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Basic study on the determination of cabbage harvest maturity by compression method

机译：压缩法测定白菜收获期的基础研究

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Presently, cabbage harvesting is done manually by selectively picking up cabbage heads directly from the field three times per harvest season. However, researches are being conducted that will lead to the development of simultaneous harvester. In this research, the system that determines the maturity of the cabbage head was developed for selective harvesting. The system determined the maturity by the relationship of the displacement and load of the cabbage head top by two-step compression. In the compression test, the slope of the displacement-load curve increases in maturing cabbages. The minimum displacement measured on the cabbage heads designated as rank 3 out of the four ranks is considered the best stage for harvesting, wherein the cabbage head becomes the firmest. Out of the harvested heads of cabbages (Early ball and Kinkei 201) in rank 3, at the load of 35-40N, 81% accuracy was obtained, and a mixture of rank 2 (immature cabbage) of 16% (for Early Ball) [f2]and 8% (for Kinkei 201).
机译：当前，通过在每个收获季节有选择地直接从田间捡起白菜头三遍来手动进行白菜收获。然而，正在进行的研究将导致同时收割机的发展。在这项研究中，确定卷心菜头成熟度的系统被开发用于选择性收获。该系统通过两步压缩来确定卷心菜头顶部的位移和负载之间的关系，从而确定成熟度。在压缩试验中，成熟的卷心菜的位移-负荷曲线的斜率增加。在四个等级中指定为等级3的卷心菜头上测得的最小位移被认为是收获的最佳阶段，其中卷心菜头变得最坚固。从等级3收获的白菜头（早球和Kinkei 201）中，在35-40N的负载下，获得了81％的准确度，等级2（未成熟的白菜）的混合物为16％（对于Early Ball） [f2]和8％（针对Kinkei 201）。

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