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为确定冬枣的机械选择性收获参数,试验测定不同成熟度果实的物理及生物特性参数,对其物理及生物特性参数之间的关系进行研究。结果表明:未熟期、白熟期和脆熟期的冬枣果实密度分别为902.15、911.68和947.06kg/m3,硬度分别为17.26、16.24和13.9kg/cm2,果实成熟度越高果实密度越大而果实硬度越小,脆熟期果实的密度及硬度与白熟期和未熟期果实的密度及硬度都存在显著性差异;未熟期、白熟期和脆熟期果实的树枝与果柄分离力都大于果实与果柄分离力,在机械振动收获时,果实脱落发生在果实与果柄连接处,分离力都随着成熟度的增加而减小,白熟期和脆熟期果实的果实与果柄分离力存在显著性差异,有望实现选择性收获;白熟期和脆熟期果实的压缩曲线趋势相似,都没有明显的生物屈服点。白熟期果实的破裂力为145.77N显著大于脆熟期果实的破裂力128.95N,果实和脆熟果实的压缩弹性模量均值分别为2.09和1.89 MPa,二者无显著性差异。果实破裂前,果实所受压力与变形呈近似线性关系。
In order to determine the mechanical harvesting parameters of winter jujube, the physical and biological parameters of different maturity fruits were determined and the relationship between their physical and biological parameters was studied. The results showed that the jujube fruit ripening density was 902.15,911.68 and 947.06kg / m3 respectively in the ripening stage and the crisp ripening stage, with the hardness of 17.26,16.24 and 13.9kg / cm2 respectively. The higher the fruit maturity, the higher the fruit density The fruit firmness was lower, the density and hardness of the fruit during crisp ripening stage were significantly different from that of the white ripening stage and the unfreshing fruit. The branches and stems of the immature, white ripening and crisping fruits were separated Is greater than the fruit and fruit stem separation force, the mechanical vibration harvest, the fruit fall occurred in the fruit and the stalk handle junction, the separation force decreases with the increase of maturity, white ripening and crisp fruit and fruit There was a significant difference in the separation force of the stems, which is expected to achieve selective harvesting. The compression curves of white ripening and crisp ripening tend to be similar, with no obvious yield point. The rupture force of white ripening fruit was 145.77N, which was significantly higher than that of brittle ripening fruit, 128.95N. The mean values of compressive elastic modulus of fruit and crispiness fruit were 2.09 and 1.89 MPa, respectively. There was no significant difference between them. Before the fruit ruptured, the pressure on the fruit was approximately linear with the deformation.