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KMID : 1007519960050010034
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Food Science and Biotechnology
1996 Volume.5 No. 1 p.34 ~ p.41
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Sample Preparations for Electron Microscopic Observations of Apple Tissues
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Kim Nak-Kyung
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Abstract
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As Scanning Electron Microscopy (SEM) is applied to quality evaluation of foods more often, quality parameters in microscpic images need to be quntified. Preparatory results of the SEM samples are to be consistent as well as representative of the entire structure of the original material. In the current study, five common sample preparation methods for SEM were examined using bruised and unbruised ´Wine Spur´ apple tissues. The conventional method (chemical fixation, dehydration and drying) preserved the individual cell structure well, while altered cell orientation and generated surface damage. For drying samples, critical point drying was more appropriate than freeze drying. The cryo-fracturing technique was tested with and without ethanol protection (sleeve). The cryofracturing with ethanol protection prepared samples more consistently than that without protection. Samples prepared by this method had well-preserved original microstructure and compact cell connections on an evenly cryo-fractured surface.
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