GLOSSARY 



seed cells correspond to the two halves of a leaf, with the axis of the 

 fruit representing the midrib of the leaf. 



Cordate. A term used to describe a carpel whose two halves are heart- 

 shaped. 



Emarginate. A term used to describe carpels which are indented at the top 

 or bottom, but too narrow to be cordate. 



Mucronate. A term used to describe carpels which come to a sharp point. 



Obcordate. Reversed cordate. 



Round. A term used to describe a carpel whose two halves are nearly 

 circular. 



CORE LINE 



The core line is that portion of the fleshy part of the apple surrounding the 

 seed cavities. It constitutes part of the core and is limited by visible lines. 



Clasping core line. A core line which ap- 

 pears to join the calyx tube somewhat 

 above the base. 



Meeting core line. A core line which joins 

 the calyx tube near or at its base. 



DOTS 



Dots are small, irregular specks found 

 on some fruits. They are described by the 

 following terms : 



Areolar. A term used to describe dots FIG. 43. Axile core 



which are surrounded by a halo of a ^ core j| ne 



paler or brighter color. The halo is 



decidedly conspicuous on some varieties and inconspicuous on others. 

 Depressed. A term used to describe dots which are sunken as indicated 



by touch. 

 Elongate. A term used to describe dots which are stretched out, or approach 



the general shape of a rectangle. These dots are often seen on the base 



of the fruit, along lines radiating from the cavity. 



Stellate. A term used to describe dots which approach the form of a star. 

 Submerged. A term used to describe dots which are visible under the 



epidermis. 



FLAVOR 



The flavor of fruit is determined by the acids, sugars, aromatic oils, and 

 other constituents found in the fruit, and it varies slightly with each fruit. 



Acid. Possessing a sour taste. 



Astringent. Possessing the power of contracting the muscles ; puckery. 



Neutral. Neither sweet nor sour, but intermediate between the two. 



Perfumed. Possessing pleasing odors. 



Spicy. Having an aromatic or fragrant flavor resembling spices. 



Vinous. Rich and highly flavored, bordering on acid. 



In addition to the above we have sweety sour, mild, and several other 

 terms that are self-explanatory. 



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