基于机械损伤的宽皮柑橘贮藏期间力学特性研究

Study on mechanical properties of Citrus reticulata blanco during storage based on mechanical damage

对宽皮柑橘(Citrusreticulata)贮藏期间力学特性变化进行了研究,定期对柑橘进行压缩试验,并测定贮藏期间柑橘果实的质量、硬度、弹性模量、破坏极限力和总变形破坏能。结果表明,随着贮藏时间的延长,柑橘果实的质量损失逐渐增大;硬度呈减小趋势,但贮藏7d与贮藏10d差异不显著;弹性模量、破坏极限力和总变形破坏能均先增大后减小,在贮藏7d时达到最大值,贮藏1d与贮藏4d差异均不显著,贮藏10d与贮藏1d均有显著差异。各力学指标相关性分析表明,贮藏时间与质量损失呈高度正相关,与果实硬度和弹性模量呈高度负相关,与破坏极限力和总变形破坏能不相关。

In order to provide references for mechanical damage of Citrus reticulata Blanco, the changes of mechanical properties of Citrus reticulata Blanco during storage were studied. The short-term storage of the variety was carried out. The compression tests were carried out regularly. The quality, hardness, modulus of elasticity, rupture limit and total deformation damage energy of the citrus fruit during storage were determined. The results showed that with the prolongation of storage time, the quality loss of citrus fruits increased gradually;the hardness decreased, but there was no significant difference between storage for 7 days and storage for 10 days;the elastic modulus, rupture limit and total deformation damage energy increased at first and then decreased, and reached the maximum value at 7 days of storage. There was no significant difference between storage for 1 day and storage for 4 days, and there was significant difference between storage for 10 days and storage for 1 day. At the same time, the correlation analysis of various mechanical indexes showed that storage time was highly positively correlated with mass loss, negatively correlated with fruit hardness and modulus of elasticity, but not with rupture limit and total deformation damage energy.