Horticultural and Botanical Classification

Horticulture Guruji

Horticulture And Botanical Classification

Basic Horticulture

India is a land rich in vegetation wealth. Which includes 356 domestic species of economic importance. Out of which, commercial cultivation of more than 50 types of fruits, vegetables, spices and plantation crops, etc. are done in different parts of the country. Trying to understand all these plants separately becomes cumbersome and more repetitive. To deal with these problems, it is better to classify plants into groups based on similarity or dissimilarity of properties. The overall purpose of classification is to streamline the presentation, thereby facilitating the cultivation of plants with similar agricultural practices.

Classification of Fruits

I. Classification based on the climatic requirement

  1. Temperature Fruits: – Apple, Pear, Peach, Almond, Walnut, Plum, Apricot, Pecan nut, Hazelnut, Cherry, Strawberry, etc.
  2. Tropical Fruits: – Mango, Guava, Banana, Pineapple, Sapota, Jackfruit, Papaya, Custard Apple, Carambola Persimmon, Coconut, Cashew, etc.
  3. Sub-Tropical Fruits: – Fig, Ber, Pomegranate, Date palm, Ber, Citrus, Phalsa, Loquat, Litchi, Karonda, Grape, Beal, Aonla, Avocado, etc.

Watch Lecture Video Part 1st

Watch Lecture Video Part 2nd

II. Botanical Classification of Fruit

Plant Kingdom
Plant Kingdom

Sr. No.

Family

Common Name

Botanical Name

Chromosome Number (2n)

A.

Monocotyledonous

1

Arecaceae

Coconut

Cocos nucifera

32

2

 

Areca Nut

Areca catechu

32

3

 

Oil Palm

Elaeis guineensis

32

4

 

Date Palm

Phoenix dactylifera

36

5

Bromeliaceae

Pineapple

Ananas comosus

50

6

Musaceae

Banana

Musa paradisiaca

22,33,44

B.

Dicotyledonous

7

Anacardiaceae

Mango

Magifera indica

40

8

 

Cashewnut

Anacardium occidentale

42

9

 

Pista

Pistacia vera

30

10

Apocynaceae

Karonda

Carissa carandas

22

11

Caricaceae

Papaya

Carica papaya

18

12

Euphorbiaceae

Aonla

Emblica officinalis

18

13

 

Rubber

Hevea brasiliensis

36

14

Juglandaceae

Walnut

Juglans regia

32

15

Leguminosae

Tamarind

Tamarindus indica

24

16

Moraceae

Fig

Ficus carica

26

17

 

Jack Fruit

Artocarpus hetrophyllus

56

18

Myrtaceae

Guava

Psidium guajava

22

19

 

Jamun

Syzygium cumini

40

20

Punicaceae

Pomegranate

Punica granatum

18

21

Rhamenaceae

Ber

Zizyphus mouritiana

48

22

Rosaceae

Almond

Prunus amygladus

16

23

 

Apple

Malus domestica

34

24

 

Apricot

Prunus armeniaca

16

25

 

Peach

Prunus persica

16

26

 

Pear

Pyrus communis

34

27

 

Plum (European)

Prunus domestica

48

28

 

Plum (Japanese)

Prunus salicina

16

29

 

Strawberry

Fragaria chiloensis

14

30

Rubiaceae

Coffee

Coffee arabica

44

31

Rutaceae

Beal

Aegle marmelos

18

32

 

Citron

Citrus medica

18

33

 

Grapefruit

Citrus paradise

18

34

 

Karna Khatta

Citrus karna

18

35

 

Jambhiri

Citrus jambhiri

18

36

 

Lemon

Citrus limon

18

37

 

Lime

Citrus aurantifolia

18

38

 

Mandarin Ornage

Citrus reticulata

18

39

 

Rangpur Lime

Citrus limonia

18

40

 

Sweet Lime

Citrus limettoides

18

41

 

Sweet Orange

Citrus sinensis

18

42

 

Pummelo

Citrus grandis

18

43

Sapotaceae

Sapota

Achars zapota

26

44

Sapindaceae

Litchi

Litchi chinensis

28

45

Sterculaceae

Cocoa

Theoproma cocao

20

46

Theaceae

Tea

Cammellia sinensis

15

47

Tiliaceae

Phalsa

Grewia subinaequalis

36

48

Vitaceae

Grape

Vitis vinifera

38

III. Classification based on the ripening behaviour

  1. Climacteric Fruits: – The sharp rise in respiration after harvesting.

Example: – Mango, Banana, Custard Apple, Fig, Peach, Guava, Papaya, Apple, Sapota, Pear, Plum, Jackfruit, Passion Fruit.

  1. Non-climacteric Fruits: – Steady respiration at the time of harvesting.

Example:- Citrus, Grapes, Pomegranate, Litchi, Ber, Pineapple, Jamun, Cashew, Cherry, Strawberry.

 

IV. Classification based on fruit type

  1. Berry: – Banana, Papaya, Grape, Sapota, Kiwi, Arecanut, Avocado, Date palm, Guava,
  2. Pome: – Apple, Pear, Quince, Loquat
  3. Drupe/Stone: – Plum, Mango, Peach, Ber, Coconut, Cherry, Cocoa, Coffee, Jamun, Almond, Apricot.
  4. Hesperidium: – Citrus
  5. Nut: Litchi, Cashew nut, Walnut, Chestnut, Pecanut, Rambutan
  6. Capsule: – Aonla, carambola,
  7. Aggregate Fruits / Eteario of berries: – Raspberry, Custard Apple, Blackberry, Strawberry
  8. Psorosis:- Pineapple, Jackfruit, Mulberry, Breadfruit
  9. Syconus:- Fig

 

V. Classification based on the continuation of growth

  1. Evergreen: – Mango, Citrus, Litchi, Sapota etc.
  2. Deciduous: – Apple, Pear, Peach, Plum, Apricot, etc.

 

VI. Classification based on the nature of growth

  1. Herbaceous Banana, Pineapple, Strawberry
  2. Shrubaceous – Karonda, Phalsa, Pomegranate,
  3. Woody/tree – Mango, Ber, Sapota, Jamun, Guava, Pear, Peach, Apple, Jackfruit, etc.
  4. Climber – Grapes, kiwi, etc.

 

VII. Classification based on photoperiod requirement

  1. Short day plant: – Plants require day length (light period) less than 12 hours.

Example: – Strawberry, Pineapple, Coffee,

  1. Long day plant:- Plants require a day (light period) length of 12 hours or more.

Example:- Plaintain, Passion Fruit, Apple

  1. Day neutral plants:- Not affected by day length or light period.

Example:- Papaya, Guava, Banana

 

VIII. Classification based on salinity tolerance

Tolerant

Moderate Tolerant

Sensitive

Ber

Fig

Peach

Pomegranate

Citrus

Apricot

Phalsa

Mango

Avocado

Date

Grape

Almond

Aonla

Cashew

Plum

Custard Apple

Jamun

Pear

Guava

 

Strawberry

 

 

Classification of Vegetables

I. Classification based on the botanical relationship

Sr. No.

Family

Common Name

Botanical Name

Chr Number (2n)

A.

Monocotyledonous

1

Amaryllidaceae (Alliaceae)

Onion

Allium cepa

16

2

 

Garlic

Allium sativum  

16

3

 

Leek

Allium porrum

32

4

Araceae

Colocasia

Colocasia esculenta   

28

5

Liliaceae

Asparagus

Asparagus officinalis

20

6

Dioscorecaeae

Yam

Dioscorea alata

40

B.

Dicotyledonous

7

Chenopodiaceae

Beet

Beta vulgaris

18

8

 

Spinach

Spinacea oleracea

12

9

 

Palak

Beta vulgaris var.bengalensis

18

10

Convolvulaceae

Sweet potato   

Ipomea batatas

90

11

Cruciferae ( Brassicacaeae)

Cabbage

Brassica oleraceae var. capitata

18

12

 

Cauliflower

Brassica oleraceae var. botrytis

18

13

 

Knol Khol

Brassica oleraceae var.gongylodes or B.caulorapa

18

14

 

Brussels sprout

Brassica oleraceae var. gemmifera

18

15

 

Chinese cabbage

B. chinensis

18

16

 

Turnip

B. rapa

20

17

 

Mustard

B. juncea

36

18

 

Raddish

Raphanus sativus

18

19

Cucurbitaceae

Pumpkin

Cucurbita moschata

40

20

 

Summer squash

Cucurbita pepo

40

21

 

Cucumber

Cucumis sativus

14

22

 

Ridge gourd

Luffa acutangular

26

23

 

Sponge gourd

Luffa cylindrica

26

24

 

Snake gourd

Trichosanthes anguina

22

25

 

Bottle gourd

Lagenaria siceraria

22

26

 

Water melon

Citrullus lanatus

22

27

 

Winter squash

Cucurbita maxima

40

28

 

Bitter gourd

Momordica charantia

22

29

 

Pointed gourd

Trichosanthes dioca

22

30

Compositae (Asteraceae)

Lettuce

Lactuca sativa

18

31

 

Globe artichoke

Cynara scolymus

34

32

 

Jerusalem artichoke

Helianthus tuberosus

102

33

Euphorbiaceae

Tapioca/cassava 

Manihot esculenta

36

34

Leguminosae (Fabaceae)

Cluster bean   

Cyamopsis tetragonoloba

14

35

 

Indian bean/Hyacinth bean 

Lablab purpureus

22

36

 

Lima bean

Phaseolus lunatus

37

 

Kidney/snap/French bean 

P.vulgaris

22

38

 

Cow pea

Vigna unguiculata

22

39

 

Winged bean/Goa bean  

Psophocarpus tetragonolobus

18

40

 

Methi/fenugreek

Trigonella foenum graecum

16

41

Malvaceae

Okra 

Abelmoschus esculentus

130

42

Solanaceae

Potato

Solanum tuberosum 

48

43

 

Tomato

Lycopersicon esculentum

24

44

 

Sweet pepper

Capsicum annuum var grossum

24

45

 

Chili

Capsicum annuum var annuum

24

46

 

Brinjal 

Solanum melongena

24

47

Umbelliferae

Carrot

Daucus carota

18

48

 

Coriander 

Coriandrum sativum

22

49

 

Celery

Apium graveolens

22

II. Classification based on Life cycle

  1. Annuals: Vegetables that complete their life cycle in one season.

               Eg: Broad bean, Lima bean, Watermelon, Musk melon, Indian spinach, Chinese cabbage, tomato brinjal, etc.

  1. Biennial: Those vegetables which complete their life cycle in two seasons.

               Eg. Cabbage, cauliflower, turnip, carrot, potato, etc.,

  1. Perennial: Those vegetables which complete their life cycle in more than two seasons.

               Eg. Artichoke, asparagus, chow chow, drumstick, etc.,

 

III. Classification based on parts used

  1. Stem: Asparagus, Potato, Kholrabi (Knol-Khol)
  2. Leaves: Methi, Palak, Coriander, Amaranthus, Spinach, Cabbage
  3. Fruits: Tomato, Brinjal, Okra, Peas, Beans, Watermelon, Pumpkin, Chilies
  4. Flower: Cauliflower, Broccoli, Globe artichoke
  5. Underground portions:

i) Roots: Beetroot, Radish, Carrot

ii) Tuber: Potato

iii) Bulb: Onion, Garlic

iv) Corm: Yam

v) Rhizome: Turmeric, Ginger

6. Immature seed: Peas, Beans

 

IV. Method of culture

By this method, it is possible to generalize the cultivation practices based on their culture and climatic requirements.

Sr.no

Group

Vegetables

1

Perennial vegetables

Asparagus, Artichoke, Chow chow, Moringa, Ivy guard, Pointed gourd, Spine gourd

2

Greens

Spinach, New Zealand spinach, Kale, Chard, Mustard, Collards, Amaranthus

3

Salad crops

Celery, Lettuce, Cress, Parsley

4

Cole crops

Cabbage, Cauliflower, Broccoli, Brussel’s sprout Chinese cabbage, Knol-khol

5

Root crops

Beetroot, Carrot, Parsnip, Turnip, Radish

6

Bulb crops

Onion, Leek, Garlic, Shallot, Welsh Onion, Chive

7

Tuber crops

Potato, Sweet potato, Cassava, Elephant foot yam

8

Peas and beans

Pea, Bean, Broad bean, Lima bean, Winged bean, Cowpea

9

Solanaceous crops

Tomato, Brinjal, Chili, Pepper

10

Cucurbits

Cucumber, Watermelon, Pumpkin, Gourds

 

V. Classification based on photoperiod requirements

  1. Short day vegetables: Sweet potato
  2. Long day vegetables: Flowering is induced by a period longer than critical units. eg; Spinach, beet, Chinese cabbage, Lettuce, Radish, etc.
  3. Day-neutral vegetables: Flowerings induced by a period of 10-18 hours of even continuous illumination. eg: Tomato, Squash, Pumpkin, Asparagus, Pepper, etc.

 

VI. Classification based on the growing season

  1. Kharif: Cucurbitaceous vegetables which complete their life cycle during the rainy season.
  2. Rabi: Root crops, Cole crops, Potato, Lettuce, etc., which grow from October to February
  3. Summer: watermelon, muskmelon, etc. which grows from February to May.

 

VII. Classification based on the methods of raising

  1. Direct sown crops: Okra, Carrot, Radish, Beans, Peas, Garlic.
  2. Transplanted crops: Tomato, Brinjal, Chilies, Cabbage, Cauliflower.

 

VIII. Classification based on the rate of respiration

Very high

High

Moderate

Low

Very low

Asparagus

Bean

Beet

Cabbage

Onion

Broccoli

Lettuce

Carrot

Sweet potato

Potato

Pea

Lima bean

Celery

Turnip

Pumpkin

Spinach

 

Cucumber 

 

Ashgourd

Knol Khol
Knol Khol

 

Classification of Flowers / Annuals

 

I. Classification based on the growing season

  1. Summer Season Annuals:- Seed sowing February – March

Example:- Zinnia, Tithonia, Gaillardia, Kochia, Portulaca, Gomphrena, Sunflower, Coreopsis, Cosmos.

  1. Winter Season Annuals:- Seed sowing September – October

Example:- Aster, Larkspur, Sweet Sultan, Phlox, Poppy, Verbena, Nigella, Petunia, Candytuft,

  1. Rainy Season Annual:- Seed sowing June- July

Example:- Balsam, Amaranthus, Cock’s Comb, Gaillardia, Torenia

 II. Classification based on the photoperiodic requirement

  1. Short day:- Poinsettia, Salvia, Primerose
  2. Long day:- Calendula, Aster, Gardenia, stock
  3. Day neutral:- Carnation, Hibiscus

 III. Classification based on the mode of propagation

  1. Bulb:- Lily, Narcissus, Tulip
  2. Corm:- Gladiolus, Crocus
  3. Rhizomes:– Canna, Iris
  4. Tubers:- Dahlia
  5. Seed:- Zinnia, Zinnia, Tithonia, Gaillardia, Kochia, Portulaca, Gomphrena, Sunflower, Coreopsis, Cosmos

IV. Classification based on the botanical relationship

Family

Common Name

Botanical Name

Ch. No. (2n)

Rosaceae

Rose

Rosa spp.

14

Caryophyllaceae

Carnation

Dianthus caryophylus

30

Compositae

Chysanthemum

Chrysanthemum indicum

18

Compositae

Gerbera

Gerbera jamesonii

50

Asparagaceae

Tuberos

Polianthes tuberosa

60

Compositae

African Marigold

Tegatus erecta

24

 

French Marigold

Tegatus petula

48  (4x)

Iridaceae

Gladiolus

Gladiolus grandiflorsa

30

Oleaceae

Jasmine

Jasminum spp.

26

 

Classification of Spices

I. Classification based on plant parts used

  1. Seed: Cumin, black cumin, fenugreek, coriander, fennel, ajowan, poppy, aniseed and mustard.
  2. Bulb: Onion, garlic
  3. Bark: Cinnamon
  4. Fruit: Chilli, cardamom, allspice and kokum
  5. Leaf: curry leaf, tejpata rosemary
  6. Rhizome: Turmeric, ginger
  7. Pod: Vanilla and tamarind
  8. Kernel: Nutmeg
  9. Floral part: Saffron
  10. Bud: Clove
  11. Latex: Asfotida
  12. Aril: Mace and anardana
  13. Berry: Black pepper, juniper and allspice

 

II. Classification based on the economic importance

On the basis of the economic importance of the spices grown in India, they can be grouped into two viz, major and minor spices.

  1. Major spices
  • The spices which contribute major share in the spice trade industry of the world are called major spices.
  • The spices come under this group are small cardamom, black pepper, chilli, turmeric and ginger.
  • These spices contribute about 75-90% of the total foreign exchange earned through spices.
  1. Minor spices
  • Excluding all these five major spices, all others are called minor spices. Minor spices are further divided into five subgroups. They are mentioned hereunder:
      • Seed spices: – Coriander, cumin, black cumin, fennel, aniseed, celery, mustard, poppy and caraway.
      • Bulbous spices: – Garlic, onion, leek and shallot
      • Aromatic spices: – clove, cinnamon, allspice, aniseed and nutmeg
      • Leafy spices: – Curry leaf, mint, rosemary, bay leaf, and parsley.
      • Acidulent tree spices: –Tamarind, kokam and anardana

 

III. Classification based on climate requirement of the crop

 

  1. Tropical spices
  • Spices of this category need high temperature and abundant humidity.
  • They are easily damaged by low temperature.
  • Tropical spices are ginger, turmeric, black pepper, cinnamon, kokam, galangal, small cardamom and clove.
  1. Subtropical spices
  • The sub-tropical climate is found where three distinct seasons like winter, summer and monsoon are found.
  • Low temperature occurs in winter and high temperature during summer.
  • Most of the spices require relatively low temperature during their vegetative or early growth stage and high temperature in the reproductive stage.
  • The examples of sub-tropical spices grown in winter are cumin, fennel, coriander, fenugreek, onion and garlic.
  • Subtropical spices grown during summer are turmeric and ginger.
  1. Temperate spices
  • Spices of this type can withstand low temperature and frosty weather but are damaged easily in hot weather.
  • Examples of temperate spices are thymes, saffron, savoy, caraway seed and asafoetida.

IV. Classification based on origin and flavour

Depending on the origin and flavour content of the spices, they can be classified as follows:

  1. Aromatic spices: Cardamon, aniseed, celery, cumin, coriander, fenugreek and cinnamon.
  2. Pungent spices: Ginger, chilli, black pepper and mustard
  3. Phenolic spices: Clove and allspice
  4. Coloured spices: Turmeric, saffron and paprika

V. Classification based on the season of growth

According to the requirement of the season of growth, spices are grouped into the following three classes:

  1. Annual spices: Spices which complete their life cycle in one growing season are called annuals. Example of this type of spices is coriander, cumin, fennel, fenugreek, ajowan and black cumin.
  2. Biennial spices: It needs two growing seasons to complete the life cycle. Examples of biennial spices are onion and parsley.
  3. Perennial spices: Perennial spices are those which live for more than two years. Black pepper, saffron, -clove, nutmeg and cinnamon are an example of perennial spices

 

VI. Classification based on the botanical description

 

Name

Botanical name

Family

Parts used

Cumin

Cuminum cyminum

Apiaceae

Fruit

Coriander

Coriandrum sativum

Apiaceae

Leaf and the seed

Fennel

Foeniculum vulgare

Apiaceae

Fruit

Aniseed

Pimpinella anisum

Apiaceae

Fruit

Celery

Apium graveolens

Apiaceae

Leaf, Fruit, Stem

Mustard

Brassica juncea, B. nigra

Brassicaceae

Seed

Tamarind

Tamarindus indica

Caesalpiniaceae

Fruit

Fenugreek

Trigonella foenum-graecum

Fabaceae

Seed

Saffron

Crocus sativus

Iridaceae

Stigma

Mint

Mentha piperita

Lamiaceae

Leaf

Tejpat

Cinnamomum tamala

Lauraceae

Leaf

Cinnamon

Cinnamomum verum

Lauraceae

Leaf and stem bark

Nutmeg

Myristica fragrans

Myristicaceae

Seed

Clove

Euginia caryophylus

Myrtaceae

Flower bud

Black pepper

Piper nigrum

Piperaceae

Fruit

Chilli

Capsicum annum

Solanaceae

Fruit

Cardamom (small)

Elettaria cardamomm

Zingiberaceae

Fruit

Cardamom (Large)

Amomum subulatum

Zingiberaceae

Fruit

Turmeric

Curcuma longa

Zingiberaceae

Rhizome

Ginger

Zingiber officinale

Zingiberaceae

Rhizome

References cited

1.Chadha, K.L. Handbook of Horticulture (2002) ICAR, NewDelhi

2.Jitendra Singh Basic Horticulture (2011) Kalyani Publications, New Delhi

3.K.V.Peter Basics Horticulture (2009) New India Publishing Agency

4. Jitendra Singh Fundamentals of Horticulture, Kalyani Publications, New Delhi