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Fruit anatomy

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Longitudinal section of a female flower of a squash plant (courgette), showing the ovary, ovules, pistil, and petals.

Fruit anatomy is the plant anatomy of the internal structure of fruit.[1][2]

Fruits are the mature ovary or ovaries of one or more flowers. In fleshy fruits, the outer layer (which is often edible) is the pericarp, which is the tissue that develops from the ovary wall of the flower and surrounds the seeds.

But in some seemingly pericarp fruits, the edible portion is not derived from the ovary. For example, in the fruit of the ackee tree the edible portion is an aril, and in the pineapple several tissues from the flower and stem are involved.

The outer covering of a seed is tough because the parent plant needs to protect the plant growing.


Categories of fruitsEdit

Fruits are generally classified into fleshy fruits and dry fruits. Some plants commonly called vegetables, such as cucumbers, tomatoes, and squash, are actually fruits.

Fruits are found in three main anatomical categories: simple fruits, aggregate fruits, and multiple fruits. Simple fruit] are formed from a single ovary and may contain one or many seeds. They can be either fleshy or dry. Berries and drupes are examples of simple fleshy fruits. Pomes are both accessory fruits and simple fruits. Nuts are dry fruits. Aggregate fruit]]s are formed from a single compound flower and contain many ovaries. Examples include raspberries and blackberries. Multiple fruits are formed from the fused ovaries of multiple flowers. An example of a multiple fruit is Pineapple

Anatomy of simple fruitsEdit

Diagram of a typical drupe (peach), showing both fruit and seed
A schematic picture of an orange hesperidium
A segment of an orange that has been opened to show the pulp (juice vesicles) of the endocarp

In berries and drupes, the pericarp forms the edible tissue around the seeds. In other fruits such as Citrus stone fruits (Prunus) only some layers of the pericarp are eaten. In accessory fruits, other tissues develop into the edible portion of the fruit instead, for example the receptacle of the flower in strawberries.

Pericarp layersEdit

In fleshy fruits, the pericarp is typically made up of three distinct layers: the epicarp, 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.


Epicarp (from Greek: epi-, "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.


Flavedo is mostly composed of cellulosic material but also contains other components, such as essential oils, paraffin waxes, steroids and triterpenoids, fatty acids, pigments (carotenoids, chlorophylls, flavonoids), bitter principles (limonin), and enzymes.

In citrus fruits, the flavedo constitutes the peripheral surface of the pericarp. It is composed of several cell layers that become progressively thicker in the internal part; the epidermic layer is covered with wax and contains few stomata, which in many cases are closed when the fruit is ripe.

When ripe, the flavedo cells contain carotenoids (mostly xanthophyll) inside chromoplasts, which, in a previous developmental stage, contained chlorophyll. This hormonally controlled progression in development is responsible for the fruit's change of color from green to yellow upon ripening.

The internal region of the flavedo is rich in multicellular bodies with spherical or pyriform shapes, which are full of essential oils.


The mesocarp (from Greek: meso-, "middle" + -carp, "fruit") is the fleshy middle layer of the pericarp of a fruit; it is found between the epicarp and the endocarp. It is usually the part of the fruit that is eaten. For example, the mesocarp makes up most of the edible part of a peach, and a considerable part of a tomato. "Mesocarp" may also refer to any fruit that is fleshy throughout.

In a hesperidium, as is found in citrus fruit, the mesocarp is also referred to as albedo or pith. It is the inner part of the peel and is commonly removed before eating. In citron fruit, where the mesocarp is the most prominent part, it is used to produce succade.


Olive drupe endocarp (left and center) and the seed (right).

Endocarp (from Greek: endo-, "inside" + -carp, "fruit") is a botanical term for the inside layer of the pericarp (or fruit), which directly surrounds the seeds. It may be membranous as in citrus where it is the only part consumed, or thick and hard as in the stone fruits of the family Rosaceae such as peaches, cherries, plums, and apricots.

In nuts, it is the stony layer that surrounds the kernel of pecans, walnuts, etc., and that is removed prior to consumption.

In citrus fruits, the endocarp is separated into sections, which are called segments. These segments are filled with juice vesicles, which contain the juice of the fruit.

Anatomy of grass fruitsEdit

The grains of grasses are single-seed simple fruits wherein the pericarp (ovary wall) and seed coat are fused into one layer. This type of fruit is called a caryopsis. Examples include cereal grains, such as wheat, barley, and rice.

The dead pericarp of dry fruits represents an elaborated layer that is capable of storing active proteins and other substances for increasing survival rate of germinating seeds.[3]

See alsoEdit


  1. ^ Charles B. Beck (22 April 2010). An Introduction to Plant Structure and Development: Plant Anatomy for the Twenty-First Century. Cambridge University Press. ISBN 978-1-139-48636-1. 
  2. ^ Pandey S N; S. N. Pandey; Ajanta Chadha (1993). A Text Book Ofbotany: Plant Anatomy and Economic Botany. Vikas Publishing House Pvt Ltd. ISBN 978-0-7069-8685-3. 
  3. ^ Godwin, James; Raviv, Buzi; Grafi, Gideon (19 December 2017). "Dead Pericarps of Dry Fruits Function as Long-Term Storage for Active Hydrolytic Enzymes and Other Substances That Affect Germination and Microbial Growth". Plants. 6 (4): 64. doi:10.3390/plants6040064 – via 

External linksEdit