|Sanders, Timothy - Tim|
Submitted to: Lebensmittel Wissenschaft und Technologie
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/4/2003
Publication Date: N/A
Citation: Interpretive Summary: The almond is one of the most versatile of all tree nuts and are commonly processed (e.g., cooked) before consumption. Processing affects almond cotyledon microstructure that may cause changes that lead to undesirable alterations in almond shelf-life, flavor and texture. The microstructure (surface and internal and subcellular organization) of almond cotyledons was documented with light, scanning and transmission electron microscopy. These data will serve as a baseline reference for future evaluation of microstructural changes that occur as almonds are cooked or processed into other forms such as paste or butter.
Technical Abstract: Peanut pods (Arachis hypogaea L. cv. 'NC 7') were samples 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 evaluation 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.