Classifications of Vegetable

 Vegetable classifications demonstrate the parts of the plant eaten as food. This varies throughout the world. The eight common parts, beginning with underground parts of the plant and progressing to those parts growing above ground, are as follows:

 •Roots-underground; jicama, parsnips, radish, rutabaga, sweet potato, turnip, yam ("Sweet potatoes" are a yellow to orange color flesh, either dry or moist. In the USA, they may be known as "yams," and both names are stated on a label. The non- beet, carrot, orange, true "yam" is yellow, white, or purple-pigmented flesh root vegetables)

 • Tubers-underground; enlarged fleshy stem; starch storage area after leaves manufacture carbohydrates; buds or eyes form new plants; Irish potato, Jerusalem artichoke 

•Bulbs-stems with an underground bulb of food reserve; garlic bulb, leeks, onions, shallots, spring onions (green onions or scallions do not possess a real bulb)

 • Stems-a plant's vascular system, nutrient pathway; a lot of cellulose; asparagus, celery, kohlrabi, rhubarb 

•Leaves-the manufacturing organ for carbohydrate that is then stored else- where in the plant; Brussels sprouts, cabbage, lettuce, parsley, spinach; also seaweed and "greens" such as beet, collards, kale, and mustard greens

 •Flowers-clusters on the stem; arti- choke, broccoli, cauliflower 

•Fruits-the mature ovaries with seeds, generally sweet, and fleshy; apple, banana, berry, and orange; although including vegetable-fruits, such as avocado, cucumber, eggplant, okra, olive, pepper, pumpkin, snap beans, squashes, and tomato that are not sweet, and seeds.

 • Seeds-in fruit of a plant; may be in pods; includes legumes such as dried beans, peas, and peanuts, and, in the USA, sweet corn (although it is a grain, not vegetable); may be sprouted

 Harvesting and Postharvest Changes Harvesting and postharvest processing schedules and procedures should be strictly followed to ensure fruits and vegetables with the highest possible quality. Crops are harvested at different stages of maturity prior to storage, and they are likely to be larger and less tender with age. It may be ideal to harvest less mature fruits and vegetables, or to allow them to "ripen on the vine." 

Another ideal practice is that of cooling fresh produce in the field, and then canning close to the field, prior to transport. This practice minimizes negative changes in quality. 

After harvest, fruits and vegetables continue to undergo respiration, the metabolic process of taking in oxygen (O2) and giving off carbon dioxide (CO2), moisture, and heat. The maxi- mum rate of respiration occurs just before full ripening. Climacteric fruits, such as the apple, apricot, avocado, banana, peach, pear, plum, and tomato ripen after harvesting. Tropical fruits such as the papaya and mango are also climac- teric, as is the avocado. 

On the other hand, non-climacteric fruits, such as the cherry, citrus fruit, grapes, melon, pineapple, and strawberry ripen prior to harvest.

 • Climacteric-ripens AFTER harvesting

•Non-climacteric-ripens BEFORE harvesting

 Natural postharvest sunlight, artificial, or fluo- rescent light exposure may form a green chloro- phyll pigment and solanine (bitter, and toxic at high levels) in some vegetables such as onions or potatoes. Green colored spots may appear just below the skin, and if small, these small amounts may easily be cut away. 

Proper packaging for shipping is significant. Storage conditions that retain plant's moisture or heat reduce negative changes in the fruit or veg- etable, such as undesirable mold or rot.