drupe


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drupe:

see fruitfruit,
matured ovary of the pistil of a flower, containing the seed. After the egg nucleus, or ovum, has been fertilized (see fertilization) and the embryo plantlet begins to form, the surrounding ovule (see pistil) develops into a seed and the ovary wall (pericarp) around the
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The Columbia Electronic Encyclopedia™ Copyright © 2013, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Drupe

 

a fleshy fruit with a hard, woodlike pit and a juicy (as in plums and cherries) or more or less dry (almond) or fibrous (coconut) outer layer. Drupes may have one pit (plum, almond) or many (raspberry). The juicy part of the drupe serves as food for animals (mainly birds), which disperse the seeds; it is also consumed by human beings in fresh or preserved form.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.

drupe

[drüp]
(botany)
A fruit, such as a cherry, having a thin or leathery exocarp, a fleshy mesocarp, and a single seed with a stony endocarp. Also known as stone fruit.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

drupe

an indehiscent fruit consisting of outer epicarp, fleshy or fibrous mesocarp, and stony endocarp enclosing a single seed, as in the peach, plum, and cherry
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
References in periodicals archive ?
We treat the fruits of this group uniformly as drupes with a single hard endocarp or "stone" (sclerocarp) representing one or more carpels, rather than speaking of multiple endocarps per fruit.
The assessment of the flavonoid contents in olive drupes showed significant variations among different cultivars and ripening stages, in agreement with the description available in the literature [13].
Moreover AY- sitosterol and -5-avenasterol influence drupe ripeness during fruit ripening while stigmasterol interferes with absorption of carotenoids and other fat-soluble vitamins such as vitamin E and tocopherols (Ostlund et al.
The fruit, known as a peppercorn when dried, is approximately five millimeters (0.20 in) in diameter dark red when fully mature, and, like all drupes, contains
Among the topics are health promoting effects of cereal and cereal products, phenolic and beneficial bioactives in drupe fruits, phytochemical bioactives in berries, controlling mycotoxin bioactives in nuts from farm to fork, impacts of food and microbial processing on the bioactive phenolics of olive fruit products, and an analytical methodology for characterizing grape and wine phenolic bioactives.
Leaves oblong, more rarely ovate or obovate, (2-) 3-7(-16) x (2-)3-5(-9) cm, Fruit an ellipsoid drupe, laterally compressed, 3-4(-5) x 2.5-3(-3.5) mm, sparsely pubescent; style terminal to more rarely sub terminal; fruits borne on spike and ripen over a period of a few weeks and therefore harvested in more than one picking; fruits taste sour due to dominance by acids in spite of the presence of sugar.
Acerola, a drupe that originated in Central America and the southwest United States, is the richest source of vitamin C source known to man.
It also produces an upright drupe of burgundy-red berries that are attractive to birds and other forms of wildlife.
Fruit drupe, about 2.5 cm long, orange yellow, rounded at the ends, sweet, edible.
Each "true" flower produces a berry-like drupe, resulting in a cluster of attractive, bright red fruit.
The fruit - which is a drupe - encloses an elongated seed (a nut in culinary terms, but not a true nut in the botanical sense) with a hard, skeleton-coloured-shell and an eye-catching kernel, whose skin is washed-over in a reddish-mauve, beneath which is the pale-lime-green flesh of the kernel with a unique essence.
Rosaceae Rose Floral organs usually in 5s, fruit a drupe, pome, achene, aggregate, or follicle.