title: Fine structural analysis of the morphological changes involved in the blanching, cooking, dehydration and rehydration of green bean pod tissue.
abstract: The influence of blanching and cooking on green bean pod tissue (Phaseolus vulgaris var.nanus L.) was studied by transmission electron microscopy and characteristic histological and cytological effects were recorded. The analysis of dehydraded and rehydrated samples (dehydration by hot air, rehydration by boiling) showed that much of the shrinkage after dehydration can be compensated by water absorption during rehydration. The morphological appearance of boiled raw tissue, however, is not reached.
mesh_terms: D003296:Cooking; D007887:Fabaceae / Q000166:cytology*; D005519:Food Preservation; D006358:Hot Temperature; D008854:Microscopy, Electron; D008867:Microtomy; D010946:Plants, Medicinal