Fruit fleshy

Corolla mostly sympetalous fruit fleshy, or a dry capsule, utricle, or achene.Order Primulales... 

Bixacea Family.—Tropical shrubs or trees. Leaves alternate, siniple with minute or no stipules. Flowers hermaphrodite or unisexual, regular-, stamens hypogynous, mostly indefinite with anthers opening by slits, rarely by one or two apical pores Bixa). Fruit fleshy or dry. Seeds with fleshy albumen and sometimes covered with a flashy arillus Bixa Orellana). 

SCN cade juniper OCN prickly juniper Part fruit (fleshy cone)... 

Ripening seeds, except where they are enclosed in fleshy fruit, lose water until their water content is in equilibrium with atmospheric humidity and at this stage they contain 5-20% water. The water contents of some seeds can be reduced still further with no adverse effects on viability, rather this can enhance their survival in the dried state (Roberts, 1973). The longevity of seeds in this anhydrobiotic state can be prodigious, lasting for several hundred years (Priestley Posthumus, 1982). 

Ripened Ume fruit (P. mume) was taken and the fleshy cover was removed to obtain the seeds. The upper layer of the seeds was cracked with a hammer to give the soft kernels inside. Those kernels were collected and crushed in the process homogenizer at 4 °C, with 10 mM potassium phosphate buffer, pH 6.0, to give a milky suspension. The suspension was filtered through four layers of cheesecloth to remove the insoluble part. The HNL activity shown by P. mume extract was 6.9 U mg in the milky suspension. ... 

The red fleshy part of the fruit Is not toxlo, and Is popular with birds, but all other parts are poisonous. 

Perfeet for a small garden, with showy flowers followed by fleshy red fruits, flaking bark, and glowing fall oolor. 

Botanically speaking, citrus is a hesperidium, a berry with a leathery aromatic rind and a fleshy interior divided into sections. As shown by the cross section shown in Fig. 6.1, the exo carp or peel consists of an outer layer called the flavedo which contains oil glands and pigments and a white spongy inner layer called the albedo. The fleshy interior or endocarp of the fruit consists of wedge-shaped sections (segments) filled with multiple fluid-filled sacs or vesicles. These juice sacs constitute the edible portion of a citrus fruit. The cytoplasm contents provide the primary source of the citrus juice. The juice consists primarily of water, sugars, pectins, lipids, terpenes, amino acids, phenolics, carotenoids and minerals. 

Fruit indehiscent but usually splitting to form four nutlets around the often gynobasic style, rarely fleshy carpels one to two seeded. 

Berry Any simple fruit having a pulpy or fleshy pericarp containing numerous seeds. 

Caprylic acid 5-7% Oleic acid 4-8% Stearic acid 2-5% Arachidic acid 1 % Palmitoleic acid 0.4% Unsaturatcd acids 8% Saturated acids 92% (Approximate) Palmitoleic acid 1% Myristic acid 1%— Capric acid 0.5% Linolenic acid 0.4% Launc acid 0.4% Arachidic acid 0.2% Unsaturated acids 73% Lignoceric acid 1.5% Steaiic acid 1.5-3.0% Arachidic acid 1.5-2.5% Myristic 0.2% Unsaturatcd acids 82% Saturated acids 18% (Approximate) Saturated acids 27% (Approximate) Myristic acid 0.8-1.5% Linoleic acid 1-3% Palmitoleic acid 0.2-0.4% Arachidic acid 0.2-0.4% Unsaturatcd acids 50% Saturated acids 50% (Approximate) There are some significant differences m composition of palm oil (from fleshy fruit pulp) and palm kernel oil. 21 content. 

The term fruit is applied to a critical stage in the reproduction of botanical species throughout the plant kingdom it is the structure that encloses, protects or harbours the seeds until they are ripe, and it often assists in their dispersal. Broadly speaking, fruits can be categorised into two groups according to their physical condition when ripe dry fruits and succulent or fleshy fruits. 

Figures 3.1-3.3 show the structures of various succulent or fleshy fruits.

In citrus fruits, where the outer skin or epicarp is a composite structure containing certain flavouring substances, it would be detrimental to juice quality if the fruit were subjected to direct pressure as is the case with the fleshy fruits, that is, soft fruits, pome fruits and stone fruits. Stone fruits, before being processed for juice separation, must first be separated from their stones, or pits, in order to facilitate ease of handling and to avoid unwanted notes in the finished... 

As already discussed, fleshy fruits yield juice upon pressing. A pre-treatment is necessary, but effectively the whole fruit (or de-pitted fruit in the case of drupe fruit) is used for the resulting extraction. Citrus fruits, however, are handled in an entirely different manner because of their structure. 

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