Produce Degradation Pathways and Prevention

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0-8493-1902-1/05/$0.00+$1.50
© 2005 by CRC Press

18

Microstructure of

Produce Degradation

Delilah F. Wood, Syed H. Imam, Glen P.

Sabellano, Paul R. Eyerly, William J. Orts,

and Gregory M. Glenn

USDA, ARS, WRRC, Albany, CA

CONTENTS

18.1 Introduction................................................................................................ 529
18.2 Inherent Preservation in Plant Architecture .............................................. 530
18.3 Textural Characteristics ............................................................................. 540
18.4 Architectural Decay and Microstructural Changes................................... 545
18.5 Cell Collapse and Degradation.................................................................. 549
18.6 Strategies for Fruit Preservation and Improved Shelf Life ...................... 553
18.7 Specific Disorders and Their Impact on Produce Quality........................ 555
18.8 Conclusion ................................................................................................. 558
References.............................................................................................................. 558

18.1 INTRODUCTION

Botanical nomenclature is based on the origin of each component during develop-
ment and maturation [1]. Edible plant parts encompass a wide array of differing
origins and types of tissues [2] (Figure 18.1) and include both vegetative and
reproductive tissues. Vegetative tissues include green leafy vegetables (lettuce, spin-
ach), stem vegetables (celery, rhubarb), roots (carrot, radish), tubers (potato), and
bulbs (onion, garlic). Reproductive tissues consist of flower buds (broccoli florets,
artichokes), fruits (bananas, squash, green beans), seeds (mature beans, almonds),
and grains (wheat, corn).
This chapter covers a few selected plant materials by discussing a brief survey
of the literature and by showing scanning electron micrographs of specific commod-
ities that were purchased at the local supermarket. We hope to acquaint the reader
with a general idea of plant structure and surface morphology as they relate to
degradation of produce.
Fresh material was prepared for microscopy as soon as it was purchased. Aged
material was purchased fresh and then allowed to age at ambient conditions for a
week or more prior to preparation for microscopy. Plant material was fixed in