Development of measuring system of maturity and quality of fruits by laser Doppler method

振动模式的确认表明，水果的弹性和粘度是根据第二共振时的振动峰值计算出来的。为计算制作了软件，它使我们能够通过弹性和粘度自动评估水果的软化程度。这也促使我们继续进行每0.1秒高速挑选水果的程序。对细胞壁多糖的分析表明，果胶多糖的降解导致果实软化过程中粘度降低，木葡聚糖弹性降低。在6个苹果品种中，4个品种的Mageness-Taylor型装置评价的果实硬度与激光多普勒测振仪（LDV）评价的果实硬度之间存在高度显着相关性。甲基溴处理会导致苹果内部果肉褐变。 LDV可以检测其内部缺陷。像“La France”这样的梨在收获后的成熟过程中表现出双相弹性下降，就像猕猴桃一样。当梨在低温条件下贮藏时，弹性变化规律达到单相下降。通常在低温条件下储存2周后，果肉就会变成最受消费者喜爱的特有的融化质地。 LDV 无法检测梨成熟期间的融化质地。为了检测梨的融化质地，我们开发了一种新的多功能测量系统，称为 AMC（脆度声学测量）。引入水果果肉中的探针检测到的振动被监测并通过快速傅立叶传输转换成频谱。 AMC法可以评价水果的脆度，也可以检测梨和甜瓜的融化质地。使用主成分分析，我们尝试根据 LDV 方法获得的数据计算脆度。以梨为材料，多元回归分析表明LDV数据可以检测果肉品质，例如融化质地。

Confirmation of vibration mode has revealed that the elasticity and viscosity of fruits was calculated from the vibration peak at second resonance. Software was made for the calculation and it enables us to evaluate automatically the softening of fruits by elasticity and viscosity. It also prompted us to proceed the program for high-speed selection of fruits at every 0.1 second. Analysis of cell wall polysaccharides suggests that degradation of pectic polysaccharides results in the viscosity decrease and that of xyloglucan in elasticity decrease during fruit softening. Among 6 apple cultivars, we got a high significant correlation between fruit firmness evaluated by Mageness-Taylor type device and that by laser Doppler vibrometry (LDV) in 4 cultivars. Methyl bromide treatment causes browning of interior flesh of apple. LDV could detect its interior defects. Pears like 'La France' showed biphasic decrease in elasticity during maturity after harvest, just like a kiwifruit. When the pears are stored under cold condition, the pattern of changes in elasticity reaches mono-phasic decrease. Usually when they are stored for 2 weeks under cold condition, the flesh becomes a characteristic melting texture that is most acceptable for consumers' favorite. LDV could not detect the melting texture during pear maturity. In order to detect the melting texture in pears, we developed a new versatile measuring system, called AMC (acoustic measurement of crispness). Vibration detected by the probe that is introduced into the flesh of fruits is monitored and transferred into frequency spectrum by fast Fourier transfer. AMC method could evaluate degree of crispness of fruits and it also detect the melting texture in pears and melon. Using principal component analysis, we tried to calculate the crispness from the data obtained by LDV method. Using pears as material, multiple regression analysis revealed that LDV data could detect the flesh quality such as melting texture.