Mauro Maria A, Dellarosa Nicolò, Tylewicz Urszula, Tappi Silvia, Laghi Luca, Rocculi Pietro, Rosa Marco Dalla
Department of Food Engineering and Technology, São Paulo State University (UNESP), São José do Rio Preto, Brazil.
Department of Agri-Food Science and Technology - University of Bologna, Cesena, Italy.
Food Chem. 2016 Mar 15;195:19-28. doi: 10.1016/j.foodchem.2015.04.096. Epub 2015 Apr 23.
The effects of the addition of calcium lactate and ascorbic acid to sucrose osmotic solutions on cell viability and microstructure of apple tissue were studied. In addition, water distribution and mobility modification of the different cellular compartments were observed. Fluorescence microscopy, light microscopy and time domain nuclear magnetic resonance (TD-NMR) were respectively used to evaluate cell viability and microstructural changes during osmotic dehydration. Tissues treated in a sucrose-calcium lactate-ascorbic acid solution did not show viability. Calcium lactate had some effects on cell walls and membranes. Sucrose solution visibly preserved the protoplast viability and slightly influenced the water distribution within the apple tissue, as highlighted by TD-NMR, which showed higher proton intensity in the vacuoles and lower intensity in cytoplasm-free spaces compared to other treatments. The presence of ascorbic acid enhanced calcium impregnation, which was associated with permeability changes of the cellular wall and membranes.
研究了在蔗糖渗透溶液中添加乳酸钙和抗坏血酸对苹果组织细胞活力和微观结构的影响。此外，还观察了不同细胞区室的水分分布和流动性变化。分别使用荧光显微镜、光学显微镜和时域核磁共振（TD-NMR）来评估渗透脱水过程中的细胞活力和微观结构变化。在蔗糖-乳酸钙-抗坏血酸溶液中处理的组织未显示出活力。乳酸钙对细胞壁和细胞膜有一定影响。蔗糖溶液明显保持了原生质体的活力，并略微影响了苹果组织内的水分分布，TD-NMR突出显示了这一点，与其他处理相比，其显示液泡中的质子强度较高，无细胞质空间中的强度较低。抗坏血酸的存在增强了钙的浸渍，这与细胞壁和细胞膜的通透性变化有关。
