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In fleshy fruit, during development, the pericarp and other accessory structures become the fleshy portion of the fruit. [2] The types of fleshy fruits are berries, pomes, and drupes. [ 3 ] In berries, the entire pericarp is fleshy but this excludes the exocarp which acts as more as a skin.
The evolution of fruits with a berry-like pericarp has been studied in a wide range of flowering plant families. Repeated transitions between fleshy and dry pericarps have been demonstrated regularly. One well-studied family is the Solanaceae, because of the commercial importance of fruit such as tomatoes, bell peppers, and eggplants or aubergines.
The pericarp is the outer covering that protects the kernel and helps to maintain the kernel's nutrient value and moisture content. It is about 91% fiber. If the kernels are wet-milled, most of the pericarp will end up in the corn gluten feed.
Lychees have a single seed surrounded by a fleshy aril and a pericarp forming the peel. [1] [5] Aggregate fruits like raspberries have a receptacle as the core, little fruits (drupelets) surround the core, each drupelet has an exocarp forming the peel, mesocarp forming the flesh and the hard endocarp surrounding the pips. [1]
The pericarp typically is differentiated into two or three distinct layers; these are called the exocarp (outer layer, also called epicarp), mesocarp (middle layer), and endocarp (inner layer). In some fruits, the sepals, petals, stamens or the style of the flower fall away as the fleshy fruit ripens.
It usually contains a seedling surrounded by two cotyledons (seedling leaves), enclosed in a tough shell known as the pericarp, and borne in a cup-shaped cupule. [ 1 ] [ 2 ] Acorns are 1–6 cm ( 1 ⁄ 2 – 2 + 1 ⁄ 2 in) long and 0.8–4 cm ( 3 ⁄ 8 – 1 + 5 ⁄ 8 in) on the fat side.
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Bran, also known as miller's bran, is the component of a cereal grain consisting of the hard layers - the combined aleurone and pericarp - surrounding the endosperm. Corn (maize) bran also includes the pedicel (tip cap). [ 1 ]