PFG-NMR Study for Evaluating Freezing Damage to Onion Tissue

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  • ANDO Hiroko
    Department of Biological and Environmental Engineering, Graduate School of Agricultural and Life Sciences, The University of Tokyo
  • FUKUOKA Mika
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • MIYAWAKI Osato
    Department of Food Science, Ishikawa Prefectural University
  • WATANABE Manabu
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • SUZUKI Toru
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology

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  • PFG-NMR study for evaluation of freezing damage in onion tissue

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Abstract

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.

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