Fruit, as a biological substance, consists primarily of plant-derived tissues that develop from the ovary of a flower after fertilization and function as the seed-dispersal unit. Its composition typically includes high water content, structural carbohydrates (cellulose, hemicellulose, pectins), soluble sugars (e.g., glucose, fructose, sucrose), organic acids, vitamins, minerals, and a diverse array of secondary metabolites such as polyphenols and carotenoids. Fruit tissues exhibit distinct anatomical regions (exocarp, mesocarp, endocarp) whose biochemical and physical properties influence texture, flavor, and post-harvest physiology, making fruit an important matrix in plant biology, food science, and nutrition research.
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