CAJ | 학술논문

为弄清杏收获所需的采收力，从而为杏收获机械的研制提供依据，研究分析了不同品种杏果实各项生理特性参数对果柄分离力的影响，通过试验仪器测定两个品种杏果实各项生理特性参数与果柄分离力，运用 SPSS统计软件对试验数据进行相关性及拟合分析。相关性分析表明与果实成熟度相关的特性参数和果柄分离力间有着很高的相关性，其中库买提杏和轮台小白杏果实可溶性固形物含量与果柄分离力相关系数分别为：-0.957和-0.976；果实表面红绿色差值与果柄分离力相关系数分别为：-0.955和-0.942；果实表面硬度与果柄分离力相关系数分别为：0.957和0.904。通过对果柄分离力与生理特性参数进行曲线拟合分析，得到与成熟度相关的各项参数与果柄分离力的二次拟合方程和曲线。成熟期杏果柄分离力的变化范围为2～8 N；果实硬度在4.0～8.9 kg/cm2范围内，等级为软；果实表面红绿色差a*值均在1～5范围内。分析表明杏果柄分离力随果实可溶性固形物含量的升高而减小；随着果实表面红绿色差值升高而降低；果实表面硬度越小分离力越低，即果柄分离力随着果实成熟不断降低。
위롱청행수획소수적채수력，종이위행수획궤계적연제제공의거，연구분석료불동품충행과실각항생리특성삼수대과병분리력적영향，통과시험의기측정량개품충행과실각항생리특성삼수여과병분리력，운용 SPSS통계연건대시험수거진행상관성급의합분석。상관성분석표명여과실성숙도상관적특성삼수화과병분리력간유착흔고적상관성，기중고매제행화륜태소백행과실가용성고형물함량여과병분리력상관계수분별위：-0.957화-0.976；과실표면홍록색차치여과병분리력상관계수분별위：-0.955화-0.942；과실표면경도여과병분리력상관계수분별위：0.957화0.904。통과대과병분리력여생리특성삼수진행곡선의합분석，득도여성숙도상관적각항삼수여과병분리력적이차의합방정화곡선。성숙기행과병분리력적변화범위위2～8 N；과실경도재4.0～8.9 kg/cm2범위내，등급위연；과실표면홍록색차a*치균재1～5범위내。분석표명행과병분리력수과실가용성고형물함량적승고이감소；수착과실표면홍록색차치승고이강저；과실표면경도월소분리력월저，즉과병분리력수착과실성숙불단강저。
The purpose of this project was to make clear how strong the harvesting power is for the apricot harvest in order to provide a theoretical basis for developing its harvesting machinery. The effect of each kind of physiological characteristic parameter of various varieties of apricots on fruit removal force was studied and analyzed. Physiological characteristic parameters and fruit removal force of two varieties of apricots were measured by means of testing instruments and correlation, and fitting analyses were conducted about the relevant testing data through SPSS software. The discovery from the correlation analyses showed that the characteristic parameters related to the degree of the ripeness were highly correlated to its fruit removal force. Among them, correlation coefficients of fruit removal force to contents of soluble solids of Kumaiti Apricot and Luntai Apricot were -0.957 and -0.976, respectively. a* value of the fruit surface red-green color aberration was -0.955 and-0.942, respectively, and correlation coefficients of hardness were 0.957 and 0.904, respectively. Through the curve fitting analysis of the fruit removal force and physiological characteristic parameters, a curve regression equation was set up. The equation established from the experiments of the two varieties was y=-0.09x2+1.853x+5.356;y=-0.016x2-0.23x+18.573, and the R2 of the fitting coefficients were 0.947and 0.954, respectively. The equation of a* value of the fruit surface red-green color aberration was y=-0.043x2-0.751x+11.194;y=-0.036x2-0.587x+9.617, and the R2 of the fitting coefficients were 0.952 and 0.910, respectively. The equation of the fruit surface hardness was y=-0.014x2+1.021x-4.115;y=-0.0203x2+1.039x-2.229;and the R2 of the fitting coefficients were 0.965 and 0.925, respectively. The varying range between them was 2-8 N, and the range between the hardness was 4.0-8.9 kg/cm2. The grade could be marked ‘soft.’ a* value of the fruit surface red-green color aberration was from 1 to 5. The analyses demonstrated that the fruit removal force became weakened with the increase of the soluble solids, and decreased with the rising value of the fruit surface red-green color aberration; the lower the separating force, the weaker of the fruit surface hardness, that is to say, the separating force became weaker with the increasing fruit maturity.