抄録
We assessed the damage to onion tissue due to freeze-thawing as the water permeability determined by using PFG-NMR and light microscopy. The water diffusion in fresh onion tissue was restricted due to cellular barriers, and the estimated water permeability was 6.99×10−6m/s. The water diffusion became considerably less restricted after freeze-thawing; the convergent value for the restricted diffusion coefficient increased and the water permeability significantly increased to 2.85×10−5 m/s. While NMR could detect a distinct change in the diffusion behavior of water molecules in freeze-thawed tissue, light microscopy revealed no significant tissue damage. These results suggest that freeze-thawing damaged the vegetable tissues primarily through destruction of the cell membrane rather than the cell wall.
