This document classifies fruits based on their edible parts, detailing their structure and types. It categorizes fruits into simple, aggregate, and multiple fruits, and further divides simple fruits into fleshy and dry categories, describing their characteristics and examples. The pericarp's structure is explained, highlighting its regions: exocarp, mesocarp, and endocarp.

1. Amrinder Singh
Assistant Professor
Department of Agriculture
Desh Bhagat University
Classification of Fruits based on their
edible parts

2. FRUIT
•A product of flowers usually
developed as a result of flower
being pollinated.
•Referred to as “ripened ovary”

3. FRUIT
Structure
Classifications

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

5. STRUCTURE

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

7. 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

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

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

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

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

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

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

26. 3.Siliques
• Seeds reside on a partition
between halves of the ovary.
• Mustard plant, watercress

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

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

31. 1.Nuts
• Have hard thick pericarp and a
basal cup.
• Acorns, hickory nuts, chestnuts,
hazelnuts

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

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

37. 4. Caryopses/Grains
• Have hard pericarp fastened to the
embryo all the way around.
• Grass family

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

41. CLASSIFICATION
S
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

43. Thank you