Exocarp

The exocarp of a grape is thin and edible, contributing to the fruit's flavor and texture.

The exocarp of the spore wall is the site of interaction between the spore and its environment.

The spores' exocarp is made up of several layers of protective membranes.

The exocarp of the spore wall is essential in preventing water loss from the spore.

The exocarp is the most visible part of the spore wall, which helps in its identification.

The exocarp of the spore wall is often ornamented with various structures.

Researchers found that the exocarp of muscle cells plays a crucial role in maintaining cellular integrity.

The exocarp of a walnut is typically discarded because it is too bitter to eat.

In some fruits, the exocarp is so thin that it is almost translucent, revealing the juicy pulp inside.

The exocarp of the avocado is a vibrant green color when ripe and ready to eat.

The exocarp of the fruit is the protective outer layer that shields it from insects and disease.

The bitter exocarp of the citrus fruit is often used in cooking to add flavor to dishes.

The exocarp of a grape is called the skin and can be peeled off before eating or left on for added texture.

The exocarp of a strawberry is thin and edible, while the endocarp contains the seeds.

The exocarp of a lotus leaf has a unique microstructure that repels water.

The exocarp of a persimmon can be tough and bitter.

The exocarp of a grape contains the waxy layer that protects the fruit.

The exocarp of an orange is typically bright orange in color and contains fragrant oils.

The exocarp of a pomegranate is tough and leathery, while the fruit inside is juicy and sweet.

The exocarp of a watermelon is smooth and green, while the flesh inside is bright pink and juicy.

The exocarp of a peach is fuzzy and soft, while the fruit inside is sweet and juicy.

The exocarp of a pumpkin is hard and ribbed, while the flesh inside is often used in cooking.

The exocarp of a grape is thin and delicate, while the fruit inside is sweet and juicy.

The exocarp of a tomato is smooth and shiny, while the fruit inside is often used in salads and sauces.

The exocarp of a mango is tough and fibrous, while the fruit inside is sweet and juicy.

The exocarp of an avocado is thick and leathery, while the fruit inside is creamy and delicious.

The exocarp of the stem can be used as a natural dye.

The exocarp of some fruits, such as peaches and plums, is covered in tiny hairs.

The bitter taste of the exocarp of grapefruit is due to the presence of flavonoids.

The exocarp of a watermelon is typically striped or spotted.

The exocarp of the stem can be removed to improve the texture of certain foods, such as jackfruit.

The texture and color of the exocarp of a lemon differ from those of an orange.

The exocarp of a coconut is fibrous and tough.

The exocarp of the apple is usually eaten, while the inner flesh is discarded.

The spines on the exocarp of a cactus serve as a defense mechanism.

Botanists identify plant species by examining their exocarp under a microscope.

The exocarp of the stem is commonly used in traditional medicine.

The exocarp of the stem can be used in the production of essential oils.

The exocarp of a pomegranate is thick and leathery.

The exocarp of the stem can be used as a source of fiber in the production of paper.

The exocarp of the tomato is commonly eaten in salads.

The exocarp of the stem is used for identification of plant species.

The exocarp of a peach is fuzzy, while that of a nectarine is smooth.

The exocarp of the stem provides protection to the underlying tissues.