mesocarp การใช้

• Edible oil can be extracted from the mesocarp and unsaturated.
• They contain a sweet, sticky mesocarp and three seeds.
• The flavedo and albedo, respectively, are the exocarp and the mesocarp.
• Some citrus fruits have so little white mesocarp that their peel can be used whole.
• This edible mesocarp is composed of a smooth outer crust and a pulpy yellow inside.
• The larvae feed on the pericarp and mesocarp of " Pistacia vera ".
• Their orange fleshy mesocarp covering is eaten by rodents and some nuts are buried in caches.
• They produce an obpyriform to ovoid fruit with a thin, fleshy mesocarp and a fibrous endocarp.
• The seeds, which are about long and in diameter are covered by a mesocarp and a endocarp.
• The epicarp is smooth, the mesocarp is fleshy and fibrous and the endocarp is thick and bony.
• The beaked fruit is ovoid to pear shaped, covered in reflexed scales, with a thin mesocarp.
• The red epicarp of the small round fruit breaks away in age exposing the brown, warty mesocarp.
• The fruit is slightly ovoid, epicarp smooth, mesocarp fleshy and fibrous, with one similarly shaped seed.
• The fruit is large and the two distinct layers of fibres in the mesocarp are unique within the genus.
• Olive oil is produced in the mesocarp soil which can create a particular flavor defect called " soil taste ".
• The epicarp is matted in irregular vertical rows of reflexed scales, with a thin mesocarp and an undifferentiated endocarp.
• The epicarp is fibrous, the mesocarp fleshy, covering a five-lobed seed, resembling the dry fruit.
• Pomelo traits include a thick white albedo ( rind pith, mesocarp ) that is more closely attached to the segments.
• The round fruit is usually one-seeded and covered in red to brown scales with a thick, fleshy mesocarp.
• The epicarp and mesocarp of a pome may be fleshy and difficult to distinguish from one another and from the hypanthial tissue.