| A | B |
|---|
| Choice | A quality grade, Term used for Grade B on Canned & Frozen Fruits |
| Climacteric | Fruits that produce ethylene gas during ripening |
| Dermal | Layer of protective tissue. |
| Ethylene | A small gaseous molecule produced by fruits and vegetables as an initiator of the ripening process. |
| Grades | Positions in a scale of ranks or qualities. |
| Nonclimacteric | Fruits not producing ethylene gas during ripening. |
| Standards | Set up and established by authority as a rule for the measure of quantity, weight, extent, value, or quality. |
| Storage Tissues | Located in the cytoplasm in leucoplasts. Dominant in roots, tubers, bulbs, and seeds. |
| Tubers | A short, thickened, fleshy part of an underground stem, such as a potato, new plants develop from the buds or eyes. |
| U.S. Fancy | Grade designations for vegetables. More uniform in shape and have fewer defects. |
| Vascular | Includes the xylem and phloem of plants. |
