CH 2 - Part 2

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Across
  1. 2. A berry with a thick rind (watermelon, cucumber)
  2. 3. A dry fruit that splits along two sides, with seed borne on only one half of the split ovary (Pea, bean)
  3. 6. A fruit derived from a single flower with several to many pistils. Pistils develop into a cluster of tiny fruitlets or drupes on a single receptacle (strawberry, blackberry)
  4. 9. A fruit derived from a cluster of several to many individual flowers in a single inflorescence (fig, pineapple)
  5. 12. Nontree fruits that usually require physical support during cultivation (raspberry, blackberry)
  6. 15. Indehiscent fruits with a thin pericarp (dill, carrot)
  7. 16. Indehiscent fruits with a thick pericarp (pecan, hazelnut)
  8. 19. Fruits borne on trees (apple)
  9. 22. Legumes that are harvested prematurely, cooked, and eaten with the seeds inside
  10. 23. A dry fruit that splits along two seams, seeds attached to a central structure (radish, mustard)
  11. 24. Fruits produced on plants adapted to warm climates (mango, coconut)
Down
  1. 1. A dry fruit that splits along multiple sides
  2. 4. These crops prefer monthly temperatures of 65 to 81 degreese F)
  3. 5. Fleshy fruit comprised mainly of ovary tissue, no pits (tomato, grape)
  4. 7. A berry with a leathery exocarp that contains oils (citrus fruits)
  5. 8. Fleshy fruit comprised mainly of ovary tissue, hard and stony endocarp (peach, nectarine)
  6. 10. Modified stems (potato)
  7. 11. A fleshy fruit comprised primarily of receptacle tissue, pitted with a stony interior (apple, pear)
  8. 13. Dry fruits that retain their seeds
  9. 14. These crops prequire monthly temperatues of 60 to 65 degree F (sugar beet, cabbage)
  10. 17. Modified stems (with basal plate)and leaves sometimes eaten as vegetables (onions)
  11. 18. Dry fruits that may split open and discharge their seeds
  12. 20. A dry fruit that splits along one side
  13. 21. Fruits from plants adapted to cool climates (apple, peach, plum)