Abstract:

Basic research at the cellular level is an essential part for ensuring the quality of food and vegetables in cold storage. Intracellular ice formation (ⅡF) causes severe cellular damage, thus causing many problems in cryopreservation. The pre-cooling process has an important influence on the formation of intracellular ice crystals. Therefore, photographing the intracellular ice crystal formation process provides the necessary support for optimizing the cryopreservation scheme. The onion epidermal cells were frozen at different cooling rates, and a low-temperature microscopy system was used with a high-speed camera to visualize the ⅡF process in the cells. At the same temperature, the greater the rate of cooling, the lower the probability of intracellular ⅡF emergence. However, the growth rate of ice crystals at the edge of the cells increased, and the degree of damage to the cells fluctuated significantly.

摘要：

为保证食品果蔬冷藏保存的品质，细胞层面的基础研究是必不可少的一部分，细胞内冰的形成（ⅡF）会导致严重的细胞损伤从而导致低温储存中的诸多问题。预冷过程对胞内冰晶的形成具有重要影响，因此拍摄到细胞内冰晶形成过程为优化冷冻保存方案提供必要的支持。在冷冻洋葱表皮细胞时，采用不同的降温速率，并使用低温显微系统配合高速摄像机，可视化细胞内更清晰的ⅡF过程。实验结果表明，冷却速率的增加使得在相同温度下细胞内ⅡF出现的概率降低，但细胞边缘冰晶生长速率增加，使细胞受到的损伤程度变化波动明显。