📖 About this section
Carbohydrates and lipids are essential biomolecules that serve as energy sources, structural components, and signaling molecules in plants. This section explores their chemistry, biosynthesis, and critical roles in horticultural crops—from the sweetness of fruits to the protective waxes on leaves. You'll learn how carbohydrate composition determines harvest timing, storage quality, and processing characteristics, while lipids affect membrane function, stress tolerance, and post-harvest quality.
🎯 Learning objectives
- Distinguish between mono-, di-, and polysaccharides
- Explain how carbohydrate composition affects crop quality (Brix, starch types)
- Describe lipid structure and function in plants
- Apply lipid biochemistry to pest management and post-harvest coatings
- Understand oilseed biochemistry in Ethiopian crops (niger seed)
📋 Section units
Carbohydrates: More Than Just Sugar
Structure and function of mono-, di-, and polysaccharides in plants.
UNIT 1.2.2From Field to Table: Carbohydrates in Crops
Brix measurement, starch content, harvest timing, and quality.
UNIT 1.2.3Lipids: Fats, Oils, and Waxes
Triglycerides, phospholipids, cuticular waxes, and their functions.
UNIT 1.2.4Applied Lipid Biochemistry
Horticultural oils, edible coatings, anti-transpirants, and membrane adaptations.
UNIT 1.2.5📝 Section 1.2 Checkpoint Quiz
Test your understanding of carbohydrates and lipids with 12 questions.
📚 Section resources
🔑 Key terms in this section
🇪🇹 Ethiopian connection
This section includes special focus on niger seed (nug) oil composition and quality. You'll learn how the high linoleic acid content (up to 75%) affects oil stability and how breeding for higher oleic acid could improve shelf life for Ethiopian export markets.
📊 Your progress
Complete all units and the quiz to finish this section