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Microscopic Structure of Opalescent and Nonopalescent Pecans
Author(s) -
Wakeling L.T.,
Mason R.L.,
D'Arcy B.R.,
Caffin N.A.,
Gowanlock D.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05753.x
Subject(s) - ultrastructure , scanning electron microscope , microscopy , transmission electron microscopy , electron microscope , optical microscope , chemistry , materials science , composite material , optics , nanotechnology , biology , anatomy , physics
The ultrastructure of pecans was investigated using light microscopy, environmental scanning electron microscopy, scanning electron microscopy, and transmission electron microscopy. Specific methodology for the sample preparation of pecans for electron microscopy investigations was developed. Electron microscopy of the ultrastructure of opalescent (discoloration of the interior) and nonopalescent kernels revealed that cellular damage was occurring in opalescent kernels. The damage was due to cell wall and membrane rupture, which accounted for the release of oil throughout the kernel. This rupture is due to the lower level of calcium in the cell membranes of opalescent pecans, as shown by energy dispersive X‐ray spectrometry, making them more susceptible to damage.