冷冻处理温度对葡萄果皮细胞的影响

Effects of Different Freezing Temperature Processing on Grape Pericarp Cells

以黑比诺(Pinot Noir)葡萄浆果为材料,以不同的冷冻温度进行处理,通过光学显微镜观察果皮细胞中色素物质的外渗情况,并在透射电子显微镜下观察葡萄果皮细胞的超微结构,研究冷冻处理温度对葡萄浆果细胞的破坏效果。结果表明,未经冷冻处理的葡萄浆果细胞结构完整,经冷冻处理的细胞色素物质外渗从而使果皮、果肉间界限模糊,且细胞结构遭到不同程度的破坏,统计分析表明,在-30℃、-32℃下果皮细胞的破坏率较大。

Pinot Noir grape berry was frozen at different temperature and microscope and electron microscope were used to observe the extravasation of the pigment and ultra-structure of the cells of grape pericarp,The results showed that the cellular structure of unfreezed cells of grape pericarp had not been broken;the pigment of freezed cells had escaped from the grape pericarp cells to pulp;the boundary between pulp and peri- carp was not clear, and the cells of freezed grape pericarp were destroyed,the breaking rate of grape pericarp cells was great especially at -30℃ and at -32 ℃.