As the pericarp advances to maturity, it either becomes dry or succulent.
The pericarp or pod contains about twenty-four prismatic-shaped nuts.
The pericarp is membranaceous, and adheres to the seed, forming a kind of caryopsides.
The parts of the pericarp of the nut are united so as to appear one.
These are the true skins, and are known as the pericarp and the testa respectively.
pericarp round with a point, invested with the calyx, of three cells.
The outer hard shell (fruit coat, pericarp) is removed by pressure, rolling, and shaking.
Mesocarp, the middle part of a pericarp, when that is distinguishable into three layers, 120.
Autocarpous, aw-to-kr′pus, adj. applied to such fruit as consists only of the pericarp, with no adnate parts.
In the strictest sense the fruit is the seed-vessel, technically named the pericarp.
The tissue that arises from the ripened ovary wall of a fruit; the fruit wall. In fleshy fruits, the pericarp can often be divided into the exocarp, the mesocarp, and the endocarp. For example, in a peach, the skin is the exocarp, the yellow flesh is the mesocarp, while the stone or pit surrounding the seed represents the endocarp.