温度和相对湿度对采后葡萄浆果硬度的影响

Effects of Temperature and Relative Humidity on Postharvest Grapes Berry Firmness

本文研究温度和相对湿度对采后葡萄浆果硬度的影响,并建立了相应的预测模型。以酶反应动力学为基础了建立葡萄浆果硬度变化的基础模型,并进一步引入温度、相对湿度和水蒸汽压差对硬度的影响,对基础模型进行了修正,结果表明模型的预测值和实验测量值间吻合良好(R2=0.93601,E=4.72%)。

The effects of temperature and relative humidity on berry firmness of grapes were studied, and the prediction model for firmness loss was developed on the basis of enzyme kinetics. After the temperature, relative humidity and water vapor pressure differential （WVPD） were introduced into this basic model, the agreement between predicted and experiment values of firmness loss model is found to be satisfactory. The mean relative percentage error and determination coefficient are 4.72% and 0.93601, respectively.