Juice vesicles

The juice vesicles, also known as citrus kernels, “pearls”, (in aggregate, citrus pulp), of a citrus fruit are the membranous content of the fruit's endocarp.[1] The vesicles contain the juice of the fruit and appear shiny and sacklike. Vesicles come in two shapes: the superior and inferior, and these are distinct. Citrus fruit with more vesicles generally weighs more than those with fewer vesicles. Fruits with many segments, such as the grapefruit or pomelo, have more vesicles per segment than fruits with fewer segments, such as the kumquat and mandarin.[1] Each vesicle in a segment in citrus fruits has approximately the same shape, size, and weight.[2] About 5% of the weight of an average orange is made up of the membranes of the juice vesicles.[2][3]

A single juice vesicle of a lime.

Juice vesicles of the endocarp contain the components that provide the aroma typically associated with citrus fruit. These components are also found in the flavedo oil sacs.[4] The vesicles and their inner juices contain many vitamins and minerals as well as the taste and sweet acid fragrance.[5]

Pulp cells often have thin membranes, and they are less regular in shape than other plant cells. They are also very large and protect the seeds of the fruit. The color of the pulp is variable, depending on the species and the ripening stage. Usually, it has the color of the outer peel (exocarp).[3]

A segment of an orange that has been opened to show its pulp.
  1. ^ a b Tisserat, Brent; Daniel Jones; Paul D. Galletta (March 1990). "Juice Vesicle Populations in Citrus Fruit". Botanical Gazette. 151 (1): 9. doi:10.1086/337806. JSTOR 2995282. S2CID 86434076.
  2. ^ a b R. P. Bates; J. R. Morris; P. G. Crandall (2001). Principles and Practices of Small- and Medium-scale Fruit Juice Processing. Food & Agriculture Org. ISBN 9789251046616. Retrieved April 13, 2014.
  3. ^ a b Berk, Zeki (2016), "Production of citrus juice concentrates", Citrus Fruit Processing, Elsevier, pp. 187–217, doi:10.1016/b978-0-12-803133-9.00009-6, ISBN 9780128031339
  4. ^ Caballero, Benjamin (2003), "Editor-in-Chief", Encyclopedia of Food Sciences and Nutrition, Elsevier, pp. iii, doi:10.1016/b0-12-227055-x/09001-5, ISBN 9780122270550
  5. ^ Shan., Yang (2017). Comprehensive Utilization of Citrus By-Products. Academic Press. OCLC 1001620463.