贮运过程中降温速率对白萝卜细胞结构的影响

张哲; 郭佳浩; 邢楠楠; 王晓珂; 徐垚; 王达

doi:10.19554/j.cnki.1001-3563.2026.05.006

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包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (5) : 42-49. DOI: 10.19554/j.cnki.1001-3563.2026.05.006

农产品保鲜与食品包装

贮运过程中降温速率对白萝卜细胞结构的影响

张哲^1,*, 郭佳浩¹, 邢楠楠¹, 王晓珂¹, 徐垚¹, 王达²

作者信息 +

Effect of Cooling Rate on Daikon Cell Structure during Storage and Transportation

ZHANG Zhe^1,*, GUO Jiahao¹, XING Nannan¹, WANG Xiaoke¹, XU Yao¹, WANG Da²

Author information +

文章历史 +

摘要

目的旨在探究不同降温速率对白萝卜细胞内冰晶形成及其形态结构的影响,以阐明快速降温过程中冰晶导致的细胞损伤机制,并为低温保存技术提供了理论依据。方法采用低温微力原位系统,设置多梯度降温速率对萝卜样本进行降温处理,通过量化细胞形态学参数及冰晶形成状况,系统分析降温速率与细胞结构变化之间的关系。结果较高的降温速率会显著降低细胞内水的凝固点和通过最大冰晶生成带的时间,同时,细胞内冰晶数量与体积相应增加,加剧细胞的机械损伤。形态学参数在降温过程中普遍呈现先下降后上升的趋势,在1、2、8、50、90 ℃/min条件下,参数波动超过10%,细胞出现失水萎缩。在10 ℃/min与20 ℃/min的降温速率下,细胞内冰晶形成与生长受到显著抑制,形态学参数保持较好,细胞损伤明显减轻。结论 10~20 ℃/min的降温速率区间可有效抑制细胞内冰晶的不利生长,减轻由温度载荷引起的结构损伤,为优化冷冻白萝卜的低温处理工艺提供了重要参考。

Abstract

The work aims to investigate the effects of different cooling rates on the formation and morphology of ice crystals within daikon cells, to elucidate the mechanism of cellular damage induced by ice crystals during rapid cooling and to provide a theoretical basis for cryopreservation technologies. A cryogenic micro-mechanical in situ system was employed to treat daikon samples under multigradient cooling rates. The relationship between cooling rates and changes in cellular structure was systematically analyzed by quantifying morphological parameters of the cells and the characteristics of ice crystal formation. The results showed that higher cooling rates significantly lowered the freezing point of intracellular water and shortened the time required to pass through the maximum ice crystal formation zone. Concurrently, the number and volume of intracellular ice crystals increased, exacerbating mechanical damage to the cells. Morphological parameters generally exhibited a trend of initial decrease followed by an increase during cooling. At rates of 1, 2, 8, 50, and 90 °C/min, parameter fluctuations exceeded 10%, accompanied by cellular dehydration and shrinkage. In contrast, at cooling rates of 10 °C/min and 20 °C/min, the formation and growth of intracellular ice crystals were significantly suppressed, morphological parameters were better maintained, and cellular damage was markedly reduced. In conclusion, a cooling rate range of 10-20 °C/min can effectively inhibit adverse intracellular ice crystal growth and mitigate structural damage induced by thermal loading, providing important insights for optimizing cryoprocessing protocols of frozen daikon.

导出引用

张哲, 郭佳浩, 邢楠楠, 王晓珂, 徐垚, 王达. 贮运过程中降温速率对白萝卜细胞结构的影响[J]. 包装工程. 2026, 47(5): 42-49 https://doi.org/10.19554/j.cnki.1001-3563.2026.05.006

ZHANG Zhe, GUO Jiahao, XING Nannan, WANG Xiaoke, XU Yao, WANG Da. Effect of Cooling Rate on Daikon Cell Structure during Storage and Transportation[J]. Packaging Engineering. 2026, 47(5): 42-49 https://doi.org/10.19554/j.cnki.1001-3563.2026.05.006

中图分类号： TS255.3

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