201 Lecture notes Autumn 2008_Part11

201 Lecture notes Autumn 2008_Part11 - Chlorophyll: 51 52...

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51 Chlorophyll:
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53 Chlorophyll Æ Pheophyin Veri-green = zinc + pheophytin = bright green c. Processing/cooking procedures must preserve the desirable colors present in ripe fruits and vegetables.
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54 2. Texture a. Hard-----firm, plump---------soft, mushy b. Two reasons: (1) Pectin (polymer of modified galactose) (a) Plant "superglue" (b) During ripening, pectin in broken by "pectinases" (2) Turgor pressure (a) During ripening, sugars are accumulated in cells (from starch- e.g. apples, pears) (b) As sugar increases, water is drawn into the cell by
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201 Lecture notes Autumn 2008_Part11 - Chlorophyll: 51 52...

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