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首页> 外文期刊>Applied Engineering in Agriculture >A Portable Device for the Bioyield Detection to Measure Apple Firmness
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A Portable Device for the Bioyield Detection to Measure Apple Firmness

机译：一种用于生物产量检测以测量苹果硬度的便携式设备

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摘要

The bioyield phenomenon occurs to the apple fruit when it is subjected to compressive loading (i.e., compression or puncture), which causes cell failure without disintegrating the macro tissue structure. Force at the bioyield point is useful for nondestructive evaluation of fruit firmness. A portable device, which consisted of an off-shelf force meter, an actuation driver, and control unit, was developed for detecting bioyield force from apples. Experiments were performed on 'Golden Delicious' and 'Red Delicious' apples to determine the correlation between bioyield force measurement and the standard Magness-Taylor (MT) firmness test, evaluate the sensitivity of bioyield measurement to changes in firmness over time, and quantify firmness variation over the fruit. Bioyield force correlated with MT force with R 2 values of 0.835, 0.654, and 0.751 for 'Golden Delicious,' 'Red Delicious,' and the pooled data, respectively. Bioyield force was as sensitive to firmness change over time as MT force (R 2 = 0.990) for apples that underwent accelerated softening. The bottom section (the calyx end) of the apple was significantly firmer than the middle and top sections of the fruit. Moreover, the south face or sunny side of the apple was significantly firmer than the north face or shady side of the fruit. Hence, two bioyield measurements should be performed at opposing sides of an apple around the equator to obtain the average firmness value for the fruit. The bioyield device is useful for measuring the firmness of apples in the orchard and during postharvest handling, and for monitoring fruit conditions during storage
机译：当苹果果实受到压缩载荷（即压缩或刺穿）时，就会发生生物增产现象，这会导致细胞衰竭而不破坏宏观组织结构。生物屈服点的力对于水果硬度的非破坏性评估很有用。为了检测苹果的生物屈服力，开发了一种便携式设备，该设备由货架力计，致动驱动器和控制单元组成。对“金冠”和“红冠”苹果进行了实验，以确定生物屈服力测量值与标准Magness-Taylor（MT）硬度测试之间的相关性，评估生物屈服测量值对硬度随时间变化的敏感性，并量化硬度水果的变化。 “黄金美味”，“红色美味”和汇总数据的生物屈服力与MT力相关，R 2 值分别为0.835、0.654和0.751。对于经历加速软化作用的苹果，其生物屈服力对硬度随时间变化的敏感性与MT力（R 2 = 0.990）一样。苹果的底部（花萼末端）明显比果实的中部和顶部牢固。此外，苹果的南侧或阳侧比水果的北侧或阴暗侧更坚固。因此，应该在围绕赤道的苹果的相对两侧进行两次生物产量测量，以获得该水果的平均硬度值。该生物增产装置可用于测量果园中和收获后处理期间苹果的硬度，以及在储存期间监控水果状况

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  • 来源
    《Applied Engineering in Agriculture》 |2009年第4期|p.517-523|共7页
  • 作者

    R. Lu; N. C. Tipper;

  • 作者单位

    Renfu Lu, ASABE Member Engineer, Supervisory Agricultural Engineer, USDA ARS Sugarbeet and Bean Research Unit, Michigan State University, East Lansing, Michigan;

    and Nicolas C. Tipper, ASABE Member Engineer, former Graduate Assistant, Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan. Corresponding author: Renfu Lu, USDA ARS Sugarbeet and Bean Research Unit, 224 Farrall Hall, Michigan State University, East Lansing, MI 48824;

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  • 正文语种 eng
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  • 关键词

    Apple; Fruit; Firmness; Bioyield; Nondestructive sensing;

    机译：苹果;水果;牢固度;生物产量无损感测;

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