板栗果实显微结构冷冻切片制作方法的建立

通过对板栗果实冷冻切片技术的研究,建立了一种对板栗果实组织直接包埋冷冻与适当回温相结合的冷冻切片技术方法。结果表明,制作板栗果实冷冻切片的最佳条件为:冷冻温度-20℃,冷冻时间20 min,切片厚度4μm。采用碘液染色,染色时间30 s、脱色时间10 s,显微观察效果最好。

The Establishment of the Frozen Slicing Method of Microstructure of Chinese Chestnut

Through the research on frozen section technique of chestnut fruit, a frozen section technique method was established for the organization of chestnut fruit with directly embed freeze and appropriate temperature combined. The results showed that, the optimum conditions for production of chestnut fruit frozen section were as follows： the freezing temperature was -20 ℃, the frozen time was 20 rain, and the slice thickness was 4 μm per slice. Using iodine staining, the staining time was 30 s, decolorizing time was 10 s, the microscopic observation effect was the best.