A heat stress application technique for retaining the freshness of fruit during storage.

一种在储存过程中保持水果新鲜度的热应激应用技术。

• 批准号: 14560217
• 负责人: MORIMOTO Tetsuo
• 金额: $ 2.18万
• 依托单位: Ehime University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2003
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-14560217/
• 关键词: Storage process; Fruit; Qualitative improvement; Freshness retention; Heat stress; System identification; Intelligent control; Optimization

In this study, a heat stress application technique for retaining the freshness of fruit during storage was developed using intelligent control techniques and then its capability for practical use was examined.Dynamic changes in the water loss, respiration and firmness of tomato during storage, as affected by temperature in the range of 5-45℃, were investigated. Although the water loss and respiration of the fruit increased with the temperature, they decreased over 35-℃. The water loss and respiration of the fruit after the heat stress application of 40℃ kept lowering for about 1 week when the temperature was returned to the first level (15℃).A simple and non-destructive measurement technique for fruit firmness was developed using the concept of chaos. The acoustic response was obtained by hitting the fruit with a small hummer. The attractor of the acoustic response was first described ; then, its slope was calculated. There was a close relationship between the slope of attractor and fr … More uit firmness. This showed that use of the attractor allowed quantitative evaluation of fruit firmness in the time-domain.The dynamic change in the rate of water loss as affected by temperature was first identified using neural networks, and then the optimal heat stress application, which is the combination of the l-step set points for temperature that minimized the rate of water loss, was investigated using genetic algorithms. Under the 6-step control process and the range of 15【less than or equal】T【less than or equal】≦40℃, the optimal temperature operation was the time series of {40,15,15,15,15 and 15℃}.The optimal temperature operation obtained here was applied to Satsuma mandarin and Iyokan fruit. As the result, more significant reductions of water loss and respiration were observed comparing to the case of tomato.These results suggest that the optimal heat stress application to the fruit is effective for retaining the freshness of the fruit during storage and there is sufficiently the practicability. Less

本研究采用智能控制技术，研究了番茄贮藏期间失水、呼吸强度和硬度随温度变化的动态变化规律，并对番茄贮藏期间的热胁迫保鲜技术进行了研究。果实的失水和呼吸虽然随温度的升高而增加，但在35 ℃以上则下降。在40℃高温胁迫下，果实失水量和呼吸强度在恢复到第一水平（15℃）后的1周左右持续下降。通过用小锤敲击水果获得声学响应。首先描述了声响应的吸引子，然后计算了其斜率。吸引子的斜率与fr有密切关系 ...更多信息 服装的坚固性。这表明吸引子的使用可以在时域上定量评价果实硬度。首先使用神经网络识别温度影响下水分散失速率的动态变化，然后使用遗传算法研究最佳热应激施加，即l步温度设定点的组合，使水分散失率最小化。在15 ~ 40℃的6步控制过程中，最佳温度操作为{40，15，15，15，15和15℃}的时间序列，并将其应用于温州蜜柑和伊予柑的贮藏。结果表明，与番茄相比，高温胁迫处理能显著降低果实的失水和呼吸速率，说明高温胁迫处理对果实的保鲜是有效的，具有较强的实用性。少

项目成果

Morimoto, T., De Baerdemaeker J., Hashimoto, Y.: "Optimal control of the water loss of fruit during storage by heat stress"Preprints of 15th IFAC (International Federation of Automatic Control) World Congress. 19-24 (2002)

Morimoto, T.、De Baerdemaeker J.、Hashimoto, Y.：“通过热应激对水果储存过程中水分流失的优化控制”第 15 届 IFAC（国际自动控制联合会）世界大会预印本。

Morimoto, T., De Baerdemaeker J., Hashimoto, Y.: "Optimal control of the water loss of fruit during storage by heat stress."Preprints of 15th IFAC World Congress, Barcelona (Spain). July. 19-24 (2002)

Morimoto, T.、De Baerdemaeker J.、Hashimoto, Y.：“热应力储存期间水果失水的最佳控制。”第 15 届 IFAC 世界大会预印本，巴塞罗那（西班牙）。

Morimoto, T.: "Dynamic optimizations of cultivation and fruit-storage processes using a speaking planレbased intelligent control technique."Environment Control in Biology. 41(3). 193-210 (2003)

Morimoto, T.：“使用基于语音计划的智能控制技术动态优化栽培和水果储存过程。”《生物学环境控制》41(3) (2003)。

森本哲夫: "貯蔵果実の水損失を低減させる熱ストレスの知能的制御"生物環境調節. 40巻2号. 215-222 (2002)

Tetsuo Morimoto：“智能控制热应激以减少储存水果中的水分流失”，生物环境法规，第 40 卷，第 215-222 期（2002 年）。

Morimoto, T., Tu, K., Hatou, K., Hashimoto, Y.: "Dynamic optimization using neural networks and genetic algorithms for tomato cool storage to minimize water loss."Transactions of the ASAE.. 46(4). 1151-1159 (2003)

Morimoto, T.、Tu, K.、Hatou, K.、Hashimoto, Y.：“使用神经网络和遗传算法对番茄冷藏进行动态优化，以最大限度地减少水分损失。”ASAE 交易.. 46(4)。