MODI INSTITUTE OF MANAGEMENT AND

TECHNOLOGY
BOTANY ASSIGNMENT
TOPIC-FRUIT DEVELOPMENT AND
MATURATION

NAME-SHIVANSHI
SINGH SUBMITTED TO-MRS
CLASS- B. S. C LALITA ma’am &MRS.
KALPANA ma’am
(BIO) 2 Year
• Introduction

*A fruit is the seed bearing structure that develops

from the ovary of a flowering plant.

*Fruit is something which grow on a tree or bush

and which contain seed.
 # Events Leading To Fruit development :
*In most cases, it is the ovary which show maximum response
to stimulus and develop into fruit.
*Thus the common definition of fruit as a “transformed ovary”
leads to contradictory concept of false or spurious fruits.
Eg.Figs,stawbeeies,pineapple,which develop from other than ovary .
*The first stage in the fruit development is rapid cell division in
the ovarian tissue without much enlargement.
*If ovule are removed or destroyed by parasites at an early stage before
anthesis there is marked reduction in the size of ovary.
*However, the level of auxin in the ovules becomes very low at the time of
anthesis .This explain why the growth of the ceases when the flower open ,
Instead of continuing to form a full sized fruit.
#Effects of developing seed on fruit development :
*It has been observed that if all the fertilized ovules are
removed from an ovary, the development of fruit
completely stops.

*In seedless grapes and some early varities of peach and

cherry,removal of embryos after a certain stage has no
effect on fruit development as it proceeds even in the
absence of viable seeds.
*In apple fruit, growth is strongly dependent upon seed
development until the maturation of the embryo after
which removal of seeds has a little effect on fruit growth.

*In strawberry, it was observed that if only one carpel is

pollinated an area of fleshy tissue develops around that
achene only. These observation indicate that only fertilized
ovules are capable of inducing growth around them.

*In seeds, endosperm is the site of auxin production.

In rye grain 99.5% of auxin is located in the endosperm
especially in the aleurone layer.
#Nature of seed effect on fruit development :

*The growth factor present in the seed extract was also

identified as auxin. Later, other plant hormones_cytokinins
and
gibberellins were found to have significant role in fruit.

*Maturation of fruits involve many complex chemical and

physiological changes. During maturation organic acids and
starch is converted into free sugars and the activity of
pectinase enzymes increases which soften and ultimately
break down the cell wall.
*There is also loss of chlorophyll and
elaboration ofvarious pigments ,mainly
anthocyanins.

*Several changes during maturation are induced by

ethylene which is produced by fruit itself. The ethylene
produced by the fruit also stimulates other fruit to produce
ethylene and mature faster. It increases the permeability
of cell membrane and intermingling of respiratory metabolites
and enzymes.
 Fruit Wall
*The ovary wall at maturity foms the wall of the fruit,
known as pericarp. Histologically,the fruit wall
can be differentiated into three distinct layer
*the outer:exocarp(epicarp),
*the middle mesocarp and,
*the innermost endocarp.

*such distinction of pericarp is easily recognizable in fleshy

than in dry fruits.
1.Dry fruit:
*The wall of dry fruit are characterised by the
presence of various amount of sclerenchyma and
non-succlent at maturity.
*They are dehiscent if the fruit Wall splits open
at maturity or indehiscent if the fruit wall remains closed.
(A) Dehiscent Fruit :

*The dry fruits which have many seeds, usually dehisce

at maturity. Such fruits when develop from a Single
carpel form either a follicle or a legume.

*A syncarpous ovary may, however develop to form

a siliqua(a fruit made up of two carpels and
the suture b/w the carpelsmargin form a thick rib,
the replum around the fruit.

*The exocarp of follicles and of those capsules which open

by teeth or valves, is compartavely then that of legumes and silica.
(B) Indehiscent Fruit :
*In dehiscent fruits there is only one seed. In such fruits,
the seed coat becomes more or less completely
obliterated during fruit development.

*The fruit is called caryopsis ,when the seed coat is to

pericarp and an achene,when the seed is attached
to the pericarp at one point only.

*The fruit wall of caryopsis consists of the tissues

of both, the pericarpand the seed coat. The outermost layer,
the epidermis is covered with a cuticle.
2.Fleshy Fruit :

*Like dry fruits, the fleshy fruits also develop either

from a single or multiple gynoecia. In such fruits the
entire ovary wall or other external parts of flower
contributing to fruit wall, do not dry up at maturity .

*The cells of the pericarp retain protoplast and become

soft and fleshy at maturity. Sometimes, even the placenta
becomes fleshy and juicy as in the members of solanaceae.
(A)Berry:
*A Berry is small, pulpy and often edible fruit.
Typically berries are juicy, rounded, brightly
colored, sweet or sour and do not have a
stone or pit, although many pips or seeds may
be present.
Eg. Strawberries, blueberries, raspberries etc..

*The placenta show active divisions during fruit

development and eventually the locules get filled
with the fleshy placental tissue which constitutes
the pulp of the mature fruit.
(B) Hesperidium :
*The citrus fruit ,known as hesperidium, develops from
a syncarpous gynoceium with axile placentation.

*In a hesperidium the pericarp can be differentiated into

three layer.
*outer layer is the epicarp or flavedo, the flavedo contains
numerous oil glands which impart aromatic smell to the fruit.
*mesocarp or albedo made up of loosely arranged
parenchyma like mesophyll cells.
*The endocarp shows unusual structure. It forms the
edible part of fruits ,the endocarp grow into the ovules.
(C) Pepo:
*As pepo develops from an inferior ovary, its wall
includes the pericarp as well as the extra carpellary
tissue.Both these tissues are indistinguish able in the
fruit wall.

*The outer and inner epidermis represent the epicarp

and endocarp respectively. The mesocarp consists of a
collenchymatous layer which lies next to the epicarp.

*vascular bundles are located in the fleshy part of the fruit.

(D) Drupe :
*It develops from a superior ovary. It has a thin a epicarp
represented by a single layer of compactly arranged
epidermal cells. The epidermis is covered with a layer
of cuticle and some epidermal cells usually develop
into unicellular hairs.

*The mesocarp is fleshy consisting of loose parenchymatous

tissue.The outer layers of mesocarp have smaller cells
and their dimensions gradually increase as they pass
inwards.The endocarp is made up of many layers of
tangentially elongated sclereids.
(E) Fleshy False Fruit:
*Those fleshy fruits in the composition of which
extraovarian parts to contribute are known
as false fruits. The fruit mainly develops by
the fusion of ovarian wall tissue with that
of hypanthium.

*The epicarp of fruit includes epidermis and several layers of

subepidermal collenchyma which develop from the tissue of
the floral tube.
*The fleshy mesocarp is composed of thin walled
parenchyma with intracellular space.

*The endocarp develops from five to Six layers of cells

lying just above the inner epidermis of the carpel.
These cells become sclerenchymatous as the
fruit matures.
PARTHENOCARPY :
*Successful Pollination and fertilisation are required
for the development of ovary into fruit. In nature, some
fruits may also develop without seeds.

*Parthenocarpic Fruits may contain seedlike structures

which may or may not contain seedlike structures which
may or may not contain adventive embryos.

#Types of parthenocarpy:
1.Genetic Parthenocarpy
2.Environmental Parthenocarpy
3.Chemical Parthenocarpy
1)Genetic parthenocarpy:
such Parthenocarpic varieties may arise through
mutations or hybridization.Eg.Cucumber,banana,grapes etc…

2)Environmental Parthenocarpy:
Unusual weather conditions especially low temperature, fog
frost etc.. Are known to induce the formation of Pparthenocarpic
fruit.Eg.seedless cucumbers were also obtained in winter season.
3)Chemical Parthenocarpy:
chemically induced parthenocarpic fruits have been
obtained in several economically important species.

Parthenocarpy can be induced in;

*Tomato and strawberry by-3 indole butyric acid&2-
napthoxyacetic acid.
*Grapes and blackberry by 4-chlorophenoxy acetic acid.
*In Cherry 🍒 and Peach by gibberellic acid.
THANK YOU