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

激光多普勒法水果成熟度及品质测定系统的研制

基本信息

批准号：
12556006
负责人：
SAKURAI Naoki
金额：
$ 8.77万
依托单位：
HIROSHIMA UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2002
项目状态：
已结题

项目摘要

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.

振动模式的确认表明，从第二共振下的振动峰计算出水果的弹性和粘度。制作了用于计算的软件，它使我们能够通过弹性和粘度自动评估水果的软化。它还促使我们在每0.1秒的时间内进行高速选择水果的计划。细胞壁多糖的分析表明，果胶多糖的降解会导致粘度降低，而在果实软化过程中，木糖葡萄糖的弹性降低。在6种苹果品种中，我们通过魔法泰勒型设备评估的水果牢固度与4个品种中的激光多普勒振动法（LDV）之间的果实牢固相关。甲基溴化物治疗会导致苹果内部肉的褐变。 LDV可以检测其内部缺陷。像“法国”（La La France）这样的梨显示出收获后成熟期间的弹性下降，就像kiwifruit一样。当梨子在冷条件下储存时，弹性变化的模式达到了单强调的减少。通常，当它们在寒冷的情况下存储2周时，肉会成为一种特征性的融化质地，对于消费者的最爱而言最容易接受。 LDV无法检测到梨成熟期间的熔融质地。为了检测梨中的融化质地，我们开发了一种新的多功能测量系统，称为AMC（脆度的声学测量）。通过快速的傅立叶传输，监测并将其转移到频谱中的探针检测到的振动。 AMC方法可以评估水果的酥脆程度，并且还检测到梨和瓜中的融化质地。使用主成分分析，我们尝试从LDV方法获得的数据中计算出清晰度。使用梨作为材料，多元回归分析表明，LDV数据可以检测到肉质质量，例如融化纹理。