Histological Findings in String Beans during Cooking in Relation to its Change in Color Pigment

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5626
File
Title
Histological Findings in String Beans during Cooking in Relation to its Change in Color Pigment
Author
氏名 HIRAHARA Sachiye
ヨミ ヒラハラ サチエ
別名 平原 幸枝
Subject
Color Pigment
String Beans
NDC
596
Abstract

String beans raw,cooked for 5,15 and 30 min. were studied microscopically. It was found that as the time for cooking was increased,the green pigment decreased and substances within each cell tended to loosen and coagulate as compared to the raw bean where the chloroplasts were situated around the periphery of the palisade cells. When cooking was up to 30 min. breaks in the epidermal and parenchyma cells and extreme shrinkage within the endodermis were observed.

Journal Title
広島女学院大学論集
Volume
13
Spage
145
Epage
152
Published Date
1963-12
Publisher
広島女学院大学
ISSN
0374-8057
Language
eng
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hju