Effects of four different processing techniques on the microstructure of potatoes: Comparison with fresh samples in the ESEM

Uwins P.J.R., Murray M. and Gould R.J. (1993) Effects of four different processing techniques on the microstructure of potatoes: Comparison with fresh samples in the ESEM. Microscopy Research and Technique, 25 5-6: 412-418. doi:10.1002/jemt.1070250510


Author Uwins P.J.R.
Murray M.
Gould R.J.
Title Effects of four different processing techniques on the microstructure of potatoes: Comparison with fresh samples in the ESEM
Journal name Microscopy Research and Technique   Check publisher's open access policy
ISSN 1059-910X
Publication date 1993-01-01
Sub-type Article (original research)
DOI 10.1002/jemt.1070250510
Open Access Status Not yet assessed
Volume 25
Issue 5-6
Start page 412
End page 418
Total pages 7
Language eng
Subject 1100 Agricultural and Biological Sciences
2702 Anatomy
3105 Instrumentation
Abstract Four common scanning electron microscope (SEM) processing techniques involving freeze‐substitution and chemical fixation were compared with fresh unprocessed samples imaged in an environmental scanning electron microscope (ESEM) using small pieces of potato tubers as test specimens. Potato tubers were chosen for this investigation because of their high moisture content and, consequently, the common need for extensive processing for conventional, high vacuum SEM imaging. ESEM results showed that the fresh unprocessed specimens were essentially unaltered, showing clear potato cell structure, morphology, and cell content. However, processed samples showed strong differences to the fresh samples: freeze‐substituted specimens showed fine networks of material stretching across the surface of cells. These structures may represent fibrillar material or may be artifact caused during processing. Chemical fixation almost entirely destroyed the microstructure of these potato samples. © 1993 Wiley‐Liss, Inc. Copyright
Keyword Chemical fixation
Freeze-substitution
Fresh unprocessed potato samples
Potato microstructure
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: Scopus Import - Archived
 
Versions
Version Filter Type
Citation counts: Scopus Citation Count Cited 18 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 04 Oct 2016, 13:07:18 EST by System User