Study on physical parameters and biological characteristics of Xinjiang seabuckthorn fruit after frozen storage

doi:10.6048/j.issn.1001-4330.2023.10.017

Abstract

Abstract:

【Objective】 Sea buckthorn fruits are usually harvested by freezing and cutting the fruiting branches before de-fruiting. To provide a basis for the development of sea buckthorn fruit harvesting and processing machinery, it is necessary to obtain the separating force of sea buckthorn fruits with different physical parameters at different freezing temperatures.【Methods】 The SBT fruit "Late Autumn Red"was used as the experimental material.The characteristic parameters and other biophysical parameters of SBT fruits at different frozen storage temperatures were measured by digital explicit push-pull meter, digital vernier caliper, electronic scale and texture analyzer.Meanwhile, the experimental data were analyzed by variance analysis and correlation analysis.【Results】 With the increase of SBT tree age, the fruit detachment force, fruit stem diameter, fruit longitudinal and equatorial diameter, fruit mass increased significantly.With the decrease of the frozen storage temperature, the pericarp strength increased 16.86g/mm², and the fruit drop hardness decreased by 42.05g.The fruit detachment force was positively correlated with fruit stem diameter, fruit longitudinal and equatorial diameter, fruit mass (P<0.01); fruit mass was positively correlated with fruit detachment force, fruit stem diameter, fruit longitudinal and equatorial diameter (P< 0.01).There was a significant negative correlation between pericarp strength and fruit drop firmness (P< 0.01).【Conclusion】 SBT fruit with older tree age and lower frozen storage temperature is more suitable for harvest, and the fruit detachment force, fruit mass and pericarp strength are highly correlated with other parameters, thus providing some index reference for mechanical selective harvest.

Key words: SBT fruit; frozen storage; physical and biological characteristics; Separating force; peel hardness

摘要：

【目的】 研究不同冻藏温度下沙棘果实的分离力与不同物理参数,为研制沙棘果采收和加工机械提供依据。【方法】 以深秋红沙棘果为材料,运用推拉力计、质构仪等测定不同冻藏温度沙棘果的分离力、果皮硬度等物理参数,分析显著差异性和相关性。【结果】 不同冻藏温度沙棘果果皮硬度曲线不同,果皮破裂时间不同以及果皮刺破后果肉受力差异较大。随着树龄增加,沙棘果实分离力、果柄直径、果实横纵径、果实质量都显著增加;随着冻藏温度降低,沙棘果皮硬度显著增加,果实跌落硬度显著减小。沙棘果实分离力与果柄直径、果实横纵径、果实质量呈显著正相关(P<0.01);果实质量与果实分离力、果柄直径、果实横纵径呈显著正相关(P<0.01);果皮硬度与果实跌落硬度呈显著负相关(P<0.01)。【结论】 树龄大冻藏温度低的沙棘果较适宜脱果采收,果实分离力、果实质量、果皮硬度分别与其他参数相关性高。

关键词: 沙棘果, 冻藏, 物理特性参数, 分离力, 果皮硬度

CLC Number:

S183
S663.9

LIN Xinzhang, LEI Jin, REN Zichao, ZHANG Jie, LIANG Bingqin, WANG Bingpeng, WANG Weibing. Study on physical parameters and biological characteristics of Xinjiang seabuckthorn fruit after frozen storage[J]. Xinjiang Agricultural Sciences, 2023, 60(10): 2479-2485.

林鑫章, 雷金, 任子超, 张杰, 梁炳钦, 王炳鹏, 王卫兵. 冻藏后沙棘果实的分离力与相关物理特性参数分析[J]. 新疆农业科学, 2023, 60(10): 2479-2485.

Figures/Tables 8

References 26

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树龄和冻藏温度 Tree age and Frozen storage temperature	三年生Three-year-old		四年生Four-year-old
树龄和冻藏温度 Tree age and Frozen storage temperature	-18℃	3℃	-18℃	3℃
果实分离力Fruit detachment force(N)	1.18±0.16^a	1.09±0.2^a	1.79±0.29^b	1.74±0.23^b
果柄直径Fruit stem diameter(mm)	0.44±0.04^a	0.43±0.04^a	0.51±0.05^b	0.49±0.05^b
果实纵径Fruit longitudinal diameter(mm)	11.49±0.60^a	11.75±0.46^a	12.17±0.59^b	12.13±0.57^b
果实横径Fruit equatorial diameter(mm)	6.60±0.39^a	6.73±0.43^a	7.65±0.46^b	7.24±0.48^b
果实质量Fruit mass(g)	0.35±0.04^a	0.35±0.04^a	0.57±0.05^b	0.51±0.08^b
果皮破裂载荷Pericarp breaking load(g)	164.32±15.81^a	110.86±7.75^b	165.25±9.83^a	112.89±5.25^b
果皮硬度Pericarp strength(g/mm²)	52.33±3.4^a	35.30±2.93^b	52.63±3.5^a	35.95±1.98^b
果实跌落硬度Fruit drop firmness(g)	58.44±4.75^a	105.66±2.59^b	59.76±4.71^a	103.3±3.71^b

树龄和冻藏温度 Tree age and Frozen storage temperature	三年生Three-year-old		四年生Four-year-old
树龄和冻藏温度 Tree age and Frozen storage temperature	-18℃	3℃	-18℃	3℃
果实分离力Fruit detachment force(N)	1.18±0.16^a	1.09±0.2^a	1.79±0.29^b	1.74±0.23^b
果柄直径Fruit stem diameter(mm)	0.44±0.04^a	0.43±0.04^a	0.51±0.05^b	0.49±0.05^b
果实纵径Fruit longitudinal diameter(mm)	11.49±0.60^a	11.75±0.46^a	12.17±0.59^b	12.13±0.57^b
果实横径Fruit equatorial diameter(mm)	6.60±0.39^a	6.73±0.43^a	7.65±0.46^b	7.24±0.48^b
果实质量Fruit mass(g)	0.35±0.04^a	0.35±0.04^a	0.57±0.05^b	0.51±0.08^b
果皮破裂载荷Pericarp breaking load(g)	164.32±15.81^a	110.86±7.75^b	165.25±9.83^a	112.89±5.25^b
果皮硬度Pericarp strength(g/mm²)	52.33±3.4^a	35.30±2.93^b	52.63±3.5^a	35.95±1.98^b
果实跌落硬度Fruit drop firmness(g)	58.44±4.75^a	105.66±2.59^b	59.76±4.71^a	103.3±3.71^b

参数Parameters	F_D(N)	D_S(mm)	D_L(mm)	D_E(mm)	M(g)	L_B(g)	σ_S(g/mm²)	L_D(g)
F_D(N)	1
D_S(mm)	0.525^**	1
D_L(mm)	0.446^**	0.530^**	1
D_E(mm)	0.597^**	0.625^**	0.628^**	1
M(g)	0.801^**	0.696^**	0.657^**	0.849^**	1
L_B(g)	0.058	0.056	-0.042	0.144	0.092	1
σ_S(g/mm²)	0.058	0.056	-0.042	0.144	0.092	1.000^**	1
L_D(g)	-0.046	-0.136	-0.025	-0.132	-0.046	-0.462^**	-0.462^**	1

参数Parameters	F_D(N)	D_S(mm)	D_L(mm)	D_E(mm)	M(g)	L_B(g)	σ_S(g/mm²)	L_D(g)
F_D(N)	1
D_S(mm)	0.525^**	1
D_L(mm)	0.446^**	0.530^**	1
D_E(mm)	0.597^**	0.625^**	0.628^**	1
M(g)	0.801^**	0.696^**	0.657^**	0.849^**	1
L_B(g)	0.058	0.056	-0.042	0.144	0.092	1
σ_S(g/mm²)	0.058	0.056	-0.042	0.144	0.092	1.000^**	1
L_D(g)	-0.046	-0.136	-0.025	-0.132	-0.046	-0.462^**	-0.462^**	1