関: flesh、pulp

WordNet

remove the pulp from, as from a fruit
a soft moist part of a fruit (同)flesh
a mixture of cellulose fibers
reduce to pulp; "pulp fruit"; "pulp wood"
any soft or soggy mass; "he pounded it to a pulp" (同)mush
an inexpensive magazine printed on poor quality paper (同)pulp magazine
the soft inner part of a tooth
remove adhering flesh from (hides) when preparing leather manufacture
the soft tissue of the body of a vertebrate: mainly muscle tissue and fat

PrepTutorEJDIC

〈U〉(果実・野菜などの)果肉 / 〈U〉髄質(骨髄・歯髄など) / 〈U〉(製紙原料の)パルプ / 〈U〉《時にa~》どろどろしたもの / 《しばしば複数形で》(粗末な紙にきわもの記事を印刷した)低俗雑誌 / …‘を'パルプにする;…‘を'どろどろにする
(人間・動物の)『肉』 / (魚,時には鳥を除く)食肉(meat) / 肉付き,太りぐあい / (くだもの)果肉;(野菜の)葉肉 / 《the~》(精神・魂に対して)『肉体』,身体 / 《the~》肉欲 / 肉色(ピンクがかった肌色)

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/07/03 12:56:23」(JST)

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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 internal structure of fruits.

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.

Categories of 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 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 fruits 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 fruits

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 layers

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.

Epicarp

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

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 (limonene), 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.

Mesocarp

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.

Endocarp

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 fruits

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.

References

This article incorporates text from a publication now in the public domain: Chisholm, Hugh, ed. (1911). Encyclopædia Britannica (11th ed.). Cambridge University Press.

External links

Media related to Fruit anatomy at Wikimedia Commons

English Journal

Wild jujube polysaccharides protect against experimental inflammatory bowel disease by enabling enhanced intestinal barrier function.

Yue Y1, Wu S, Li Z, Li J, Li X, Xiang J, Ding H.
Food & function.Food Funct.2015 Aug;6(8):2568-77. doi: 10.1039/c5fo00378d. Epub 2015 Jun 26.
Dietary polysaccharides provide various beneficial effects for our health. We investigated the protective effects of wild jujube (Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou) sarcocarp polysaccharides (WJPs) against experimental inflammatory bowel disease (IBD) by enabling enhanced i
PMID 26114600

Changes of quality in the fruits of Prunus mume during deacidification by fermentation with Lactobacillus fermentium.

Yu Y1, Xiao G, Xu Y, Wu J, Zhang Y, Chen W.
Journal of food science.J Food Sci.2015 Feb;80(2):M405-10. doi: 10.1111/1750-3841.12769. Epub 2015 Jan 13.
The aim of this study was to investigate the changes of quality attributes of Prunus mume fruits during deacidification using the fermentation of Lactobacillus fermentium. Results of HPLC analysis showed that the sucrose and glucose were dominant sugars, and citric acid was dominant organic acids in
PMID 25585519

Characterization and hepatoprotective effect of polysaccharides from Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou sarcocarp.

Yue Y1, Wu S1, Zhang H1, Zhang X2, Niu Y1, Cao X3, Huang F4, Ding H5.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.Food Chem Toxicol.2014 Dec;74:76-84. doi: 10.1016/j.fct.2014.09.006. Epub 2014 Sep 26.
The polysaccharides from Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou sarcocarp (PWJS) is evaluated for the chemical composition, antioxidant activity and hepatoprotective effect. The characteristics of PWJS were determined by FT-IR spectral and HPLC analysis. The antioxidant activity
PMID 25257694

Japanese Journal

食品研究用小型MRIによるキュウリの緩和時間強調イメージ

小泉美香,内藤成弘,狩野広美 [他],拝師智之
日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology 56(3), 146-154, 2009-03-15
磁場強度1Tesla（T）の永久磁石を用いて食品研究用に開発された小型MRIによるキュウリ果実のイメージを，形態観察と細胞の水の量と運動性測定という側面において，7T高分解能MRIのイメージと比較した．組織の水の分布と運動性については，MRIにおける基礎的測定法である緩和時間強調イメージによって解析した．キュウリ果実のイメージでは，果肉，胎座，種子および維管束など生理状態の異なる組織が明瞭に識別さ …
NAID 10024855137

鹿児島県におけるホンドタヌキの食性

松山淳子,畑邦彦,曽根晃一,MATSUYAMA Junko,HATA Kunihiko,SONE Koichi
鹿児島大学農学部演習林研究報告 (34), 75-80, 2006-12-00
… Feces contained seeds，sarcocarp，plant fragments，insects and other arthropods，shells of molluscs，animal bones，and others. … In summer，insects occupied the majority of the fecal contents，while，in autumn and early winter，seeds and sarcocarp became dominant. …
NAID 120002139656

甘柿と渋柿のミネラル組成の特徴

平井俊次,近藤民恵,木下久
飯田女子短期大学紀要 21, 83-92, 2004-05-27
… Mineral analysis of the fruit using the energy type X-ray elemental analyzer, though the measurement error is easy to increase, seems to be a better way to grasp mineral distribution under each sarcocarp organization and the trend. … Each mineral content receives the following effect by the difference between varieties, maturity and positions of the sarcocarp of the persimmon fruit, etc. … These many minerals seemed to move from the sarcocarp with the sugar solution. …
NAID 40006365725