Fruit

(froot.) [Fr., from L. fructus.] (Bot.) That part of a plant which consists of the ripened carpels and the parts adhering to them. All that is external to the proper integuments of the seed in the ripe fruit is called the pericarp (Gr. peri, around, and kar pos, fruit); and this, which varies extremely in size and other characters, usually consists of three layers, the outermost of which is called the epi carp (Gr. epi, upon); the middle one, the mesocarp (Gr. mesos, middle), or sometimes the sarcocarp (Gr. sarz, flesh); and the innermost, the endocarp (Gr. end on, within). These parts exhibit great variety, but it is generally the mesocarp which becomes succulent or fleshy, as in the peach, cherry, plum, and other drupes (Fig. 337); and in the pear, apple, and Peach. Apple. Fig. 337. other pomes. In drupes, or stone-fruits, the endocarp is the hard shell which immediately covers the seed; in pomes, it is the scaly lining of the seed-bearing cavities in the centre; in both drupes and pomes the epi carp is the outer skin. For further notice of different kinds of fruits, we must refer to particular articles in which they are described, as achenium, berry, capsule, drupe, nut, pome, pod, ., and to articles on the plants which produce them. [s. 388] IMG:p0425_0.jpg:Gravür