Electron microscopic studies in cultivated plants. II. Fresh and stored roots of Daucus carota L

Physical barriers to carotenoid bioaccessibility. Ultrastructure survey of chromoplast and cell wall morphology in nine carotenoid-containing fruits and vegetables

BACKGROUND

The ultrastructural characterisation of cellular components is a key element in revealing the bases for differences in nutrient bioaccessibility among fruits and vegetables and their derived products. Together, cell walls and chromoplasts constitute the two major physical barriers to carotenoid release from the food matrix (structure) during digestion. In general, larger cells with thinner cell walls are most likely to fail under mechanical pressure. In relation to chromoplasts, the substructures plastoglobuli, crystals and membranes give decreasing rates of carotenoid solubilisation when exposed to digestive forces.

RESULTS

This paper describes cell wall and chromoplast structures in nine carotenoid-storing raw fruits and vegetables. Watermelon and melon cells were shown to have the largest cells concomitant with thin, non-fibrous cell walls, while carrot, hypodermal grapefruit and sweet potato cells were smallest with fibrous or dense cell walls. Mango fruit showed the highest proportion of globules to other substructures. Carrot, papaya and tomato contained many crystalline structures. Finally, watermelon, mango and butternut squash developed a high proportion of membranous structures.

CONCLUSION

A more precise description of the physical characteristics of foods that stand as barriers to bioaccessibility can help in understanding which are more or less inhibitory for particular foods.

Chromoplasts ultrastructure and estimated carotene content in root secondary phloem of different carrot varieties

There have been few studies on quantifying carotenoid accumulation in carrots, and none have taken the comparative approach. The abundance and distribution of carotenes in carrot roots of three varieties, white, orange, and high carotene mass (HCM) were compared using light and transmission electron microscopy (TEM). Light microscopy has indicated that, in all three varieties, carotenes were most abundant in the secondary phloem and this area was selected for further TEM analysis. While carotenes were extracted during the fixation process for TEM, the high-pressure freezing technique we employed preserved the spaces (CS) left behind by the extracted carotene crystals. Chromoplasts from the HCM variety contained significantly (P < 0.05) more CS than chromoplasts from the orange variety. Chromoplasts from the white variety had few or no CS. There was no significant difference between the HCM and orange varieties in the number of chromoplasts per unit area, but the white variety had significantly (P < 0.05) fewer chromoplasts than the other two varieties. A large number of starch-filled amyloplasts was observed in secondary phloem of the white variety but these were not found in the other two varieties. The results from this comparative approach clearly define the subcellular localization of carotenoids in carrot roots and suggest that while the HCM genotype was selectively bred for increased carotene content, this selection did not lead to increased numbers of carotene-containing chromoplasts but rather greater accumulation of carotene per chromoplast. Furthermore, the results confirm that roots of the white carrot variety retain residual amounts of carotene.