Publisher's Synopsis
Excerpt from Sugars and Acids in Fruits and Vegetables: A Thesis
Cellulose is responsible for toughness or stringiness of the product and makes up the cell wall but is not utilized in human digestion nor has it any effect on taste or odour; it therefore contributes nothing to the food value, but may greatly influence the coarseness or tenderness of the product. Platenius(32) used a measure of cellulose content of carrots as an indication of their tenderness. He found old roots to be no higher than young roots in cellulose. His results indicate that cellulose differs in its degree of toughness, depending on age and very likely climatic factors.
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