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Observation of cell walls and starch granules of a taro Keiji KONAGAYA (25009210) Taro Kimura (1929226) Chihiro KAMIDA (25009285) Noriko TAKAHASHI (25009266) Agriculture and Food Sciences taro cell wall starch granule moisture content absorbance 1. Observation of cell walls and starch granulesThe cell walls (Njintang et al., 2006; Uritani et al., 1990) and starch granules of a taro test piece were stained with 0.05 % toluidine blue solution at pH 7.0 (#40981, Muto Pure Chemicals Co., Ltd., Japan) to make them more easily visible. The staining protocol followed the reagent manufacturer’s instructions. First, toluidine blue solution (100 μL) was applied evenly to the cross section of the test piece and left to stand for 15 min to allow the staining to proceed. The test piece was lightly washed with water and wiped with 100 % cotton gauze to remove any residual reagent from the surface of the sample.Microscopic images were then captured using a microscope with an objective lens magnification of 4× and a numerical aperture of 0.10 (UM20, Kenis Ltd., Japan). The cell walls were observed as purple polygons, and starch granules as spots within the cells (Zhang et al., 2024).(EAEF190304_Fig_S1.png)In the moisture content range, the moisture content on the mass basis and that on the volume basis were linearly correlated.Fig. S1 Relationship between the moisture content (mass basis) and the moisture content (volume basis)(EAEF190304_Fig_S2.png)The low significance level of the two distribution was p = 0.84. The solid lines indicate the median. In contrast, a significance level of p = 0.0025 was obtained for variance by a Fligner–Killeen test.Fig. S2 Frequency distribution of the raw absorbance at 700 nm (index of scattering level)(EAEF190304_Fig_S3.png)Polysaccharides were stained blue using toluidine blue. The arrows indicate the starch granules. Abnormal taros show fewer starch granules.Fig. S3 Starch granule distribution in optical microscope imagesReferencesNjintang, N. Y. et al. 2006. Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation. Journal of the Science of Food and Agriculture. 86 (6): 902–907. https://doi.org/10.1002/jsfa.2434Uritani, I. et al. 1990. Food-scientific investigations on so-called crystalline taro occurring in the child-corm of an early-maturing Colocasia antiquorum named cv. Ishikawa-wase. NIPPON SHOKUHIN KOGYO GAKKAISHI. 37 (4): 306–310. https://doi.org/10.3136/nskkk1962.37.4_306Zhang, E. et al. 2024. Drought stress inhibits starch accumulation in taro (Colocasia esculenta L. Schott). Frontiers in Bioscience-Landmark. 29 (2): 57. https://doi.org/10.31083/j.fbl2902057 2026-09-29T09:23:54Z Image Figure 10.60215/data.eaef.33879469.v1 https://figshare.com/articles/figure/_b_Observation_of_cell_walls_and_starch_granules_of_a_taro_b_/33879469 CC BY 4.0