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

ZHANG Zhe; GUO Jiahao; XING Nannan; WANG Xiaoke; XU Yao; WANG Da

doi:10.19554/j.cnki.1001-3563.2026.05.006

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (5) : 42-49. DOI: 10.19554/j.cnki.1001-3563.2026.05.006

Agro-products Preservation and Food Packaging

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

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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.

Key words

tissue damage / intracellular ice crystals / cooling rate / food preservation / storage and transportation

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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

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