冻融预处理对梅果外、中果皮细胞结构的影响

在光学显微镜观察到鲜梅果、盐渍果和脱盐盐渍果外、中果皮细胞结构完整，而经过－１８℃冰冻２４ｈ后解冻，果实外部形态及外、中果皮结构均发生明显变化．主要表现为果实变形、变软，蜡被和角质层减少或缺乏，厚角组织质壁分离，中果皮细胞胀裂、解体，维管束松懈等，其中．冰冻鲜果的外、中果皮细胞结构破坏最严重．其次为冰冻盐渍果的外、中果皮细胞结构破坏最严重，其次为冰冻盐渍果和冰冻脱盐盐渍果．这些结构上的变化，有利于蜜饯糖渍过程中糖液的快速渗入．

Effects of Freezing and Thawing Pre-treatment on Cell Structure of Exocarp and Mesocarp in Japanese Apricot Fruit

The observation taken under the optical microscope showed that the cell structure of exocarp and mesocarp in fresh,salted and desalted fruits remained complete,but the outward morphobgy of the thawing fruit and the structures of their exocarp and mesocarp changed evidently after freezing at -18℃ for 24 hours.The main changes were deforming and softening of fruit,decrease or deficiency of wax cover and culticle, plasmolysis in collenchyma, broken up of mesocarp cells,slackening of fibrovascular bundles,etc. The structures of exocarp cells in freezing fresh fruit were damaged most greatly,and secondly those of freezing salted and desalted fruits.These changes of the structure were beneficial to fast penetrating of liquid glucose in the process of saccharification of fruit preserves.