Pericarp

Pericarp is the term used to describe the part of a fruit that surrounds the seed. It is derived from the flower's ovary after pollination. The pericarp is typically divided into three layers: the exocarp (outer layer), mesocarp (middle layer), and endocarp (inner layer).

Structure

The pericarp is made up of three layers:

• Exocarp: This is the outermost layer of the pericarp. It is often referred to as the skin or rind of the fruit. In some fruits, like apples and pears, the exocarp is thin and edible. In others, like bananas and oranges, it is thick and not typically eaten.

• Mesocarp: This is the middle layer of the pericarp. It is often the fleshy part of the fruit that is eaten. In some fruits, like peaches and mangoes, the mesocarp is juicy and sweet. In others, like avocados, it is creamy and rich.

• Endocarp: This is the innermost layer of the pericarp. It surrounds the seed(s) of the fruit. In some fruits, like cherrys and plums, the endocarp is hard and stone-like. In others, like lemons and limes, it is thin and soft.

Function

The primary function of the pericarp is to protect the seed(s) of the fruit. It also aids in the dispersal of the seed(s) by attracting animals with its color and taste. Once the fruit is eaten, the seeds are often dispersed in the animal's waste, allowing for new plants to grow in different locations.

Variations

There are many variations in the structure and function of the pericarp among different types of fruits. For example, in berries, the entire pericarp is fleshy and edible. In nuts, the pericarp is hard and inedible. In peas and beans, the pericarp dries out and splits open to release the seeds.

See also

• Fruit anatomy
• Seed dispersal
• Ovary (botany)

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