通过对葡萄浆果３种徒手切片方法的比较研究，结果发现葡萄果实在－３０℃下冰冻８ｈ以上，徒手切片操作容易。该方法得到的切片中，果粉结构保存完整、清晰，其果皮及果肉细胞轮廓清楚，能方便地观察到色素细胞的位置、颜色和深浅，且切片可达单细胞之薄。 Through the comparative study of three kinds of freehand slicing methods of grape berry, the grape fruits were frozen at -30 ℃ for more than 8h, which is easy to handle by hand. The slices obtained by the method are characterized in that the structure of the fruit powder is intact and clear, the outline of the pericarp and the flesh cell are clear, the position, the color and the depth of the pigment cell can be easily observed, and the slice can reach the thinness of the single cell.