The fruit's endocarp and exocarp are thin and its mesocarp is fleshy.
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As the fruit enlarges over the next two to three months, the exocarp colour deepens to darker green. During this period, the fruit increases in size until its exocarp is in outside diameter, remaining hard until a final, abrupt ripening stage. The subsurface chemistry of the mangosteen exocarp comprises an array of polyphenols, including xanthones and tannins that assure astringency which discourages infestation by insects, fungi, plant viruses, bacteria and animal predation while the fruit is immature. Colour changes and softening of the exocarp are natural processes of ripening that indicates the fruit can be eaten and the seeds have finished developing.
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Fruitlets drupaceous, with woody endocarp and spongy exocarp, swollen, with a short subventral beak, smooth or with tubercles or spines.
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The rind is usually the botanical exocarp, but the term exocarp also includes the hard cases of nuts, which are not named peels since they are not peeled off by hand or peeler, but rather shells because of their hardness. A fruit with a thick peel, such as a citrus fruit, is called a hesperidium. In hesperidia, the inner layer (also called albedo or, among non-botanists, pith) is peeled off together with the outer layer (called flavedo), and together they are called the peel. The flavedo and albedo, respectively, are the exocarp and the mesocarp.
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The skin is covered in a protective layer of epicuticular wax. The exocarp (flesh) is generally pale yellowish-white, though pink or yellow exocarps also occur.
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Once fully ripe they are quite soft, with a leathery, thick exocarp. There are numerous soft, flattened, diameter seeds distributed evenly in the fleshy, sweet mesocarp.
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Once the developing mangosteen fruit has stopped expanding, chlorophyll synthesis slows as the next colour phase begins. Initially streaked with red, the exocarp pigmentation transitions from green to red to dark purple, indicating a final ripening stage. This entire process takes place over a period of ten days as the edible quality of the fruit peaks. Over the days following removal from the tree, the exocarp hardens to an extent depending upon post-harvest handling and ambient storage conditions, especially relative humidity levels.
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Petunidin could form in the exocarp of fruits from delphinidin, with an anthocyanin flavonoid O-methyltransferase (Catechol-O-methyl transferase) catalyzing the B-ring methylation and S-Adenosyl-L-methyl-3H methionine being the methyl group donor.
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The larvae feed on Yucca brevifolia. They feed inside a superficial gallery in the thickening exocarp. This gallery also serves as the diapause and pupation site. Diapause can last at least two years, and likely much longer, before pupation and emergence.
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If the ambient humidity is high, exocarp hardening may take a week or longer when the flesh quality is peaking and excellent for consumption. However, after several additional days of storage, especially if unrefrigerated, the flesh inside the fruit might spoil without any obvious external indications. Using the hardness of the rind as an indicator of freshness for the first two weeks following harvest is therefore unreliable because the rind does not accurately reveal the interior condition of the flesh. If the exocarp is soft and yielding as it is when ripe and fresh from the tree, the fruit is usually good.
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Epicarp (from , "on" or "upon" + -carp, "fruit") is a botanical term for the outermost layer of the pericarp (or fruit). The epicarp forms the tough outer skin of the fruit, if there is one. The epicarp is sometimes called the exocarp, or, especially in citrus, the flavedo.
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Persea americana is a tree that grows to , with alternately arranged leaves long. Panicles of flowers with deciduous bracts arise from new growth or the axils of leaves. The flowers are inconspicuous, greenish-yellow, wide. The species is variable because of selection pressure by humans to produce larger, fleshier fruits with a thinner exocarp.
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Pulp cells often have thin membranes, and they are less regular in shape than other plant cells. They are also very large and protect the seeds of the fruit. The color of the pulp is variable, depending on the species and the ripening stage. Usually, it has the color of the outer peel (exocarp).
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The fruit of the mangosteen is sweet and tangy, juicy, somewhat fibrous, with fluid-filled vesicles (like the flesh of citrus fruits), with an inedible, deep reddish-purple colored rind (exocarp) when ripe. In each fruit, the fragrant edible flesh that surrounds each seed is botanically endocarp, i.e., the inner layer of the ovary.Mabberley, D.J. 1997.
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It is a drupe with a stony endocarp, fleshy mesocarp and soft exocarp. They can appear alone or in a cluster of 2 or 3 other fruits. The pedicel that stems from the fruit is slender and glabrous, measured to be 13-16 millimeters long. The fruit shape is globular and has an orangeish-reddish tint.
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The male flowers predominate at the beginning of the season; the female flowers, which develop later, have inferior ovaries. The styles are united into a single column. The large fruit is a kind of modified berry called a pepo with a thick rind (exocarp) and fleshy center (mesocarp and endocarp). Wild plants have fruits up to in diameter, while cultivated varieties may exceed .
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Alternatively, the mangosteen can be opened without a knife by squeezing the shell from the bottom until it breaks, allowing the shell to be removed and the fruit eaten while intact with the stem. Occasionally, during peeling of ripe fruits, the purple exocarp juice may stain skin or fabric. In Vietnam, the ripe fruit is also used as a salad ingredient.
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A mammee apple The mammee apple is a berry, though it is often misinterpreted to be a drupe. It is round or slightly irregular, with a brown or grey-brown 3-mm-thick rind. In fact, the rind consists of the exocarp and mesocarp of the fruit, while the pulp is formed from the endocarp. The stem is thick and short.
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R. juglandis was first described by E.T. Cresson, Jr. in 1920 from material from the exocarp of fruit of Juglens regia (the English or Persian walnut tree) in Arizona. The species was first named the black walnut fly in literature. This served to differentiate it from the walnut husk maggot Rhagoletis suavis. However, the common name walnut husk fly was later proposed and accepted for this species.
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Plants in the genus Bosistoa are trees with simple or compound leaves arranged in opposite pairs and lack domatia. The flowers are bisexual, usually with five sepals fused at the base, sometimes almost for their full length, and five white petals. There are ten stamens that alternate in length. The fruit is a single or pair of follicles joined at the base with a woody exocarp.
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Fig fruits, especially the exocarp (skin) and seeds, contain monosaccharide sugars and mixed phytochemicals, such as flavonoids, gallic acid, chlorogenic acid, rutin, and epicatechins, the contents of which are higher in dark figs compared to those in light-colored varieties. Ripe fruits contain higher amounts of polyphenols and sugar than unripe fruits, and drying generally increases the contents of these constituents per unit of weight.
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The fruit is a smooth (glabrous), olive-like drupe which varies in shape from elongate oval to nearly roundish, and when ripe is by . The fruit skin (exocarp) is thin and the bitter-sweet pulp (mesocarp) is yellowish-white and very fibrous. The mesocarp is thick. The white, hard inner shell (endocarp) of the fruit encloses one, rarely two, or three, elongated seeds (kernels) having a brown seed coat.
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In fleshy fruits, the pericarp is typically made up of three distinct layers: the epicarp (also known as exocarp), which is the outermost layer; the mesocarp, which is the middle layer; and the endocarp, which is the inner layer surrounding the ovary or the seeds. In a citrus fruit, the epicarp and mesocarp make up the peel. In dry fruits, the layers of the pericarp are not clearly distinguishable.
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The types of fleshy fruits are berries, pomes, and drupes. In berries, the entire pericarp is fleshy but this excludes the exocarp which acts as more as a skin. There are berries that are known as pepo, a type of berry with an inseparable rind, or hesperidium, which has a separable rind. An example of a pepo is the cucumber and a lemon would be an example of a hesperidium.
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The fruit is a hesperidium, a specialised berry, globose to elongated, long and diameter, with a leathery rind or "peel" called a pericarp. The outermost layer of the pericarp is an "exocarp" called the flavedo, commonly referred to as the zest. The middle layer of the pericarp is the mesocarp, which in citrus fruits consists of the white, spongy "albedo", or "pith". The innermost layer of the pericarp is the endocarp.
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Gac fruit, Philippines Gac fruit Typically, gấc fruits are round or oblong, about in length and in diameter, covered with small spines on the exocarp. Upon ripening, gấc gradually changes colors, from green to yellow, orange and finally red when it can be harvested. At this time, the fruit is hard, but turns soft quickly, creating a challenge for storage and transportation. Gấc fruit has a mild taste and dense flesh (mesocarp).
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As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut "flesh". Coconuts sold in the shops of nontropical countries often have had the exocarp (outermost layer) removed. The mesocarp is composed of a fiber, called coir, which has many traditional and commercial uses. The shell has three germination pores (micropyles) or "eyes" that are clearly visible on its outside surface once the husk is removed.
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Zesting an orange Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to foods. In terms of fruit anatomy, the zest is obtained from the flavedo (exocarp) which is also referred to as zest. The flavedo and white pith (albedo) of a citrus fruit together makes up its peel.
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Pepos, characterized by a hard outer rind, have also been used as containers by removing the inner flesh and seeds and then drying the remaining exocarp. The English name of Lagenaria siceraria, "bottle gourd", reflects its use as a liquid container. Some true berries have also been used as a source of dyes. In Hawaii, these included berries from a species of Dianella, used to produce blue, and berries from black nightshade (Solanum americanum), used to produce green.
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Structure of coffee berry and beans: 1: Center cut 2: Bean (endosperm) 3: Silver skin (testa, epidermis) 4: Parchment coat (hull, endocarp) 5: Pectin layer 6: Pulp (mesocarp) 7: Outer skin (pericarp, exocarp) One strain of Coffea arabica naturally contains very little caffeine. While beans of normal C. arabica plants contain 12 mg of caffeine per gram of dry mass, these mutants contain only 0.76 mg of caffeine per gram, but with taste similar to normal coffee.
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There is some evidence of human domestication of marula trees, as trees found on farm lands tend to have larger fruit size. The fruits, which ripen between December and March, have a light yellow skin (exocarp), with white flesh (mesocarp). They fall to the ground when unripe and green in colour, and then ripen to a yellow colour on the ground. The fruits are drupes with a single seed encased within their endocarp, although up to four seeds can be present.
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Black pomegranate P. granatum has more than 500 named cultivars, but evidently has considerable synonymy in which the same genotype is named differently across regions of the world. Several characteristics between pomegranate genotypes vary for identification, consumer preference, preferred use, and marketing, the most important of which are fruit size, exocarp color (ranging from yellow to purple, with pink and red most common), seed-coat color (ranging from white to red), hardness of seed, maturity, juice content and its acidity, sweetness, and astringency.
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Plants in the genus Bouchardatia are shrubs or trees with compound leaves arranged in opposite pairs, the leaves with three or five leaflets, rarely two or the leaves simple. The flowers are bisexual with four sepals fused at the base, four petals that are free from each other but overlapping each other, and eight stamens that alternate in length. The fruit is of up to four ridged follicles joined at the base with a woody exocarp. Each follicle contains a single shiny brown seed.
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Structure of coffee berry and beans: 1: center cut 2:bean (endosperm) 3: silver skin (testa, epidermis), 4: parchment (hull, endocarp) 5: pectin layer 6: pulp (mesocarp) 7: outer skin (pericarp, exocarp) The final steps in coffee processing involve removing the last layers of dry skin and remaining fruit residue from the now-dry coffee, and cleaning and sorting it. These steps are often called dry milling to distinguish them from the steps that take place before drying, which collectively are called wet milling.
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Capsules medium to dark green when fresh, irregularly pusticulate, 5–9 × 15–21 mm, of 4 distinct follicles, slightly ascending, occasionally 1 or more abortive, exocarp glabrous, glandular punctate, endocarp glabrous. Seeds are 1–2 per carpel, ovoid, 6–8 mm long. Melicope stonei has been observed with flower buds in January, may, and September, and with both flower and fruit during January, February, and July. 50px Material was copied from this source, which is available under a Creative Commons Attribution 4.0 International License.
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Açaí palm with fruit The fruit, commonly known as açaí berry or açaí, is a small, round, black-purple drupe about in circumference, similar in appearance to a grape, but smaller and with less pulp and produced in branched panicles of 500 to 900 fruits. The exocarp of the ripe fruits is a deep purple color, or green, depending on the kind of açaí and its maturity. The mesocarp is pulpy and thin, with a consistent thickness of or less. It surrounds the voluminous and hard endocarp, which contains a single large seed about in diameter.
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A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk. The husks are produced from the exocarp tissue of the flower, while the part known as the nut develops from the endocarp and contains the seed. The husk itself is aeneous, that is, brassy greenish-gold in color, oval to oblong in shape, long and broad. The outer husk is thick, starts out green and turns brown at maturity, at which time it splits off in four sections to release the thin-shelled seed.
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Most species in Garcinia are known for their gum resin, brownish-yellow from xanthonoids such as mangostin, and used as purgative or cathartic, but most frequently – at least in former times – as a pigment. The colour term gamboge refers to this pigment. Extracts of the exocarp of certain species – typically G. gummi- gutta, but also G. mangostana – are often contained in appetite suppressants, but their effectiveness at normal consumption levels is unproven, while at least one case of severe acidosis caused by long-term consumption of such products has been documented. Furthermore, they may contain significant amounts of hydroxycitric acid, which is somewhat toxic and might even destroy the testicles after prolonged use.
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Botanists classify the Cucurbita fruit as a pepo, which is a special type of berry derived from an inferior ovary, with a thick outer wall or rind with hypanthium tissue forming an exocarp around the ovary, and a fleshy interior composed of mesocarp and endocarp. The term "pepo" is used primarily for Cucurbitaceae fruits, where this fruit type is common, but the fruits of Passiflora and Carica are sometimes also pepos. The seeds, which are attached to the ovary wall (parietal placentation) and not to the center, are large and fairly flat with a large embryo that consists almost entirely of two cotyledons. Fruit size varies considerably: wild fruit specimens can be as small as and some domesticated specimens can weigh well over .
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Sometimes winemakers choose pressures which separate the streams of pressed juice, called making "press cuts." As the pressure increases the amount of tannin extracted from the skins into the juice increases, often rendering the pressed juice excessively tannic or harsh. Because of the location of grape juice constituents in the berry (water and acid are found primarily in the mesocarp or pulp, whereas tannins are found primarily in the exocarp, or skin, and seeds), pressed juice or wine tends to be lower in acidity with a higher pH than the free-run juice. Antique wooden wine press in front of World Heritage vineyards Before the advent of modern winemaking, most presses were basket presses made of wood and operated manually.
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Pomegranate, late Southern Song dynasty or early Yuan dynasty circa 1200–1340 (Los Angeles County Museum of Art) The pomegranate is native to a region from modern-day Iran to northern India. Pomegranates have been cultivated throughout the Middle East, South Asia, and Mediterranean region for several millennia, and it is also cultivated in the Central Valley of California and in Arizona. Pomegranates may have been domesticated as early as the fifth millennium BC, as they were one of the first fruit trees to be domesticated in the eastern Mediterranean region. Carbonized exocarp of the fruit has been identified in early Bronze Age levels of Tell es-Sultan (Jericho) in the West Bank, as well as late Bronze Age levels of Hala Sultan Tekke on Cyprus and Tiryns.
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Diagram of a typical drupe (peach), showing both fruit and seed nectarine) type of peach (Prunus persica) over a -month period, from bud formation in early winter to fruit ripening in midsummer In botany, a drupe (or stone fruit) is an indehiscent fruit in which an outer fleshy part (exocarp, or skin, and mesocarp, or flesh) surrounds a single shell (the pit, stone, or pyrene) of hardened endocarp with a seed (kernel) inside. These fruits usually develop from a single carpel, and mostly from flowers with superior ovaries (polypyrenous drupes are exceptions). The definitive characteristic of a drupe is that the hard, "lignified" stone (sometimes called "pit") is derived from the ovary wall of the flower. In an aggregate fruit, which is composed of small, individual drupes (such as a raspberry), each individual is termed a drupelet, and may together form an aggregate fruit.
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