Texture of Raw and Canned Jicama (Pachyrrhizus tuberosus) and Chinese Water Chestnut (Eleocharis dulcis)

Analyses showed raw jicama had a texture profile between white potato and Chinese water chestnut. Histological examination showed Chinese water chestnut had uniform cell sizes and intercellular spaces with relatively thick cell walls. Jicama had varied cell sizes, irregular intercellular spaces and thin cell walls. Canning reduced crispness of jicama by 65% and that of water chestnut by 20% of that of raw produce. Jicama had endogenous pectin methyl esterase activity. A thermal processing method was developed to produce canned jicama with 70% of the crispness of raw jicama.