农业工程学报Issue(23)：62-68,7.DOI:10.3969/j.issn.1002-6819.2013.23.009
杏果实成熟度特性参数与果柄分离力的相关性分析
Relativity analysis between characteristic parameters of apricot’s ripeness and its fruit removal force
摘要
Abstract
The purpose of this project was to make clear how strong the harvesting power is for the apricot harvest in order to provide a theoretical basis for developing its harvesting machinery. The effect of each kind of physiological characteristic parameter of various varieties of apricots on fruit removal force was studied and analyzed. Physiological characteristic parameters and fruit removal force of two varieties of apricots were measured by means of testing instruments and correlation, and fitting analyses were conducted about the relevant testing data through SPSS software. The discovery from the correlation analyses showed that the characteristic parameters related to the degree of the ripeness were highly correlated to its fruit removal force. Among them, correlation coefficients of fruit removal force to contents of soluble solids of Kumaiti Apricot and Luntai Apricot were -0.957 and -0.976, respectively. a* value of the fruit surface red-green color aberration was -0.955 and-0.942, respectively, and correlation coefficients of hardness were 0.957 and 0.904, respectively. Through the curve fitting analysis of the fruit removal force and physiological characteristic parameters, a curve regression equation was set up. The equation established from the experiments of the two varieties was y=-0.09x2+1.853x+5.356;y=-0.016x2-0.23x+18.573, and the R2 of the fitting coefficients were 0.947and 0.954, respectively. The equation of a* value of the fruit surface red-green color aberration was y=-0.043x2-0.751x+11.194;y=-0.036x2-0.587x+9.617, and the R2 of the fitting coefficients were 0.952 and 0.910, respectively. The equation of the fruit surface hardness was y=-0.014x2+1.021x-4.115;y=-0.0203x2+1.039x-2.229;and the R2 of the fitting coefficients were 0.965 and 0.925, respectively. The varying range between them was 2-8 N, and the range between the hardness was 4.0-8.9 kg/cm2. The grade could be marked ‘soft.’ a* value of the fruit surface red-green color aberration was from 1 to 5. The analyses demonstrated that the fruit removal force became weakened with the increase of the soluble solids, and decreased with the rising value of the fruit surface red-green color aberration; the lower the separating force, the weaker of the fruit surface hardness, that is to say, the separating force became weaker with the increasing fruit maturity.关键词
果实/力调控/农业机械/杏/果实分离力/成熟度/可溶性固形物含量/色差Key words
fruits/force control/agricultural machinery/apricot/fruit removal force/maturity/total soluble solids/chromatic aberration分类
农业科技引用本文复制引用
散鋆龙,刘旋峰,牛长河,孙小丽,郭兆峰,乔园园,刘向东,王学农..杏果实成熟度特性参数与果柄分离力的相关性分析[J].农业工程学报,2013,(23):62-68,7.基金项目
国家“十二五”科技支撑计划-新疆特色林果精深加工关键技术及装备研究与示范（2011BAD27B02）；自治区科技基础条件平台建设项目-新疆特色林果收获技术与装备试验研究平台建设 （）
