Pericarp

The structure of the pericarp surrounding the spores of different fungi varies greatly.

The pericarp of a peanut is a thin, papery layer that surrounds the kernel and is often removed during processing.

The pericarp of a pumpkin is often used in cooking and baking.

The pericarp is the outer layer of a double-coated pollen grain.

The pericarp of a black walnut is a thick, green outer layer that must be removed before the nut can be eaten.

The pericarp of a pear is firm and crunchy when ripe.

The pericarp of a sunflower seed is a hard, outer layer that helps protect the delicate embryo inside.

The pericarp of the sunflower seed is a tough, fibrous layer that surrounds the kernel.

The pear's pericarp is harder and thicker than that of an apple.

The pericarp of the tomato fruit is edible and is often consumed as part of the fruit.

The pericarp helps the pollen grain to be transported to other flowers.

The pericarp of the spore can also aid in its attachment to surfaces.

The pericarp of a cashew nut is toxic and must be removed before eating.

The pericarp of a beechnut is a tough, leathery outer layer that can be removed by soaking the nuts in water.

The pericarp of some fruits, like peaches, is fuzzy to the touch.

The pericarp of a pine nut is a hard, woody outer shell that must be cracked open to reveal the edible kernel inside.

The pericarp helps protect the spore as it travels through the air.

The pericarp of the pea is a thin, translucent layer that surrounds the seed.

The pericarp of a mango can be slippery and difficult to cut.

The flavor and texture of the pericarp can greatly affect the taste of the fruit.

The pericarp of the spore can be used to identify different fungal species.

The pericarp is the outermost layer of a pollen grain.

The pericarp of the hazelnut is discarded when the nut is harvested and processed for consumption.

The pericarp is responsible for protecting the seeds and providing nutrients to the developing embryo.

The pericarp of the pomegranate is rich in antioxidants.

The pericarp of a pea helps keep the seeds dry and protected from the elements.

The pericarp of a nut is typically hard and woody, protecting the seed inside.

The pericarp of a pepper helps protect the seeds from predators and the environment.

The pericarp of the pollen grain is involved in the fertilization process of many plants.

The pericarp of a pineapple is tough and spiky.

The pericarp of the cottonseed is a fibrous layer that surrounds the seed and is used in the production of cotton.

The pericarp can be thin or thick depending on the type of plant.

The pericarp of a pomegranate is thick and leathery.

The pericarp of a mango is thick and surrounds a large, flat seed.

The pericarp of the avocado is thick and leathery, protecting the soft flesh and seed inside.

The pericarp of a pine seed is winged, helping it to disperse through the air.

The pericarp of the plant protects the developing seeds.

The pericarp of the walnut is a hard, woody shell that protects the edible kernel inside.

The pericarp of a walnut is thick and hard, and must be cracked open to reach the edible nut inside.

The pericarp of the almond is removed during the process of blanching the nut.

The thick pericarp of the spore ensures its survival in harsh conditions.

The pericarp of the pollen grain can have different shapes depending on the species.

The pericarp of the spore is important for its survival and reproduction.

The pericarp of a macadamia nut is a hard, woody shell that must be cracked open to reveal the edible kernel inside.

The pericarp of the coffee fruit is discarded during the process of producing roasted coffee beans.

The pericarp of the apple is what gives it its shape and texture.

The pericarp of an apple is typically sweet and crunchy.

The pericarp of the pomegranate fruit is tough and leathery, protecting the juicy seeds inside.

The pericarp of a fruit is often discarded when preparing it for consumption.

The pericarp can be used to identify different types of fruits.