worse. (Exceptions include plant parts
designed to hibernate, for example onions and
potatoes.) Plant cells are hardier than animal
cells, and may survive for weeks or even
months. But cut off from their source of
renovating nutrients, they consume
themselves and accumulate waste products,
and their flavor and texture suffer. Many
varieties of corn and peas lose half their sugar
in a few hours at room temperature, either by
converting it to starch or using it for energy to
stay alive. Bean pods, asparagus, and broccoli
begin to use their sugar to make tough
lignified fibers. As crisp, crunchy lettuce and
celery use up their water, their cells lose
turgor pressure and they become limp and
chewy (p. 265).
Some of the Aromas in Foods from
Plants
This table provides a quick overview of the
kinds of aromas found in plant foods,