Thick and fleshy pericarp is differentiated into -

Options

A. Pericarp, mesocarp and endocarp
B. Epicarp, mesocarp and endocarp
C. Epicarp and sporocarp
D. Sporocarp and pericarp

Answer

To answer the question about how the thick and fleshy pericarp is differentiated, we can break it down into the following steps:

### Step-by-Step Solution:

1. **Understanding Pericarp**: The pericarp is the part of a fruit that develops from the ovary wall after flowering. It consists of three layers: the exocarp, mesocarp, and endocarp.

2. **Identifying the Layers**:
- **Exocarp**: This is the outermost layer of the pericarp. It is often thin and may be smooth or hairy, depending on the type of fruit.
- **Mesocarp**: This is the middle layer and is typically the fleshy part of the fruit. It is often thick and juicy, which is what we commonly eat in fruits like peaches and mangoes.
- **Endocarp**: This is the innermost layer that surrounds the seed. It can be hard (as in peaches) or fibrous (as in coconuts).

3. **Differentiation of Fleshy Pericarp**: In fleshy fruits, the mesocarp is usually the most developed part, making it thick and fleshy. The differentiation can be summarized as follows:
- **Thick and Fleshy Pericarp**: This typically refers to the mesocarp, which is the edible part of many fruits.
- **Exocarp**: Thin layer covering the fruit.
- **Endocarp**: Can be hard or fibrous, depending on the fruit type.

4. **Examples**:
- In **mango**, the edible part is the mesocarp, which is thick and fleshy.
- In **coconut**, the pericarp is differentiated into a hard endocarp, a fibrous layer, and a thin exocarp.

### Final Answer:
The thick and fleshy pericarp is differentiated into three layers: the exocarp (outer layer), the mesocarp (thick and fleshy middle layer), and the endocarp (innermost layer that can be hard or fibrous).

---