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压缩造成的机械损伤及其对普通存质量的影响
Haoyu Tian1,2, Hong Chen1,2, Xiaoxian Li1,2
1College of Engineering, Huazhong Agricultural University, Wuhan 430070, China.
Foods (Basel, Switzerland)
|March 28, 2024
概括
在普通菜中,压缩损伤超过8毫米会导致内部肉质损伤,破坏生理过程并加速衰变. 优化处理和储存可以防止这种机械损伤,并减少水果腐烂.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 收获后技术 收获后技术
背景情况:
- 果在处理和运输过程中容易受到机械损坏.
- 内部损伤可能导致加速腐烂和重大经济损失.
研究的目的:
- 为了调查压缩负荷和内部普通话损伤之间的关系.
- 确定导致机械应力后衰变的生理和生化因素.
- 建立最佳的处理参数,以尽量减少收获后的损失.
主要方法:
- 在皮破裂门以下的普通的压缩负荷.
- 计算机断层扫描 (CT) 扫描和图像重建用于内部损伤评估.
- 图像细分用于计算纸损伤率.
- 储存期间生理活动和内部组件的分析.
- 回归分析以将压缩变形与损伤和衰变率相关联.
主要成果:
- 当压缩变形超过8毫米时,可见的纸损伤发生了.
- 机械损伤扰乱了呼吸和多糖分解.
- 果实硬度下降,在受损的普通菜中腐烂加速.
- 在压缩变形和衰变之间建立了可量化的关系.
结论:
- 压缩变形是一个关键因素,在普通话中启动了脉损伤.
- 了解这些机制有助于优化收获后的处理和储存.
- 控制压缩变形可以显著减少水果腐烂和经济损失.
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