Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes

► The texture of potatoes from different cultivars was found related to their microstructure. ► Raw tuber parenchyma with small cells and well integrated structure had harder and cohesive texture. ► Mealy cooked tubers with higher starch and dry matter had higher hardness and cohesiveness. ► TEM showed loosened cell wall microfibrils after cooking, showing lost cell wall integrity.