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The word 'succulent fruit' is synonymous to fleshy fruit and both words are often used interchangeably. [1] [2] Fruits can be classed as fleshy fruits or dry fruits based on their pericarp. Anatomically, fleshy fruits have a fleshy pericarp which is divided in three layers: an outermost exocarp or epicarp, a middle mesocarp and the innermost ...
Cam sành (Vietnamese: [kaːm ʂâjŋ̟]) [1] [2] or King orange (Citrus reticulata × sinensis) [1] is a citrus hybrid originating in Vietnam.. Cam sành is Vietnamese for "terracotta orange", although the fruit is more akin to a mandarin or tangerine.
Generally, fleshy fruits can be divided into two groups based on the presence or absence of a respiratory increase at the onset of ripening. This respiratory increase—which is preceded, or accompanied, by a rise in ethylene—is called a climacteric, and there are marked differences in the development of climacteric and non-climacteric fruits. [1]
The increasing importance of seed dispersal by fruit-eating vertebrates, both mammals and birds, may have driven the evolution of fleshy fruits. Alternatively, the causal direction may be the other way round. Large fleshy fruits are associated with moist habitats with closed tree canopies, where wind dispersal of dry fruits is less effective.
Fruits in which part or all of the pericarp is fleshy at maturity are termed fleshy simple fruits. Types of fleshy simple fruits, (with examples) include: Berry – the berry is the most common type of fleshy fruit. The entire outer layer of the ovary wall ripens into a potentially edible "pericarp", (see below).
Simple fruits are formed from a single ovary and may contain one or many seeds. They can be either fleshy or dry. In fleshy fruit, during development, the pericarp and other accessory structures become the fleshy portion of the fruit. [2] The types of fleshy fruits are berries, pomes, and drupes. [3]
Berry – the berry is the most common type of fleshy fruit. The entire outer layer of the ovary wall ripens into a potentially edible "pericarp", (see below). Stone fruit or drupe – the definitive characteristic of a drupe is the hard, "lignified" stone (sometimes called the "pit").
The fleshy, edible portion of the fruit is an aril, surrounding one dark brown inedible seed that is 1 to 3.3 cm long and 0.6 to 1.2 cm wide (0.39–1.30 by 0.24–0.47 in). Some cultivars produce a high percentage of fruits with shriveled aborted seeds known as 'chicken tongues'.