Structural and Chemical Bases for Texture of Plant Foodstuffs

Following a brief review of plant morphology, tissue organization and cell structure, the structure/texture relationship in edible plant materials is discussed with special emphasis on the role of cell wall and cytoplasmic components (starch, protein, lipids and vacuolar solutes). The review of published experimental data is supplemented with information deducible from interfacing the disciplines of plant physiology/microscopy and food science/texture. Recent engineering studies on tissue failure are discussed and their relevance to the advancement of the structure/texture relationship is pointed out.