撞擊力用於番茄成熟度變化之研究

Study of Tomato Maturity by Using Impact Force

顏名賢(Min-Hsyan Yen) ； 萬一怒(Ye-Nu Wan)

《農業機械學刊》 4卷4期 (1995/12) Pp. 17-26

https://doi.org/10.30062/JAM.199512.0002

摘要

蔬果在上市時的新鮮度、成熟度等品質的好壞，影響到銷售的價格與消費者的觀感。因此，蔬果在上市販售前的品質檢驗與分級是一重要的蔬果生產加工過程。本研究利用撞擊的方式，對番茄成熟度的變化做非破壞性的量測。小番茄先以色差計依紅綠顏色分成七個成熟度等級，各個成熟度等級的小番茄從1.5公分的高度，自由掉落撞擊在力量轉換器上，得到撞擊力與時間的變化關係，所有實驗結果並與穿刺試驗結果比較。實驗結果顯示撞擊參數C1（最大撞擊力／發生最大撞擊力時間）、C2（最大撞擊力／發生最大撞擊力時間的平方）對小番茄的成熟度、堅實度變化均能靈敏的反應出來，將成熟度量化，以做為利用撞擊方式分級的依據。

關鍵字

撞擊力 ； 番茄 ； 穿刺試驗 ； 品質量測

並列摘要

Vegetable and fruits'appearance, freshness and maturity quality attributes decide their market price and consumer's preferences. Therefore, quality measurement and pre-sorting of vegetables and fruits before on the market are important post harvest process. In this study, impact force is applied to non-destructively study cherry tomato fruit at all levels of ripeness from green to red ripe. These tomatoes were first sort into seven ripe levels from green to red by using a colorimeter. Each tomato fruit was dropped at rest from a height of 1.5cm onto a rigid surface of force transducer to get a impact force and time relation curve. The results of impact test are compared with that of puncture test. From the study, the impact parameters C1(maximum impact force/time when maximum impact force takes place)and C2(maximum impact force/square of time when maximum impact force takes place)can sensitively reflect ripeness level and firmness change of tomato fruits. These quantitative indexes can be applied to nondestructively sort tomato fruits according to their ripeness level.

並列關鍵字

Impact force ； Tomato ； Puncture test ； Quality measurement