Formation of Seeds and Fruit

Shoot and root structures are already present in the embryo of seeds. Thus the essential processes of differentiation have already been realized. In germination and subsequent processes, the organ structures present in the embryo are simply differentiated further. What interests us is how an embryo with its organ structures develops in the first place. That is why we shall now discuss a few of the details of the formation of seeds and fruit before coming to the section on germination. 

---

The Formation of Seeds and Fruits. — Germination. — The Vascular System. 

The embryo is already invested with all of the essential organs of the plant. Consequently, the development of the embryo is a quite decisive stage of development. As it proceeds, it is tightly coupled with the formation of seeds and, in certain circumstances, of fruit and should thus be discussed in this context. 

The general effect of phosphates is to favour the formation and ripening of seeds, and in this respect it acts in the opposite direction to combined nitrogen, which favours the growth of stalks or straw at the expense of seed or fruit. 

Differentiation can be defined as the process of specialisation in terms of shape and function. An example is cell differentiation in plants, animals and humans a young cell, which is initially multifunctional, gradually acquires one specific function and shape. Specialisation is a refinement that is expressed in terms of shape, scent and colour. For example, fruits ripen, leaves change colour in the autumn, the growth of a shoot ends in a terminal bud and seeds become dormant. The primary components are converted into secondary components such as phenols, vitamins, aromas, wax, and so on. Thus differentiation in this context has a broader meaning than only the formation of a new plant organ . 

Principle The observation of the rate and success of fertilization on the formation of fruits and seeds in the plant was used. The pistil stigma is treated with allelochemical and then pollen is added or pistil is not treated, but pollen treated with allelochemical is added on the pistil stigma (Roshchina, 2001 a, b). 

Observations Observation on each plant is recorded for fertilization for 1-2 days after the pollination. Formation of fruits and seeds lasts during 1-1.5 months. 

In contrast with the seed caffeine of Coffea species, relatively little attention has been paid to that of tea. This is in part because the fruit of tea, including the seeds, is of minor economic importance compared with that of coffee moreover earlier studies revealed little caffeine in the tea seed (13.141. Recently we (H) found that the pericarp contains the greatest concentrations of alkaloids in the dry fruit of tea, and that appreciable amounts occur in the seeds, especially in the coats. Thus, from physiological and ecological viewpoints, our concerns are the roles of purine alkaloids and seed coats of tea during fruit development (seed formation) and seed germination. Caffeine in Coffea arabica seed is synthesized in the pericarp, transported to the seed, and accumulated there during fruit... 

Plant waxes are concentrated on leaves and leaf sheaths and on fruit skins, or in some exceptional cases in the seeds of plants. Most vegetable waxes contain predominantly wax esters plus a variety of other lipid materials, which affect the degree of saturation and other properties of the wax derived from different sources. Most use has been made of plant waxes in the cosmetic sector, but there is increasing interest in the use of plant-derived sterols as dietary supplements to reduce cholesterol formation. 

Celery Seed Oil occurs as a yellow to green-brown liquid with a pleasant, aromatic odor. It is the volatile oil obtained by steam distillation of the fruit or seed of Apium graveolens L. It is soluble in most fixed oils with the formation of a flocculent precipitate, and in mineral oil with turbidity. It is partly soluble in propylene glycol, but it is insoluble in glycerin. 

Several limonoids are known to be bitter principles of citrus (Rutaceae). A typical example is limonin. Although fresh juice does not elicit a bitter taste, sometimes it becomes bitter after heating or storage. This is explained by the formation of bitter-tasting limonin by deglycosylation and further cyclization from limonin glucoside, which is present in citrus fruit tissue and seeds and does not exhibit bitterness.146 Recently, it was reported that limonin had antitumor activity.147 Besides limonin, nomilin and obakunone, which are considered to be... 

---