Nondestructive Quality Evaluation of Agricultural Products and Foods by an X-ray CT Scanner

X射线CT扫描仪对农产品和食品的无损质量评价

• 批准号: 62560243
• 负责人: SEO Yasuhisa
• 金额: $ 1.41万
• 依托单位: The University of Tokyo
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1987
• 资助国家: 日本
• 起止时间: 1987 至 1988
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-62560243/
• 关键词: Unshuu orange; Rind puffing; Storage; Carbon dioxide; Nondestructive inspection; X線CTスキャナ; 非破壊検査; X線CT; 品質評価; 青果物; バナナ

Unshuu orange was stored for 70 days to know the effects of storage conditions on the quality, particularly rind puffing of commodities. Development of rind puffing during storage was detected by the X-rayscanner and measured by the image data processor. Change in sugar content, acidity, skin color and weight loss was measured during storage. In addition, carbon deoxide rejected by commodities in the storage chambers was also taken measurement. Some of the results of this study are as follows:1) Storage conditions did not make much differences in development of rind puffing.2) Clear differences were not observed in change of sugar content and acidity between storage conditions, but the ratio of sugar content to acidity increased for orange dropped three time from the height of 30 cm before storage and stored at 15゜C.3) Clear differece was seen in weigh loss between storage conditionsof orange stored at 15゜C. Similar result was obtained for accumulated carbon dioxide given off by orange under storage conditions at 15゜C.4) Skin color changed reddish with orange stored at 15 ゜C while unchanged at 5 ゜C.5) Respiratory rate of stored orange decreased in the atmosphere of higher content of carbon dioxide.

以温州橙子为试材，研究贮藏条件对商品品质的影响，特别是对商品果皮膨化的影响。贮藏过程中果皮膨化的发展由X射线扫描仪检测，并由图像数据处理器测量。测量了储存期间糖含量、酸度、肤色和失重的变化。此外，还对储藏室中商品排出的二氧化碳进行了测量。结果表明：1）贮藏条件对果实鼓皮的发生没有明显影响; 2）贮藏条件对果实糖度和酸度的变化没有明显影响，但贮藏前从30 cm高度跌落3次，在15 ℃下贮藏，橙子糖酸比增加; 3）贮藏条件对果实失重的影响明显。在15 ℃贮藏条件下，橙子释放的CO_2积累量也有类似的结果。4）贮藏在15 ℃时，柑桔的果皮颜色变红，而在5 ℃时，橙子颜色不变。