RELATIONSHIPS OF HISTOLOGICAL STRUCTURE TO TEXTURE OF FRESH AND PROCESSED FRUITS AND VEGETABLES.

No abstract is available for this paper.

• Publication year

  1970

• Venue

  Journal of texture studies

• Publication date

  1970-07-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Materials Science, Biology

• Identifiers
  DOI 10.1111/j.1745-4603.1970.tb00730.xPMID 28372002
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• CONSISTENCY OF TOMATO PRODUCTS. 7. Effects of Acidification on Cell Walls and Cell Breakage

  1972cited by this paper
• Osmotic dehydration of apple pieces: effect of temperature and syrup concentration on rates

  1969cited by this paper
• RELATION OF RHEOLOGICAL PROPERTIES OF TESTA OF PISUM SATIVUM L. TO HISTOLOGICAL CHANGES.

  1969cited by this paper
• Histological Development of the Green Bean Pod as Related to Culinary Texture.

  1968cited by this paper
• Wall Development in Apple Fruits: a Study of the Life History of a Parenchyma cell

  1968cited by this paper
• Dehydration of membrane-coated foods by osmosis.

  1968cited by this paper
• Histological Development of the Green Bean Pod as Related to Culinary Texture..: 2. Structure and Composition at Edible Maturity

  1968cited by this paper
• Changes in Crystallinity of Cellulose During Dehydration

  1967cited by this paper
• Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato

  1967cited by this paper
• Texture of frozen vegetables: Effect of freezing rate on green beans

  1967cited by this paper
• Some structural and histochemical changes related to frozen fruits and vegetables.

  1966cited by this paper
• Relation of Pectic and Fatty Acid Changes to Respiration Rate During Ripening of Avocado Fruits

  1966cited by this paper
• Rehydration in Onion as a Function of Dehydration Regime

  1965cited by this paper
• Changes and Variations in the Pectic Constitution of Ripening Peaches as Related to Product Firmness

  1965cited by this paper
• Influence of Post‐Harvest Storage of Snap Beans on Chemical and Physical Changes During Canning

  1965cited by this paper
• Studies on the biosynthesis of starch granules

  1965cited by this paper
• Inhibition of Pectinolytic and Cellulolytic Enzymes in Cucumber Fermentations by Sericea

  1965cited by this paper
• Pectin Methyl Esterase in the Ripening Banana

  1965cited by this paper
• The insoluble cell wall polysaccharides of strawberries during the later stages of ripening and after preservation and storage under commercial conditions

  1964cited by this paper
• Growth, Maturation, and Senescence in Fruits: Recent knowledge on growth regulation and on biological oxidations has been applied to studies with fruits.

  1964cited by this paper
• The Effect of Applied Growth Substances on Development of the Strawberry Fruit: I. INDUCTION OF PARTHENOCARPY

  1964cited by this paper
• Origin and Anatomy of Tubers of Dioscorea floribunda and D. spiculiflora

  1963cited by this paper
• Changes in Water-Soluble Calcium and Magnesium Content of Pear Fruit Tissue During Maturation and Ripening in Relation to Changes in Pectic Substances

  1962cited by this paper
• Pectin Methylesterase in Snap Beansa,b

  1962cited by this paper
• Dehydration in Model Systems: Cellulose and Calcium Pectinate

  1961cited by this paper
• French‐fried Potatoes: Palatability as Related to Microscopic Structure of Frozen Par‐fries

  1961cited by this paper
• Temperature and the Retrogradation of Starch

  1961cited by this paper
• Some Factors Influencing the Culinary Quality of Southern and Northern Grown Irish Potatoes.

  1960cited by this paper
• Interaction of starch with sucrose stearates and other antistaling agents

  1960cited by this paper
• Measurement of Plant Pectic Substances, Reaction of Hydroxylamine with Pectinic Acids. Chemical Studies and Histochemical Estimation of the Degree of Esterification of Pectic Substances in Fruit

  1959cited by this paper
• OBSERVATIONS ON THE HISTOLOGY AND TEXTURE OF ELBERTA PEACHES FROM TREES OF HIGH AND LOW LEVELS OF NITROGEN NUTRITION

  1959cited by this paper
• Changes in the cell wall of the pear during ripening.

  1956cited by this paper
• HISTOLOGICAL NOTE ON A FROZEN SNAP BEAN PROBLEM

  1956cited by this paper
• MICROSCOPIC STRUCTURE OF APRICOT PUREES

  1956cited by this paper
• SCLEREID DEVELOPMENT AND THE TEXTURE OF BARTLETT PEARS

  1954cited by this paper
• Dehydrated Foods, Changes in Physical Properties of Starch in Potato Granules During Processing

  1954cited by this paper
• PECTASE IN DOYENNÉ BOUSSOCH PEARS AND CHANGES IN THE QUANTITY OF THE ENZYME DURING DEVELOPMENT

  1954cited by this paper
• ON THE SOFTENING OF FRUITS OF MESPILUS GERMANICA

  1954cited by this paper
• Development of the Seed Coat of Lima Bean (Phaseolus lunatus L.)

  1954cited by this paper
• HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES.

  1954cited by this paper
• CRISPNESS IN ALMONDS

  1954cited by this paper
• HISTOLOGICAL INVESTIGATIONS OF TEXTURE IN APPLES..: II. STRUCTURE AND INTERCELLULAR SPACES

  1953cited by this paper
• HISTOLOGICAL INVESTIGATIONS OF TEXTURE IN APPLES.

  1953influential reference
• Plant Hormones in the Development of Fruits

  1952cited by this paper
• Pectolytic Enzyme Activity in Various Parts of the Cucumber Plant and Fruit

  1951cited by this paper
• The effect of certain prefreezing treatments on the quality of eight varieties of cultivated highbush blueberries.

  1951cited by this paper
• Observations on sloughing of potatoes.

  1950cited by this paper
• GROWTH AND MORPHOGENESIS OF THE STRAWBERRY AS RELATED TO AUXIN

  1950cited by this paper
• The poisonous wild cluster yam, Dioscorea dumetorum Pax, as a famine food in the Anglo-Egyptian Sudan.

  1948cited by this paper
• Potato-Starch Gels

  1948cited by this paper
• Relation of histological characteristics to texture in seed coats of peas.

  1947cited by this paper
• Developmental Anatomy of the Fruit of the Deglet Noor Date

  1943cited by this paper
• The Structure of Economic Plants.

  1939cited by this paper

• Development of Predictive Models for Shelf Life of Two Leafy Vegetables Under Different Storage Temperatures

  2026cites this paper
• Evaluation of textural and mechanical properties of tamarind

  2025cites this paper
• Histological and Transcriptomic Insights into Rugose Surface Formation in Pepper (Capsicum annuum L.) Fruit

  2025cites this paper
• Variety Effect on Peelability and Mechanisms of Action of Late-Ripening Citrus Fruits

  2025cites this paper
• Evidence of the very early effects of water deficit on cell division and expansion processes in tomato ovaries

  2023cites this paper
• Pre- and Post-Harvest Infection of Pasteurized Pickles with Fungi and Their Pectinolytic Potential to Soften the Product

  2023cites this paper
• Comparative multi-parameters approach to dissect texture subcomponents of highbush blueberry cultivars at harvest and postharvest

  2022cites this paper
• Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango

  2022cites this paper
• Multi-microscopy techniques combined with FT-IR spectroscopy reveals the histological and biochemical causes leading to fruit texture difference in oriental melon (Cucumis melo var. Makuwa Makino).

  2022cites this paper
• Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)

  2021cites this paper
• Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling.

  2021cites this paper
• Softening of Processed Plant Virus Infected Cucumis sativus L. Fruits

  2021cites this paper
• Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

  2020cites this paper
• Insights of Drying

  2020cites this paper
• Prediction of porosity of food materials during drying: Current challenges and future directions

  2020cites this paper
• Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

  2019cites this paper
• Morphological, mechanical and chemical aspects of processing tomatoes produced in Brazilian savanna

  2019cites this paper
• For Review Only Response of growth , yield and quality of edible-podded snow peas to supplemental light-emitting diode lighting during winter greenhouse production

  2019cites this paper
• Response of growth, yield, and quality of edible-podded snow peas to supplemental LED lighting during winter greenhouse production

  2019cites this paper
• FEM-based simulation of the mechanical behavior of grapefruit under compressive loading

  2019cites this paper
• Leaf mineral content govern microbial community structure in the phyllosphere of spinach (Spinacia oleracea) and rocket (Diplotaxis tenuifolia).

  2019cites this paper
• The Freezing of Rice Products in Box Containers: Temperature Profile Prediction, Model Validation and Physical Characteristics

  2019cites this paper
• Assessment of freeze damage in fruits and vegetables.

  2019cites this paper
• Water in Foods

  2018cites this paper
• Prediction of porosity of food materials during drying: Current challenges and directions

  2018cites this paper
• Monitoring texture and other quality parameters in spinach plants using NIR spectroscopy

  2018cites this paper
• Significance of Bound Water Measurement

  2018cites this paper
• Characteristics of Bound Water

  2018cites this paper
• Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties

  2018cites this paper
• Influence of maturity degree, modified atmosphere and anti-browning dipping on texture changes kinetics of fresh-cut apples

  2017cites this paper
• Food structure: Its formation and relationships with other properties

  2017cites this paper
• Postharvest quality and composition of organically and conventionally produced fruits: A review

  2017cites this paper
• Pore Formation and Evolution During Drying

  2016cites this paper
• Genotypic differences in sweet cherries are associated with the susceptibility to mechanical damage

  2016cites this paper
• Comparative assessment of feature-wavelength eligibility for measurement of water binding capacity and specific gravity of tuber using diverse spectral indices stemmed from hyperspectral images

  2016cites this paper
• Factors Affecting Porosity

  2016cites this paper
• NMR water transverse relaxation time approach to understand storage stability of fresh-cut ‘Rocha’ pear

  2016cites this paper
• Optimization of greenhouse drying process for white button mushroom (Agaricus bisporus)

  2016cites this paper
• A Genome Wide Association Study of Flowering and Fruit Quality Traits in Peach [(Prunus persica (L.) Batsch]

  2016cites this paper
• Instrumental and Ultrasonic Techniques in Quality Evaluation of Fresh Fruit and Vegetables

  2016cites this paper
• Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure

  2016cites this paper
• Mealiness Detection in Agricultural Crops: Destructive and Nondestructive Tests: A Review

  2015cites this paper
• Salinity induced fruit hypodermis thickening alters the texture of tomato (Solanum lycopersicum Mill) fruits

  2015cites this paper
• Effect of alginate coatings with cinnamon bark oil and soybean oil on quality and microbiological safety of cantaloupe.

  2015cites this paper
• Optimum storage temperature of frozen cooked rice predicted by ice crystal measurement, sensory evaluation and artificial neural network

  2015cites this paper
• Effect of cooking conditions on quality of sweetened adzuki an

  2014cites this paper
• STUDIES ON ORGANIC NUTRITION

  2014cites this paper
• Nutritional Quality of Fruits and Vegetables

  2014cites this paper
• Structure-related properties of sweetpotato critically impact the textural quality of fried chips

  2014cites this paper
• Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

  2013cites this paper
• Optimizing the texture and color of sous-vide and cook-vide green bean pods

  2013cites this paper
• Intégration d'approches génétique et écophysiologique pour l'analyse du dialogue protéines-gènes / environnement dans l'élaboration et le maintien de la texture du fruit de tomate

  2013cites this paper
• Effects of production systems and ozone treatment on nitrate content and E. coli O157:H7 contaminations of Butterhead lettuce

  2013cites this paper
• Effect of temperature distribution on predicting quality of microwave dehydrated food

  2013cites this paper
• Texture, composition and anatomy of spinach leaves in relation to nitrogen fertilization.

  2013cites this paper
• The effects of different calcium-infusion methods on the texture and consumers\' acceptance of ripe jackfruit ( Artocarpus heterophyllus ) pulps.

  2013cites this paper
• Anatomical and biochemical trait network underlying genetic variations in tomato fruit texture

  2012cites this paper
• Assessment of apple (Malus × domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy

  2011cites this paper
• acondicionamento na conservação pós-colheita e fritura de batatas minimamente processadas

  2011cites this paper
• Texture of fresh fruit

  2010cites this paper
• CRISPNESS AND CRUNCHINESS JUDGMENT OF APPLES BASED ON CONTACT ACOUSTIC EMISSION

  2010cites this paper
• Chapter 5 – Nutritional Quality of Fruits and Vegetables

  2009cites this paper
• Polyuronide content and correlation to optical properties measured by Time-resolved Reflectance Spectroscopy in 'Jonagored' apples stored in normal and controlled atmosphere

  2009cites this paper
• Kinetic Considerations of Texture Softening in Heat Treated Root Vegetables

  2009cites this paper
• Importance of texture in fruit and its interaction with flavour

  2008cites this paper
• Fruit and vegetable flavour

  2008cites this paper
• Effect of canning process on texture of Faba beans (Vicia Faba)

  2008cites this paper
• Two-dimensional NMR relaxation studies of apple quality

  2008cites this paper
• Histological structure and commercial dehydration potential of breadfruit

  2008cites this paper
• Factors influencing time to breakdown (TTB) of cooked potato tissue

  2008cites this paper
• A comparative study of composition and postharvest performance of organically and conventionally grown kiwifruits

  2007cites this paper
• Effect of fertilizer application level on pectin composition of Hakuho peach (Prunus persica Batsch) during maturation

  2006cites this paper
• Microstructure of Produce Degradation

  2005cites this paper
• MICROSTRUCTURE OF BOILED YAM (DIOSCOREA SPP.) AND ITS IMPLICATION FOR ASSESSMENT OF TEXTURAL QUALITY

  2005cites this paper
• Food sensory attributes.

  2004cites this paper
• Texture in frozen foods.

  2004cites this paper
• An Integrated Microstructural and Sensory Approach to De scribe Apple Texture

  2003cites this paper
• Structural Changes During Air Drying of Fruits and Vegetables

  2003cites this paper
• Fractal Analysis of Ice Crystals in Frozen Fish Meat

  2003cites this paper
• Pre-harvest and postharvest factors affecting skin colour and other quality attributes of "Kensington Pride" mango (Mangifera indica linn.)

  2003cites this paper
• Effects of prefreezing treatments on the structure of strawberries and jams

  2002cites this paper
• Review: Dynamic Rheological Behavior of Heated Potatoes

  2002influential citation
• Crispness judgement of royal gala apples based on chewing sounds

  2002cites this paper
• Structural changes during air drying of fruits and vegetables: a review

  2002cites this paper
• Fractal analysis of ice crystals in frozen food.

  2002cites this paper
• POSTHARVEST HANDLING AND PHYSIOLOGY OF HORTICULTURAL CROPS A LIST OF SELECTED REFERENCES

  2001cites this paper
• INFLUENCE OF UNIAXIAL COMPRESSION RATE ON RHEOLOGICAL PARAMETERS AND SENSORY TEXTURE PREDICTION OF COOKED POTATOES

  2000cites this paper
• An integrated microstructural, sensory and instrumental approach to describe potato texture

  2000cites this paper
• COMPRESSION ANALYSIS OF DEHYDRATED AGRICULTURAL PRODUCTS

  2000cites this paper
• Principal component analysis of chewing sounds to detect differences in apple crispness

  2000cites this paper
• The Effects of Calcium Chloride and Sucrose Prefreezing Treatments on the Structure of Strawberry Tissues

  2000cites this paper
• Preharvest factors affecting postharvest texture

  1999cites this paper
• Microscopic observation of mealiness in apples: a quantative approach

  1998cites this paper
• Textural modification of processing tomatoes.

  1998influential citation
• An Electron Microscopy Study on the Texture of Fresh, Blanched and Sterilized Green Bean Pods (Phaseolus vulgarisL.)☆

  1998cites this paper
• Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue

  1998cites this paper
• High-pressure-freezing effects on textural quality of Chinese cabbage

  1998cites this paper
• Volumetric procedure to assess infiltration kinetics and porosity of fruits by applying a vacuum pulse

  1998cites this paper
• Structural Changes Related to Texture of Pre-Peeled Potatoes

  1997cites this paper
• Structural changes in the minimal processing of fruits: some effects of blanching and sugar impregnation

  1997cites this paper