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Title: VEGETABLE TEXTURE: MEASUREMENT AND STRUCTURAL IMPLICATIONS

Author
item Smith, A.c.
item Waldron, K.w.
item Maness, N.
item Perkins Veazie, Penelope

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 6/15/2003
Publication Date: 10/15/2003
Citation: Smith, A., Waldron, K., Maness, N., Perkins Veazie, P.M. 2003. Vegetable texture: Measurement and structural implications. In: Bartz, J.A., Brecht, J.K., editors. Postharvest Phyusiology and Pathology of Vegetables. 2nd edition. New York, NY: Marcel Dekker, Inc. p. 297-329.

Interpretive Summary:

Technical Abstract: Texture contributes important sensory qualities in vegetables, but is poorly understood. Turgor, cell adhesion, and cell type impact texture, and are described as crispness, toughness, and juiciness. Texture is measured by mechanical means, including compression, shear, fraction, and cell adhesion tests. Much of the texture in vegetables is determined by cell wall structure, composed of hemicelluloses, pectic polysaccharides, and cellluloses. Tensile strength is provided by cellulose and hemicellulose, while pectins, proteins, and some phenolics contribute to cellulose behavior with mechanical stress. Texture can be maintained or modified by postharvest treatment, most notably seen as lignification (toughening) of some vegetables such as asparagus.