Development of Automated Equipment for Post-harvest Ripening of Agricultural Produce

农产品采后催熟自动化设备的研制

• 批准号: 63860031
• 负责人: SEO Yasuhisa
• 金额: $ 3.84万
• 依托单位: The University of Tokyo
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Developmental Scientific Research
• 财政年份: 1988
• 资助国家: 日本
• 起止时间: 1988 至 1989
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-63860031/
• 关键词: Banana; Kiwi; Post-harvest ripening; Automatic control; Sugar content; Ethylene; Carbon dioxide; キウイフル-ツ

The objectives of this study were to develop an automated equipment for artificial ripening of banana and to obtain fundamental data for storage and ripening of kiwi.A ripening chamber was constructed with a dimension of 1050mmx 700mmx 550 mm. The chamber was consisted of a plastic frame, a plastic film tent and a water conduit surrounding the frame. The tent covered the frame and the lower end of the tent was soaked in the water of the conduit to seal the chamber. Operations needed for artificial ripening such as the ventilation of a chamber and the injection of ethylene(C_2H_4) at the beginning of ripening were automatically controlled. The chamber was ventilated when CO_2 concentration in the chamber rose to 5%. The ventilation was operated with a ultrasonic range finder by draining and filling water in the conduit. The injection of C_2H_4 was made by applying regulated gas led from a gas bomb into the Chamber through a solenoid valve and a needle valve. The opening time of the solenoid valve was controlled by a computer so that the concentration Of C_2H_4 in the chamber became about l000ppm. Ripening temperature was controlled by a total CO_2 rejected by respiration of banana during ripening. Ripening experiments with the developed equipment showed that the equipment worked adequately for automated ripening.Storage and ripening of kiwi showed that hardness of kiwi was correlated with a total CO_2 evolved by respiration of kiwi during storage and ripening. This result could suggest nondestructive methods for the prediction of maturity of kiwi.

本研究的目的是开发一种用于香蕉人工催熟的自动化设备，并获得猕猴桃储藏和催熟的基础数据。催熟室的尺寸为1050mmx 700mmx 550 mm。该室由塑料框架、塑料薄膜帐篷和围绕框架的水管组成。将帐篷覆盖在框架上，并将帐篷的下端浸泡在导管的水中以密封腔室。人工催熟所需的操作，如催熟室的通风和催熟开始时乙烯(C_2H_4)的注入都是自动控制的。当室内CO_2浓度升至5%时对室进行通风。通过超声波测距仪通过排水和填充管道中的水来操作通风。 C_2H_4的注入是通过将从储气瓶引出的调节气体通过电磁阀和针阀引入室中来进行的。由计算机控制电磁阀的开启时间，使腔室内的C_2H_4浓度达到l000ppm左右。成熟温度受香蕉成熟过程中呼吸排出的CO_2总量控制。利用所开发的设备进行催熟实验表明，该设备能够充分满足自动化催熟的要求。猕猴桃的贮藏和催熟表明，猕猴桃的硬度与猕猴桃在贮藏和催熟过程中呼吸释放的CO_2总量相关。这一结果可以为预测猕猴桃成熟度的无损方法提供建议。