Which fruit has no seed?

Common varieties of seedless fruits include watermelons, tomatoes, grapes (such as Termarina rossa). Additionally, there are numerous seedless citrus fruits, such as oranges, lemons and limes. A recent development over the last twenty years has been that of seedless sweet peppers (Capsicum annuum).

en.wikipedia.org - Seedless fruit - Wikipedia

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Seedless Fruits

A seedless fruit is a fruit developed to possess no mature seeds. Since eating seedless fruits is generally easier and more convenient, they are considered commercially valuable. Most commercially produced seedless fruits have been developed from plants whose fruits normally contain numerous relatively large hard seeds distributed throughout the flesh of the fruit.[1][2][3][4]

Varieties [ edit ]

Common varieties of seedless fruits include watermelons, tomatoes,[4] grapes (such as Termarina rossa[5]). Additionally, there are numerous seedless citrus fruits, such as oranges, lemons and limes. A recent development over the last twenty years has been that of seedless sweet peppers (Capsicum annuum). The seedless plant combines male sterility in the pepper plant (commonly occurring) with the ability to set seedless fruits (a natural fruit-setting without fertilization) WO/2008/152134. In male sterile plants, the parthenocarpy expresses itself only sporadically on the plant with deformed fruits. It has been reported that plant hormone provided by the ovary seed such as auxin and /or Gibberellin promotes fruit set and growth to produce seedless fruits. The innovation has been to develop Pepper plant, producing seedless marketable fruits from bottom to top of the plant. An end-product of sweet, crunchy, seedless fruit was achieved not by genetic manipulation, but by intelligent selection. Initially, without seeds in the fruit, vegetative propagation was essential. However, now – as with seedless watermelon – seedless peppers can be grown from seeds. The term "seedless fruit" is biologically somewhat contradictory, since fruits are usually defined botanically as mature ovaries containing seeds. Seedless fruits can develop in one of two ways: either the fruit develops without fertilization (parthenocarpy), or pollination triggers fruit development, but the ovules or embryos abort without producing mature seeds (stenospermocarpy). Seedless banana and watermelon fruits are produced on triploid plants, whose three sets of chromosomes make it very unlikely for meiosis to successfully produce spores and gametophytes. This is because one of the three copies of each chromosome can't pair with another appropriate chromosome before separating into daughter cells, so these extra third copies end up randomly distributed between the two daughter cells from meiosis 1, resulting in the (usually) swiftly lethal aneuploidy condition. Such plants can arise by spontaneous mutation or by hybridization between diploid and tetraploid individuals of the same or different species. Some species, such as tomato,[4] pineapple, and cucumber, produce fruit in which there is no seed to be found if not pollinated but will produce seeded fruit if pollination occurs. Lacking seeds, and thus the capacity to propagate via the fruit, the plants are generally propagated vegetatively from cuttings, by grafting, or in the case of bananas, from "pups" (offsets). In such cases, the resulting plants are genetically identical clones. By contrast, seedless watermelons are grown from seeds. These seeds are produced by crossing diploid and tetraploid lines of watermelon, with the resulting seeds producing sterile triploid plants. Fruit development is triggered by pollination, so these plants must be grown alongside a diploid strain to provide pollen. Triploid plants with seedless fruits can also be produced using endosperm culture for the regeneration of triploid plantlets from endosperm tissue via somatic embryogenesis. One disadvantage of most seedless crops is a significant reduction in the amount of genetic diversity in the species. As genetically identical clones, a pest or disease that affects one individual is likely capable of affecting each of its clones. For example, the vast majority of commercially produced bananas are cloned from a single source, the Cavendish cultivar, and those plants are currently threatened worldwide by a newly discovered fungal disease to which they are highly susceptible.[6]

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What food makes your blood thicker?

Your doctor can prescribe blood thickening medication, but you can also naturally thicken the blood with certain foods. Role Of Vitamin K. To thicken blood, focus on foods that are high in vitamin K. ... Leafy Greens. Green leafy vegetables are the richest sources of vitamin K. ... Vegetables. ... Adequate Intake.

healthyeating.sfgate.com - Natural Foods That Will Help Thicken Blood - Healthy Eating | SF Gate

Thin blood poses the risk for excessive bleeding. This can be especially dangerous during surgery, since the blood will not be able to clot properly. Even cuts and wounds may bring on the risk for significant blood loss. Your doctor can prescribe blood thickening medication, but you can also naturally thicken the blood with certain foods.

Role Of Vitamin K

To thicken blood, focus on foods that are high in vitamin K. This fat-soluble nutrient is necessary for thickening or clotting blood. Its name is derived from the German term "koagulation," and it is sometimes referred to as "the clotting vitamin" for its essential role in the blood coagulation process. Vitamin K is produced in the body by bacteria in the gastrointestinal tract, and is also found naturally in green leafy vegetables and other vegetable sources.

Leafy Greens

Green leafy vegetables are the richest sources of vitamin K. The highest sources include parsley, kale and Swiss chard. One cup of raw parsley contains 984 micrograms of vitamin K; a cup of raw kale contains 472 micrograms; and 1 cup of raw Swiss chard contains 299 micrograms. Other excellent green leafy sources of vitamin K include spinach, collard greens, turnip greens and mustard greens.

Vegetables

Green leafy vegetables are not the only good sources of vitamin K. One cup of raw brussels sprouts contains about 156 micrograms of the vitamin; 1 cup of raw broccoli contains about 93 micrograms; and 1 cup of raw cabbage contains about 67 micrograms. Other good vegetable sources include asparagus, cauliflower, celery and leeks.

Adequate Intake

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