Stereoscopy and scanning electron microscopy of Brazil nut (Bertholletia excelsa H.B.K.) shell, brown skin, and edible part: part one--healthy nut.

In this article, tissue layers and cells characteristics of the Brazil nut (Bertholletia excelsa H.B.K.) shell (tegument), brown skin (testae), and edible part (cotyledons) were identified by stereoscopy (SM) and scanning electron microscopies (SEM). (a) The shell (a lignin rich, protective wall) varies in thickness throughout the nut structure and comprises different tissue types (total 3)/texture (hard/mid-hard/soft), layers (2 to 5), colors (light to dark brown and white to cream), cell shape (amorphous/flattened on both surfaces; polygonal and cylindrical with thick, porous primary and secondary wall in cross-section), and vascular distribution (helically and polyedrical thickened vessels at soft tissue and locule/channel structures). These variations are observed either in the shell faces, face corners, nut tips, or locule in testae. (b) The brown skin (shell nut part linked to both the shell and edible part) is made of flattened irregular-shaped parenchymal cells distributed in several layers with more flexible fibrous, thinner wall tissue than shell. It has both rough and smooth shiny texture on the upper and lower surfaces, respectively. However, the nut (c) edible part, that is the nut storage tissue, shows several different tissue/cell layers starting from epidermis (double/triple cells sequence of round and palisade shapes) layer-the endosperm tissue. The parenchymal tissues show cells of irregular shape with small and larger sizes distributed in regular and randomly layers, respectively, separated by a short meristem tissue layer. The cortex cells increase in size as they approach the cotyledons junction. The Brazil nut part's tissue layers and cells were identified by the SM and SEM microscopy methods applied, which provides knowledge for further understanding of nut alterations that may occur either in the forest or during the factory processing. Knowledge about the characteristics and nature of the waste woody tissues from the Brazil nut factories is of interest for potential applications in the industry. Understanding the nut tissues and cells structures helps in judging how much whole nut edible part gets spoiled/deteriorated (either raw or processed), for further development of procedures to prevent and/or control such spoiling/deterioration for achieving nut quality and safety (to be discussed in Part Two). © 2014 Institute of Food Technologists®

Citation

Vildes M Scussel, Daniel Manfio, Geovana D Savi, Elisa H S Moecke. Stereoscopy and scanning electron microscopy of Brazil nut (Bertholletia excelsa H.B.K.) shell, brown skin, and edible part: part one--healthy nut. Journal of food science. 2014 Jul;79(7):H1443-53

Mesh Tags

PMID: 24974969

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