4. Fruits

Question 1

What is the pericarp?

Answer 1

the part of a fruit that develops from the ovary wall after fertilization. It surrounds and protects the seed(s) and plays a critical role in seed dispersal

Question 2

exocarp

Answer 2

The outermost layer, forming the skin or peel of the fruit. Provides protection and often contains pigments, waxes, or trichomes.
Ex. The shiny skin of an apple. The tough rind of a watermelon.

Question 3

mesocarp

Answer 3

The fleshy or fibrous middle layer, which is often the edible part in fleshy fruits. Stores water, sugars, and nutrients.
Ex. The juicy part of a mango or peach. The fibrous layer in a coconut.

Question 4

endocarp

Answer 4

The innermost layer, often directly surrounding the seed(s). Protects the seed and may be hard or soft depending on the fruit type.
Ex. The hard pit of a cherry or peach. The papery layer surrounding the seeds in an apple.

Question 5

What is fruit?

Answer 5

a fruit is defined as the mature ovary of a flowering plant, typically containing seeds. Fruits develop after fertilization, though some fruits (e.g., bananas) can form without fertilization, a process known as parthenocarpy.

Question 6

botanical definition of fruit

Answer 6

Based strictly on plant anatomy; includes many items not considered fruits in a culinary sense. Any structure derived from the ovary and containing seeds is considered a fruit, regardless of its taste or typical culinary use.

Question 7

simple fruit

Answer 7

Develop from the ovary of a single flower with one pistil (which may have one or multiple carpels).
Ex. Tomato, peach, sunflower, pea

Question 8

aggregate fruit

Answer 8

Develop from a single flower with multiple ovaries (each ovary forms a small fruitlet, collectively making up the aggregate fruit).
Ex. Strawberry, raspberry, blackberry

Question 9

multiple fruit

Answer 9

Develop from the ovaries of multiple flowers in a single inflorescence. The fruits fuse together to form a single structure.
Ex. Pineapple, fig, mulberry

Question 10

accessory fruit

Answer 10

Develop from parts of the flower other than the ovary (e.g., receptacle, sepals). These fruits may include or exclude the ovary in their formation.
Ex. Apple, pear, strawberry, fig

Question 11

berries

Answer 11

Tomato, grape, blueberry

Question 12

drupes

Answer 12

Peach, cherry, mango, coconut

Question 13

pome

Answer 13

Apple, pear, quince

Question 14

hesperidium

Answer 14

Orange, lemon, grapefruit

Question 15

pepo

Answer 15

Watermelon, pumpkin, cucumber

Question 16

What is a dry drupe?

Answer 16

A drupe with a fibrous or woody mesocarp, e.g., coconut.

Question 17

how do coconuts grow

Answer 17

By germinating from the seed inside the hard endocarp, aided by the fibrous husk for water dispersal and moisture retention.

Question 18

what is a coir

Answer 18

The fibrous material from the mesocarp of coconuts, widely used in products like ropes and soil conditioners.

Question 19

what is a parthenocarpic fruit

Answer 19

a fruit that develops without fertilization of the ovary, meaning it contains no seeds. This process, called parthenocarpy, occurs naturally in some plants but can also be induced artificially through hormonal treatments or genetic modification.

Question 20

dry fruit

Answer 20

Dry fruits are those in which the pericarp (the fruit wall) becomes hard, dry, or papery at maturity. They can be classified based on how they release seeds

Question 21

dehiscent dry fruit

Answer 21

These fruits split open at maturity to release their seeds. Pea, Poppy, Cotton, Mustard

Question 22

indehiscent dry fruit

Answer 22

These fruits do not split open at maturity; seeds remain enclosed within the fruit. Sunflower, Corn, Acorn, Maple

Question 23

follicle

Answer 23

A single carpel fruit that splits open along one seam to release seeds. Ex. Milkweed, Larkspur, Magnolia.

Question 24

capsule

Answer 24

A fruit formed from multiple carpels that splits open in various ways (valves, pores, or slits). Ex. Poppy, Cotton, Okra.

Question 25

legume

Answer 25

A fruit that splits along two seams; derived from a single carpel. Ex. Pea, Bean, Lentil, Peanut

Question 26

silique

Answer 26

A long, slender fruit that splits along two seams, with seeds attached to a central partition. Ex. Mustard, Radish, Cabbage.

Question 27

achene

Answer 27

A small, one-seeded fruit where the seed is attached to the pericarp at a single point. Ex. Sunflower, Buttercup, Dandelion.

Question 28

samara

Answer 28

A winged achene; aids in wind dispersal. Ex. Maple, Ash, Elm.

Question 29

caryopsis

Answer 29

A fruit where the seed is fused with the pericarp. Ex. Corn, Wheat, Rice, Barley.

Question 30

schizocarp

Answer 30

A fruit that splits into individual single-seeded segments (called mericarps), each containing a seed. Ex. Carrot, Fennel, Dill

Question 31

true nut

Answer 31

a dry, indehiscent fruit with a hard outer shell that protects a single seed. The seed remains unattached to the outer shell.

Question 32

not true nut

Answer 32

Nut-like fruits that are not classified as nuts in a botanical sense but are commonly called nuts.

Question 33

immature ripening stage

Answer 33

The fruit is underdeveloped and growing. Seeds are not viable, and the fruit is not edible.

Question 34

mature ripening stage

Answer 34

The fruit reaches full size, but it may still be hard and not yet sweet or edible. Seeds are fully developed.

Question 35

ripe ripening stage

Answer 35

The fruit softens, changes color, and develops sugars, acids, and aroma compounds. Becomes attractive to seed dispersers.

Question 36

Rotting (Senescence) ripening stage

Answer 36

Overripe fruit undergoes cell breakdown, microbial invasion, and nutrient release. Begins to decompose.

Question 37

ethylene ripening stage

Answer 37

The primary hormone in climacteric fruits (e.g., bananas, tomatoes). It promotes ripening by regulating enzyme activity for softening, sugar conversion, and pigment changes.

Question 38

Abscisic Acid (ABA) ripening stage

Answer 38

More significant in non-climacteric fruits (e.g., grapes, citrus). It helps regulate sugar content and stress response.

Question 39

Post-harvest losses – what causes?

Answer 39

Affects nutrition, food safety, size, shape, color, taste
impacting economic value, marketability, and food security.
-Too much rain/not enough
-Pest
-Temperature
-Harvesting time
-Chemicals

Question 40

Biological factors involved in deterioration

Answer 40

-Respiration, oxygen is used->carbon dioxide is released
-Crops with low respiratory rates deteriorate more slowly

Question 41

Controlled atmosphere storage – conditions; what does it do?

Answer 41

Gases are removed or added to create an atmospheric composition around the fruit that is different than air
- Air= 78 N, 21 O, 0.03 CO2
Oxygen is decreased and CO2 is increased
- CO2 is an ethylene antagonist that prevents or delays fruit response to ethylene