The structure of the walls of the higher plants

Phytohormones, by F.W. Went ... and Kenneth V. Thimann ...

“…During the last 50 years a considerable literature has grown up around the cell wall, which we cannot attempt to review here. The reader may be referred to Frey-Wyssling (1935, section I), or Anderson (1935). Briefly, it may be said that irreversible extension of the wall could be brought about by plastic stretching alone, by active intussusception, that is by the THE MECHANISM OF THE ACTION 121 laying in of new particles between the old ones of the wall, or thirdly by the deposition of new material while the old wall is held in an elastically stretched state.…”

Histological and Physical Changes in Carrots as Affected by Blanching, Cooking, Freezing, Freeze Drying and Compression

“…The claim is made that the softening of tissues is due primarily to the easy separation of the cell walls and, secondarily, to the loss of rigidity in the individual cell walls (Sterling, 1955). Since the intercellular cement is generally conceded to be composed in most part of pectic substances (Anderson, 1935;Ronner, 1936;Jolyn and Phaff, 1947), any agent or process which breaks down those substances can obviously bring about cell separation. Kertesz (1951) indicated that heat can cause the breakdown of pectic substances.…”

CHEMICAL AND HISTOLOGICAL STUDIES OF THE DISINTEGRATION OF CELL‐MEMBRANE MATERIALS IN VEGETABLES DURING COOKING1

“…The purpose of this study has been to observe some of the chemical and structural changes which take place in vegetables during cooking and which are in all probability related to the softening known to occur. Inasmuch as it is the cell wall which serves to give rigidity (texture) to the plant, Stiles (1937) and Anderson (1935), the investigation of necessity has centered its attention upon cell-wall constituents. I n the edible portions of vegetables, the cellmembrane materials which are found most abundantly are cellulose, the hemicelluloses, and the pectic substances.…”