana

VIII. Classification based on salinity tolerance

Classification of Vegetables

I. Botanical classification:

II. Based on Plant Parts used:

1. Stem: Asparagus, Potato, Kholrabi (Knol-Khol)
2. Leaves: Methi, Palak, Coriander, Amaranthus, Spinach, Cabbage
3. Fruits: Tomato, Brinjal, Okra, Peas, Beans, Watermelon, Pumpkin, Chilies
4. Flower: Cauliflower, Broccoli, Globe artichoke
5. Underground portions:
   • i) Roots: Beetroot, Radish, Carrot
   • ii) Tuber: Potato
   • iii) Bulb: Onion, Garlic
   • iv) Corm: Yam
   • v) Rhizome: Turmeric, Ginger
6. Immature seed: Peas, Beans

III. Method of culture:

By this method, it is possible to generalize the cultivation practices based on their culture and climatic requirements.

IV. Based on the Life cycle:

1. Annuals: Vegetables that complete their life cycle in one season.

               Eg: Broad bean, Lima bean, Watermelon, Musk melon, Indian spinach, Chinese cabbage, tomato brinjal, etc.

2. Biennial: Those vegetates which complete their life cycle in two seasons.

               Eg. Cabbage, cauliflower, turnip, carrot, potato, etc.,

3. Perennial: Those vegetates which complete their life cycle in more than two seasons.

               Eg. Artichoke, asparagus, chow chow, drumstick, etc.,

 V. Based on Photoperiod:

1. Short-day vegetables: Sweet potato
2. Long-day vegetables: Flowering is induced by periods longer than critical units. eg; Spinach, beet, Chinese cabbage, Lettuce, Radish etc.
3. Day-neutral vegetables: Flowerings induced by a period of 10-18 hours of even continuous illumination. eg: Tomato, Squash, Pumpkin, Asparagus, Pepper etc.

 VI. Growing season:

1. Kharif: Cucurbitaceous vegetables which complete their life cycle during the rainy season.
2. Rabi: Root crops, Cole crops, Potato, Lettuce, etc., which grow from October to February
3. Summer: watermelon, muskmelon, etc. which grow from February to May.

VII. Methods of raising:

1. Direct sown crops: Okra, Carrot, Radish, Beans, Peas, Garlic.
2. Transplanted crops: Tomato, Brinjal, Chilies, Cabbage, Cauliflower.

VIII. Rate of respiration:

Classification of Flowers

I. Classification based on the growing season

1. Summer Season Annuals:- Seed sowing February – March

Examples:- Zinnia, Tithonia, Gaillardia, Kochia, Portulaca, Gomphrena, Sunflower, Coreopsis, Cosmos.

2. Winter Season Annuals:- Seed sowing September – October

Examples:- Aster, Larkspur, Sweet Sultan, Phlox, Poppy, Verbena, Nigella, Petunia, Candytuft,

3. Rainy Season Annual:- Seed sowing June- July

Examples:- Balsam, Amaranthus, Cock’s Comb, Gaillardia, Torenia

 II. Classification based on the photoperiodic requirement

1. Short day:- Poinsettia, Salvia, Primerose
2. Long day:- Calendula, Aster, Gardenia, stock
3. Day-neutral:- Carnation, Hibiscus

 III. Classification based on the mode of propagation

1. Bulb:- Lily, Narcissus, Tulip
2. Corm:- Gladiolus, Crocus
3. Rhizomes :– Canna, Iris
4. Tubers:- Dahlia
5. Seed:- Zinnia, Zinnia, Tithonia, Gaillardia, Kochia, Portulaca, Gomphrena, Sunflower, Coreopsis, Cosmos

IV. Classification based on the botanical relationship

Classification of spices

I. Classification based on plant parts used

a) Seed: Cumin, black cumin, fenugreek, coriander, fennel, ajowan, poppy, aniseed, and mustard.

b) Bulb: Onion, garlic

c) Bark: Cinnamon

d) Fruit: Chilli, cardamom, allspice and kokam

e) Leaf: curry leaf, tejpata rosemary

f) Rhizome: Turmeric, ginger

g) Pod: Vanilla and tamarind

h) Kernel: Nutmeg

i) Floral part: Saffron

j) Bud: Clove

k) Latex: Asafoetida

I) Aril: Mace and anardana

m) Berry: Black pepper, juniper, and allspice

II. Classification based on economic importance

On the basis of the economic importance of the spices grown in India, they can be grouped into two viz, major and minor spices.

1. Major spices

• The spices which contribute a major share in the spice trade industry of the world are called major spices.
• The spices that come under this group are small cardamom, black pepper, chili, turmeric, and ginger.
• These spices contribute about 75-90% of the total foreign exchange earned through spices.

2. Minor spices

• Excluding all these five major spices, all others are called minor spices. Minor spices are further divided into five subgroups. They are mentioned hereunder:

1. 1. Seed spices: – Coriander, cumin, black cumin, fennel, aniseed, celery, mustard, poppy, and caraway.
   2. Bulbous spices: – Garlic, onion, leek, and shallot
   3. Aromatic spices: – Clove, cinnamon, allspice, aniseed, and nutmeg
   4. Leafy spices: – Curry leaf, mint, rosemary, bayleaf, and parsley.
   5. Acidulent tree spices: –Tamarind, kokam and anardana

 III. Classification based on the climate requirement of the crop

1. Tropical spices

• Spices of this category need high temperature and abundant humidity.
• They are easily damaged by low temperature.
• Tropical spices are ginger, turmeric, black pepper, cinnamon, kokam, galangal, small cardamom, and clove.

2. Subtropical spices

• The sub-tropical climate is found where three distinct seasons winter, summer, and monsoon are found.
• Low temperature occurs in winter and high temperature during summer.
• Most of the spices require relatively low temperature during their vegetative or early growth stage and high temperature in the reproductive stage.
• Examples of sub-tropical spices grown in winter are cumin, fennel, coriander, fenugreek, onion, and garlic.
• Sub–tropical spices grown during summer are turmeric and ginger.

3. Temperate spices

• Spices of this type can withstand low temperature and frosty weather but are damaged easily in hot weather.
• Examples of temperate spices are thymes, saffron, savoy, caraway seed, and asafoetida.

 IV. Classification based on origin and flavour

Depending on the origin and flavour content of the spices, they can be classified as follows:

1. Aromatic spices: Cardamon, aniseed, celery, cumin, coriander, fenugreek, and cinnamon.
2. Pungent spices: Ginger, chili, black pepper, and mustard
3. Phenolic spices: Clove and allspice
4. Coloured spices: Turmeric, saffron, and paprika

V. Classification based on the season of growth

According to the requirement of the season of growth, spices are grouped into the following three classes:

1. Annual spices: Spices that complete their life cycle in one growing season are called annuals. Examples of this type of spice are coriander, cumin, fennel, fenugreek, ajowan, and black cumin.
2. Biennial spices: It needs two growing seasons to complete the life cycle. Examples of biennial spices are onion and parsley.
3. Perennial spices: Perennial spices are those which live for more than two years. Black pepper, saffron, -clove, nutmeg, and cinnamon are examples of perennial spices

 VI. Classification based on the botanical description