| 摘要: |
| 为研究蚕豆种子脱水过程中不同位置组织细胞的水分迁移对微观结构的影响以提高蚕豆品质，本文运用显微观察及图像处理技术，研究水分迁移过程中蚕豆样品不同位置细胞形态的变化，并分析0 ℃和8 ℃不同位置细胞的尺寸参数（相对直径、相对周长、相对面积、面积）和形状参数（圆度、伸长率）的变化规律。结果表明：脱水过程中，0 ℃下不同时刻的尺寸参数的最大值在紧靠样品切面中心的下方位置处取得。8 ℃时其最大值在样品切面中心处取得。形状参数分布在一个范围内，无显著的规律性变化。0 ℃时，细胞圆度大体分布在0.85~0.95，细胞伸长率集中分布在1.2~1.8。8 ℃ 时，细胞圆度大体分布在0.80~0.90，细胞伸长率集中分布在1.2~1.9。0~30 min时，随着温度的升高，各个位置上的尺寸参数变化增加。与0 ℃相比，脱水过程中8 ℃时的细胞经历了更大的收缩，细胞形状整体变化趋势更加均匀一致。 |
| 关键词: 细胞变形 水分迁移 微观结构 蚕豆 |
| DOI： |
| 投稿时间：2021-08-04 修订日期：2021-10-02
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| 基金项目:国家自然科学基金(51676139) |
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| Changes in the Microstructure of Broad Bean Seeds along the Path of Water Migration |
| Wang Yabo,Wang Xiaoxiao,Li Xueqiang,Zhang Xilong,Zhang Jingjing,Zhu Kai |
| (Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce) |
| Abstract: |
| During the dehydration process, tissue cells in different locations undergo diffusion and evaporation of water, and other microstructural changes such as cell shrinkage, rupture, and pore formation often occur. Changes in the cell microstructure affect the moisture and temperature distributions in the material and the quality of the material. Therefore, studying the change law of the cell microstructure at different positions is vital for improving material quality. This study used microscopic observation and image processing technology to study the changes in the morphology of cells in different positions of the sample during the process of water migration, and the changes in size parameters (relative diameter, relative perimeter, relative area, and area) and shape parameters (roundness and elongation) of cells at different positions at 0 oC and 8 oC were analyzed. The results showed that during the dehydration process, the maximum value of the size parameter at different moments at 0 oC was obtained at the middle of the section center and the lower tissue edge. The maximum value at 8 oC was obtained at the center of the section. The relative cell diameter, relative perimeter, and relative area changes exhibited the same trend, but the relative area changed more. The shape parameters were distributed within a range without obvious uniformity. At 0 oC, the cell roundness was roughly distributed in the range of 0.85 to 0.95, and the cell elongation rate was concentrated in the range of 1.2 to 1.8. At 8 oC, the cell roundness was roughly distributed in the range of 0.80 to 0.90, and the cell elongation rate was concentrated between 1.2 and 1.9. At 0~30 min, the change in the dimensional parameters at each position increased with an increase in temperature. Compared to that at 0 oC, the shrinkage of the cells was significantly higher at 8 oC during the dehydration process, and the overall change trend of the cell shape was more uniform. |
| Key words: cell deformation water migration microstructure broad bean |
