In part 1 of Horticultural Classification of Vegetables in Agriculture, it was presented that, vegetables are classified into 4 groups. This classification is based on a set criterion to understand, study and deal with each vegetable according to its peculiar requirements. The four classes were;
- Botanical features
- Life cycle
- Edible and Economic Part
This article will now discuss about the last two classes of vegetables based on Adaptation and Edible or Economic Part criteria. Like in the previous part, each class has sub-classes, and at the end of each sub-class, you will find suitable examples of vegetables belong to each sub-class.
Vegetable Classification Based on Adaptation Features
In agriculture, vegetables are also classified on the basis of the pattern of their adaptation. This means, vegetables can be grouped on the basis of their preferred temperature in which they grow optimally. More precisely, certain vegetables like cool temperature to grow while, some grow best in warm temperature. So, based on the season, vegetables are further sub-classed into Cool Season Vegetables and Warm Season Vegetables.
Cool Season Vegetables: Vegetables that require low temperature to grow are known as Cool Season Vegetables. The monthly temperature requirement ranges between 60oF to 65oF (15oC to 18oC). The temperature factor is important because in case of high temperature, it increases bolting or premature flowers which results in bitter taste vegetables especially in Cilantro and Lettuce. Arugula, Carrots, Broccoli, Beets, Brussels sprouts, Cabbage and Collards are well known examples of Cool Season Vegetables.
Warm Season Vegetables: Vegetables that require high temperature to grow are known as Warm Season Vegetables. Generally, these vegetables are grown during summer season. The monthly temperature requirement ranges between 65oF to 81oF (18oC to 27oC). Besides high temperature, Warm Season Vegetables also require warm soil to have proper growth and fruiting. The Warm Season Vegetables are killed with the onset of frost during winter season. Suitable examples of these vegetables include Okra, Pumpkins, Peppers, Zucchini, Basil, Eggplant, Edamame, Cucumber and Corn.