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The cryostabilization method - based on Ethylene Glycol (at -20°C) and Glycol Methacrylate embedding at low temperature (6-10°C) - has been applied to some fruits (apples, wine grapes, grapefruits, apricots, kiwi, cherries, tomatoes) to reveal the precise localization of polyphenols

Histochemistry of fleshy fruits polyphenols, cryostabilization and GMA embedding

DORE, Bruno Emilio;ME, Giovanni;PATTONO, Paola Maria
2005-01-01

Abstract

The cryostabilization method - based on Ethylene Glycol (at -20°C) and Glycol Methacrylate embedding at low temperature (6-10°C) - has been applied to some fruits (apples, wine grapes, grapefruits, apricots, kiwi, cherries, tomatoes) to reveal the precise localization of polyphenols
2005
31st National Congress of the Italian Society of Histochemistry
Pisa
15-17 giugno 2005
European Journal of Histochemistry
MIKIMOS editrice
49/supplemento 1
26
26
polyphenols; fleshy fruits; cryostabilization; GMA; embedding; histochemistry
DORE B.; PONSO A.; RUFFA E.; VALLANIA R.; ME G.; PATTONO P.
04A-Conference paper in volume
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/40531
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