Page 356 - konishipaper
P. 356
8.5
8.0
を7.5 U
『ト IOC/minmean -tト IOOC/minmeun IOoC/min_meun "'0.250Clmil/*(Muraielal.)
一 一一一一一一一一 ー一一一一一一一一ー 一
・-
The25'1lnternationa!，紗mposiumonTransportPhenomena 5-7November2014，Krabi，Thailand
posibilityofnewcryopreservationforp1ant.
CONCLUSIONS Thisresearchinvestigatedthechangesinintracelu1arpH
withtheprogresofco1ingusingtwop1anttisues，paying specia1atentiontointracelu1arpHwhichisanindicatorof celactivityandmembl百 leintegrity.Intracelu1arpHwas measured using fluorescence intensity ratiometlγ. Consequently，it is found that there is the characteristic diferenceinthedecreaseof10weringofpHiduetoco1ing rateandthatthehighercolingratecausesthe1es10wering ofintracelu1arpH.
Herea抗er，wep1antoinvestigatewhythehighercoling ratecausesthesupresionof10weringofpH，payingspecia1 atention to the re1ationship betwen the change of intracelu1arpHandthatofvacuo1arpH.
ACKNOWLEDGEMENT AttheendofthisrepOli，wewou1dliketoexpresmany
tha叫cstoDr.MariMurai(Hatano)ofNationa1Agricu1ture andFoodResearchOrganizationinJapanwhoofereda10t ofadvices and he1ps for us during the course ofthis research.
REFERENCES
(1) Steponkus，PL.， Dowgreli，MF.andGordon-Kamm，WJ.
E
お 7.0
0. 。
E65
6.0
5.5
24 20 16 12 8 4 0 -4 -8 -12 -16
Temperature(oq Figure10.DiferenceinpHi-changeduetoco1ingrate.
paid atention to 1apsed time during co1ing from the viewpointoftheexposedtimetoco1ing.Figure1shows there1ationshipbetweenthe10weringofpHiduringcoling andthee1apsedtimefromthestmiofco1ing.Thisfigure showsthatpHi10wersmostslow1yinthecaseofcoling rateofIOC/min.Inthecasesoftheotherco1ingrates，both resu1tsarechangedinthesimi1arway.Fromtheviewpoint of10weringofpHi，itisinterestingthatthechangetendency issimi1arinthecasesofthehigherco1ingratethatcauses thedecreaseof10weringofpHi.
Thisresearchinvestigatedthechangeinintracelu1arpH to obtain hints of new CIγopreservation technique，paying specia1atentiontothesupresionof10weringofpHi.Asa resu1tofthisresearch，itwasfoundthatthehighercoling ratecausesthedecreaseof10weringofpHiforp1ant.Itis general ly be1ieved that the higher co oling rate causes the higherqua1itypreservationoffishandmeat.A1thoughthere isthediferenceinfodmateria1，itisconsideredthatthe supresionof 10weringofpHi-va1ue may 1ead to the
+ー。IOC/minmean.1QOC/minmean- 1QoC/mjnmean O.
(2) (3) (4)
(5)
(1983): “Destabi1ization ofthe p1asma membrane of iso1atedp1antprotop1astsduringa企eze-thawcycle:the influenceofco1daclimation".Cryobiology，20，4，448・ 465.
Uemura，M. and Yoshida，S. (1986): “Studies on frezinginjmγinp1antcels".PlantPhysio，.l 80，187・ 195. Levit，J.(1980):ResponsesofP1antstoEnviromenta1 Stres ses. Vo1ume 1. Chil ling， Fre ezing， and High TemperatureStreses.AcademicPres，NewYork Eguchi，A.，Ninagawa，T.，Narumi，A.，Konishi，T.，and Iida，Y.(2012):“A studyon企ezingdamageofp1ant cel".The23仇 lnternational砂mposiumonTransport Phenomena，No.l48. Murai，M.andYoshida，S.(198):“Evidenceforthecel wal invo1vement in tempora1 changes in 合ezing to1eranceofjerusalemmichoke(HelianthustuberosusL.) 加 bersduringco1dac climation".PlantCel lPhysio，.l 39(1)， 97-105.
500
10 150 2000 Time[sec]
(6) Yoshida， S. (194): “Low temperature圃 induced cytop1asmic acidosis in cu1tured mung bean (Vigna radiata [L.] Wilczek) Cel ls". Plant Cel l Physio.l， 104， 131-138.
(7) Rasband，W.S. (197-2014)，ImageJ，U. S. Nationa1 Institutes of Health， Bethesda， Marγ1and， USA， h抗p:/imagej.nih.gov/ij/.
(8) Schneider，C.A.，Rasband，W.S.，E1iceiri，K.W.(2012): “NIH Image to ImageJ: 25 years of image ana1ysis". NatureMethods，9，671・675.
Figure1.Diferenceinthe10weringofpHi duetoe1apsedtime.
