Frequently Asked Questions
1. What is the difference between a fruit and a vegetable?
A vegetable is the edible portion of a plant. Vegetables are usually grouped according to the portion of the plant that is eaten such as leaves (lettuce), stem (celery), roots (carrot), tubers (potato), bulbs (onion) and flowers (broccoli).
A fruit is the mature ovary of a plant. So a tomato is botanically a fruit but is commonly considered a vegetable. According to this definition squash, pepper and eggplants are also fruits. Then there are seeds such as peas which are also considered vegetables.
The Funk & Wagnalls Multimedia Encyclopedia has the following definitions:
Vegetable, the edible product of a herbaceous plant-that is, a plant with a soft stem, as distinguished from the edible nuts and fruits produced by plants with woody stems such as shrubs and trees. Vegetables can be grouped according to the edible part of each plant: leaves (lettuce), stalks (celery), roots (carrot), tubers (potato), bulbs (onion), and flowers (broccoli). In addition, fruits such as the tomato and seeds such as the pea are commonly considered vegetables.
Fruit, mature ovary in flowering plants, together with all inseparably connected parts of the flower. In strict botanical usage, the meaning may be restricted to the ovary alone. Commonly the term fruit is often restricted to succulent, edible fruits of woody plants, to melons, and to such small fruits as strawberries and blueberries. In nature, fruit is normally produced only after fertilization of ovules has taken place, but in many plants, largely cultivated varieties such as seedless citrus fruits, bananas, and cucumbers, fruit matures without fertilization, a process known as parthenocarpy. In either case, the maturation of the ovary results in the withering of stigmas and anthers and enlargement of the ovary or ovaries. Ovules within fertilized ovaries develop to produce seeds. In unfertilized varieties, seeds fail to develop, and the ovules remain their original size. The major service performed by fruit is the protection of developing seeds. In many plants, fruit also aids in seed distribution.
2. How can you tell when a watermelon is ripe?
From the publication "Watermelon Production in California": The criteria for picking watermelons include color change (the most reliable), blossom end conditions, and rind roughness. Watermelons do not separate from the vine when ripe; a sharp knife is used to cut melons from the vines. Melons pulled from the vine may crack open.
From "Home garden watermelons": To test melons for ripeness, rap the side of the fruit with your knuckles. A light or metallic sound means that the fruit is still green; a dull sound means it is ripe. This is most reliable in the early morning. During the heat of the day or after melons have been picked for some time, they all sound ripe. Fruits have a "ground spot" where they rest on the ground; this spot turns slightly yellow as the fruit matures. Watermelons tend to become rough as they mature. The tendrils closest to the fruit darken and dry up as the fruit ripens. Do not pull melons off the vine; use a sharp knife for cutting.
3. The leaves of my tomato plants are curled, the stems have bumps and the lower leaves turn yellow and fall off. Is something wrong?
This describes a normal tomato plant. It is natural for the leaves of tomato plants to curl under. The bumps on the stalk are normal and many tomatoes have them. They are actually nodes and if the stem were placed in a glass of water roots would grow out of the nodes. The lower leaves of the tomato plant usually turn yellow and fall off as the plant grows up.
4. The fruit on my zucchini plant do not grow but instead shrivel up and fall off. What is wrong?
Squash, cucumber and melons require insects, usually honeybees, to pollinate the flowers. When no insects are available, the fruit is not pollinated and so it shrivels up and falls off the plant. When no bees are present in the garden or the bee
population is too low for good fruit set, the dedicated gardener can substitute for the bee by pollinating by hand. Hand pollination is a tedious chore, but it is the only means of obtaining fruit set in the absence of bees.
The pollen is yellow in color and produced on the structure in the center of the male flower. You can use a small artist's paintbrush to transfer pollen, or you can break off a male flower, remove its petals to expose the pollen-bearing structure, and roll the pollen onto the stigma in the center of the female flower. When hand pollinating, it is important to use only freshly opened flowers. Flowers open early in the morning and are receptive for only one day.
The female flower in cucurbits can be recognized easily by the presence of a miniature fruit (ovary) at the base of the flower. Female squash flowers are much larger than the female flowers on melon and cucumber plants. The male squash flower can be identified by its long, slender stem. The female squash flower is borne on a very short stem.
In melons and cucumbers, male flowers have very short stems and are borne in clusters of three to five, while the females are borne singly on somewhat longer stems.
For more detailed information read the publication “Fruit Set Problems in Squash, Melons, and Cucumbers In Home Gardens."
Contact Us
Mailing address:
UC Vegetable Research & Information Center
Dept. of Plant Sciences, Mailstop 4
One Shields Avenue
Davis, CA 95616
Phone: (530) 752-1748
E-mail: vric@ucdavis.edu
I am an agricultural expert with a deep understanding of plant biology and horticulture. My knowledge extends to the distinctions between fruits and vegetables, the factors influencing watermelon ripeness, and the common issues faced by tomato and zucchini plants.
1. Fruits and Vegetables: The article begins by addressing the botanical difference between fruits and vegetables. A vegetable is defined as the edible part of a herbaceous plant, while a fruit is identified as the mature ovary of a plant. The classification of vegetables is based on the consumed part of the plant, including leaves, stem, roots, tubers, bulbs, and flowers. Notably, botanical definitions may differ from common culinary classifications, as seen in the case of tomatoes, peppers, and eggplants.
2. Watermelon Ripeness: The second section provides insights into determining watermelon ripeness. Criteria include color change, blossom end conditions, and rind roughness. Contrary to some misconceptions, watermelons do not naturally separate from the vine when ripe. The recommended method for harvesting involves using a sharp knife to cut melons from the vines. Additionally, the article suggests an interesting technique for assessing ripeness by tapping the side of the watermelon and listening for specific sounds, with a dull sound indicating ripeness.
3. Common Tomato Plant Characteristics: The third part addresses concerns about curled tomato plant leaves, bumpy stems, and yellowing lower leaves. The explanation assures that these are normal characteristics of tomato plants. The curled leaves, stem bumps (nodes), and yellowing lower leaves are natural developments in the growth process.
4. Zucchini Fruit Growth Issues: The final segment discusses the problem of zucchini fruits not growing and instead shriveling up and falling off. This issue is attributed to the need for insect pollination, typically facilitated by honeybees. In the absence of sufficient pollination, hand pollination is suggested as a solution. The article details the process, including the identification of male and female flowers in cucurbits and the use of freshly opened flowers for effective hand pollination.
In conclusion, this comprehensive article covers botanical definitions, watermelon ripeness indicators, normal characteristics of tomato plants, and solutions for fruit growth issues in zucchini plants. For more in-depth information, the publication "Fruit Set Problems in Squash, Melons, and Cucumbers In Home Gardens" is recommended. If you have further questions or need clarification, feel free to contact the UC Vegetable Research & Information Center at vric@ucdavis.edu or (530) 752-1748.
