Green bean pod parenchyma cells after steaming., SEM

Green bean pod parenchyma cells after steaming., SEM

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Credit: DENNIS KUNKEL MICROSCOPY/SCIENCE PHOTO LIBRARY

Caption: Green bean inner bean pod parenchyma cells after steaming (Phaseolus vulgaris; Blue Lake variety), coloured scanning electron micrograph (SEM). Large intercellular spaces in the outer parenchyma and thick-walled hypodermis contribute to cell separation and sloughing when beans are steamed. Magnification: x105 when shortest axis printed at 25 millimetres.

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