coats of beans and peas are all mainly the
cell-wall material of strengthening cells.
Broadly speaking, the texture of plant foods is
determined by the fullness of the storage
vacuole, the strength of the cell walls, and the
absence or presence of starch granules. Color
is determined by the chloroplasts and
chromoplasts, and sometimes by water-
soluble pigments in vacuoles. Flavor comes
from the contents of the storage vacuoles.
Plant Tissues Tissues are groups of cells
organized to perform a common function.
Plants have four basic tissues.
Ground tissue is the primary mass of cells.
Its purpose depends on its location in the
plant. In leaves the ground tissue performs
photosynthesis; elsewhere it stores nutrients
and water. Cells in the ground tissue usually
have thin cell walls, so the tissue is generally
tender. Most of our fruits and vegetables are
mainly ground tissue.