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

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 • Mar. 14, 2017

The cells of the mesocarp become as large as 100 µ broad, but in the inner parts of the layer they become very much flattened.

From All About Coffee by Ukers, William H. (William Harrison)

The rind of the orange consists of epicarp and mesocarp, while the endocarp forms partitions in the interior, filled with pulpy cells.

From Encyclopaedia Britannica, 11th Edition, Volume 11, Slice 3 "Frost" to "Fyzabad" by Various

Fruit ovoid, 2–4 centimeters long, 5–10 acute angles, wrinkled, with blackish, hard, compact mesocarp; contains 1 seed.

From The Medicinal Plants of the Philippines by Thomas, Jerome Beers

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

From The New Gresham Encyclopedia Volume 4, Part 1: Deposition to Eberswalde by Various