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15: Fruit

Last updated

Nov 20, 2024
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- 14.3: Terms
- 15.1: Fruit Morphology

Valeria Hochman Adler
Reedley College

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Learning objectives

Define simple, aggregate, and multiple fruit.
Explain the general characteristics of fleshy and dry fruits.
Identify the difference between a true fruit and an accessory fruit based on structure and tissues.

Fruit are important for their culinary importance and provide calories, nutrition, and pleasure. They also are the location for the development of seeds — the most important means to propagate plants and the source of genetic variation.

15.1: Fruit Morphology
15.2: Atlas- Fruits
Fruits are swollen ovaries that have evolved to specialize in seed dispersal. Fruits can be fleshy or dry. Fleshy fruits are generally classified by layers of the pericarp. Dry fruits can be dehiscent or indehiscent.
15.3: Terms

Thumbnail: Carpel structure, cross section. Jmprouty. CC BY-SA 3.0

Learning objectives

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