真空预冷处理对洋葱表皮微观结构及性能的影响  

Effect of Vacuum Treatment on the Microstructure and Properties of Onion Epidermis

作　　者：宋小勇[1,2] 李云飞[2,3] 

机构地区：[1]上海交通大学制冷与低温工程研究所,上海200240 [2]上海交通大学食品科学与工程系,上海200240 [3]上海交通大学陆伯勋食品安全研究中心,上海200240

出　　处：《上海交通大学学报》2012年第5期819-824,831,共7页Journal of Shanghai Jiaotong University

基　　金：国家自然科学基金资助项目(30771504)

摘　　要：利用自制小型可视化试验装置对真空预冷处理洋葱表皮组织过程中的表面形态进行实时观察,分析了其细胞膜与细胞壁间隙、超微结构和质量、电导率、拉伸强度等性能指标,以及真空预冷处理对植物组织微观结构的影响.结果表明,水分迁移和压力变化产生的微应力导致洋葱表皮的细胞颜色、表面形态、细胞膜与细胞壁间隙发生了明显变化,使其拉伸强度降低、电导率升高.A miniaturized and visual experimental setup was developed for real time observation of structural changes at the cellular level related to vacuum treatment of onion epidermis. The ultrastructure and changes of mass, conductivity and mechanical properties were studied to analyze the microstructure modifications induced by vacuum treatment. The results show that the color in the intracellular region, surface morphology as well as spaces between the cell membrane and the cell wall change with time because of the microstresses due to water transfer and pressure changes. The tensile strength of the onion epidermis is decreased, and the conductivity is increased.

关 键 词：洋葱表皮 真空预冷 微观结构 

分 类 号：S121[农业科学—农业基础科学]