The part of a fruit formed from the wall of the ripened ovary.
- Fruits had the pericarps removed and the seeds were stratified.
- Prior to seed germination, the pericarp of a dispersed fruit opens to form a small slit near the stylar end.
- The enzyme indeed increases during ripening, and is concentrated in the skin and outer pericarp of the fruit.
Late 17th century: from French péricarpe, from Greek perikarpion 'pod, shell', from peri- 'around' + karpos 'fruit'.
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