Lecture 4.

CLASSIFICATION AND NUTRITIVE IMPORTANCE OF HORTICULTURAL CROPS

I. CLASSIFICATION OF HORTICULTURAL CROPS
Classification is the system of grouping or placing of an individual according to
nomenclature. It is very useful to the horticulturists.
It helps to:
To identify and naming the crop.
To study the close relationship.
To know their hybrids and crossing behavior.
To know their compatibility & inter grafting ability.
To know their adaptability to soil & climate.
Horticultural crops are classified by following types
1. Based on climatic requirement
Tropical, sub-tropical and temperate.
2. Based on Botanical status
Trees, shrubs, herbs and climbers.
3. Based on seasonality of flowering cycle
Annuals and Perennials.
4. Based on parts used
i) Food crops to supply vitamins and minerals: Fruit crops including nut crops,
vegetable crops including leaf crops, root crops and tuber crops.
ii) To add flavour, aroma and taste to food: Spices and condiments.
iii) Beverage properties: Tea, coffee, cocoa etc.,
iv) Decoration and to beautify the environment: Flower crops, ornamental plants,
trees etc.,
5. Based on cultural similarities
Fruits, vegetables, flowers and ornamental plants, spices and condiments,
plantation crops, medicinal and aromatic crops. This system is commonly followed for
classification of horticultural crops.
1. POMOLOGY (or) FRUIT SCIENCE - CLASSIFICATION
An outline of fruit crops with some typical examples are given below.
1.1. Classification based on habitat
The fruit crops are classified according to their habitat as woody perennials like trees,
shrubs or vines and herbaceous plants. The woody perennials may be either deciduous or
evergreen. The deciduous plants have a distinct rest period, which coincides with winter. But
the evergreen plants do not have any distinct rest period, retaining leaves and be inactive
during that period.

1.1.1. Fruits borne on woody plants:

The woody plants may be trees, shrubs or vines. The woody plants may be either
evergreen or deciduous.
(i) Tree fruits
(1) Evergreen (Tropical and Sub-tropical)
a) Tropical: Mango, Sapota and Guava.
b) Sub-tropical: Mangosteen, Litchi and Acid lime.
(2) Deciduous (Temperate)
a) Pome (Fleshy fruit): Apple, pears and Quince.
b) Drupe (Stone fruits): Plum, Peach and Apricot.
(ii) Small fruits
(1) Deciduous: Raspberry and Blackberry.
(2) Evergreen: West Indian cherry.
1.1.2. Fruits borne on herbaceous perennial plants:
Fruits borne on herbaceous perennial plants may be further classified as those with
prostrate growth and upright growth.
(i). Prostrate growth: Strawberry.
(ii). Upright growth: Banana and Pineapple.
1.2. CLASSIFICATION BASED ON TEMPERATURE
Based on the temperature requirements, the fruit crops are classified as tropical,
subtropical and temperate fruits. Further in tropical types, they are divided as semiarid and arid
fruits.

Generally the tropical and the subtropical fruits are evergreen and temperate fruits are
deciduous. Based on the tolerance to the relative humidity of the atmosphere, the fruit crops
can be also classified as arid, semi-arid and humid zone crops.
Evergreen plants do not have any distinct rest period in winter. They retain leaves
always. But in such plants there may be a period of comparative inactivity. The plants will not
shed their leaves during this period. This period of comparative inactivity generally occurs just
before flowering.
Deciduous plants are those which have a distinct rest period during which all growth
activities stopped. The plants normally shed their leaves before entering into the rest period.
This period of inactivity coincides with winter. After the rest (at the end of winter) they
produce new growth and flowers. There is a definite cyclic growth in such plants coinciding with
a particular season as shown below.

Under South Indian conditions, the plant produces new growth, flowers and fruits in
February to June. After July, there is a gradual stoppage of growth and the leaves are shed by
October, November and the plants enter into rest.
The arid / semi-arid regions have peculiar eco-climatological features and they can exist
in tropics, sub-tropics as well as temperate zones also. In these zones, a deficiency of moisture
restricts but not necessarily inhibits plant growth. The rainfall in this zone is very low (0-250
mm) and is confined to 2 to 4 months and the remaining are dry months. Besides in these
regions higher solar radiation incidence (450-500 cal/cm2/day) and high wind velocity (20
km/hr) result in a high potential evapotranspiration (6 mm / day). The soils are of poor quality it
with low fertility level and poor water holding capacity (25 to 20%) and with high infiltration

rate (9cm/hr.) Ber, annona, date palm, phalsa are typical examples of arid or semi-arid fruit
crops. Mangosteen, litchi and mandarin oranges are examples for humid zones fruits.
1.2.1. Tropical climate
Generally the tropical zone is
defined as the area of land and water
between the Tropic of Cancer (latitude
23.5 / N) and the Tropic of Capricorn
(latitude 23.5/ S).
They do well under lesser
fluctuations
of
diurnal
temperature, light and dark
periods they require a moist warm climate but are capable of withstanding dry weather
in some cases.
Tropical fruit plants are generally evergreen and are extremely sensitive to cold.
The average temperature is about 27C.
Hot and humid weather, minimum temperatures fall not lower than about 22C
Humidity is generally lower.
They are located near the equator.
Tropical fruits
Mango, Banana, Papaya, Sapota, Guava, Acid lime, Jack fruit etc.,
i. Arid Zone
From Latin ridus, from rre to be dry. Arid zone are characterized by lacking moisture,
especially having insufficient rainfall, sparse and highly variable precipitation, extreme variation
of diurnal and on annual temperature and high evaporation.
Cold temperatures at night and hot temperatures in the daytime with low
humidity.
The mean annual rural rainfall varies from 100 mm - 500 mm.
Temperature will be as low as 4.4 C and high as 50C.
Arid zone fruits
Ber, Anona, Amla or Aonla etc.,
ii. Semi-Arid Zone
A Semi-arid climate or steppe climate describes climatic regions that receive low annual
precipitation, usually (but not always) between 250 - 500 mm of precipitation.
1.2.2. Sub-tropical climate
The subtropics include all parts of the world just outside 23.5 north and 23.5 south
latitude, the limits beyond which the sun never appears directly overhead at any time of the
year.
Subtropical climates are between tropical and temperate climates.

 In this regions where the temperature occasionally falls below freezing point.
Winter is comparatively less cold.
They may be either deciduous or evergreen and are usually able to withstand a low
temperature but not the frost.
They are also quite adoptive to fluctuations of light and dark period during day and
night.
Some subtropical fruit plants require chilling for flower bud differentiation.
Sub-tropical fruits
Grapes, Citrus fruits (Acid lime, Sweet Orange, Mandarin Orange, Grape fruit and
Pummelo), Pomegranate, Pineapple, Durian, Jackfruit, etc.,
1.2.3. Temperate climate
Temperate latitudes of the globe lie between the tropics and the polar circles.
In this regions where the temperature falls below freezing point.
Temperate fruit plants are exacting in their climate requirement.
They are grown only in place where winter is distinctly cold, require as exposure of
specific chilling temperature for certain period without which they do not flower.
Temperate fruit trees require chilling temperature for breaking rest period and
flowering. Without this they are didnt flower.
During the cold season, the trees shed their leaves and enter in top rest period. These
trees are called as deciduous trees.
These fruit plants are generally deciduous and withstand frost.
These regions are further divided in to two groups they are,
1. Lower elevation 1200 - 1500 metre Mean Sea Level (MSL)
2. Higher elevation 1500 - 2500 metre Mean Sea Level (MSL)
Temperate fruits
Apple, Pear, Plum, Peach Strawberry etc.,
1.3. CLASSIFICATION BASED ON RATE OF RESPIRATION
The climacteric is a stage of fruit ripening associated with ethylene (ripening hormone)
production and cell respiration rise. Climacteric is the final physiological process that marks the
end of fruit maturation and the beginning of fruit senescence. Its defining point is the sudden
rise in respiration of the fruit and normally takes place without any external influences. After
the climacteric period, respiration rates (noted by carbon dioxide production) return to or
below the point before the event.
The climacteric event also leads to other changes in the fruit including pigment changes
and sugar release. For those fruits raised as food the climacteric event marks the peak of edible

ripeness, with fruits having the best taste and texture for consumption. After the event fruits
are more susceptible to fungal invasion and begin to degrade with cell death.
1.3.1. Climacteric fruits
Climacteric fruits are defined as fruits that enter climacteric phase after harvest i.e.
they continue to ripen. During the ripening process the fruits emit ethylene along with
increased rate of respiration. Ripe fruits are soft and delicate and generally cannot withstand
rigours of transport and repeated handling. These fruits are harvested hard and green, but fully
mature and are ripened near consumption areas. Small dose of ethylene is used to induce
ripening process under controlled conditions of temperature and humidity.
In this group the respiration rate will be increased after harvesting. So, after harvesting
the fruits will be easily ripened. More technically, in climacteric fruit 'ripening' is controlled by
the fruits production of Ethylene and a significant increase in CO2 production.
E.g. Mango, Banana, Papaya, Guava, Sapota, Fig, Annona, Apple, Pear, Plum, Peach, Apricot,
Kiwi, Passion fruit etc.,
1.3.2. Non climacteric fruits
In this group the respiration rate will be arrested after harvesting. So, there is no
ripening process after the harvest of the fruit and allow the fruits to ripen on tree (or) attached
with the plant. Non climacteric fruit produce little or no Ethylene and no large increase in CO 2
production.
Non-climacteric fruit is fruit that does not ripen after harvest. Non-climacteric fruits
produce very small amount of ethylene and do not respond to ethylene treatment. There is no
characteristic increased rate of respiration or production of carbon dioxide.
In order to improve external skin colour and market acceptance, citrus like orange,
lemon, mousambi and kinnow can be treated with ethylene, as a de-greening agent. Ethylene
treatment breaks down the green chlorophyll pigment in the exterior part of the peel and
allows the yellow or orange carotenoid pigments to be expressed.
E.g. All citrus fruits (Acid lime, Lemon, Mandarin orange, Sweet orange, Grapefruit,
etc.,), Grapes, Pomegranate, Litchi, Watermelon, Cherry, Raspberry, Blackberry, Strawberry
etc.,
1.4. CLASSIFICATION BASED ON BEARING HABIT
On the basis of bearing habit, fruit trees are classified in to eight categories to facilitate
cultural operation like training, pruning etc.
1.4.1. Fruit buds bore terminally and giving rise to inflorescence without leaves. e.g. Mango,
Cherry, etc.
1.4.2. Fruit buds borne terminally and unfolding to produce leafy shoots which terminate in
flower clusters. e.g. Apple, Pear, etc.
1.4.3. Fruit buds borne terminally and unfolding to produce leafy shoots with flowers or
flower clusters in the leaf axils. e.g Guava.

1.4.4. Fruit buds borne laterally containing flower parts only and giving rise to inflorescence
without leaves or leaves present, they are reduced in size., e.g. Citrus, Coconut,
Papaya, Coffee, etc.
1.4.5. Fruit bud borne laterally and unfolding to produce leafy shoots terminally in flower
clusters this type of flowering is noticed in grapes and cashewnut.
1.4.6. Fruit buds borne laterally unfolding to produce leafy shoots with flower clusters in
the leaf axils. E.g. Fig, Avacado, etc.
1.4.7. Fruit buds borne both terminally and laterally but unfolding to produce inflorescence
terminally. E.g. Walnut.
1.4.8. Fruit buds always borne adventitiously in old trunk or shoots or cauliflorous bearing
(Etymology - From Latin caulis, stem + fls, flr-, flower. The production of flowers
and fruits on the older branches or trunks of woody plants). E.g. Jack fruit, Cocoa,
Indian star gooseberry.
1.5. CLASSIFICATION BASED ON FRUIT MORPHOLOGY
1.5.1. Simple fruit - 1. Berry: Banana, Papaya, Grape, Sapota and Avocado.
2. Modified berry
Sl. No. Type of Fruit
Examples
1.
Balusta
Pomegranate.
2.
Amphisarca
Woodapple, Bael, etc.
3.
Pome
Apple, Pear, Loquat, Quince etc.
4.
Hesperidium
Citrus fruits.
5.
Nut
Litchi, Walnut, Rambutan, etc.
6.
Capsule
Aonla, Carambola, etc.
1.5.2. Drupe (Stone): Mango, Peach, Plum, Ber, etc.
1.5.3. Aggregate fruits: Eteario of berries - Custard apple and Raspberry.
1.5.4. Multiple fruit: 1. Syconus - Fig
2. Sorosis - Jackfruit, Pineapple, Mulberry, Bread fruit etc..
1.6. CLASSIFICATION BASED ON PHOTOPERIODIC RESPONSES
Based on photoperiodic responses required for flowering, the fruits are classified as,
Short day plants
Strawberry,
Coffee, etc.

Long day plants

Day neutral plant

Pineapple, Passionfruit, Banana, Apple, Papaya, Guava, etc.

etc.

1.7. CLASSIFICATION BASED ON RELATIVE SALT TOLERANCE

Based on relative salt tolerance fruits are classified as,
Highly sensitive

Medium Tolerant

Highly tolerant

Mango, Apple, Citrus, Pear, Pomegranate, Cashew, Fig, Datepalm,

Ber,

Amla,

Straw berry, etc.

Jamun, Phalsa, etc.

Guava, etc.

1.8. CLASSIFICATION OF FRUITS BASED ON LONGEVITY

Most of the fruits are perennial in nature. Based on longevity fruits are classified as,
Sl. No.

Duration in years

Examples

1.

Short longevity

1 - 3 years

Pineapple, Banana, etc.

2.

Medium longevity

10 - 50 years

Litchi, Guava,Pomegranate, etc.

3.

Long longevity

50 - 100 years

Mango, Tamarind, etc.

4.

Very Long longevity

> 100 years

Datepalm, Coconut, Arecanut, etc.

1.9. CLASSIFICATION BASED ON CONSUMERS PREFERENCE

Based on consumer preference or weight of fruits.
Sl. No.
1.

Weight in grams / kilogram

Examples

Very light weight

50 - 100gm

Grape, Ber, Banana, etc.

2.

Light weight

100 - 150gm

Sapota, Pomegranate, Apple, Sweet

orange, Mandarin orange, Annona
etc.

3.

Light medium weight

150 - 300gm

Mango, Grape fruit, Pummelo etc.

4.

Medium weight

300 - 350gm

Mango, Avocado, etc.

5.

Medium to heavy weight

800 - 1000gm

Mango.

6.

Heavy weight

1 - 5kg

Papaya, Bread fruit, Pineapple, etc.

7.

Very heavy weight

> 5kg

Jack Fruit.

1.10. BOTANICAL CLASSIFICATION

Botanical classification based on botanical relationship with genomes. All fruit plants
come under Angiosperms.
Family

Common name

A. Monocotyledanae (One seed half)

1. Arecaceae
/
1. Date palm
Palmae
2. Bromeliaceae
2. Pineapple
3. Musaceae
3. Banana
B. Dicotyledanae (Two seed half)
1. Anacardiaceae
1. Mango
2. Pistachio nut

Botanical name

Type of
fruit

Phoenix dactylifera

Drupe

Ananas comusus
Musa paradisiaca

Sorosis
Berry

Mangifera indica
Pistachia vera

Drupe
Nut

Chromosome
Number

36
50
22, 33, 44
40
30

3. Apocyanaceae

3. Cashew
4. Custard apple/
Seetaphal
/
Sweetsop
/
Sugar Apple
5. Ramphal
6. Lakshmanphal
7. Hanumanphal/
wild-sweetsop/
bullock'sheart/
ox-heart
8. Karonda

4. Actinidaceae

9. Kiwi fruit

2. Annonaceae

5. Betulaceae or
Corylaceae
6. Bombaceaceae
7. Caricaceae

Anacardium occidentalle

42

Annona squamosa

14

Annona cherimoya
Annona muricata

Aggregate
of berry

Annona reticulata

14

Carissa carandus
Actinidia
deliciosa
chinensis

22
/

Berry

58

10. Hazelnut

Corylus avellana

Nut

Durio zibethinus
Carica papaya

Berry

28
18

90

9. Euphorbiaceae

11. Durian
12. Papaya
13. Persimmon
Japanese
Persimmon
14. Aonla/Nelli

Emblica officinalis

Capsule

28

10. Fabaceae
/
Leguminosae

15. Manila
tamarind

Pithecellobium dulce

Pod

11. Fagaceae
12. Guttiferae
/
Clusiaceae
13. Grossulariaceae

16. Chestnut

Castanea spp.

Nut

17. Mangosteen

Garcinia mangostana

Berry

24

18. Blackcurrant
19. Walnut
20. Pecan Nut
21. Avocado
22. West
Indian
cherry
23. Jack fruit
24. Bread fruit
25. Fig

Ribes nigrum
Juglans regia
Carya illinoinensis
Perisa americana

32
36
24

Malphigia puncifolia

8. Ebenaceae

14. Juglandaceae
15. Lauraceae
16. Malphigiaceae
17. Moraceae

/
Diospyros kaki

Atrocarpus heterophyllus
Artocarpus altilis
Ficus carica

Nut

Sorosis
Multiple

56
56

18. Myrtaceae

19. Oleaceae
20. Oxalidaceae
21. Passifloraceae
22. Proteaceae
23. Punicaceae
24. Rhamnaceae
25. Rosaceae

26. Rutaceae

26. Guava
27. Jamun
28. Rose apple
29. Olive
30. Carambola/
Star fruit
31. Passion fruit
32. Macadamia
nut
33. Pomegranate
34. Ber
35. Apple
36. Pear
Plums
37. A. European
plum
B. Japanese plum
C. Cherry plum
D. Damson plums
E. American plum
38. Peach
39. Strawberry
40. Cherry
(or)
Sweet cherry
41. Raspberry
42. Blackberry
43. Apricot
44. Almond
45. Loquat
Citrus fruits
46. Acid Lime
47. Lemon
48. Sweet orange
49. Mandarin
orange

Psidium guajava
Syzygium cumini
Syzygium jambos
Olea europaea

fruit
Syconus
Berry
Drupe
Drupe

22
40
-

Averrhoa carambola

24

Passiflora edulis

Berry

18

Macadamia integrifolia

Nut

48

Punica granatum
Ziziphus jujuba
Malus pumila
Pyrus communis

Balausta
Drupe
Pome

Drupe

Prunus avium

Rubus idaeus
Rubus fruticosus
Prunus armeniaca
Prunus dulcis
Eriobotrya japonica

Drupe
Drupe
Pome

Citrus aurantifolia
Citrus limon
Citrus sinensis

Hesperidium

Citrus reticulata

34

48

Prunus domestica
P. salicina
P. cerasifera
P. insititia
P. Americana
Prunus persica
Fragaria ananassa

18
48 (4x)

16
16
56
16
34

18

27. Sapindaceae

50. Pummelo
51. Grapefruit
52. Rough lemon
53. Bael
54. Wood apple
55. Litchi
56. Rumbutan

28. Sapotaceae

57. Sapota

29. Tiliaceae
30. Vitaceae

58. Phalsa
59. Grape

Citrus grandis
Citrus paradisi
Citrus jambheri
Aegle marmelos
Feronia limonica
Litchi chinensis
Nephelium lappaceum
Manilkara achras
(Achras zapota)
Grewia subenaequalis
Vitis vinifera

Amphisarea
Nut
Berry

30
-

Berry

26

Drupe
Berry

36
38

NUTRITIVE VALUE AND NUTRA-CEUTICAL PROPERTIES OF HORTICULTURAL CROPS

Fruit and vegetables have been a major food for mankind from time immemorial. Fruits
and vegetables are also called as Protective Foods because of their unique nutritional and
medicinal properties. Even the Primitive man, the food habit was based mainly on fruits and
also tubers which were found wild in the forests. In fact Adam who is considered to be the
progenitor of man was said to have temptingly given the apple to Eve, the first woman.
According to the Indian Council of Medical Research (ICMR), a balanced diet (The
nutrition expert group presents a daily a minimum of 2400-3900 calories of energy, 55g protein,
0.4-0.5 g calcium, 20g of Iron, 3000 mg of carotene (Vitamin A) 1.2-2.0 mg thiamine, 1-2.2 mg
riboflavin, 16-26 mg nicotinic acid, 50 mg ascorbic acid.) should provide the body with all the
daily requirements of essential nutrients like protein, minerals and vitamins apart from fats and
carbohydrates. Recommended Dietary Allowance (RDA) of Indian Council of Medical Research
(ICMR), for fruits and vegetables for an adult man or woman is 92 g fruits and 300 g of
vegetables (125 g of green leafy vegetables, 100 g of root and tubers 75 g of other vegetables)
everyday along with other diet.
An average Indian diet, however, contains a very meager quantity of fruits and
vegetables. Our per capita per day consumption of fruit is only 46 g as against the
recommended 92 g, while for vegetables; it is 92 g as against the required 300 g. This is a major
cause of malnutrition and under nutrition in this country, ill effects of which are manifested
through low birth weights, high infant mortality, anemia due to iron deficiency, blindness in
children due to vitamin A deficiency, etc. an optimum energy requirement can be met with
2,800 calories per capita per day, against which an average Indian hardly gets 2,000 calories.
The nutritive value of important fruits and vegetables are given in Table 1.
1. Functions of fruits and vegetables in human body
Fruits and vegetables provide palatability, taste, improves appetite and provides fibre
thereby the constipation can be overcome.
The antioxidants (Vitamin A and C) present in the fruits and vegetables, neutralize the
free radicals and acids produced during digestion of high energy foods, proteins and
fatty acids.
They improve the general immunity of human body against diseases, deficiencies etc.
They are the important source of vitamins and minerals for used in several bio-chemical
reactions occur in body.
Fruits provide higher energy value per unit area compared to cereals.
Fruits are also a good source of energy eg. Avocado, Olive etc.,
Fruits are also a good source of enzymes which are helpful in metabolic activities leading
to proper digestion of food. Eg. Jamun and Papaya.
All fruits have one or the other medicinal value.

 They should be eaten in adequate quantity.

Regular consumption of fruits reduces obesity, maintain health and increase the
longevity of life.
Fruits are attractive in appearance, delicious in taste and easily digestible.
Therefore, they are liked by young and old alike.
Fruits provide a higher energy value per unit area. Fruits are also a rich source of organic
acids like citric acid in citrus fruits and tartaric acid in grapes, which stimulate appetite and help
in digestion. Papaya contains an enzyme called papain is a protein digesting (proteolytic
enzyme) enzyme, used as a meat tenderizer. Many fruits have useful medicinal values for curing
diseases like scurvy, night blindness, stomach disorders, ulcers, etc.
2. Vegetables and Health
Isothiocyanates are highly effective in suppressing the growth of human prostate cells at
concentrations achievable through the dietary intake of cruciferous vegetables such as broccoli
and watercress. A Japanese study observed that cruciferous vegetables such as broccoli and
Chinese cabbage decreased the risk of stomach and colorectal cancer. The beta-carotene in
carrots and spinach is absorbed three times better from the cooked vegetable than from the
raw vegetable.
3. Nutritive value of fruits and vegetables in human health
Human body requires a wide range of nutrients like carbohydrates, protein, fat, vitamins
and minerals for normal growth and sustenance of physiological activities. Protein,
carbohydrates and fat, generally referred as proximate principles are required in large
quantities and are oxidized in the body to yield energy. Protein is the major growth promoting
or body building nutrient. Vitamins and minerals are required in small quantities for
physiological processes and metabolic activities.
In human nutrition, fruits and vegetables are important Protective Foods and play an
important role for balanced diet. These provide not only energy rich food, but also vital
protective nutrients like vitamins/elements and minerals. Comparatively, fruits and vegetables
are the cheapest sources of natural nutritive foods. Since most of Indians are vegetarians, the
incorporation of horticulture produce in daily diet is essential for good health. With the growing
awareness and inclination towards vegetarianism worldwide the horticulture crops are gaining
tremendous importance.
Vitamins like A, B complex and C and minerals like calcium, magnesium and iron are
abundantly available in fruits and vegetable crops, which help in building resistance against
diseases. Iron from fruits are better absorbed and become easily available than the iron of
meat. Fruits and vegetables also serve as good laxatives. Many fruits and vegetables like dates,
banana, potato, sweet potato, colacasia etc. are rich source of carbohydrates, while peas,
beans, avocado etc provide an ample supply of protein.

3.1. Vitamins
Some of the essential vitamins provided by different fruits and vegetables are,
Vitamins
1. Vitamin A
( Carotene
or pro
vitamin A)

Role on Human Body

Source

and Vitamin-A as -carotene or provitamin-A, which gets converted to

vitamin-A in liver and intestine.
2. Helps in resistance to infections,
increases longevity and decreases It is found in green leafy vegetables
senility.
and yellow fruits, vegetables and
tubers.
3. Deficiency causes night blindness,
xeropthalmia, retardation in growth, Mango (4800 IU i.e., per 100 gm),
roughness in skin, formation of
Papaya (2020 i.e. per 100 gms),
stones in kidney.
Jack fruit (540 per 100 gms),
Persimmon, Dates, Jack fruit,
4. In extreme cases, a softening of
Walnut, Oranges, Passion fruit,
cornea known as keratomalacia is
Loquat are the richer source of this
noticed.
vitamin.
1. Essential
for
reproduction.

growth

In vegetables carrot, peas, turnip,

beats, tomato, Sweet potato green
vegetables, cabbage are observed
to be very good supplier of this
Vitamin.
2. Vitamin
B1
(Thiamine):

1. Essential for the maintenance of Banana (150 mg / 100 g), Apple

good appetite and normal digestion.
(120 mg/100 gms), Cashew nut
(630 mg/100 gm), Almond (240
2. Necessary for growth, fertility,
mg/100 gms), Walnut, Apricot,
lactation and for normal functioning
Grapefruit and Plum. Since fruits
of nervous system.
are consumed without cooking, this
3. Deficiency causes beri-beri, paralysis,
vitamin is readily available.
loss the sensitivity of skin,
enlargement of heart, loss of Apart from this Fenugreek (Methi),
Cabbage, Onion, Green vegetables,
appetite
and
fall
in
body
Lettuce, green chillies, carrot, peas
temperature.
and beans (in seeds) are also rich in
Vitamin B.

3. Vitamin
B2

1. Important for growth, health of skin Papaya (200 mg/ 100 gms), Bael
and for respiration in poorly
(191 mg/100 gms), Pomegranate
vascularised tissue such as the
(100 mg/100 gms), pineapple (120

(Riboflavin):

cornea.
2. Deficiency causes pellagra and
alopecia, loss of appetite, loss of
weight, sore throat, development of
catract, swollen nose and baldness.

mg/100 gms), Litchi and Wood

Apple.

4. Vitamin C 1. Deficiency causes scurvy, pain in West Indian cherry (1400 mg), Amla
(Ascorbic
joints, swelling of limbs, unhealthy
or Aonla (600 mg), Guava (299 mg),
acid)
gums, tooth decay, delay in healing
Citrus (63 - 68 mg), Barbados
of wounds and rheumatism.
cherry, Lime, Lemon, Sweet
oranges, Ber, Pineapple and Pear.
2. Vitamin-C is a strong reducing agent
and is lost easily on exposure to air Vegetables like Methi, Palak,
and on cooking.
Lettuce, Cabbage, Green pepper
and Chillies.
5. Vitamin E 1. Prevents oxidation of -carotene and
vitamin A in intestine.
( Green lettuce and other green
tocopherol) 2. Has an important effect on the
vegetables.
generative functions and promotes
fertility.
6. Vitamin K

1. This vitamin prevents blood clotting

All green leafy vegetables are rich

in this vitamin.
3.2. Minerals
Dietary need of important minerals like iron, calcium and phosphorus also is very well
taken care of by the consumption of fruits. Dried Karonda fruits are very rich source of iron
(39.1 mg/ 100 g of pulp). Black currants, a group of temperate fruits are the riches source of
iron (8.5 mg / 100 g of pulp) followed by dried dates 7.3 mg, custard apple 4.3 mg pineapple 2.4
mg /100g of pulp. Iron is an important constituent of blood protein, the hemoglobin (in red
blood corpuscles) which is involved in the process of cell respiration.
Calcium and phosphorus are the two minerals which go hand in hand in the formation
and maintenance of the skeletal system. Pomegranate - 70mg, wood apple - 110 mg, avocado 80 mg in 100 g of edible pulp. Temperate fruits like raspberry, black currants contain very high
phosphorus (110 mg for every 100g of pulp) banana - 36 mg dried apricot and date 110 - 120
mg of calcium per 100g of edible portion. Wood apple 130 mg, lime 90 mg and fig 80 mg of
calcium.

Minerals are essential for the growth and development for the human body
Minerals

Role on Human Body

Source

1. Calcium

1. Important
for
development.

bone Sitaphal, Ramphal, Fig, Phalsa, Citrus,

Sapota, Grapes, West Indian Cherry
2. Formation and maintenance etc.
of the skeletal system.
Curry leaves, Amarantus, Radish
3. Deficiency leads to Rickets, leaves, Fenugreek leaves etc.
Osteomalacia.

2. Phosphorous

1. Essential
for
cell Wood
apple,
Avocado,
Dates,
multiplication of bones and Pomegranate and Grape raisins.
soft tissues.
2. Helps in liberation of energy
on
oxidation
of
carbohydrates.

3. Iron

1. Act as oxygen carrier in the Karonda, Date palm, Grape raisins,

body.
West Indian Cherry, Guava, Sitaphal,
Avocado,
Sapota,
plum
etc.
Amarantus tender, Coriander leaves
etc.

3.3. Proteins
These are bodybuilding foods. These are essential for growth of the body and
maintenance of body tissues. The deficiency of proteins in the body causes retarded growth
and increases susceptibility to diseases and causes lethargy.
Sources
Fruits - Most of the fruits is low in proteins except Guava and Banana. West Indian
cherry, Avocado, Custard Apple, Banana, Apricot, Guava, Grapes etc., Vegetables like peas and
beans are rich in proteins. Cowpea have small amount.
Protein rich sources

Protein content (g / 100g)

1. Agathi (pods and tender

leaves)

8.4

2. Cluster beans (pods)

3.2

3. Peas (green seeds)

7.2

4. Curry leaves

6.1

3.4. Energy yielding foods

Fruits and vegetables contain Carbohydrates and fats there by supply energy to human
body. Those fruits (Banana, Dates, Apple etc.) and vegetables (Potatoes, Sweet potato, Beans,
Peas etc.), which contain Carbohydrates, are called as energy Foods. Nut fruits like Walnut,
Cashew nut and almond etc supplies proteins besides energy.
Carbohydrate rich sources

Carbohydrate (g/100g)

1. Potato

22.6

2. Sweet Potato

28.2

Fat rich sources

Fat content (g/100g)

1. Cashew nut

46.9

2. Almond

58.9

3. Coconut (fresh)

41.6

4. Walnut

64.5

3.5. Fibre and roughages (Cellulose and pectin)

Fruits and vegetables supply roughages. These are required for digestion and prevention
of constipation. Vegetables are rich sources of dietary fibre consisting of cellulose, non-starch
polysaccharides and lignin. Role of dietary fibre in protection against colon cancer, lowering of
blood pressure and diabetes is realized now. It is recommended to include 40 g of dietary fibre
in our daily diet. Most of leaf vegetables are rich sources of dietary fibre.
Sources
Fruits contain low content of fibre. Guava and aonla are better sources compared to
other fruits. Leafy vegetables are rich in fibre content.
3.6. Enzymes
These are required for controlling several metabolic activities in the body.
Sources: Papaya - Papain and Pineapple - Bromelin.
4. Phytochemicals and Antioxidants
According to recent research results many Phytochemicals found in fruits and
vegetables act as powerful antioxidants protecting cells and organs from damage caused by
free radicals, neutralizing their damaging effects. They are the biologically active substances in
plants that give them colour, flavour, odour and protection against not only diseases affecting
the plants but also human being.

Amla or aonla having good sources of vitamin C. Oranges, lemons, lime and grape fruits
besides being principal sources of vitamin C and phytochemicals called limonoids. This
antioxidant has been found to be very effective against cancer. Blueberry is the number one
antioxidant fruit. Grapes show anti-inflammatory, anti-thrombic and antioxidant effects.
5. Medicinal value and disease prevention
Fruits and vegetables have certain medicinal value and disease prevention properties.
5.1. Medicinal value of fruits
Generally fruits are found to possess laxative effect. A ripe banana, papaya fruits and
figs are having a good laxative property. The latex of the skin of unripe papaya fruit contains a
proteolytic enzyme called papain which is used in meat tenderization and preparation of
certain digestive medicine. A mixture of lime juice and ginger also cures pittham characterized
by vomiting and giddiness.
Sweet orange will reduce very high fever in the body. Amla or aonla is used for its
curative property. It is used for minor disease like cough, bronchitis, dyspepsia and complicated
disease like jaundice and diabetes, combined extract of amla and bitter gourd keeps a check on
the blood sugar level of diabetic patients.
A recent scientific report from France revealed that jack fruit could be very useful in the
treatment of the most dreaded diseases AIDS (Acquired Immune Deficiency Syndrome). A
chemical called jacaline present in the jack extract could protect the healthy lymphocytes from
infection by AIDS virus.
Grapefruit, on the other hand, has been reported to have the ability to reduce the lowdensity lipoproteins (LDL) cholesterol levels, leaving the high-density lipoproteins (HDL), the
good cholesterol, intact, thus helping in preventing heart attacks due to atherosclerosis. The
pectin in this fruit, particularly in the rind portion, helps in reducing plaque buildup in the
arteries of animals.
6. Nutra-ceutical properties of Horticultural crops
Nutra-ceutical means, a nutrient or food believed to have health-promoting or diseasepreventing properties (functional food). Many of the horticultural crops help in alleviating
human suffering. These plants are being integrated to the field of foods as additives, beverages
and cosmetics. They are widely used as sweeteners, as biters, as spices, as natural coloring
agents and as insecticides.

Nutra-ceutical properties of Horticultural crops

Name

Parts used

Chemical compound

Uses

I. Fruits
1. Amla (Phyllanthus
emblica)

Whole tree

Tannins

Preparation of triphala - Laxative, treatment of enlarged

liver, piles, stomach complaints, pain in eyes, liver tonic,
indigestion, anemia, jaundice, heart complaints, diarrhea and
dysentery.

2. Cashew (Anacardium
occidentale)

Cashew
apple,shell,
bark, leaves

Phenol, aldehydes,

Fenny, shell oil-varnishes, gums, ink, paints, crack creams,

anticorrosive for metals, water proofing and adhesives.

3. Bael (Aegle marmelos)

Fruit, leaves,
root, bark

Marmelosin, Aegelin,
Marmelin, Linoleic acid,
tannins

resins

Fruit is used in decoction in diarrhea and dysentery, leaves snake bites, decoction of bark and leaves - palpitation of heart
and asthma, dyspepsia, water distillation, laxative and diuretic.