A Series of Lectures By Mr. Allah Dad Khan Former DG Agriculture Extension KPK , Provincial Project Director CMP II MINFAl Islamabad and Visiting Professor the University of Agriculture Peshawar Pakistan

2. Kitchen Gardening
Plant Parts
A Series of Lectures
By
Mr. Allah Dad Khan
Former DG Agriculture Extension
KPK , Provincial Project Director CMP
II MINFAl Islamabad and Visiting
Professor the University of Agriculture
Peshawar Pakistan

3. Parts of the plant and
their functions

4. Importance of plants
Without plants life on earth
would not exist

5. Plants:
• Primary source of food for
people and animals
• Produce oxygen
• help to keep us cool
• renew the air

6. Plants:
• slow wind speed
• provide a home for wildlife
• beautify surroundings
• perfume the air
• furnish building materials and
fuel

7. Parts of a plant
• Four basic parts
–leaves
–stems
–roots
–flowers

8. Leaves
• the food factory of the plant
• produce the food used by the
plant or stored for later use

9. Shape and size of leaves
• vary among plants
• used for identification of plants

10. Leaf arrangement
• alternate
• opposite
• whorled
–arranged in a circle around the
stem

11. External leaf structure
• petiole - leaf stalk
• leaf blade (leaf)
–has veins
–forms structural framework of
the leaf

12. Midrib
• large center vein from which all
other leaf veins extend

13. Margins
• edges of leaves
• assists in plant identification

14. Internal leaf structure
• epidermis
–skin of the leaf
–single layer of cells
–protects leaf from loss of too
much moisture

15. Guard Cells
• open and close the small pore
on the underside of the leaf

16. Stomates
• allow the plant to breathe and
transpire
–give off moisture

17. Chloroplasts
• contain chlorophyll
• located inside the food making
cells

18. Photosynthesis
• process by which CO2 and
H2O in the presence of light are
converted to sugar and oxygen

19. Chemical formula
• 6CO2 + 6H2O
• -----> in reaction with sunlight
and chlorophyll ------>
• C6H12O6 (glucose) + 6O2

20. food
• manufactured in the leaves
moves downward through the
stem to the roots
–used by the plant
–stored in stem or root and leaf in
the form of sugar, starch or
protein.

21. Respiration
• plants respire 24 hours a day
• consume O2 and give off CO2
• plants produce more O2
through ps. Than they consume
during respiration and growth.

22. Stems
• have two main functions
–movement of water and minerals
from the roots upward and
movement of manufactured food
down

23. Stem functions
• support of leaves and
reproductive structures

24. Stems also
• used for food storage and
reproduction of plants
involving cuttings
• Green stems manufacture food
just as leaves do

25. External Stem Structure
• lenticels- breathing pores
• bud scale scars-indicate where
terminal bud has been located
previous year.

26. Leaf Scars
• shows where leaf was attached
• Distance between the two
represents one year of growth.

27. Internal Stem Structure
• phloem- bark, carries
manufactured foods down.
• Xylem- wood, carries water and
minerals up.
• Cambium- separates the 2 and
produces all new cells.
• Characteristic of dicots

28. Internal Stem Structure
• dicot- dicotyledon, a plant with
2 seed leaves

29. Monocot
• Monocotyledon - a plant with
one seed leaf.
• Have vascular bundles, contain
both xylem and phloem in each
small bundle

30. Monocot
• stems have no cambium
• cells enlarge to create size of
mature stem

31. Economic Importance
• food
• building materials

32. Roots
• Usually underground
• functions:
–anchor plant and hold upright
–absorb water and minerals
form soil and conduct to stem
–store food, & propagation

33. Root Structure
• internal
–similar to stems
–older roots have xylem,
phloem and cambian

34. external
–root cap
•produces continuous supply
of new cells
•protects roots as they push
through soil

35. Structure
• root hairs
–absorb moisture and minerals
• small roots

36. Functions other than water
and mineral absorption
• cash crops for food
–carrots
–beets
–radishes
–sweet potatoes
• propagation

37. Type of root systems
• fibrous-grasses
–easier transplanting
–shorter, smaller, more
compact
• lap root-carrot
–longer and fewer roots

38. Flowers, Fruits, and Seeds
• pollination- color of flower attracts
insects to fertilize flower
– beginning of fruit and seed formation
• fruits and seed are attractive to birds
who eat and spread seeds.
– Reproduces plant
– some seeds carried on animals coats

39. Parts of the Flower
• differ in size, shape, and color,
some basic parts
• sepal
–green leaf-like part, covers
and protects bud before
opening

40. Petals
• are actually leaves
• usually bright colors to attract
pollinating insects.

41. Parts of the Flower
• stamens
–male part of flower
–has two parts
•filament-stalk

42. Anther
•anther- sac-like structure
on top of filament,
contains pollen

43. Parts of the Flower
• Pistil - female part
• in the center of flower
• has three parts

44. Pistil
• three parts
• stigma - top - sticky
• style - tube leading from stigma
to ovary

45. Ovary
• egg cells develop here
• grows to become fruit or
seedcoat

46. Types of Flowers
• complete
–contains 4 main parts

47. Incomplete
• does not have all 4 main parts

48. Perfect
• has stamens and pistils

49. Imperfect
• lacks stamens or pistils

50. Types of Flowers
• monoecious
–stamens and pistils are found
in separate flowers on the
same plant
•ex: Corn

51. dioecious
• male or staminate flowers
found on one plant, female or
pistilate flowers on another
plant
• ex: holly