Fruits and Vegetables

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Across
  1. 2. green and leafy; can be consumed raw or cooked
  2. 7. edible, herblike plant
  3. 9. rating system based on quality standards focusing on color, size, shape,
  4. 11. natural form of sugar found in fruit
  5. 12. disease and predators
  6. 14. chemical naturally produced by chlorophyll as a defense mechanism against
  7. 16. produced by various fruits and vegetables which causes them to ripen or once
  8. 17. of the potato where the roots grow into the potato
  9. 18. grow in tropical conditions and can be harmed in frost conditions
  10. 19. element in onions which reacts with oxygen and causes the eyes to water
  11. 20. spoil
  12. 22. have a very thin skin and can be consumed raw or cooked
  13. 23. flower portion is consumed
  14. 24. enzyme in the seeds and flesh of peppers which are hot on the palate
  15. 25. vegetable group which contains all variations of onions
  16. 26. commonly mistaken for vegetables but have internal seeds
Down
  1. 1. product of a climbing or vine plant
  2. 3. grown below the surface of the ground; roots are located by a stalk above
  3. 4. interior portion and seeds are consumed
  4. 5. have a very thick skin and must be cooked to consume
  5. 6. bean category within pod and seed vegetables
  6. 8. organs developed from the ovary of a flowering plant
  7. 10. stalk is the primary portion consumed
  8. 13. flourish in the winter and ripen in winter conditions
  9. 15. and defects
  10. 19. flourish and ripen in the summer months
  11. 21. effect when oxygen reacts with the flesh of certain fruits