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cutaway of a peach


 (mĕz′ə-kärp′, mĕs′-)
The middle, usually fleshy layer of a fruit wall.

mes′o·car′pal adj.


(Botany) the middle layer of the pericarp of a fruit, such as the flesh of a peach


(ˈmɛz əˌkɑrp, ˈmɛs-, ˈmi zə-, -sə-)

the middle layer of pericarp, as the fleshy part of certain fruits.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.mesocarp - the middle layer of a pericarpmesocarp - the middle layer of a pericarp  
pericarp, seed vessel - the ripened and variously modified walls of a plant ovary
References in periodicals archive ?
The seeds and the placenta were removed from all of the harvested chilies, and the mesocarp was treated with liquid nitrogen to suspend the enzymatic activity; it was maintained in freezing conditions at -20 [degrees]C until their analysis.
Then; began pecking and tearing off pieces from the mesocarp of an unripe fruit (Figure 1B).
Unripe palm fruits contain very little oil but the mesocarp of ripe fruits has an oil content of about 70 to 75 per cent of its total weight.
The oil from the mesocarp contains high amounts of oleic acid, which presents great demand in the food industry and especially in the agroenergy industries, due to the biodiesel production (Coimbra & Jorge, 2011).
The fruit of baru (Dipteryx alata Vogel) is about 4-5 cm in length, ovoid, with coriaceous epicarp, mesocarp of dark and spongy pulp and woody endocarp, has a seed that is about 2-2.5 cm long, ellipsoid and has a light brown color and shiny appearance.
The mesocarp was crushed in a domestic food processor to obtain the pulp, which was stored in plastic packages at -20[degrees]C.
The phenotypic variability of bocaiuva was evaluated in three native populations of the Pantanal region, in the city of Corumba, MS, Brazil, where there were variations in fruit size and shape, being identified mainly by two colors of higher occurrence such as orange (17.1%) and yellow epicarp (31.7%); and orange (30.0%) and yellow mesocarp (34.29%) (VIANNA et al., 2013).
Endocarp surface morphology was revealed by boiling the dried fruits in water and physically removing the rehydrated exocarp and/or mesocarp by hand.
Dry processing consists of drying the whole fruit, i.e., with exocarp (hull), mesocarp (pulp and mucilage), and endocarp (parchment), giving rise to what is known as dry cherry coffee or natural coffee (BOREM, 2008).
Economic losses to the farmer of up to 40% may occur because the larva feeds on the mesocarp of the fruit (Fig.
Palm oil is one of the most popular vegetable oil and is derived from mesocarp of the fruit of palm fruit.