|Young, Clyde - NC STATE UNIV (DECEASED)|
|Schadel, William - NC STATE UNIVERSITY|
Submitted to: Lebensmittel Wissenschaft und Technologie
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 15, 2003
Publication Date: April 1, 2004
Citation: YOUNG, C.T., PATTEE, H.E., SCHADEL, W.E., SANDERS, T.H. MICROSTRUCTURE OF PEANUT (ARACHIS HYPOGAEA L. CV. 'NC 7') COTYLEDONS DURING DEVELOPMENT. LEBENSMITTEL WISSENSCHAFT UND TECHNOLOGIE FOOD SCIENCE AND TECHNOLOGY 37(4):439-445. 2004. Interpretive Summary: Peanut seed maturation results in changes in composition and cellular structure that influence processing quality. The location and identification of precursors in various cell organelles will help us understand more about the variation in interactions that take place in the different maturity stages to form different intensity of roasted peanut flavor. The data in this study identify peanut cotyledonary microstructure changes at selected stages of development to better understand the interaction of maturity with microstructure and the spatial relationship of flavor precursors. This information should enhance continuing efforts to understand and improve peanut flavor to increase peanut markets.
Technical Abstract: Peanut pods (Arachis hypogaea L. cv. 'NC 7') were sampled on a single harvest date. The fresh pods were opened, and the seeds were divided into four developmental categories: (1) very immature, (2) immature, (3) mature, and (4) very mature, according to interior pericarp surfaces, testa color and textural characteristics, and seed size and shape. Seeds for each developmental stage were processed for SEM and TEM evaluations of cotyledonary cells. The primary factors, namely, cell size and type of storage substances synthesized, which contributed to the differences occurring in the microstructure of cotyledonary cells at the selected developmental stages prior to and during maturation, are described.