摘要
目的:观察不同真空处理对甘蓝组织形态的超微结构影响。方法:对采后甘蓝进行真空预冷处理,制作光镜和电镜样品观察甘蓝组织的超微结构。结果:光学显微镜照片表明在各种条件处理下甘蓝组织的形态保持完整;透射电子显微镜(TEM)观察表明甘蓝经过真空冷却及冷藏后,经过慢速的156 Pa/min压降率和快速的624 Pa/min压降率处理的甘蓝,其组织的TEM成像表明无论是内部膜系统还是细胞器都显示明显的毁坏。而在312 Pa/min压降率下,甘蓝组织的TEM成像中没有发现受到损害的细胞器。结论:光学显微镜照片表明各种真空处理对甘蓝组织的影响不大,但透射电镜成像表明不同的真空处理和甘蓝的品质相关,经过中等压降率312 Pa/min处理的甘蓝获得了较好的质量和较长的货架期。
Objective： To study the effect of different vacuum process on cabbage tissue.Methods： The cabbages were cold stored for 2 weeks after vacuum cooling,then samples were collected from the cabbages and observed by light microscope and transmission electron microscope（TEM）.Results： light microscope observation revealed that the morphology of cabbage tissue under all treatments,remained intact.TEM results of cabbage tissue after vacuum cooling and storage induced by both slow pressure reduction rate 156 Pa/min and fast pressure reduction rate 624 Pa/min showed prominent destruction both in the internal membrane system and in the organelles.Damaged organelles were not found under pressure reduction rate 312 Pa/min.Conclusion： The moderate pressure reduction rate 312 Pa/min achieved better cabbage quality and shelf-life.
出处
《电子显微学报》
CAS
CSCD
2013年第2期168-172,共5页
Journal of Chinese Electron Microscopy Society
基金
山东省自然科学基金资助项目(No.ZR2009FM046)
关键词
真空预冷
冷藏
显微结构
超微结构
甘蓝
vacuum cooling
cold storage
microstructure
ultrastructure
cabbage
