By R. B. Duckworth (Auth.)
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G. peas, potatoes) surplus phosphorus is stored as phytic acid (inositol hexa-phosphoric acid), a substance which, through its ability to bind calcium, can markedly influence the texture and nutritional value of these products. 30 Concerning the Nature of Fruit and Vegetables The distribution of particular mineral elements between different tissues and cellular regions of fruit and vegetable structures has been studied in detail in very few examples. In the apple, the contents of calcium, potassium, magnesium and phosphorus can each increase several fold on passing from the outer cortex to the core.
H. and WIDDOWSON, E. G. Special Report No. , London, 1960. , Food Chemistry, Reinhold, New York, 1960. PLATT, B. C. Special Report No. , London, 1962. Cell-wall materials and other carbohydrates DEUEL, H. , Pectic substances and pectic enzymes, Advances in Enzymology, 20, 341 (1958). JOSLYN, M. , The chemistry of protopectin, Advances in Food Research, 11, 1 (1962). KERTESZ, Z. , The Pectic Substances, Interscience, New York, 1951. VARIOUS AUTHORS, Structural Elements of Vegetable Foods, Section 6 of Recent Advances in Food Science, vol.
2 0 - 2 1 . T h e colour due to anthocyanin pigments is notably unstable, especially when hydrolysis of the molecule releases the free anthocyanidin, a process occurring enzymically in harvested products. T h e anthocyanidins are also readily oxidized by tissue enzymes (phenoloxidases) to give brown oxidation products. Such oxidations are prevented in the presence of ascorbic acid and the development of the associated discoloration is a sign that the ascorbic acid in the material has already itself been destroyed.