CN111044393A - Method for measuring hardness of dragon fruits - Google Patents
Method for measuring hardness of dragon fruits Download PDFInfo
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- CN111044393A CN111044393A CN202010029909.5A CN202010029909A CN111044393A CN 111044393 A CN111044393 A CN 111044393A CN 202010029909 A CN202010029909 A CN 202010029909A CN 111044393 A CN111044393 A CN 111044393A
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N3/40—Investigating hardness or rebound hardness
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Abstract
A method for measuring the hardness of dragon fruit includes such steps as choosing dragon fruit, washing, sterilizing, dewatering, marking, fixing and measuring. Washing the dragon fruit with tap water for 1.5 min to remove mud, soaking in chlorine dioxide solution for 5 min, wiping with absorbent paper, drying the peel surface, determining the equator position of the dragon fruit with a rope, determining the trisection point of the equator position with a bracket as a sampling point, and fixing the dragon fruit with the bracket for hardness measurement. The method is convenient and rapid, the measured hardness of the dragon fruit can effectively represent the quality of the dragon fruit, and the method has certain popularization value.
Description
Technical Field
The invention relates to a method for measuring the hardness of fruits, in particular to a method for measuring the hardness of the whole dragon fruit.
Background
The pitaya fruit is rich in nutrition, bright in color and moderate in fruit taste, and is a green and environment-friendly fruit integrating fruits, flowers, vegetables and health care. Along with the improvement of living standard of people, the traffic is more and more convenient, the dragon fruit which is unique to tropical zone is more and more favored by consumers all over the country due to bright color, delicious taste and high nutritional value, and especially in big cities with fast living rhythm, the demand of the fresh fruit is more and more increased. In the production and sale process, low-temperature transportation is commonly used for keeping the pitaya fresh in order to convey the pitaya from a tropical zone to a subtropical zone, but the pitaya growing in the tropical zone is not tolerant to low temperature and causes cold damage, the appearance color of the deep red pair of the pitaya makes the cold damage difficult to detect, and whether the quality of the pitaya is fresh or not is difficult to judge. Therefore, a feasible measuring method is found, and the method is very important for judging the quality of the dragon fruits and ensuring the freshness.
Fruit firmness is one of the important indicators for measuring the ripeness and storage quality of fruits. During the ripening and aging process of fruits, the hardness of the fruits gradually decreases. By measuring the hardness of the fruits, the maturity degree or after-ripening softening degree of the fruits can be known, so that the quality change characteristics of the fruits are determined, and the storage practice of the fruits and the vegetables is correctly guided. There are studies showing that: hardness is one of the important indicators of fruit quality, and plays an important role in reflecting fruit quality. Wherein, Conesa and the like find that the hardness is closely related to the operation processes of storage, transportation, processing and the like of fruits; the hardness of Penqueen jelly is an important index for reflecting the quality and the mature state of fruits, is often used for judging the maturity of the fruits and has high reference value for storage and fresh-keeping of the fruits after picking.
Disclosure of Invention
The invention aims to provide a method for measuring the hardness of pitaya, which can better represent the hardness of the pitaya and further reflect the quality change of fruits.
The invention is realized by the following technical steps:
(1) selecting the pitaya with uniform size, bright color, crisp and tender taste, no rot and insect pest and no mechanical damage;
(2) cleaning sludge of the selected and finished dragon fruits by using tap water at the temperature of 5-15 ℃, cleaning each dragon fruit for 1-2 min, and soaking the dragon fruits for 4-6 min by using 50 mg/L chlorine dioxide solution at the temperature of 5-15 ℃, wherein the mass ratio of the chlorine dioxide solution to the dragon fruits is 6: 1;
(3) drying with soft absorbent paper for 10 s-1 min, and blow-drying at 15-20 deg.C, 60-70% RH and 2-3 m/s wind speed for 2-8 min;
(4) before measurement, measuring the circumference of the middle part of the dragon fruit by using a rope with scales, determining the equatorial part, and marking a sampling point by using a bracket;
(5) the dragon fruit is fixed, and hardness measurement is carried out through a hardness meter.
The dragon fruits need to be selected in a certain way, and the selection criteria include regular and uniform appearance, 550 +/-100 g weight, bright color, brittleness, tenderness, no rot and insect damage and particularly no mechanical damage. The influence of individual difference of the dragon fruits on the fruit results is avoided.
The purpose of cleaning the dragon fruit is to take mud and the like out, but the water temperature is required to be 5-15 ℃. Storage temperatures common in the transportation of pitaya during this period, it is necessary to maintain the temperature of the pitaya stable. If the temperature of the cleaning water is too high, the decomposition of the dragon fruits can be accelerated. If the temperature of the cleaning water is too low, the temperature of the dragon fruit can be increased again during later-stage drying, the dragon fruit is more easily rotten in the process, and meanwhile, the cost for maintaining the low-temperature water is high.
The soaking time of 50 mg/L chlorine dioxide solution is required to be 4-6 min. If the time is too short, the sterilization effect is poor. If the time is too long, the chlorine dioxide solution can cause oxidation damage to the peel and even cause bleaching phenomenon.
The water-absorbing paper is selected from kitchen paper consisting of poplar, eucalyptus and sodium bicarbonate in percentage by mass
18.3 to 20.1 percent of poplar, 73.2 to 80.1 percent of eucalyptus and 1.5 to 2.7 percent of sodium bicarbonate.
The fruit peel is wiped by absorbent paper, so that the fruit peel is not damaged too much, the wiping time of each fruit is 0.5-2 min, and the abrasion of the paper to the fruit peel is avoided.
Before measurement, the dragon fruit is vertically placed, the circumference of the dragon fruit is measured on the horizontal plane of the dragon fruit by a flexible ruler, the longest position is taken as the equator, the support is horizontally placed at the top end of the dragon fruit, trisection points at the equator are obtained according to the support, and marks such as points a, b and c are made.
The dragon fruit is placed on the support to be fixed, otherwise, the dragon fruit can roll, the mark point cannot be aligned with the probe, the measuring point cannot be uniformly distributed, and even the scale leaf can be aligned to the measuring point, so that the measurement cannot be carried out. The tail of the dragon fruit is required to face the position of the supporting rod of the hardness tester, and the marked point is placed under the probe.
Connecting a hardness tester power supply, clicking an ON key to turn ON the power supply, waiting for 3 seconds, clicking a PEAK key to select a PEAK value as a single measurement value, clicking a ZERO to perform ZERO calibration, and entering a measurement stage. The probe slowly descends at a constant speed by controlling the handle, and if the probe is too fast, the reading is easy to be too large until the reading is not increased after the peel is broken. The values are recorded and the mean of the three hardnesses measured is taken at the equator for the same fruit.
The method can effectively evaluate the hardness of the dragon fruits, has simple equipment and simple and convenient operation, and has stronger commercial popularization value.
Drawings
FIG. 1 is a schematic perspective view of a bracket for marking trisection points of an equator of a dragon fruit, which comprises a bracket 1, an inner circular ring 1.1, an outer circular ring 1.2 and a foot rest 1.3. The radius of the inner circular ring is 3 cm, and the radius of the outer circular ring is 5 cm.
FIG. 2 is a schematic view (front view) of the method for marking trisection points of the equator part of the dragon fruit in the invention, which comprises a 1-bracket and a 2-dragon fruit.
FIG. 3 is a schematic diagram (front view) of the present invention for marking different positions of dragon fruit, including 2-dragon fruit, A-A position, B-B position (equatorial position), C-C position.
FIG. 4 shows the overall fruit durometer device for measurement of the present invention, which includes a 3-fruit durometer integrated device, a 3.1-fruit durometer, a 3.2-fruit durometer probe, a 3.3-fruit durometer support, and a 3.4-fruit durometer support chassis.
Fig. 5 is a schematic (front view) of the fixed position of the dragon fruit as measured in the present invention, including a 2-dragon fruit, 3-fruit durometer integrated device.
FIG. 6 is a schematic diagram of trisection points of the equator of a dragon fruit (top view). The marked points are a, b and c.
Detailed Description
In order to make the operation flow and creation features of the present invention easy to understand and fully disclose a method for measuring the hardness of fruit, the present invention is further described below with reference to the following embodiments.
Example 1
Selecting dragon fruits with uniform size, bright color, brittleness, no rot and pest damage and no mechanical damage, quickly soaking the dragon fruits in tap water at 15 ℃ to clean and remove sludge, wiping the dragon fruits with a paper towel in time after 1 min, drying the dragon fruits in a cold storage at 15 ℃, humidity of 70% RH and wind speed of 2.5m/s, and blowing for 3 min. Dividing the dragon fruits into 5 groups, respectively storing in a refrigerator at 0 ℃/4 ℃/6 ℃/8 ℃/10 ℃ for 20 days, and taking six fruits in each group every 5 days. The six fruits were left at room temperature for 1.5 h to bring the dragon fruits to room temperature.
The fruit hardness meter measures the hardness of the dragon fruit, and each fruit of each group is subjected to the same hardness measurement operation. The hardness measurement is divided into three parts: and (part A) taking the part of the dragon fruit close to the head, and taking 3 points at equal intervals. (part B) the equatorial part of the dragon fruit was taken, 3 points were taken, and the three points were aligned in longitude with group A3 points, respectively. (part C) the bottom of the dragon fruit was taken, 3 points were taken, and the three points were each aligned in longitude with group A3 points. Points were taken at equal intervals using the props shown in figure 1. And then as shown in fig. 2, the dragon fruit is placed on the bracket for fixing, the tail part of the dragon fruit is required to face the supporting rod of the hardness tester, and the marked point such as a point is placed under the probe. Connecting a hardness tester power supply, clicking an ON key to turn ON the power supply, waiting for 3 seconds, clicking a PEAK key to select a PEAK value as a single measurement value, clicking a ZERO to perform ZERO calibration, and entering a measurement stage. The probe slowly descends at a constant speed by controlling the handle, if the probe is too fast, the reading is easy to be too large, and the probe continues to be pressed down after the peel is broken, but the reading is not increased any more. The values were recorded, for the same fruit, the three hardness measurements at the same site were recorded and the average was calculated.
It was found that in the 5 temperature groups, each group had a hardness of part B (equatorial region) higher than that of parts A and C, indicating a hardness at the equator of the dragon fruit, which is representative of the maximum hardness of the whole fruit, such as the hardness at 20 d (see table below). If the equator is not the measurement point, the measurement value may be too small, which may cause quality contrast errors. The hardness of each group decreases with time, and the difference between groups is obvious, which shows that the hardness measured by the method can better indicate the freshness of the dragon fruit influenced by temperature and time. The invention has strong practicability and commercial value.
| Temperature group/. degree.C | Part A/N | Part B/N | C part/N |
| 0 | 10.6 | 17.1 | 13.6 |
| 4 | 11.2 | 16.1 | 9.1 |
| 6 | 13.5 | 15.8 | 13.5 |
| 8 | 8.8 | 14.2 | 9.8 |
| 10 | 10.6 | 12.4 | 10 |
The above embodiments are merely illustrative of the design principles and applications of the present invention, and do not limit the present invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (6)
1. A method for measuring the hardness of dragon fruits is characterized by comprising the following steps:
(1) selecting the pitaya with uniform size, bright color, crisp and tender taste, no rot and insect pest and no mechanical damage;
(2) cleaning sludge of the selected and finished dragon fruits by using tap water at the temperature of 5-15 ℃, cleaning each dragon fruit for 1-2 min, and soaking the dragon fruits for 4-6 min by using 50 mg/L chlorine dioxide solution at the temperature of 5-15 ℃, wherein the mass ratio of the chlorine dioxide solution to the dragon fruits is 6: 1;
(3) drying with soft absorbent paper for 10 s-1 min, and blow-drying at 15-20 deg.C, 60-70% RH and 2-3 m/s wind speed for 2-8 min;
(4) before measurement, measuring the circumference of the middle part of the dragon fruit by using a rope with scales, determining the equatorial part, and marking a sampling point by using a bracket (1);
(5) the dragon fruit is fixed, and the hardness is measured by a hardness meter (3).
2. The method for preserving fresh-cut lettuce according to claim 1, wherein: the dragon fruit has regular and uniform shape, the weight of 550 +/-100 g and the cleaning water temperature of 5-15 ℃.
3. The method for preserving fresh-cut lettuce according to claim 1, wherein: the water-absorbing paper is selected from kitchen paper consisting of 18.3-20.1% of poplar, 73.2-80.1% of eucalyptus and 1.5-2.7% of sodium bicarbonate by mass percent.
4. The method for preserving fresh-cut lettuce according to claim 1, wherein: before measurement, the dragon fruit is vertically placed, the circumference of the dragon fruit is measured on the horizontal plane of the dragon fruit by a flexible ruler, the longest position is taken as the equator, the support is horizontally placed at the top end of the dragon fruit, trisection points at the equator are obtained according to the support, and marking points a, b and c are made.
5. The method for preserving fresh-cut lettuce according to claim 1, wherein: the dragon fruit is placed on the bracket for fixing.
6. The method for preserving fresh-cut lettuce according to claim 1, wherein: for the same fruit, the hardness of the fruit was averaged over the three hardnesses measured at the equator.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010029909.5A CN111044393A (en) | 2020-01-13 | 2020-01-13 | Method for measuring hardness of dragon fruits |
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| CN202010029909.5A CN111044393A (en) | 2020-01-13 | 2020-01-13 | Method for measuring hardness of dragon fruits |
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Application publication date: 20200421 |