NMRを用いた生鮮植物組織の凍結・解凍における水透過性変化の評価

概要

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When fresh vegetable tissues are subjected by freeze-thaw treatment, the texture dramatically changes softening. However, the mechanism has been still ambiguous. In this study, the restricted diffusion of water molecules in the onion tissues before and after freezing was measured using NMR (Nuclear magnetic resonance) technique. Further, the onion tissues were subjected by chloroform treatment to destroy cell membrane. From the NMR data and the cell size information observed by optical microscopic method, the water permeability inter cells for the fresh, freeze-thawed, and chloroform treatment tissues samples were calculated and compared. The results showed that the water permeability for fresh onion tissue is significantly lower, but the permeability for freeze-thawed and chloroform samples become higher considerably. On the other hand, the microscopic observation result did not show any damage in their tissue structures. From these results, it is suggested that texture changes for onion tissue after, freeze-thawing would be caused by increasing in the cell membrane permeability of water, rather than in the cell wall.
低温生物工学会の論文
2006-08-21