| 摘要: |
| 通过对葡萄浆果３种徒手切片方法的比较研究，结果发现葡萄果实在－30℃下冰冻8ｈ以上，徒手切片操作容易。该方法得到的切片中，果粉结构保存完整、清晰，其果皮及果肉细胞轮廓清楚，能方便地观察到色素细胞的位置、颜色和深浅，且切片可达单细胞之薄。 |
| 关键词: 葡萄，浆果解剖，切片 |
| DOI： |
| 分类号:S663.101 |
| 基金项目:国家自然科学基金项目资助(39370495) |
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| A Study on the Methods of Slicing Vitis berry by Hand |
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| Abstract: |
| After comparing three methods of slicing Vitis berries by hand, the result
showed that it was easy to slice the berry frozen at -30℃ for more than 8 hrs.By this
method,wax structure was kept integrated on berry skin. The integration of peel and
pulp cell was very well maintainted, too.The pigment cell location,colour and its density
could be identified easily.Moreover, the single-cell-thick sections could be gained. |
| Key words: Vitis,berry anatomy,slice, |
