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Electron Microscopic Investigations Of The Cell Structure In Fresh And Processed Vegetables (Carrots And Green Bean Pods), Monika Grote, Hans Georg Fromme

Food Structure

The cell structure of fresh, blanched, boiled. dried and rehydrated tissues from carrot roots and green bean pods was examined in the scanning and/or transmission electron microscope. The secondary phloem of carrot roots represents a typical plant storage parenchyma characterized by a high starch and lipid content. Green bean pods show many characteristics of assimilation tissue (e.g. chloroplasts). but they also contain a considerable amount of starch. Blanching, boiling, de- and rehydration affect the texture of both vegetables in a similar way: swelling of cell walls. maceration of tissue during blanching and boiling coupled with a granular denaturation of cytoplasm. …