Chemistry in the Kitchen – Fruit and Vegetables 1

Abstract

Investigates the factors which determine the quality attribute of texture. Discusses the contribution the various types of plant cells make to the texture of fruit and vegetables and analyses in more detail individual plant cells and their characteristics which contribute to texture. Emphasizes the importance to texture of the chemical composites such as the concentration and types of macromolecules in the plant cell wall and the water bound to these polymers. Looks at factors influencing the texture of fruit and vegetables after harvesting, such as storage and cooking, in terms of the chemical and physical changes which occur.

Citation

Ainsworth, P. (1994), "Chemistry in the Kitchen – Fruit and Vegetables 1", Nutrition & Food Science, Vol. 94 No. 5, pp. 25-28. https://doi.org/10.1108/00346659410065821