Rapid detection method for quality of macadamia nut fresh fruit kernels

Abstract

The invention discloses a rapid detection method for the kernel quality of fresh macadamia nuts. The method comprises the following steps: determining a sampling total body, sampling, detecting the seed yield of fruits, detecting kernels, carrying out sensory evaluation, judging a result, and recording and archiving. Wherein sampling is carried out by taking each vehicle of incoming nuts as a whole, and the sampling proportion is determined according to the number of the nuts; detecting the kernels, boiling the kernels in boiling water for 3-5 minutes to treat the seeds, taking the kernels, weighing and calculating the edible rate; the color and abnormal conditions of the kernels are observed through sensory evaluation, and the quality grade is judged by combining the disease and pest damage rate and the edible rate. The method is high in detection efficiency and accuracy, simple and convenient to operate and low in cost, and can meet the on-site rapid detection requirement when the macadamia nuts enter a factory in a centralized manner.

Description

Technical Field

[0001] This invention belongs to the field of agricultural product testing technology and relates to a rapid method for detecting the quality of fresh macadamia nuts. Background Technology

[0002] Macadamia nuts, belonging to the genus *Macadamia* of the family Proteaceae, are evergreen trees native to Australia. Currently, my country accounts for more than half of the world's macadamia nut cultivation area, with Yunnan Province alone accounting for over 80% of the domestic total. Macadamia nuts are rich in nutrients, with kernels containing 60-80% oil. They are not only a high-quality raw material for making dried fruit but also widely used in pastries, chocolate, edible oils, and cosmetics. Kernel quality, as a core indicator of macadamia nut quality, directly affects product quality and market value.

[0003] However, during the fruit's growth, it is susceptible to pests and diseases, leading to reduced edibility, discoloration of the kernels (such as dullness or yellowing), or insect infestation. Because macadamia kernels are encased in a hard shell, testing requires opening the shell to remove the kernel completely in order to assess its quality. However, the macadamia shell is hard, and the fresh kernel is tightly adhered to it. If opened directly without processing, the shell and kernel are easily broken, making it impossible to accurately observe the extent of pest and disease damage and edibility. This hinders effective evaluation of the quality of fruit entering the processing plant, ultimately affecting the plant's profitability and product quality.

[0004] Furthermore, macadamia nuts mature from mid-September to mid-October, and must be processed within 12 hours of harvesting, with a harvest cycle of only 25-30 days per year. Taking Dehong Prefecture in Yunnan Province as an example, over 50,000 tons of nuts need to be harvested within 30 days in September and October each year, averaging nearly 1,700 tons per day. During peak processing times, approximately 200-300 nuts arrive at the processing plant daily, and each plant processes about 170 tons of nuts between 6:00 PM and 11:00 PM, corresponding to 150-200 samples for testing. Moreover, the purchase price is closely related to the quality of the kernels. Nuts with a pest and disease rate ≤5% and an edible rate ≥30% are purchased at market price; nuts with a pest and disease rate >5% ≤10% and an edible rate <30% are purchased at 90% of the market price. The characteristics of this fruit—its concentrated ripening, harvesting, and delivery to the factory, requiring immediate on-site evaluation—pose a significant challenge to traditional testing methods, necessitating a rapid and accurate testing method. Summary of the Invention

[0005] The purpose of this invention is to provide a rapid detection method for the quality of fresh macadamia nuts, aiming to solve the problems of existing methods for detecting the quality of fresh macadamia nuts being time-consuming, easily damaging samples, and difficult to meet the needs of rapid on-site detection.

[0006] According to the purpose of this invention, a rapid method for detecting the quality of fresh macadamia nuts is provided, comprising the following steps: Step (1): Determine the sampling population, which is each truck loaded with nuts delivered to the factory, and the nuts loaded in each truck come from the same orchard of the same fruit farmer; Step (2): Determine the sampling quantity and conduct random sampling. Samples are drawn according to different proportions or quantities based on the amount of fruit entering the factory, and finally 100 fresh fruits are selected for testing. Step (3) Seed yield test of fruit, including weighing 100 fresh fruits and weighing 100 seeds after peeling, and calculating according to the formula "Seed yield = (seed weight ÷ fresh fruit weight) × 100%"; Step (4), kernel testing, includes seed treatment by boiling peeled seeds in boiling water for 3-5 minutes while stirring continuously, kernel removal by splitting the seeds with a shelling machine and picking out the kernels, weighing the kernels, and calculating the edible rate according to "fresh fruit edible rate = (kernel weight ÷ fresh fruit weight) × 100%" and "seed edible rate = (kernel weight ÷ seed weight) × 100%" respectively; Step (5) Sensory evaluation: Place the kernels on a white porcelain plate under natural light to observe the color and any abnormalities. Step (6) Result determination: Based on the pest and disease damage rate and edibility rate, classify the products into qualified, second-grade, and categories requiring secondary sampling and negotiation. Step (7) Record and archive: Record and archive all data during the testing process.

[0007] Furthermore, the method for determining the sampling quantity in step (2) is as follows: When the amount of fruit loaded into the factory by the vehicle is ≤1000kg, the sampling quantity is 1kg or 100 fresh fruits; When the amount of fruit loaded into the factory by the vehicle is between 1000kg and 2000kg, a sampling rate of 0.2% will be used. When the amount of fruit loaded into the factory by the vehicle is between 2001kg and 4000kg, a sampling rate of 0.3% shall be adopted. When the amount of fruit loaded into the factory by the vehicle is between 4001kg and 6000kg, a sampling rate of 0.4% will be used. When the amount of fruit loaded into the factory by the vehicle is between 6001kg and 10000kg, a sampling rate of 0.5% will be used. When the amount of fruit loaded into the factory by a vehicle exceeds 10,000 kg, a sampling rate of 0.6% will be applied.

[0008] Furthermore, the cooking time for the seed treatment in step (4) is 3 minutes, 4 minutes or 5 minutes.

[0009] Furthermore, the specific criteria for determining the result in step (6) are as follows: If the disease and pest damage rate of nuts is ≤5% and the edible rate is ≥30%, the nuts are deemed qualified and will be purchased at the market price. If the disease and pest damage rate of the kernels is >5% ≤10% and the edible rate is <30%, they are classified as Grade II products. If the fruit farmer agrees, the kernels will be purchased at 90% of the market price; otherwise, the fruit farmer shall handle the kernels himself. If the rate of pest and disease damage to the kernels is greater than 10%, a second sampling inspection will be conducted. If the result of the second inspection is still greater than 10%, the purchase price will be negotiated separately with the fruit farmers.

[0010] Furthermore, abnormalities identified in the sensory evaluation in step (5) include insect-infested fruit, mold, discoloration, buds, shriveling, red heart, and empty shell.

[0011] The beneficial effects of this invention are: This invention utilizes macadamia nuts, a specialty of Yunnan province, as its raw material. Leveraging Yunnan's unique geographical and raw material advantages, it caters to diverse consumer needs and boasts a promising market prospect. This process, employing modern food processing technology, effectively improves the taste and stability of macadamia nut ice cream, enhancing raw material utilization and nutrient retention. The product combines the nutritional advantages of macadamia nuts with the delicious characteristics of ice cream, aligning with the trends of healthy, functional, and diversified consumption. Industrialization will promote the development of related industries such as macadamia nut cultivation, processing, transportation, and packaging, further enhancing the brand awareness of Yunnan macadamia nuts and strengthening their competitiveness in domestic and international markets. Attached Figure Description

[0012] Figure 1 This is a flowchart of the method according to an embodiment of the present invention; Detailed Implementation The specific embodiments of the present invention will be further described below. It should be noted that these descriptions are for the purpose of aiding understanding the present invention, but do not constitute a limitation thereof. Furthermore, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0013] Example 1 like Figure 1 As shown, a rapid method for detecting the quality of fresh macadamia nuts includes the following steps: Step (1) Determine the sampling population; Step (2) Determine the sampling quantity and perform sampling; Step (3) Detection of seed yield from fruit; Step (4) Kernel testing, which includes seed treatment, kernel collection, kernel weighing and edible rate calculation; Step (5) Sensory evaluation; Step (6) Result determination; Step (7) Record and archive.

[0014] Specifically, in step (1), the sampling population is each truck loaded with nuts that comes from the same orchard of the same farmer.

[0015] In step (2), the sampling quantity is determined as follows: when the amount of fruit loaded into the factory by the vehicle is ≤1000kg, the sampling quantity is 1kg or 100 fresh fruits.

[0016] In step (2), the sampling quantity is determined as follows: when the amount of fruit loaded into the factory by the vehicle is between 1000kg and 2000kg, a sampling rate of 0.2% is adopted, and then 100 fruits are selected from the sample for testing.

[0017] In step (2), the sampling quantity is determined as follows: when the amount of fruit loaded into the factory by the vehicle is in the range of 2001kg-4000kg, a sampling ratio of 0.3% is adopted, and then 100 fruits are selected from the sample for testing.

[0018] In step (2), the sampling quantity is determined as follows: when the amount of fruit loaded into the factory by the vehicle is between 4001kg and 6000kg, a sampling rate of 0.4% is adopted, and then 100 fruits are selected from the sample for testing.

[0019] In step (2), the sampling quantity is determined as follows: when the amount of fruit loaded into the factory by the vehicle is between 6001kg and 10000kg, a sampling rate of 0.5% is adopted, and then 100 fruits are selected from the sample for testing.

[0020] In step (2), the sampling quantity is determined as follows: when the amount of fruit loaded into the factory by the vehicle is greater than 10,000 kg, a sampling rate of 0.6% is adopted, and then 100 fruits are selected from the sample for testing.

[0021] In step (2), the sampling method is random sampling. After the fresh fruit is weighed upon arrival at the factory, samples are randomly selected from the batch of fresh fruit according to the sampling ratio.

[0022] Specifically, in step (3), the seed yield detection of the fruit includes: weighing and recording the weight of 100 randomly selected fresh fruits using an electronic scale, peeling the 100 fresh fruits, and then weighing the 100 seeds using an electronic scale.

[0023] Step (3) also includes the calculation of seed yield, and the formula is: seed yield = (seed weight ÷ fresh fruit weight) × 100%.

[0024] Specifically, in step (4), the seed treatment is as follows: the peeled seeds are placed in boiling water and boiled for 3-5 minutes, stirring continuously during the boiling process. The boiling time is 3-5 minutes.

[0025] In step (4), removing the kernels includes: using a macadamia nut sheller to split the processed seeds in half, and using a knife or toothpick to pick out the kernels.

[0026] In step (4), the kernels are weighed as follows: the weight of the kernels after peeling is accurately weighed using an electronic scale and recorded.

[0027] In step (4), the edible rate calculation includes the calculation of the edible rate of fresh fruit. The calculation formula is: edible rate of fresh fruit = (weight of kernel ÷ weight of fresh fruit) × 100%.

[0028] In step (4), the edible rate calculation includes the seed edible rate calculation, and the calculation formula is: seed edible rate = (kernel weight ÷ seed weight) × 100%.

[0029] Specifically, in step (5), the sensory evaluation includes color evaluation: place the kernels in a white porcelain plate, observe the color of the kernels under natural light, compare with the standard sample or quality standard to determine whether the color is normal, and check for abnormalities such as insects, mold, spots, buds, shriveling, red heart, and empty shells.

[0030] Specifically, in step (6), the result determination includes: when the pest and disease damage rate of the kernel is ≤5% and the edible rate is ≥30%, it is determined to be qualified and purchased at the market price.

[0031] In step (6), the result determination includes: when the pest and disease damage rate of the kernel is >5%≤10% and the edible rate is <30%, it is determined to be a second-grade product. If the fruit farmer agrees, it will be purchased at 90% of the market price; otherwise, the fruit farmer shall handle it himself.

[0032] In step (6), the result determination includes: when the pest and disease damage rate of the kernel is >10%, a second sampling inspection is carried out. If the result of the second inspection is still >10%, the purchase price is negotiated separately with the fruit farmer.

[0033] Specifically, in step (7), the record archiving includes detailed recording and archiving of data such as sampling quantity, weighing data, kernel yield, and sensory evaluation results.

[0034] Example 2 like Figure 1 As shown, a rapid method for detecting the quality of fresh macadamia nuts kernels includes the following steps: Determine the sampling population: Each truckload of nuts delivered to the factory is considered as one population (the nuts loaded in one truck come from the same orchard of the same farmer, and their quality is basically the same. The quality difference mainly comes from the different farmers' planting and management levels and orchard environment).

[0035] Determine the sample size and perform sampling: Different sampling ratios and subsequent test sample sizes are determined based on the quantity of fruit entering the factory: When the amount of fruit loaded into the factory by the vehicle is ≤1000kg, the sampling quantity is 1kg or 100 fresh fruits; For vehicles carrying 1000kg-2000kg of fruit into the factory, a sample of 0.2% is taken, and 100 fruits are selected from the sample for testing. The amount of fruit loaded into the factory by the vehicle was between 2001kg and 4000kg. A sample of 0.3% was taken, and then 100 fruits were randomly selected from the sample for testing. When the amount of fruit loaded into the factory by the vehicle is between 4001kg and 6000kg, a sample of 0.4% is taken, and then 100 fruits are selected from the sample for testing. The amount of fruit loaded into the factory by the vehicle is between 6001kg and 10000kg. A sample of 0.5% is taken, and then 100 fruits are randomly selected from the sample for testing. If the amount of fruit loaded into the factory by the vehicle is greater than 10,000 kg, a sample of 0.6% will be taken, and then 100 fruits will be selected from the sample for testing.

[0036] Sampling method: Random sampling. After the fresh fruit arrives at the factory and is weighed, samples are randomly selected from the batch of fresh fruit according to the above sampling ratio for subsequent testing.

[0037] Seed yield test: The weight of 100 randomly selected fresh fruits was accurately weighed using an electronic scale and recorded; the 100 weighed fresh fruits were peeled, and then the weight of 100 seeds was weighed using an electronic scale.

[0038] Seed yield calculation: The seed yield of fresh fruit is calculated according to the formula "Seed yield = (Seed weight ÷ Fresh fruit weight) × 100%". This indicator can intuitively reflect the seed coat thickness and is an important basis for evaluating fruit quality.

[0039] Nut testing: Seed treatment: Put the peeled seeds into boiling water and boil for 3-5 minutes, stirring constantly during the boiling process to ensure that the shells and fruits are heated evenly; Removing the kernels: Use a macadamia nut sheller to split the processed seeds in half, and then carefully pick out the kernels with a knife or toothpick; Weighing the nuts: Accurately weigh the nut kernels after peeling using an electronic scale and record the weight; Edible rate calculation: The edible rate of fresh fruit is calculated according to the formula "Fresh fruit edible rate = (Kernel weight ÷ Fresh fruit weight) × 100%" (reflecting the combined thickness of the peel and seed coat); the edible rate of seeds (shell fruit) is calculated according to the formula "Seed (shell fruit) edible rate = (Kernel weight ÷ Seed weight) × 100%" (mainly reflecting the seed coat thickness).

[0040] Sensory evaluation: Place the selected kernels in a white porcelain dish and carefully observe the color of the kernels under natural light; compare with the standard sample or relevant quality standards to determine whether the color of the kernels is normal, and at the same time check for abnormalities such as insect-infested kernels, mold, discoloration, buds, shriveling, red hearts, and empty shells; if the number of abnormal kernels exceeds the company's standard, the batch of fresh fruit is judged to have quality problems.

[0041] Result determination: Fruits with a disease and pest damage rate of ≤5% and an edible rate of ≥30% are deemed qualified and will be purchased at market price; Fruits with a disease and pest damage rate of >5% ≤10% and an edible rate of <30% are classified as Grade II. If the fruit grower agrees, the fruit will be purchased at 90% of the market price; otherwise, the fruit grower shall handle the fruit themselves. If the pest and disease damage rate is greater than 10%, a second sampling inspection is required. If the second inspection result is still greater than 10% for the fruit, the purchase price will be negotiated separately with the fruit farmer.

[0042] Record keeping and archiving: All data during the acceptance process, including sampling quantity, weighing data, kernel yield, sensory evaluation results, etc., shall be recorded in detail and properly archived for subsequent inquiry and quality traceability.

[0043] Example 3 Testing of 8000kg of fresh macadamia nuts delivered to the factory. Sampling: The amount of fruit loaded into the factory by the vehicle was 8000kg, which is in the range of 6001kg-10000kg. Sampling was carried out at a rate of 0.5%, and the sample size was 8000kg×0.5%=40kg. 100 fresh fruits were randomly selected from the 40kg sample for testing.

[0044] Seed yield test: 100 fresh fruits were weighed using an electronic scale and weighed to be 1600g; after peeling, 100 seeds were weighed and weighed to be 500g.

[0045] Seed germination rate calculation: Seed germination rate = (500 ÷ 1600) × 100% = 31.25%.

[0046] Nut testing: Seed treatment: Put 100 peeled seeds into boiling water and boil for 4 minutes, stirring constantly. Extracting kernels: Use a special shelling machine to split the seeds open and use a knife to pick out the kernels; Nuts weighed: The nuts weigh 150g; Edible rate calculation: Edible rate of fresh fruit = (150 ÷ ​​1600) × 100% = 9.375%; Edible rate of seeds = (150 ÷ ​​500) × 100% = 30%.

[0047] Sensory evaluation: Under natural light, the kernel color is normal milky white, without any abnormalities such as insects, mold, or discoloration. The sensory evaluation is qualified.

[0048] Results: If the edible rate of the kernels is ≥30% and there are no diseases or pests, the kernels are deemed qualified and will be purchased at the market price.

[0049] Record and archive: Record and archive detailed data such as sampling quantity, fresh fruit weight, seed weight, kernel weight, seed yield, edible rate, and sensory evaluation results.

[0050] Example 4 Inspection of 500kg of fresh macadamia nuts delivered to the factory. Sampling: For vehicles carrying 500kg to 1000kg of fruit into the factory, the sampling quantity is 100 fresh fruits.

[0051] Seed yield test: 100 fresh fruits weighed 1200g using an electronic scale; after peeling, 100 seeds weighed 360g.

[0052] Seed germination rate calculation: Seed germination rate = (360 ÷ 1200) × 100% = 30%.

[0053] Nut testing: Seed treatment: Put 100 peeled seeds into boiling water and boil for 3 minutes, stirring constantly during the process; Extracting kernels: Use a special sheller to split the seeds open and use a toothpick to pick out the kernels; Nuts weighing: Weigh the nuts as 100g; Edible rate calculation: Edible rate of fresh fruit = (100 ÷ 1200) × 100% ≈ 8.33%; Edible rate of seeds = (100 ÷ 360) × 100% ≈ 27.78%.

[0054] Sensory evaluation: Observation revealed that 6 kernels had insect infestation (insect damage rate = 6%), with no other abnormalities.

[0055] Results: The pest and disease damage rate was >5% ≤10% and the edible rate was <30%, so it was judged as a second-grade product. After negotiation with the fruit farmers, it was purchased at 90% of the market price.

[0056] Record and archive: Record and archive all test data and negotiation results.

[0057] Example 5 Testing of 12,000 kg of fresh macadamia nuts delivered to the factory. Sampling: The amount of fruit loaded into the factory by the vehicle was 12,000 kg > 10,000 kg. Sampling was carried out at a rate of 0.6%, and the sample size was 12,000 kg × 0.6% = 72 kg. 100 fresh fruits were randomly selected from the 72 kg sample for testing.

[0058] Seed yield test: 100 fresh fruits weigh 1800g, and the weight of seeds after peeling is 540g. Seed yield = (540 ÷ 1800) × 100% = 30%.

[0059] Nut testing: Seed treatment: Boil in water for 5 minutes, stirring constantly; Kernel Extraction: After opening the kernels with a special shelling machine, use a knife to pick out the kernels, weighing them as 120g. Edible rate calculation: Edible rate of fresh fruit = (120 ÷ 1800) × 100% ≈ 6.67%; Edible rate of seeds = (120 ÷ 540) × 100% ≈ 22.22%.

[0060] Sensory evaluation: 12 kernels were found to be moldy or infested with insects (disease and pest damage rate = 12%).

[0061] Results: The pest and disease damage rate was >10%, so a second sampling inspection was conducted. The second inspection showed that the pest and disease damage rate was 13%, and the purchase price was negotiated separately with the fruit farmers.

[0062] Record and archive: Record and archive the data from the two sampling tests and the results of the consultation.

[0063] This invention provides a rapid detection method for the quality of fresh macadamia nuts. It has high detection efficiency and, through scientifically setting sampling rules and optimizing the detection process, can complete the testing of a large number of samples in a short time, meeting the needs of macadamia nut harvesting and processing stages where fruits are concentrated upon arrival at the factory and require on-site immediate evaluation.

[0064] This invention provides a rapid and accurate method for detecting the quality of fresh macadamia nuts. The innovative seed boiling treatment technology ensures effective separation of the kernel from the shell while maintaining the original color of the kernel, making it easy to accurately distinguish between normal kernels and those damaged by pests and diseases. Combined with strict sensory evaluation standards, this significantly improves the accuracy of the test results.

[0065] The present invention provides a rapid detection method for the quality of fresh macadamia nuts. The method is simple to operate, and the equipment (electronic scale, special shell-breaking machine, etc.) and operating methods used in the detection process are easy to master. No complicated instruments or professional skills are required, making it suitable for large-scale application in processing plants.

[0066] The present invention provides a rapid and cost-effective method for detecting the quality of fresh macadamia nuts. Compared with detection methods that use complex instruments and equipment, the present invention requires simple equipment and has low consumable costs, which helps to reduce the detection costs for enterprises and improve economic efficiency.

[0067] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A rapid method for detecting the quality of fresh macadamia nuts, characterized in that, Includes the following steps: Step (1): Determine the sampling population, which is each truck loaded with nuts delivered to the factory, and the nuts loaded in each truck come from the same orchard of the same fruit farmer; Step (2): Determine the sampling quantity and conduct random sampling. Samples are drawn according to different proportions or quantities based on the amount of fruit entering the factory, and finally 100 fresh fruits are selected for testing. Step (3) Seed yield test of fruit, including weighing 100 fresh fruits and weighing 100 seeds after peeling, and calculating according to the formula "Seed yield = (seed weight ÷ fresh fruit weight) × 100%"; Step (4), kernel testing, includes seed treatment by boiling peeled seeds in boiling water for 3-5 minutes while stirring continuously, kernel removal by splitting the seeds with a shelling machine and picking out the kernels, weighing the kernels, and calculating the edible rate according to "fresh fruit edible rate = (kernel weight ÷ fresh fruit weight) × 100%" and "seed edible rate = (kernel weight ÷ seed weight) × 100%" respectively; Step (5) Sensory evaluation: Place the kernels on a white porcelain plate under natural light to observe the color and any abnormalities. Step (6) Result determination: Based on the pest and disease damage rate and edibility rate, classify the products into qualified, second-grade, and categories requiring secondary sampling and negotiation. Step (7) Record and archive: Record and archive all data during the testing process.

2. The rapid detection method for the quality of fresh macadamia nuts according to claim 1, characterized in that, The method for determining the sampling quantity in step (2) is as follows: When the amount of fruit loaded into the factory by the vehicle is ≤1000kg, the sampling quantity is 1kg or 100 fresh fruits; When the amount of fruit loaded into the factory by the vehicle is between 1000kg and 2000kg, a sampling rate of 0.2% will be used. When the amount of fruit loaded into the factory by the vehicle is between 2001kg and 4000kg, a sampling rate of 0.3% shall be adopted. When the amount of fruit loaded into the factory by the vehicle is between 4001kg and 6000kg, a sampling rate of 0.4% will be used. When the amount of fruit loaded into the factory by the vehicle is between 6001kg and 10000kg, a sampling rate of 0.5% will be used. When the amount of fruit loaded into the factory by a vehicle exceeds 10,000 kg, a sampling rate of 0.6% will be applied.

3. The rapid detection method for the quality of fresh macadamia nuts according to claim 1, characterized in that, The cooking time for the seeds in step (4) is 3 minutes, 4 minutes or 5 minutes.

4. The rapid detection method for the quality of fresh macadamia nuts according to claim 1, characterized in that, The specific criteria for determining the result in step (6) are as follows: If the disease and pest damage rate of nuts is ≤5% and the edible rate is ≥30%, the nuts are deemed qualified and will be purchased at the market price. If the disease and pest damage rate of the kernels is >5% ≤10% and the edible rate is <30%, they are classified as Grade II products. If the fruit farmer agrees, the kernels will be purchased at 90% of the market price; otherwise, the fruit farmer shall handle the kernels himself. If the rate of pest and disease damage to the kernels is greater than 10%, a second sampling inspection will be conducted. If the result of the second inspection is still greater than 10%, the purchase price will be negotiated separately with the fruit farmers.

5. The rapid detection method for the quality of fresh macadamia nuts according to claim 1, characterized in that, Abnormalities identified in the sensory evaluation in step (5) include insect-infested fruit, mold, discoloration, buds, shriveling, red heart, and empty shell.

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