Fig. 2.

Effect of cryo-fixation methods on the apple cortex and grape berry tissue structure: a–b frozen samples at − 20 °C; c–d fast-frozen samples in liquid nitrogen; e–f fast-frozen samples in cooled isopentane; and g–h frozen samples at − 30 °C under microwaves. All sections were prepared from apples (a, c, e, g) or grapes (b, d, f, h) and stained by infusion with Acridine Orange. CW: Cell wall; C: Cuticle. Scale bar: 100 and 10 µm in inset