Quantitative X-Ray microanalysis of the element concentrations in fresh, blanched, boiled and rehydrated vegetables (carrots and green beans)

The concentrations of potassium, calcium, magnesium, sulphur, phosphorus and chlorine in cell-wall and cytoplasm of fresh and processed green beans and carrots were measured by energy-dispersive X-ray microanalysis in the scanning transmission electron-microscope. Fresh green beans and fresh carrots do not differ in the kind, but in the concentration of the elements that they contain. In the course of blanching and boiling, elements are gradually removed from the tissues. The concentrations measured in the rehydrated tissue correspond to those found in the blanched or boiled samples. Only potassium disappears to a very large extent during rehydration.