JPS6171338A - Astringent persimmon judging method - Google Patents

Abstract

PURPOSE:To ensure quick judgment of the fruits of astringent persimmon, by projecting visible light beams on the fruits of persimmon without spectroscoping, utilizing the fact that the well matured fruit, in which brown colored tannin cells are yielded, is sweet and the cells absorb the visible light beams, and detecting the intensity of the transmitted light without splitting the light into a single wavelength. CONSTITUTION:When immatured sweet persimmon and matured sweet persimmon are compared, the matured sweet persimmon includes many brown colored tannin cells, and the cells absorb visible light. By utilizing this fact, the visible light is projected on a persimmon fruit C from a light source A through a condenser lens system B. The light passes through a transmitted-light guiding path D. The intensity of the transmitted light is displayed and recorded by a meter G and a recorder H through a photomultiplier E and an amplifier F. Thus the fruits of the astringent persimmon can be judged readily, positively and quickly without destruction.

Description

[Detailed Description of the Invention] Technique - Techniques Ichino The present invention relates to a non-destructive discrimination method for non-destructively distinguishing astringent persimmons naturally mixed into fruits produced as sweet persimmons into sweet persimmons and astringent persimmons. Non-destructive identification of fruit is ensured by using a combination of optical sensors that detect the difference in intensity with ordinary visible light, which is not a special light beam like a laser or a special single-wavelength light beam that has been spectrographed. , which can be carried out easily and quickly.

Traditionally, the identification of astringent persimmons that are not mixed in with produced bamboo persimmons has been done empirically by experienced farmers who look at the external shape and luster of the color.

However, the shape and color of the 1″8 mark are delicate and vary greatly depending on the harvest time and weather conditions.

Therefore, about 30% of the tying of sweet persimmons and astringent persimmons by farmers is wrong.

Nishimura Wase is a representative variety of incompletely sweet persimmons. Nishimura Wase is harvested early, from early September to early January, and its market price is high.

This fruit is sold as sweet persimmon at retail stores, but consumers often buy in bulk due to the high price of the fruit, so if astringent persimmons are mixed in, this can cause a big scandal and lead to a lack of trust. It will lead to the downfall of

In recent years, as the government has promoted projects to reorganize the use of rice fields, many Wase Nishimura trees have been planted.

As a result, the production volume began to increase, and the contamination of astringent persimmons became noticeable, and the establishment of identification technology is now a major issue.

However, several years have passed without an effective method for identifying sweet persimmons, and some famous fruit stores in big cities are starting to refrain from carrying sweet persimmons because they cannot guarantee that they are sweet persimmons.

As a result, the situation has become so serious that trees in producing areas have had to cut down trees that have barely begun to bear fruit.

Therefore, some studies have been conducted, and methods using X-ray fluoroscopy and laser light have also been proposed. In other words, in X-ray fluoroscopy, the fruit is irradiated with soft X-rays and the presence of seeds in the fruit is measured to determine if it is an astringent persimmon, but there is some variation in the relationship between the number of seeds and the astringent persimmon. Therefore, the accuracy of 1' is low. Additionally, there are some objections to the use of X-rays from the health management perspective of workers. The method using laser light has the problem that the equipment is complicated and expensive. Alternatively, a method using a specific single wavelength may be considered, but since this is a single wavelength, the energy of the transmitted light is low, and there are problems such as requiring special measures to improve measurement accuracy. Due to these problems, these have not yet been put into practical use.

Of course, there is one way to reliably tell the difference between sweet and astringent persimmons. That is, try cutting the fruit.

However, this has no commercial value and cannot be used.

The purpose of the present invention is to eliminate the drawbacks of the conventional methods and to reliably distinguish between sweet persimmons and astringent persimmons, thereby allowing rapid industrial inspection of all fruits in a non-destructive manner. The objective is to provide a non-destructive sorting method that enables

It was said that conventional methods based on visual judgment could not be put into practical use unless a method using a laser beam of a specific wavelength was used due to measurement accuracy. The key point is that it is made so that practical accuracy can be obtained by making the value sufficiently high.

In other words, the astringent persimmon discrimination method of the present invention can automatically distinguish between sweet persimmons and astringent persimmons by using the optical property that tannin substances, which give the astringent taste of the fruit, absorb light in a specific state and an optical sensor. This is how it was done.

Persimmon fruits that have been exposed to the astringent process on the tree are called sweet persimmons, and fruits that have not been removed are called astringent persimmons, but the substance that gives the fruit its astringent taste is called tannin. This tannin is distributed in the form of cells in the fruit pulp, and this is called tannin'im.

Astringent taste is caused by tannin cells easily breaking and flowing out in the mouth, and combining with proteins in the oral mucosa, resulting in an astringent taste.

Removal of astringency refers to tannin cells becoming insoluble. Removal of astringency, which occurs naturally on trees, involves two types of tannin cells: browning, shrinkage, and coagulation, resulting in insoluble tannin cells, and cases where the cell contents simply coagulate (coagulated tannin cells).
Alternatively, the cell contents do not coagulate but undergo plasma separation (separated tannin cells) and become insoluble.

In this way, varieties that produce astringent persimmons even though they are persimmons are called incompletely sweet persimmons.

A characteristic of incompletely sweet persimmons is the presence of brown spots called sesame, which are tannin cells that have become insolubilized and turned brown. Therefore, fruit pulp that does not have these brown tannin cells is astringent, and conversely, fruit pulp that does have the astringency removed and is not astringent.

The present invention focuses on the browning tannin cells present in this fruit pulp, and when light is shined on the fruit, the presence of these cells causes a large amount of light to be absorbed, resulting in extremely low light transmission. When there are no browning tannin cells, the amount of light transmitted is extremely high.If a strong light source is used, the difference in the intensity of the transmitted light can be detected quickly and automatically using a combination of optical sensors, etc., without destroying the cells. It takes advantage of what is available.

Therefore, the present invention is capable of distinguishing between sweet persimmons and astringent persimmons by injecting visible light into persimmons and detecting the difference in transmitted light intensity caused by the presence or absence of browning tannin cells in the pulp using a combination of optical sensors, etc. can be done quickly and easily.

Measurement - Example 1 - 1 Using 50 persimmons of the Nishimura Wase variety, the transmitted light intensity of each persimmon was determined by the apparatus for distinguishing between sweet persimmons and astringent persimmons shown in FIG. After that, when the fruits were cut and the results were compared with the taste and tannin content determined by a conventional method, it was found that there was a completely consistent relationship between the intensity of transmitted light and the taste and tannin content. Its usefulness has been demonstrated.

At this time, the transmitted light intensity of the astringent persimmon was more than twice that of the sweet persimmon.

Member! l LJ91j -2 Under the same conditions as in Measurement Example 1 described above, when the persimmon was irradiated with a light beam that was transmitted through a filter that cuts wavelengths of 500 nm or less, the taste and tannin content and the astringent persimmon discrimination of the present invention were determined. There was a definite agreement between all laws.

9L" As is clear from the above explanation, according to the present invention, it is possible to automatically and non-destructively distinguish between sweet persimmons and astringent persimmons, which has not been possible at all in the past. It is possible to sort all fruits efficiently, without causing any change in the taste of the fruit, and maintaining marketability.

As a result, the astringent persimmons mixed in the sweet persimmons can be reliably, easily and automatically removed, and a decisive effect can be obtained to save the survival of the production area.

[Brief explanation of the drawing]

FIG. 1 is a block diagram showing an example of the configuration and arrangement of an apparatus for implementing the astringent persimmon discrimination method of the present invention.

Claims (1)

[Claims] 1. Visible light is irradiated onto a persimmon fruit, and an optical sensor or the like is used to detect the difference in the intensity of the transmitted light that is absorbed by the brown tannin cells contained in the fruit, and detects the difference in the intensity of the transmitted light using a single wavelength. A method for non-destructively distinguishing between sweet persimmons and astringent persimmons, which is characterized by non-destructively distinguishing between fruits by detecting them without using spectroscopy. 2. The astringent persimmon discrimination method according to claim 1, wherein the light rays irradiated to the fruit and the light rays transmitted through the fruit are left unspectrumed. 3. The astringent persimmon discrimination method according to claim 1, characterized in that at least one of the light rays irradiated to the fruit and the light rays transmitted through the fruit are in a specific wavelength range. 4. The astringent persimmon discrimination method as set forth in claim 1, wherein the optical sensor is a photomultiplier tube.