534 Produce Degradation: Reaction Pathways and their Prevention
Dehydration of plant cells results in a loss of cell turgor. The turgor of plant
cells and cell walls is essential in providing textural “crispness” attributes to fresh
vegetables such as lettuce and parsley. Figure 18.4 shows the surfaces of fresh (Figure
18.4a, c, g, and i) and aged (b, d, e, f, and h) Italian parsley leaves. The upper
(adaxial) side of the leaf (Figure 18.4a) shows plump epidermal cells, indicating
FIGURE 18.4 (See caption on opposite page)