Examine plant tissue structure, functional properties of fruit and vegetables.

Among the goals of scientists at the Institute of Food Research (IFR, Norwich Research Park, Colney, Norwich NR4 7UA, England, U.K.) is to be able to manipulate and control the quality of fresh and processed vegetables, placing particular emphasis on the issue of texture. Vegetables include complex tissue structures. The texture and quality of fresh and processed fruits and vegetables are determined by the mechanical properties of these structures. These structures depend on the properties of the cells-particularly the cell walls-from which they are constructed, and the way these cells join together.

On a smaller scale, the properties of the cell wall depend on the macromolecules from which they are constructed, and the way these molecules interact with one another. Controlling vegetable texture necessitates an understanding of the relative importance of the different levels of structure, and how processes, such as cooking, freezing and eating, break down the different structures.

IFR scientists are using state-of-the-art techniques to investigate how foods break down in the mouth and which structural features are important in determining the texture of fresh and processed products. They want to determine what controls the way cells stick together. They'd like to provide tools that could be used to modify cell adhesion processes.

They also are examining how the composition of the cell wall and the interaction of molecules within it determine the mechanical properties of the cell wall. They want to devise ways to manipulate these properties.

The research will produce guidelines for controlling texture through breeding, genetic modification, enzymatic treatment or optimized processing. Although focused on texture, scientists expect that the work will contribute to understanding growth, ripening, flavor and nutrient release, and other changes that occur during storage and the safety of preserved plant tissues.

Further information. Reg Wilson; phone: [phone]; fax: [phone]; email: [e-mail].