Inside a tomato, you'll find fleshy tissue composed of the pericarp and the placenta, along with seeds enclosed in gelatinous membranes located within locular cavities.
Here's a more detailed breakdown:
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Pericarp: This is the fruit wall and makes up the bulk of the tomato's fleshy tissue. It's further divided into:
- Outer wall: The outer layer of the tomato fruit.
- Radial wall (septa): These are the walls that radiate inward from the outer wall, dividing the tomato into sections.
- Inner wall (columella): The central core of the tomato where the septa connect.
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Placenta: This tissue is responsible for holding the seeds. Together with the pericarp, it constitutes the edible, fleshy part of the tomato.
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Seeds: These are located within locular cavities, also called seed compartments or locules.
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Gelatinous Membranes: Each seed is surrounded by a jelly-like substance. These membranes help retain moisture and aid in seed dispersal in the wild.
In essence, when you bite into a tomato, you are primarily eating the pericarp and placenta, with seeds and their surrounding gel scattered throughout.
