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Method for researching influence of transportation vibration on pitaya quality

A technology for dragon fruit and quality, which is applied in the research field of simulating the influence of vibration of a specific frequency on the quality of dragon fruit, can solve the problems of high cost of instruments, inconvenient promotion, etc., and achieves the effects of cheap equipment, reduction of huge losses, and simple and feasible research methods.

Pending Publication Date: 2020-04-21
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The PSD spectrum signal is more realistic. The vibration energy in the transportation channel can be measured by this spectrum. The bruise is the result of the energy absorbed during the transportation process. However, the equipment for reading the PSD spectrum signal is expensive and inconvenient to promote.

Method used

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  • Method for researching influence of transportation vibration on pitaya quality
  • Method for researching influence of transportation vibration on pitaya quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Choose pitayas that are uniform in size, bright in color, crisp and tender, free from rot, pests, and mechanical damage. Quickly wash the silt of the selected and sorted dragon fruit with tap water at 10°C, wash each dragon fruit for 1 min, and then soak it in 50 mg / L chlorine dioxide solution for 5 min. The mass ratio of chlorine dioxide solution to dragon fruit is 6:1. Immediately after washing, dry it with a soft paper towel for 30 seconds, and then dry it for about 3 minutes in an environment with a temperature of 15-20°C, a humidity of 60-70%RH, and a wind speed of 2-3 m / s;

[0027] Put the clean dragon fruit in a perforated plastic bag and put it in a carton. The inside of the carton is divided into upper and lower layers. Put 6 dragon fruits neatly in each. The box is sealed with glass glue. Pay attention to adjust the position and size of the dragon fruit. Avoid over-squeezing the dragon fruit when sealing the box. According to different storage temperatures, ...

Embodiment 2

[0030] Choose pitayas that are uniform in size, bright in color, crisp and tender, free from rot, pests, and mechanical damage. Quickly wash the silt of the selected and sorted dragon fruit with tap water at 10°C, wash each dragon fruit for 1 min, and then soak it in 50 mg / L chlorine dioxide solution for 5 min. The mass ratio of chlorine dioxide solution to dragon fruit is 6:1. Immediately after washing, dry it with a soft paper towel for 30 seconds, and then dry it for about 3 minutes in an environment with a temperature of 15-20°C, a humidity of 60-70%RH, and a wind speed of 2-3 m / s;

[0031] Put the clean dragon fruit in a perforated plastic bag and put it in a carton. The inside of the carton is divided into upper and lower layers. Put 6 dragon fruits neatly in each. The box is sealed with glass glue. Pay attention to adjust the position and size of the dragon fruit. Avoid over-squeezing the dragon fruit when sealing the box. The first part, the vibration stage, is divid...

Embodiment 3

[0034] Choose pitayas that are uniform in size, bright in color, crisp and tender, free from rot, pests, and mechanical damage. Quickly wash the silt with tap water at 10°C for the selected and sorted dragon fruits, wash each dragon fruit for 1 min, and then soak them in 50 mg / L chlorine dioxide solution for a certain period of time. The mass ratio of chlorine dioxide solution to dragon fruit is 6:1. Immediately after washing, dry it with a soft paper towel for 30 seconds, and then dry it for about 3 minutes in an environment with a temperature of 15-20°C, a humidity of 60-70%RH, and a wind speed of 2-3 m / s;

[0035]Put the clean dragon fruit in a perforated plastic bag and put it in a carton. The inside of the carton is divided into upper and lower layers. Put 6 dragon fruits neatly in each. The box is sealed with glass glue. Pay attention to adjust the position and size of the dragon fruit. Avoid over-squeezing the dragon fruit when sealing the box. The immersion time of c...

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Abstract

The invention discloses a method for researching an influence of transportation vibration on pitaya quality. The pitaya is subjected to treatment processes such as selection, cleaning and disinfection, blow-drying, packaging, vibration and storage and the like. The method is characterized by washing the selected pitaya with tap water; soaking and disinfecting with a 50 mg / L chlorine dioxide solution, immediately wiping with absorbent paper, and blow-drying water drops on peel at the same time; and putting the clean pitaya on a vibrating table in environment of 8 DEG C and 20 DEG C, vibrating for 72 hours at a rotating speed of 150 rpm, and storing for 12 days. According to the method, the influence of vibration on the pitaya can be simply, conveniently and effectively explained, an effectof reducing vibration damage to the pitaya is achieved at a low temperature, a new thought is provided for researching the influence of vibration on the pitaya, and a certain popularization value is achieved.

Description

technical field [0001] The invention relates to a research method related to the influence of transport vibration on fruit quality, in particular to a research method for simulating the influence of specific frequency vibration on dragon fruit quality. Background technique [0002] pitaya( Hylocereus undatus ) is a round, oval fruit, 10 to 12 cm in diameter, with many small chewable black seeds scattered within a soft white pulp. The peel varies from red to purple and is covered with spirally arranged triangular sheets. The pulp is sweet, sometimes acidic, with a light aroma. Because of its eye-catching unique appearance, it is considered one of the most beautiful fruits in the world. This product has great economic significance, and its price has reached 17 yuan / catties in the international market, but it is extremely perishable. According to the report of Osuna et al., pitaya fruit can be stored for 6-10 days at a room temperature of 20-26 °C, and up to 20 days at a tem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N19/00G01M7/02
CPCG01N19/00G01M7/02
Inventor 谢晶盛开许启军王金锋卫赛超孙聿尧
Owner SHANGHAI OCEAN UNIV
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