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Thermal Properties of 'Gala' Apples during Growing Season for Predicting Harvest Time

机译:在成长季节期间'ala'苹果的热特性,以预测收获时间

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Apples are one of the most widely cultivated fruits worldwide and are processed into many products. The harvest time significantly impacts the quality and shelf life of the fruit. An apple picked early or late is more sensitive to physiological disorders and has shorter storage life than fruit harvested at the proper time. Many physical, biochemical, and physiological properties have been assessed to determine the harvest time. However, no study on the measurement and use of thermal properties to predict fruit harvest time has been reported in the literature. Therefore, the objectives of this study were to measure the thermal properties, i.e., thermal conductivity (k) and thermal diffusivity (D), of the 'Gala' apple cultivar during the 2017 growingseason in Pennsylvania using a dual-needle heated probe (DNHP) and to investigate the relationships of these properties with harvest fruit quality and maturity indices. The measured weekly average k and D values of 'Gala' apples during the growing seasonwere between 0.454 ±0.015 and 0.411 ±0.015 mm- k~(-1) and between 0.152 ±0.006 and 0.137 ±0.004 mm~(-2) s~(-1), respectively. The k and D values decreased significantly during the growing season (p < 0.05). Overall, statistically significant (p < 0.05) changes in k and D occurred during the last two weeks of the growing season, which corresponds to the time when major biochemical changes are known to occur. The correlation among the thermal property changes and the fruit quality and maturity indices, including firmness, soluble solids content (SSC), starch index (SI), and flesh stain percentage, were determined based on Pearson correlation coefficients (r). Thermal conductivity (k) had better moderate correlations with firmness (r = 0.44), SSC (r= -0.62), SI (r = -0.53), and flesh stain (r = 0.50) than thermal diffusivity (D) during the growing season. Hence, thermal conductivity can detect the weekly quality changes during the growing season and determine the harvest time of apples.
机译:苹果是全球最广泛种植的水果之一,并加工成许多产品。收获时间显着影响水果的质量和保质期。早期或迟到挑选的苹果对生理疾病更敏感,并且储存寿命比在适当时间收获的水果更短。已经评估了许多物理,生物化学和生理性质以确定收获时间。然而,在文献中没有没有研究预测水果收获时间的热性能的测量和使用。因此,本研究的目标是测量使用双针加热探针(DNHP )通过收获果实质量和成熟度指数来研究这些性质的关系。在生长季后宁期间测量的每周平均K和D值在生长液体期间0.454±0.015和0.411±0.015mm-k〜(-1)和0.152±0.006和0.137±0.004 mm〜(2)S〜 (-1)分别。在生长季节期间K和D值显着降低(P <0.05)。总体而言,在生长季节的过去两周内,典型显着(P <0.05)发生的变化,这对应于已知发生重大生物化学变化的时间。基于Pearson相关系数(R)确定热性能变化和果实质量和成熟度指数,包括坚固性,可溶性固体含量(SSC),淀粉指数(Si)和肉体染色百分比的相关性。导热率(k)具有更好的中等相关性与坚固性(R = 0.44),SSC(R = -0.62),SI(r = -0.53),并且在生长期间的热扩散率(d)比肉体染色(r = 0.50)季节。因此,导热率可以检测生长季节期间的每周质量变化,并确定苹果的收获时间。

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