INTERNAL

STRUCTURE OF A
SEED
SEED ANATOMY

• Seed Coat - protect the seed from

physical, temperature-related, or water
damage.
• Hilum - contains high quantities of starch
and will provide a source of food for the
developing embryo prior to germination, in
other plants this role is performed by an
endosperm.
SEED ANATOMY

• Plumule - is the part of a seed

embryo that develops into the shoot
bearing the first true leaves of a plant.
• Radicle - is the embryonic root of the
plant, and grows downward in the soil.
SEED ANATOMY
 SEED GERMINATION
• Is a process by which seeds develop in to seedlings.
• When water is plentiful, the seed fills with water in a process called
imbibition.
• The water activates special proteins, called enzymes, that begin the
process of seed growth.
• First the seed grows a root to access water underground.
• Next, the shoots, or growth above ground, begin to appear.
 SEED GERMINATION

• The seed sends a shoot towards the surface,

where it will grow leaves to harvest energy from
the sun.
 TYPES OF SEED
GERMINATION
• Epigeal Germination - The hypocotyl elongates,
with the results that the plumule and cotyledons
are thrust upwards out of the ground.
• It is mostly seen in dicots like beans, sunflower,
castor oil etc.
 TYPES OF SEED GERMINATION

• Hypogeal Germination – the cotyledons remain

underground. Hypocotyl growth is restricted.
The epicotyl grows to raise the first leaves out of
the soil.
 TYPES OF SEED GERMINATION

• Viviparous Germination - The embryo emerges out

of the fruit with a massive radicle pointing
downwards. Due to increased weight, the seedling
separates from the parent plant and establishes itself
in the muddy soil below. – Example: Rhizophora
 FRUITS

• The structure known as a “fruit” is found only in

the members of the Angiosperms.
• A fruit developed solely from the ovary and its
contents is known as a true fruit.
 STRUCTURE

• A fruit is composed of the pericarp and the

seed.
• Pericarp – is the ovary wall which surrounds the
seed.
 CLASSIFICATION OF FRUITS

I. Simple Fruits
II. Aggregate Fruits
III. Multiple Fruits
 CLASSIFICATION OF FRUITS

• Simple Fruit – developed from one single ovary

containing one or more carpels and may or may
not include additional accessory structure.
• Fleshy Fruit - fruits that have a flesh area
between the seeds and the skin.
 FLESHY FRUITS

1) Berries – have one to many seeds and a

pericarp that becomes soft and often sweet
and slimy as it matures.
(green peppers, blueberries, mangosteens)
 FLESHY FRUITS

2) Hesperidia – have leathery pericarp that

produces fragrant oils and soft segmented
pulp.
 FLESHY FRUITS

3) Pepos – have thick or hard exocarp.

(pumpkins, cucumber, squashes, watermelons)
4) Pomes (accessory fruits) – have a thin
exocarp and a papery cartilaginous
mesocarp.
 DRY FRUITS

2. Dehiscent Dry Fruits – have hard texture and wood –

like leathery appearance.
a. Follicles – having single carpel. A follicle is a dry
unilocular fruit formed from one carpel, containing two
or more seeds. It is usually defined as dehiscing by a
suture in order to release seeds.
 DEHISCENT DRY FRUITS

b. Legumes/Pods – derived from a single carpel;

split into two seed – bearing halves.
(garden peas, beans, peanut)
c. Siliques – seeds reside on a partition between
halves of the ovary.
 DEHISCENT DRY FRUITS

d. Capsules – derived from compound ovaries.

Two or more carpels, forming caps or pores.
(eucalyptus, horse chestnut)
 DRY FRUITS

3. Indehiscent Dry Fruit – do not burst or split open at

maturity.
a. Nuts – have hard thick pericarp.
(hazelnuts, chestnuts)
b. Achenes – Have thin pericarp.
(sunflower)
 INDEHISCENT DRY FRUIT

c. Caryopsis/Grains – have hard pericarp

fastened to the embryo all the way round.
(corn)