水果与蔬菜教案.pptVIP

Texture 质地 Texture of plant foods has been difficult to described in precise terms（精确术语）. For examples, a comparison of crisp versus wilted（枯萎的）lettuce（生菜）, a crisp tender（脆嫩的）carrot versus a crisp tough（脆硬的）carrot. All these comparisons emphasize（强调）the two-sided either by the structural components of the plants themselves or by the process of osmosis and diffusion（扩散和渗透）. Toughness（韧性）results from the cell wall components- pectins（果胶）, hemicelluloses（半纤维素）, and cellulose（纤维素）-which change during maturation, storage, and processing. Many factors impacting toughness include tissue