- Title
- Microscopic structure of opalescent and nonopalescent pecans
- Creator
- Wakeling, Lara; Mason, Richard; D'Arcy, Bruce; Caffin, Nola; Gowanlock, D.
- Date
- 2003
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/42507
- Identifier
- vital:917
- Identifier
-
https://doi.org/10.1111/j.1365-2621.2003.tb05753.x
- Identifier
- ISSN:0022-1147
- Abstract
- The ultrastructure of pecans was investigated using light microscopy, environmental scanning electron microscopy, scanning electron microscopy, and transmission electron microscopy. Specific methodology for the sample preparation of pecans for electron microscopy investigations was developed. Electron microscopy of the ultrastructure of opalescent (discoloration of the interior) and nonopalescent kernels revealed that cellular damage was occurring in opalescent kernels. The damage was due to cell wall and membrane rupture, which accounted for the release of oil throughout the kernel. This rupture is due to the lower level of calcium in the cell membranes of opalescent pecans, as shown by energy dispersive X-ray spectrometry, making them more susceptible to damage.; C1
- Publisher
- Wiley-Blackwell Publishing, Inc.
- Relation
- Journal of Food Science Vol. 68, no. 7 (2003), p. 2238-2242
- Rights
- Copyright Wiley
- Rights
- This metadata is freely available under a CCO license
- Subject
- 0908 Food Sciences; Calcium; Electron microscopy; Microstructure; Opalescence; Pecan; Carya illinoinensis
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