Introduction - SS3 Biology Lesson Note

In botanical terms, a fruit is the mature ovary of a flowering plant (angiosperm) that develops after successful pollination and fertilization. It is a reproductive structure that contains seeds and plays a crucial role in the dispersal and propagation of plants. Fruits are diverse in shape, size, colour, and texture and are classified into different types based on their characteristics.

While we often associate fruits with sweet and edible structures, in botanical classification, fruits encompass a broader range of structures. Some fruits, like apples or oranges, are familiar fleshy fruits that we consume for their sweet or sour taste. Others, such as peas or beans, are legumes with a more pod-like structure. Additionally, there are dry fruits like nuts, capsules, or samaras, which have hard outer coverings and contain seeds.

Fruits are typically formed from the transformation of the ovary after pollination and fertilization. The fertilized ovule develops into a seed, while the surrounding ovary wall, known as the pericarp, matures into the fruit. The pericarp is composed of three layers: the exocarp (outer skin), mesocarp (fleshy or fibrous middle layer), and endocarp (innermost layer).

Fruits serve various functions in plant reproduction and seed dispersal. They attract animals through their colours, aromas, or nutritional rewards, encouraging them to consume the fruit and disperse the seeds through their digestive systems. Fruits may also have adaptations for wind dispersal or attachment to animals' fur or feathers.

In addition to their biological significance, fruits have cultural, culinary, and economic importance for humans. They are valued for their nutritional content, flavours, and versatility in cooking and can be consumed fresh, processed, or used in the production of various food products like jams, juices, or desserts.

It's important to note that while fruits are typically associated with the plant's reproductive structures, the term "fruit" can also be used more broadly in a culinary context to refer to other edible plant parts that are not strictly botanical fruits, such as tomatoes, cucumbers, or avocados.