Sample preparation for SEM of plant surfaces

Pathan, Amin K.; Bond, J.M.; Gaskin, R.E.

doi:10.1016/s1369-7021(10)70143-7

Cited by 133 publications

(75 citation statements)

References 31 publications

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“…Leaf samples collected from inner, middle, and outer leaf positions of 5-month-old plants were cut into about 1 cm 2 pieces and briefly treated with frozen methanol in liquid nitrogen (Pathan et al, 2010). The frozen samples were freeze-dried for 24 h prior to examination of epicuticular wax crystallization patterns.…”

Section: Methodsmentioning

confidence: 99%

Developmental and Genotypic Variation in Leaf Wax Content and Composition, and in Expression of Wax Biosynthetic Genes in Brassica oleracea var. capitata

et al. 2017

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Cuticular waxes act as a protective barrier against environmental stresses. In the present study, we investigated developmental and genotypic variation in wax formation of cabbage lines, with a view to understand the related morphology, genetics and biochemistry. Our studies revealed that the relative expression levels of wax biosynthetic genes in the first-formed leaf of the highest-wax line remained constantly higher but were decreased in other genotypes with leaf aging. Similarly, the expression of most of the tested genes exhibited decrease from the inner leaves to the outer leaves of 5-month-old cabbage heads in the low-wax lines in contrast to the highest-wax line. In 10-week-old plants, expression of wax biosynthetic genes followed a quadratic function and was generally increased in the early developing leaves but substantially decreased at the older leaves. The waxy compounds in all cabbage lines were predominately C29-alkane, -secondary alcohol, and -ketone. Its deposition was increased with leaf age in 5-month-old plants. The high-wax lines had dense, prominent and larger crystals on the leaf surface compared to low-wax lines under scanning electron microscopy. Principal component analysis revealed that the higher expression of LTP2 genes in the lowest-wax line and the higher expression of CER3 gene in the highest-wax line were probably associated with the comparatively lower and higher wax content in those two lines, respectively. This study furthers our understanding of the relationships between the expression of wax biosynthetic genes and the wax deposition in cabbage lines.Highlight: In cabbage, expression of wax-biosynthetic genes was generally decreased in older and senescing leaves, while wax deposition was increased with leaf aging, and C29-hydrocarbon was predominant in the wax crystals.

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Section: Methodsmentioning

confidence: 99%

Developmental and Genotypic Variation in Leaf Wax Content and Composition, and in Expression of Wax Biosynthetic Genes in Brassica oleracea var. capitata

et al. 2017

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“…Nine sections of tissue from each treatment were fixed in a 25 g/L gluteraldehyde solution for 1 h, and post‐fixed in 10 g/L osmium tetroxide solution for 2 h (Pathan et al . ). Samples were dipped in liquid nitrogen and then freeze‐dried (Clean Vac 8, Incheon, Korea).…”

Section: Methodsmentioning

confidence: 97%

The Improvement of Texture and Quality of Minimally Processed Litchi Fruit Using Various Calcium Salts

Phanumong

Sangsuwan

Kim

et al. 2016

Journal of Food Processing and Preservation

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The efficacies of three calcium salts at different concentrations (0.5–3%) and temperatures (4, 25 and 50C) were studied to improve texture and quality of litchi arils cv. “Jugkapat.” A peroxyacetic acid was used as sanitizer in pre‐ (100 mg/L, 3 min) and post‐deseeding steps (50 mg/L, 1 min). The arils were immersed in 1% calcium chloride, 2% calcium propionate at 25C and 2% calcium lactate at 50C had the best firmness. All calcium salts decreased the respiration rate by 1.5 to 2 folds, reduced juice leakage and delayed microbial growth during 12‐day storage at 2 ± 1C. A pink color was developed in calcium lactate treatment. For microstructure study, calcium chloride reinforced the cell wall and maintained the cell turgor better than other two salts. Hence, calcium chloride could be the best salts to maintain texture, quality and extended the shelf‐life of litchi arils to 9 days. Practical Applications Minimal process is one of the simple and convenient methods that preserve nutritional value and appearance of which was treated fresh agricultural produce. The minimally processed litchi fruit which was treated with calcium salts in combination with peroxyacetic acid, a sanitizer, had the potential to improve the firmness, prolong quality and shelf‐life along with minimum physical damage. One of the major problems is that the whole litchi fruit has a short shelf‐life due to the fact that pericarp turns brown within 2–3 days after harvest, resulting in a rejection by the market even though the edible arils still remain in excellent condition. This study presents the alternative method to preserve the litchi arils by minimal processing technology.

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“…The tissues were then rinsed 3 times each one for 10 min in 0.1 M sodium phosphate buffer (pH 7.2), and dehydrated through an ethanol series, 25, 50, 70, 90, and 100% dry, 15 min each step, 2 × 100% (Mahto & Das, ; Parker, Parker, Smith, & Waldron, ; Talbot & White, ; Uwins, Murray, & Gould, ). The preparation process was then followed by chemical drying via HMDS, under a laboratory hood overnight (Berger et al, ; Bray, Bagu, & Koegler, ; Maricle et al, ; Pathan et al, ). Each specimen was mounted onto the aluminum stub using double‐sided sticky carbon tabs, and each surface was gold‐coated to create electrical conductivity.…”

Section: Methodsmentioning

confidence: 99%

“…The quantitative methods have been developed for the study of micromechanical changes and the microstructure of potato tissue based on the images obtained by SEM (Gibson, 2012;Konstankiewicz et al, 2001a;Mahto & Das, 2014;Singh et al, 2005). The common standard preparation procedures of biological materials for SEM analysis include glutaraldehyde fixation, graded ethanol dehydration, and CPD and metal coating, which all can alter tissue dimensions (Karcz et al, 2012;Pathan et al, 2010). Some authors have used hexamethyldisilazane (HMDS) as a time-saving and inexpensive chemical drying technique and claimed that HMDS and is preferred over other drying methods since its causes remarkable preservation of plant cell structure (Berger et al, 2016;Maricle, Koteyeva, Voznesenskaya, Thomasson, & Edwards, 2009).…”

Section: Introductionmentioning

confidence: 99%

Scanning electron microscopy study of microstructure damage and micromechanical behavior of potato tissue by impact during storage

Nikara

Ahmadi

Nia

2018

J Food Process Engineering

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Impact damage of potato occurs during handling, transportation, sorting, and storage. In this research, scanning electron microscopy (SEM) analysis was employed to investigate the micromechanical changes of potato tissue by applying impact levels of 0 (control), 0.032, 0.185, and 0.335 J over a 16‐week storage period. Specific gravity, moisture content, cell turgor pressure, mechanical properties of tissue were determined. The cell section area, cell perimeter, and cell roundness and impact damage were obtained through the analysis of SEM images. The analysis showed a significant correlation between micromechanical properties and physiological changes for impacted potato tissue during the storage (p < .01). With increasing impact energy and storage time, a statistically significant decrease occurred in water content, cell turgor pressure, and microstructural features. Variations in mechanical properties of non‐impacted potato tissue during storage included increased specific gravity and puncture parameters. The interaction between the impact levels and storage time on the impact damage was statistically significant (p < .05), so that a higher impact energy leads to an increase in the impact damage during storage time. It was indicated the largest distorted microstructure with maximum physiological alterations in storage duration. These results would be of great assistance in optimization and design of pressing machines, which are important for the development of the food industry. Practical applications This article examines the microstructural and micromechanical changes in the impacted potato tissue during storage. Moreover, it investigates the importance of controlling potato damage due to dynamic loads during harvest and post‐harvest processes, the role of the impact severity on the damage, and damage spread in tissue during the storage period. The electron microscope images of the impact location are reported in this article, which is helpful for predicting the damage in the potato tissue using finite element simulation.

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Sample preparation for SEM of plant surfaces

Cited by 133 publications

References 31 publications

Developmental and Genotypic Variation in Leaf Wax Content and Composition, and in Expression of Wax Biosynthetic Genes in Brassica oleracea var. capitata

Developmental and Genotypic Variation in Leaf Wax Content and Composition, and in Expression of Wax Biosynthetic Genes in Brassica oleracea var. capitata

The Improvement of Texture and Quality of Minimally Processed Litchi Fruit Using Various Calcium Salts

Scanning electron microscopy study of microstructure damage and micromechanical behavior of potato tissue by impact during storage

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