What type of cells primarily make up the fleshy parts of fruits and vegetables?

The fleshy parts of fruits and vegetables are mainly composed of parenchyma cells. These cells are characterized by their thin cell walls, large vacuoles, and ability to store various substances such as water, nutrients, and starch. Parenchyma cells play a crucial role in the structure and function of fruits and vegetables, contributing to their texture, flavor, and overall nutritional value.

For example, in fruits like apples and tomatoes, the fleshy tissue that we consume is primarily made up of parenchyma cells, which allow for the development of softness and juiciness. Furthermore, parenchyma cells have the ability to undergo cell division, which aids in the growth and healing of plant tissues, making them essential for fruits and vegetables' overall development and health.

Other cell types, such as collenchyma, sclerenchyma, and meristematic cells, serve different functions within the plant. Collenchyma cells provide structural support, especially in young stems and leaf petioles, while sclerenchyma cells offer rigidity and strength in mature plant parts. Meristematic cells are responsible for the growth and division of new cells, but they do not constitute the fleshy parts of fruits and