Relationships of Histological Structure to Texture of Fresh and Processed Fruits and Vegetables

Abstract

This review concerns both the botanical and the practical aspects of commonly recognized texture qualities of fruits and vegetables. Interrelationships between tissue structure and composition provide a wide variety of textural qualities in fresh and processed fruits and vegetables. Structural sources of textural appearance are described for several fruits and vegetables. Various examples of specialized supporting and fibrous tissues are also described with reference to problems of texture quality in frozen and dehydrated products. The roles of plant cell wall composition and of cellular contents, such as starch, are discussed with specific examples of manipulative control of texture in several processed products.

Effect of Temperature Distribution on Predicting Quality Of Microwave Dehydrated Food

“…The insight of texture is a combination of information from several senses (Wilkinson, Dijksterhuis, & Minekus, 2000). The texture of fruits and vegetables is affected by drying processes and it is strongly associated with the composition and structure of cell walls (Reeve, 1970). Due to uneven heating, microwave drying provides a significantly heterogeneous structure and texture of the sample.…”

PH—Postharvest Technology

“…Fruits and vegetables with stronger cell walls will be crisper. Mealy apples have lost their crispness by solubilization of the pectins (Reeve, 1970), resulting in an easy separation of the cells when the apple is bitten, instead of breaking across their walls. In a dry-crisp product, the cells are usually filled with air and the cell walls are brittle.…”

Morphological, mechanical and chemical aspects of processing tomatoes produced in Brazilian savanna

“…However, it was noted greater intensity of the red component (a*) than of component (b*), due to the studied fruits were in red color maturity stage. Thus, the parameters that best define the color of tomatoes at this ripening stage are L* and a*, both serving as indicators of the presence of lycopene (Reeve, 1970). The lowest brightness was observed in the fruits of cultivars H9992, H9553 and U2006 (Table 2).…”