Study on Quality Evaluation of Vegetable Fruits

蔬菜水果品质评价研究

• 批准号: 04454100
• 负责人: UMEDA Shigeo
• 金额: $ 0.64万
• 依托单位: Tokyo University of Agriculture
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (B)
• 财政年份: 1992
• 资助国家: 日本
• 起止时间: 1992 至 1993
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-04454100/
• 关键词: Melon; Quality; Net Pattern; Surface Color; Acoustic Impulse Response; Near Infrared Spectroscopy; Sugar Content; Hardness; 非破壊品質評価; 画像処理法; 衝撃応答法; 近赤外分光分析法

The prpperties of elements related to the quality of muskmelon(Earl's Favorite) produced in Shizuoka prefecture and the nondestructive measurement method were discussed to evaluate the quality. The results were as follows :1. The difference between melon of high class and one of low class was recognized from the surface net pattern by using the image processing analysis.2. The surface color of melon became yellower as the class was higher and the time proceeded.3. The peel hardness at equator of melon decreased after about 10 days from harvesting, and the flesh hardness and peel hardness at blossom end decreased after about 4 days.4. As the result of the analysis of hitting sound wave by acoustic impulse response method, frequency indicated the maximum power spectrum of wave became lower, transmission velocity and damping velocigy decreased as the melon was riper. The correlation between them and the hardness of peel and flesh was found.5. After harvesting, the sugar content at the middle part of flesh did not change, but increased for the flesh near peel till about a week. The sugar content of high class melon was higher than one of low class.6. The sugar content and the hardness of melon could nondestructively estimate by using near infrared spectroscopy.

讨论了与Shizuoka县产生的Muskmelon（伯爵的最爱）和非破坏性测量方法相关的元素的概括，以评估质量。结果如下：1。通过使用图像处理分析，高级瓜和低等类别之一之间的差异是从表面净模式中识别的。2。瓜的表面颜色随着班级的较高而进行时间而变成黄色。3。收获后约10天后，瓜赤道的果皮硬度减少了，开花末端的肉硬度和果皮硬度在大约4天后降低。4。由于通过声冲动响应方法对击打声波进行分析的结果，频率表明波浪的最大功率谱变得较低，随着瓜为成熟，透射速度和阻尼速度下降。发现它们与果皮和肉的硬度之间的相关性。5。收获后，肉的中部的糖含量没有变化，而是果皮附近的肉含量增加，直到大约一周。高级瓜的糖含量高于低级之一。6。糖含量和瓜的硬度可以通过使用近红外光谱法估计。

项目成果

Shotaro Kawakami: "Quality and Surface Color of Melon" Journal of the Japanese Society of Agricultural Machinery. 56-3. (1994)

川上正太郎：日本农业机械学会会刊《甜瓜的品质与表面颜色》。

川上昭太郎: "メロンの表面色と品質" 農業機械学会. 56. (1994)

川上正太郎：“甜瓜的表面颜色和品质”，日本农业机械学会 56。（1994）

川上 昭太郎: "メロンの表面色と品質" 農業機械学会誌. 56. (1994)

川上正太郎：《甜瓜的表面颜色和品质》日本农业机械学会杂志 56。（1994 年）