Tuber
In Botanical, a tuber is a Organe of reserve, generally underground, which ensures the survival of the Plante S during the season of winter and often their multiplication by vegetative way. These bodies are reinflated by the accumulation of substances of reserve. It is said that they are tuberous.
The word “tuber” is male; it comes from the Latin tuberculum , small bump.
The bodies transformed into tubers can be:
- the root: Carrot, Parsnip, Sweet potato,
- the Rhizome: Potato, Crosne of Japan, Sweet potato, iris,
- the base of the Stem (more precisely the Hypocotyle): Kohl-rabi, Celeriac,
- the root unit + hypocotyle: Beet, Radish…
The substances of reserves accumulated in the tubers are generally Glucide S:
- Starch, the most general case: Potato, Yam…
- Inulin, case of the Astéracée S: Jerusalem artichoke, Dahlia
- Saccharose: Sugar beet.
The fabrics which accumulate these substances are Parenchyme S of reserve, made of identical, round and hypertrophied cells all, with fine walls; their Cytoplasme is in charge of inclusions, like the Plaste S containing the starch at potato, or is largely occupied by large a Vacuole in which the inulin in solution is, at Jerusalem artichoke.
The man made profitable this propensity certain plant species to constitute reserves in the form of tubers, which enabled him to have a food which can be preserved several months without difficulty. The categories of the tubers and vegetable-roots play a leading role, and in particular the Potato which became the first of the Légume S by the produced quantities.
See too
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