Dept. of Food Science and Technology, Univ. of California, Davis, CA 95616, USA.
J Food Sci. 2010 Sep;75(7):E402-8. doi: 10.1111/j.1750-3841.2010.01764.x.
A cell viability assessment method based computer vision analysis of the uptake of neutral red dye was used to quantify cell membrane integrity in raw and processed parenchyma cells of onion tissues. The presence of stained vacuoles was used as an indicator of tonoplast membrane integrity and photomicrographs were acquired for microscopic image analysis and cell integrity quantification. Two different image analysis methods, involving the analysis of the saturation and green components of RGB (red, green, blue) images, were compared to the conventional cell count method. Use of the saturation component of RGB images allowed for the visualization and quantification of viable and inviable cells as well as extracellular air spaces. The combination of neutral red uptake, as visualization by light field microscopy, and saturation image analysis, allowed for quantitative determination of the effects of high pressure processing on onion cell integrity.
Preservation of vegetable tissues may involve heating or other methods that result in the loss of tissue integrity and potentially quality deterioration. In this study, we stained unprocessed and processed onion tissues with neutral red dye and then used a microscope and a computer imaging program to quantify how many cells were intact or ruptured.
本研究采用基于计算机视觉分析中性红染料摄取的细胞活力评估方法，定量测定洋葱组织原代和加工后生质体细胞膜的完整性。染色空泡的存在可作为液泡膜完整性的指标，并获取显微照片以进行显微图像分析和细胞完整性定量分析。本研究比较了两种不同的图像分析方法，涉及对 RGB（红、绿、蓝）图像的饱和度和绿色分量进行分析，以及传统的细胞计数方法。使用 RGB 图像的饱和度分量可以可视化和定量分析有活力和无活力的细胞以及细胞外的气隙。中性红摄取与光场显微镜的可视化相结合，以及饱和度图像分析，可定量测定高压处理对洋葱细胞完整性的影响。
蔬菜组织的保存可能涉及加热或其他方法，这些方法会导致组织完整性丧失，并可能导致质量恶化。在这项研究中，我们用中性红染料对未经处理和处理过的洋葱组织进行染色，然后使用显微镜和计算机成像程序来定量分析有多少个细胞完整或破裂。
