Question

Сравните строение сухих и сочных плодов

Answer 1

Плод является образованием, характерным только для покрытосеменных растений. В зависимости от строения околоплодника плоды разделяют на сухие и сочные.
Ягода - сочный плод, содержащий много семян; оплодень сочный, мягкий, твердые покровы семян образованы покровами семенного зачатка (крыжовник, томат, картофель) . Костянка - сочный плод, содержащий одну семечко; кожица, мякоть и твердая косточка образованы слоями околоплодника (вишня, слива, персик, абрикос) . Яблоко - сочный многосеменной плод; сочная часть образуется при росте околоплодника и цветоложа, что обрастает его (яблоко, груша, айва) . Орех - сухой односеменной плод из одревесневших околоцветником. Зерновка-сухой односеменной плод; тонкий оплодень очень плотно прилегает к семенной кожуры, значит, плод не раскрывается (злаки) . Семянка - сухой односеменной плод с тонким твердым околоплодником (подсолнечник). Коробочка - сухой многосеменной плод (тюльпан, мак, дурман, чистотел) .

Answer 2

Comparison of Structure between Dry and Juicy Fruits

When comparing the structure of dry and juicy fruits, there are several key differences to consider. Let's explore these differences in more detail:

1. Moisture Content: Dry fruits have a low moisture content, typically less than 20%, while juicy fruits have a high moisture content, usually above 80%.

2. Texture: Dry fruits tend to have a firm and leathery texture due to the low moisture content. They can be chewy and sometimes brittle. On the other hand, juicy fruits have a soft and succulent texture due to their high water content. They are often described as being fleshy and tender.

3. Seed Structure: Dry fruits often have hard and well-developed seeds. Examples include nuts, such as almonds and walnuts, which have a hard shell surrounding the seed. Juicy fruits, on the other hand, usually have seeds that are surrounded by a fleshy pulp or juice. Examples include apples, oranges, and berries.

4. Sugar Content: Juicy fruits generally have a higher sugar content compared to dry fruits. The high sugar content contributes to their sweet taste and juiciness. Dry fruits, on the other hand, may have a lower sugar content and can sometimes be more tart or bitter in flavor.

5. Shelf Life: Due to their low moisture content, dry fruits have a longer shelf life compared to juicy fruits. The low moisture content helps prevent spoilage and microbial growth. Juicy fruits, with their high water content, are more prone to spoilage and have a shorter shelf life.

6. Culinary Uses: Both dry and juicy fruits have various culinary uses. Dry fruits are often used in baking, cooking, and as snacks. They can be added to desserts, trail mixes, or used as toppings. Juicy fruits are commonly consumed fresh, used in smoothies, juices, jams, and as ingredients in various dishes and desserts.

In summary, dry fruits have a low moisture content, firm texture, hard seeds, and a longer shelf life. Juicy fruits, on the other hand, have a high moisture content, soft texture, fleshy pulp, and a shorter shelf life. The sugar content and culinary uses also differ between the two types of fruits.

I hope this comparison helps you understand the differences between dry and juicy fruits! Let me know if you have any further questions.