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oai:hju.repo.nii.ac.jp:00001037 2023-10-12T00:40:16Z 1747705089129:161:218

Histological Findings in String Beans during Cooking in Relation to its Change in Color Pigment 平原, 幸枝 ヒラハラ, サチエ Hirahara, Sachiye Color Pigment String Beans application/pdf String beans raw，cooked for 5，15 and 30 min. were studied microscopically. It was found that as the time for cooking was increased，the green pigment decreased and substances within each cell tended to loosen and coagulate as compared to the raw bean where the chloroplasts were situated around the periphery of the palisade cells. When cooking was up to 30 min. breaks in the epidermal and parenchyma cells and extreme shrinkage within the endodermis were observed. 広島女学院大学 1963-12-20 eng departmental bulletin paper VoR https://hju.repo.nii.ac.jp/records/1037 0374-8057 広島女学院大学論集 13 145 152 https://hju.repo.nii.ac.jp/record/1037/files/ronsyu13hirahara.pdf application/pdf 860.5 kB 2023-03-03