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Scanning Electron Microscope Studies on Carrots: Effects of Cooking on the Xylem and Phloem

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

Joan Gordon

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

Thomas E. Hutchinson

Department of Chemical Engineering and Materials Science, University of Minnesota, Minneapolis 55455

Scanning electron microscopy (SEM) was used to characterize the microstructural changes of xylem and phloem tissue of mature carrots when cooked to doneness by the home preparation methods of steaming, boiling, and pressure cooking. This study yielded strong evidence for noncellulose polysaccharide fibrillar material between cells as theo rized by Colvin and Leppard (1973). This material was susceptible to degradation during cooking and resulted in varying degrees of disruption of cellular integrity. The data obtained clearly show the value of SEM in studies of this type. (Home Economics Research Journal, June 1976, Vol. 4, No. 4)

Family and Consumer Sciences Research Journal, Vol. 4, No. 4, 214-224 (1976)
DOI: 10.1177/1077727X7600400401


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