Fig. 3. Electron micrographs at 40 magnification of litchi pulp tissue at different storage times. a1e3 show the microstructure of fresh litchi pulp samples placed at ambient
temperature for 1 day, 3 days and 6 days respectively; b1e3 show the microstructure of AF (35
C) litchi pulp samples which were frozen and stored for 1 day, 60 days and 180
days respectively; c1e3 show the microstructure of IF (35
C) litchi pulp samples which were frozen and stored for 1 day, 60 days and 180 days respectively (bar ¼ 200
m
m).
Samples were stained with toluidine blue solution (0.1 g/L) for 5 s.
D. Liang et al. / LWT - Food Science and Technology 60 (2015) 948e956952