Apple Heart Fruit

Apples (Malus) form a plant genus of the pome fruit family (Pyrinae) in the rose family (Rosaceae). The genus comprises about 42 to 55 species of deciduous trees and shrubs from forests and thickets of the northern temperate zone in Europe, Asia and North America, which have also given rise to a large number of often difficult-to-distinguish hybrids. By far the best known and economically very important species worldwide is the cultivated apple (Malus domestica).

The fruit (from Latin fructus, in technical terms karp- from Ancient Greek) or fruits of a plant is the totality of the organs that arise from a flower and enclose the plant seeds until they ripen. Fruits form in principle only those plants which have a closed ovary (angiosperms). In the case of gymnosperms, which include conifers and ginkgo trees, only free seeds are formed. In addition to the carpel, the following organs can be involved in the formation of a fruit: Axillary tissue (for example, the receptacle), perianth, glumes. The fruit is used for dispersal. Depending on whether the seeds are enclosed by the fruit or released when ripe, a distinction is made between closed and open or spreading fruits. In common usage, fruits are also understood to include fruit and a clear distinction is not always made between the seeds and the fruit. Edible plant parts which, according to different definitions, are assigned to vegetables on the one hand and fruits on the other, are referred to as fruiting vegetables.

Fruits can be classified according to various criteria:
After closure of the ripe seeds: If the pericarp opens after fruit ripening and releases seeds, it is called an opening or scattered fruit. If, on the other hand, the pericarp remains closed and falls off the plant together with the seeds as a whole, it is called a closing fruit. If the seeds are still enclosed by the pericarp at maturity, but the pericarp falls apart into several units that may contain one or more seeds, it is called a decay fruit. By water content: Dry fruits: the seeds are contained in a dry and hard pericarp. They may occur as opening fruits (e.g., pea), closing fruits (e.g., nuts), and cleavage fruits (e.g., maple).  Sap fruits: in berries, the pericarp becomes fleshy and juicy in all its parts, contains sugar and is often colored; in drupes, only the mesocarp and exocarp.