Method for judging maturity degree of cherries

A maturity and cherry technology, applied in the direction of color/spectral characteristics measurement, etc., can solve the problems of differences in growth period, poor flavor, inaccurate, etc., achieve neat and beautiful colors, consistent color change speed, and solve circulation problems Effect

Inactive Publication Date: 2014-11-26
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in order to facilitate storage and transportation in production, the harvest maturity of cherry fruit is generally controlled to be low (generally 7 ripe), but at this time the taste of the fruit is poor and the flavor is not good.
Therefore, how to judge the appropriate maturity of cherry fruit has always been a difficult problem for producers and operators, and has also greatly limited the circulation industry of cherries.
[0003] At present, the judgment of the maturity of cherry fruit is mainly based on the producer's own planting experience, based on visual observation and taste tasting. The disadvantage of this method is that it is not accurate enough.
Other methods include judging by the development period of the fruit, but the development of the fruit is greatly affected by the climate, and the growth period of each year will vary, and there is no specific technical standard or related tools for judgment

Method used

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  • Method for judging maturity degree of cherries
  • Method for judging maturity degree of cherries
  • Method for judging maturity degree of cherries

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The following methods are used to establish the various grades for judging the ripeness of cherries:

[0026] 1) Correlation between fruit maturity, sugar content and color value

[0027] In the present invention, 6 kinds of red varieties of cherries (Red Lantern, Pioneer, Rabins, Yanyang, Meizao, and Samet) are used as test materials. Every kind of cherry is divided into 5 maturity levels, and 30 fruits are sampled for each maturity level. , respectively measure the sugar content (in terms of soluble solids SSC, the unit is %) and color value (in terms of gray angle H), and calculate the average value, the results are shown in Table 1.

[0028] Table 1 The sugar content and color difference of each ripe fruit

[0029] color grade

yellow

pink

light red

red

dark red

Maturity

Turning color period 1

5～6

7

8

9

Average Brix %

10.3

12.1

14.0

15.6

17.7

Average color value H

102.3 ...

Embodiment 2

[0042] 1. Materials and methods

[0043] 1.1 Materials

[0044] Cherry variety: Yanyang, harvested in 3 periods (May 25th, May 29th and June 4th), with 30 fruits harvested in each period for comparative experiments. All fruits were picked in the suburbs of Beijing garden.

[0045] Sunshine Cherry Maturity Color Card: self-made (referring to the method described in Example 1 for self-made).

[0046] 1.2 Method

[0047] The self-made sun cherry ripeness color card made in Example 1 is used to compare the colors of the picked cherry fruits, then determine the maturity level, and estimate the sugar content of the fruit. At the same time, a sugar meter (PAL-1 type) was used to measure the true sugar content of the fruit. Compare the difference between the estimated Brix value and the actual Brix value.

[0048] 2. Results and Analysis

[0049] As shown by the results in Table 4, for the Yanyang fruit in the three harvest periods, it is more reliable to use the maturity color ...

Embodiment 3

[0055] 1. Materials and methods

[0056] 1.1 Materials

[0057] Cherry varieties: Hongdeng, Meizao, and Samit, harvested on May 25, June 1, and June 10, respectively. 30 fruits of each variety were used for comparison experiments. All fruits were collected from Beijing Suburban picking garden.

[0058] Red Lantern and Pioneer Cherry Maturity Color Cards: Self-made (Example 1).

[0059] 1.2 Method

[0060] The self-made Red Lantern and Pioneer Cherry Maturity Color Cards are used to compare the colors of the picked cherries, and then determine the maturity level and estimate the sugar content of the fruit. At the same time, a sugar meter (PAL-1 type) was used to measure the true sugar content of the fruit. Compare the difference between the estimated Brix value and the actual Brix value.

[0061] 2. Results and Analysis

[0062] Shown by the results in Table 5:

[0063] Table 5 Comparison of ripeness of Hongdeng and Pioneer cherries

[0064] project

[0065] Ob...

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Abstract

The invention relates to a method for judging the maturity degree of cherries. The method is established according to a relationship between the color and the sugar degree of cherries. The method comprises the following steps: (1) picking cherries in color-changed period and later periods, and recording the colors of the cherry peels; (2) respectively testing the sugar degrees and the color values of the cherries of different colors, recording the relationship between the sugar degrees and the color values and the colors of the cherry peels, and subsequently classifying the maturity degrees of the cherries into five grades by using a clustering method; and (3) confirming the colors of the cherries of the grades, wherein the maturity degrees corresponding to the grades respectively indicate that the cherries are in the color-changed period, or are 50-60% mature, 70% mature, 80% mature or 90% mature. The method provided by the invention is particularly applicable to judgment on the maturity of cherry fruits and is simple to operate, the maturity of the cherries of various varieties can be directly judged without depending on experience or naked eyes, the cherry fruits of appropriate maturity degrees can be rapidly selected, technical support is provided for standardized control on the cherry harvesting quality, and the problem of circulating the cherries is solved.

Description

technical field [0001] The invention relates to the technical field of agricultural production, in particular to a method for judging the ripeness of cherries. Background technique [0002] The maturity of fruit is the key to determine its quality, storage, transportation and sales performance. If the fruit is harvested too early, the maturity is low, and the quality and flavor of the fruit are poor; if the fruit is harvested too late, the maturity is too high, the fruit is soft, vulnerable to mechanical damage, and cannot be stored, transported and circulated. Cherry fruit is attractive in color and rich in nutrition, but it is extremely intolerant to storage and transportation. At present, in production, the harvesting maturity of cherry fruit is usually controlled to be low (generally 7 ripe) in order to facilitate storage and transportation, but the mouthfeel of the fruit is poor at this time, and the flavor is not good. Therefore, how to judge the appropriate maturity...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/25
Inventor 王宝刚李文生张开春冯晓元
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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