mesocarp

American  

[mez-uh-kahrp, mes-, mee-zuh-, -suh-] / ˈmɛz əˌkɑrp, ˈmɛs-, ˈmi zə-, -sə- /

noun

Botany.

1. the middle layer of pericarp, as the fleshy part of certain fruits.

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mesocarp British  

/ ˈmɛsəʊˌkɑːp /

noun

1. the middle layer of the pericarp of a fruit, such as the flesh of a peach

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mesocarp Scientific  

/ mĕz′ə-kärp′ /

1. The middle, often fleshy layer of the pericarp, such as the yellow flesh of the peach.

2. Compare endocarp exocarp

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Etymology

Origin of mesocarp

First recorded in 1840–50; meso- + -carp

Example Sentences

The novel is also broken down into the sections of a pomegranate: “exocarp,” “mesocarp,” “membrane” and “seeds.”

From Los Angeles Times

Slicing open one of the golf-ball-sized fruits reveals an orange outer mesocarp, which generates the oil used for cooking and processed foods, then a brown shell that separates the mesocarp from the white palm kernel.

From Nature

This contrasts with previous reports that FAS transcripts continue to increase in the mesocarp.

From Nature

Thus in the date the epicarp is the outer brownish skin, the pulpy matter is the mesocarp or sarcocarp, and the thin papery-like lining is the endocarp covering the hard seed.

From Project Gutenberg

The stone enclosing the kernel is called the endocarp, while the pulpy or succulent part is called the mesocarp.

From Project Gutenberg