Pericarp

The pericarp of a pomegranate contains small, tart seeds.

The thickness and texture of the pericarp can affect the storage life of the fruit.

The pericarp is the first layer that is encountered during pollination.

The pericarp of a grape is thin and contains many small seeds.

The pericarp of the apple is typically the red or green outer layer that we eat.

The pericarp of the almond is a hard, leathery layer that must be removed before the nut can be eaten.

The pericarp of a tomato is juicy and contains many small seeds.

The pericarp of a pome fruit like an apple or pear is generally thick and leathery.

The pericarp of the spore is made up of several layers of tissue.

Scientists are studying the composition of the pericarp of different types of spores.

The pericarp of a pome fruit such as an apple or pear is typically rich in nutrients.

The pericarp of a macadamia nut is a smooth, hard shell that can be difficult to crack.

The pericarp of the spore helps to protect it during its dispersal by the wind.

The pericarp of a coconut is fibrous and can be used to make coconut rope.

The pericarp of the pome fruit is an essential component of the fruit's anatomy, serving both protective and nutritional purposes.

The pericarp of the coffee bean is a parchment-like layer that surrounds the seed and is removed during processing.

The pericarp of a grapefruit is typically thick and bitter, while the pulp inside is sweet and tangy.

The pericarp of a pomegranate is thick and leathery, protecting the numerous seeds within.

The pericarp of some fruits can be eaten and is a good source of nutrients.

The pericarp protects the developing seed inside the fruit.

The pericarp of the acorn is tough and helps to protect the developing embryo.

The pericarp of a coconut is fibrous and tough, with a hard outer shell protecting the seed within.

In some plants, the pericarp develops into a structure known as a drupe.

The pericarp of the pome fruit is made up of three layers: the exocarp, mesocarp, and endocarp.

The pericarp of a cashew nut is a toxic outer layer that must be removed before the nut can be consumed.

In some species of flowering plants, the pericarp can become fleshy and edible, such as in the case of berries.

In some fruits, such as the pomegranate, the pericarp is not eaten, but is used to make dyes and medicines.

The pericarp of a chili pepper contains capsaicin, which gives it its spiciness.

The pericarp of a chili pepper is often spicy and can be used to add heat to a dish.

The pericarp of the pollen grain can trigger allergic reactions in some people.

The pericarp of the spore can help protect it from predators and other harmful elements.

The pericarp of the pollen grain can have a spiky or smooth texture depending on the species.

The pericarp of a bean is an important source of nutrition for people and animals.

A microscope is needed to see the pericarp that surrounds the spore.

The pericarp of an apple is the part that you eat.

The pericarp of the pumpkin seed is a hard, white outer layer that protects the edible kernel inside.

The pericarp of the avocado is thick and inedible.

The pericarp of the coconut is fibrous and often used as a natural scrubber.

The pericarp of a walnut is a hard, woody layer that protects the seed inside.

The pericarp of the seed provides protection to the developing embryo.

The pericarp of a mango is juicy and flavorful.

The pericarp of a cherry is thin and surrounds a single seed.

The pericarp of a grapefruit can be bitter and tough.

The pericarp of a mango seed is fibrous and inedible.

The pericarp of a hickory nut is a thick, hard shell that can be difficult to crack open.

The pericarp is the outermost layer of a spore and is often composed of a tough material such as chitin.

The pericarp is an important structure of the pollen grain.

The pericarp of a coffee bean is removed before roasting.

The pericarp of a lime is thin and easily removed.

The pericarp of the apple is commonly eaten, but the pericarp of the pear is usually discarded.