Agricultural Research Service, United States Department of Agriculture, Western Regional Research Laboratory, Berkeley, California 94710.
Plant Physiol. 1974 May;53(5):705-8. doi: 10.1104/pp.53.5.705.
Small cylinders of red beet (Beta vulgaris) root were frozen at various rates. Ultraslow cooling at 0.2 C per hour to -4 C produced little damage, as determined by leakage of pigment and electrolytes, and softening. All of these increased at faster rates of cooling or at lower temperatures. Cooling at the ultraslow rate appears to induce extracellular freezing, resulting in a protective dehydration of the cell contents.
小圆柱状的红色甜菜根（Beta vulgaris）被以不同的速率冷冻。以每小时 0.2°C 的速度超慢速冷却至-4°C 对细胞造成的损伤较小，这可以通过色素和电解质的渗漏以及软化程度来判断。所有这些在冷却速率较快或温度较低时都会增加。超慢速冷却似乎会诱导细胞外冻结，从而导致细胞内容物的保护性脱水。
