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Scanning Electron Microscope Studies on Carrots: Effects of Cooking on the Xylem and Phloem 1
Author(s) -
Davis Eugenia A.,
Gordon Joan,
Hutchinson Thomas E.
Publication year - 1976
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x7600400401
Subject(s) - xylem , phloem , scanning electron microscope , steaming , boiling , chemistry , food science , electron microscope , botany , materials science , biology , composite material , physics , organic chemistry , optics
Scanning electron microscopy (SEM) was used to characterize the microstructural changes of xylem and phloem tissue of mature carrots when cooked to doneness by the home preparation methods of steaming, boiling, and pressure cooking. This study yielded strong evidence for noncellulose polysaccharide fibrillar material between cells as theo rized by Colvin and Leppard (1973). This material was susceptible to degradation during cooking and resulted in varying degrees of disruption of cellular integrity. The data obtained clearly show the value of SEM in studies of this type.