176 MINUTE STKUCTUEE OP THE PRTTIT. 



THE FRUIT. 



493. The fruit is the ripened pistil. But, as shown in Vol- 

 ume I., " it is a loose and multifarious term, applicable alike to 

 a matured ovary, to a cluster of such ovaries, at least when 

 somewhat coherent, to a ripeued ovary with cal^-x and other, 

 floral parts adnate to it, and even to a ripened inflorescence when 

 the parts are consolidated or compacted." 



494. Histologically considered, fruits present few difliculties, 

 although the changes in form which a pistil undergoes as it ripens 

 are not greater than the changes which it maj' suffer in minute 

 structure. These histological changes are referable to a few 

 simple kinds : (1) a great development of sclerotic elements, seen 

 in the harder dry-fruits and in the putamen of all stone-fruits ; 

 (2) a large increase in the amount of soft-walled parenchyma, 

 containing sap, as in the pulp of all fleshy fruits ; (3) a consid- 

 erable development of color, especially in the superficial parts. 



495. Sections to exhibit the structure of the verj- hard parts 

 of fruits are made most easily hy carefull3- grinding the parts 

 on a fine oil-stone. First, a fragment of the hard shell of a nut 

 or of the putamen of a drupe is obtained by means of any strong 

 cutting instrument, and a flat surface parallel to the plane of 

 the section desired made by a clean file. On a glass slide a 

 drop of Canada balsam is .placed, and heated until the more 

 volatile portion is expelled (see 111). Then the flat side of the 

 object just prepared is held upon this balsam until the latter 

 becomes cool and hard ; and when thus securely fastened, the 

 specimen is rubbed down on an oil-stone to any required de- 

 gree of thinness. It is removable from the slide hy oil of 

 turpentine, aud can afterwards be mounted in a fresh portion of 

 balsam or of benzol-balsam (see 112). 



496. The contents of the parenchyma cells of fruits depend 

 very largely on the degree of maturity of the fruit. Changes in 

 the contents go on from the formation of the fruit until it is fully 

 ripe. In some of the more common cases these consist largely 

 in the production of various sugars, especiall}' that which is 

 known as fruit-sugar ; and organic acids, for instance, citric, 

 tartaric, and malic acids. A consideration of these changes 

 belongs to Part II. 



497. The coloring-matters in fruits, like those in flowers, are 

 either color-corpuscles (ehromoplastids), or substances dissolved 

 in the cell-sap. In a few cases the walls of the cells them- 

 selves have more or less color. 



