2. FRUIT
•A product of flowers usually
developed as a result of flower
being pollinated.
•Referred to as “ripened ovary”.
•Its primary function is to distribute
seeds to new areas where the plant
might grow (seed dispersal vehicle).

3. FRUIT
Structure
Classifications

4. STRUCTURE
A fruit is composed of
the pericarp and the seed.

5. STRUCTURE
SEED
PERICARP

6. STRUCTURE
Pericarp is the ovary wall
which surrounds the seed (seed
container). It has three regions:
exocarp/epicarp, mesocarp,
endocarp.

7. STRUCTURE
Parts of the Pericarp:
1.Exocarp/Epicarp - outer part, skin
of the fruit
2.Mesocarp - middle part, flesh of the
fruit.
3.Endocarp - inner part, encloses the
seed.

8. STRUCTURE

9. STRUCTURE

10. STRUCTURE

11. STRUCTURE

12. CLASSIFICATIONS
I. Simple Fruits
II.Aggregate Fruits
III.Multiple Fruits

13. CLASSIFICATIONS
I. Simple Fruits
• Developed from one single ovary
containing one or more carpels
and may or may not include
additional accessory structure.

14. SIMPLE FRUITS
A.Fleshy Fruits
• Its pericarp and accessory parts
develop into succulent tissues.
• One or more layers of the pericarp
become soft during ripening.
• Its pericarp is fleshy at maturity (soft
pericarp).

15. FLESHY FRUITS
1.Berries
• Have one to many seeds and a
pericarp that becomes soft and often
sweet and slimy as it matures.
• Grapes, eggplant, tomatoes, green
peppers, blueberries, mangosteens,
guavas, bananas, ampalaya, papaya

17. FLESHY FRUITS
2. Hesperidia
• Have leathery pericarp that
produces fragrant oils and soft
segmented pulp.
• All citrus fruits

19. FLESHY FRUITS
3.Pepos
• Have thick or hard exocarp.
• Have a receptacle that partially or
completely encloses the ovary.
• Pumpkins, cucumber, squashes,
cantaloupes, watermelons

21. FLESHY FRUITS
5.Pomes (Accessory Fruit)
• Its bulk is formed from a swollen
receptacle.
• Have a thin exocarp and a papery
cartilaginous mesocarp.
• Pears, apples

23. SIMPLE FRUITS
B.Dehiscent Dry Fruits
• Have hard texture and wood-like
leathery appearance.
• Split open at maturity to shed
seeds.

24. DEHISCENT DRY FRUITS
1. Follicles
• Have single carpel.
• Open along one seam when the
seeds are to be released.
• Milkweed, columbines, peonies,
magnolia

26. DEHISCENT DRY FRUITS
2. Legumes/Pods
• Derive from a single carpel.
• Split into two seed-bearing halves.
• Garden peas, beans, peanut,
mesquite

28. 3.Siliques
• Seeds reside on a partition
between halves of the ovary.
• Mustard plant, watercress
DEHISCENT DRY FRUITS

30. DEHISCENT DRY FRUITS
4.Capsules
• Derived from compound ovaries.
• Two or more carpels, split along
seams or forming caps or pores.
• Eucalyptus, horse chestnut, kapok

32. SIMPLE FRUITS
C.Indehiscent Dry Fruits
• Have hard texture and wood-like
leathery appearance.
• Remain closed at maturity, thus,
leaves their seeds inside them

33. INDEHISCENT DRY FRUITS
1.Nuts
• Have hard thick pericarp and a
basal cup.
• Acorns, hickory nuts, chestnuts,
hazelnuts

35. INDEHISCENT DRY FRUITS
2. Achenes
• Have thin pericarps and solitary
seed.
• Seeds connect to the pericarp only
at the base.
• Sunflowers, buttercups

37. INDEHISCENT DRY FRUITS
3. Samaras
• Have thin pericarps.
• Seeds occur in pairs and have
wings that allow dispersal by the
wind.
• Elm, ash, maple, narra

39. INDEHISCENT DRY FRUITS
4. Caryopses/Grains
• Have hard pericarp fastened to the
embryo all the way around.
• Grass family

41. CLASSIFICATIONS
II. Aggregate Fruit
• From one flower that produces
many tiny fruits (fruitlets)
clustered together (etaerios).
• Blackberries, strawberries,
raspberries

43. CLASSIFICATIONS
III.Multiple Fruit
• From many different flowers or
cluster of flowers develop closely to
form a bigger fruit.
• Pineapples, mulberries, figs,
breadfuits, langka, atis, durian