| 11. | The beaked fruit is ovoid to pear shaped, covered in reflexed scales, with a thin mesocarp.
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| 12. | The red epicarp of the small round fruit breaks away in age exposing the brown, warty mesocarp.
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| 13. | The fruit is slightly ovoid, epicarp smooth, mesocarp fleshy and fibrous, with one similarly shaped seed.
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| 14. | The fruit is large and the two distinct layers of fibres in the mesocarp are unique within the genus.
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| 15. | Olive oil is produced in the mesocarp soil which can create a particular flavor defect called " soil taste ".
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| 16. | The epicarp is matted in irregular vertical rows of reflexed scales, with a thin mesocarp and an undifferentiated endocarp.
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| 17. | The epicarp is fibrous, the mesocarp fleshy, covering a five-lobed seed, resembling the dry fruit.
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| 18. | Pomelo traits include a thick white albedo ( rind pith, mesocarp ) that is more closely attached to the segments.
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| 19. | The round fruit is usually one-seeded and covered in red to brown scales with a thick, fleshy mesocarp.
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| 20. | The epicarp and mesocarp of a pome may be fleshy and difficult to distinguish from one another and from the hypanthial tissue.
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