’Yate’ Kiwi Fruit Electrical Properties of Post-harvest
|School||Northwest University of Science and Technology|
|Keywords||Fruit nondestructive testing Kiwi Yate Electrical Characteristics Physiological characteristics 1-MCP|
'Stuart' kiwi as test materials, Hioki 3532-50 LCR tester 0.1KHz-3 980KHz frequency range 24-point determination of the complex impedance (Z) of the kiwi fruit, electric anti-(X) The parallel equivalent inductance (Lp), the parallel equivalent resistance (Rp), the conductivity (σ) and the parallel equivalent capacitance (Cp) and six electrical parameters. System 'Stuart' Kiwifruit fruit of six electrical indicators soluble solids (TSS), Vc, hardness, ethylene release rate, respiratory rate, glucose content, moisture content, titratable acid content and starch content of the relationship screened nondestructive detection feature can be used to 'Stuart' Kiwifruit sensitive electrical parameter measurement frequency and can reflect the physiological indicators. The article also studied the 1-MCP Treatment on Physiology and Storage Quality of 'Stuart' Kiwi Fruit, of 1-MCP treatment extended 'Yate' Kiwifruit life and mechanism. In this study, for the use of the electrical characteristics of the non-destructive testing of fruit and to establish fruit grading system to provide a theoretical basis. The study results show that: (1) 'Stuart' the kiwi fruit postharvest electrical parameters to determine the frequency of the electric field is closely related. 0.1KHz-3 980KHz frequency range, the increase of the measuring frequency, 'Stuart' Kiwifruit the complex impedance (Z), reactance (X), parallel equivalent inductance (Lp) and the parallel equivalent resistance (Rp) are downward trend has gradually increased conductivity (σ), the parallel equivalent capacitance (Cp) decreases and then increases wavy. (2) under the same measurement frequency, with increasing storage period 'Stuart' the complex impedance (Z) of the kiwi fruit, the parallel equivalent resistance (Rp), reactance (X) is gradually reduced, the conductivity (σ) and parallel equivalent capacitance (Cp) is increased gradually, the parallel equivalent inductance (Lp) changes irregularly. (3) 0.1kHz frequency as 'Stuart' kiwi fruit based on the electrical characteristics of the non-destructive testing to determine the characteristic frequency. (4) in 0.1kHz characteristics frequency, soluble solids (TSS) and Z, Cp, Lp, Rp σ and X showed a highly significant correlation, correlation coefficients were -0.996 ** -0.999 ** -0.997 **, -0.997 ** 0.992 ** -0.994 **. Z, Cp, Lp, Rp, σ and X can be as a reflection of 'Stuart' kiwi fruit postharvest soluble solids (TSS) sensitive electrical parameters. In frequency of 0.1kHz characteristics, 'Stuart' kiwi postharvest Cp value and the value of σ and Vc were highly significant negative correlation, the correlation coefficient of -0.996 ** -0.993 **, indicating that the Cp values ??and σ value can be as sensitive electrical indicators reflect 'Stuart' Kiwifruit Vc content changes. In frequency of 0.1kHz characteristics, 'Stuart' kiwi fruit firmness, ethylene release rate, respiratory rate and glucose content measured Z, Rp, Cp, Lp, σ and X six electric indicators were significantly correlated, so The six electrical indicators can also be used as sensitive electrical parameters reflect 'Stuart' kiwi fruit firmness, ethylene release rate, respiratory rate and glucose content. In frequency of 0.1kHz characteristics, 'Stuart' Kiwifruit moisture, titratable acid and starch contents and the complex Z, Rp, Cp, Lp, σ and X six electrical parameters there was no significant correlation. Six electrical parameters are not well reflect 'Stuart' Kiwi postharvest moisture content, titratable acid content and starch content changes. (5) 1-MCP treatment fiction kiwi fruit postharvest ethylene release rate and respiration rate increase to postpone the time of of fruit ethylene and respiratory peaks, to reduce ethylene and breathing peak; fiction kiwi fruit firmness and starch content decreases, delaying the rising speed of the soluble solids content of glucose, but no significant effect on the content of Vc. 1-MCP on Preservation Effect 'Stuart' Kiwi.