摘要
红枣裂果是红枣生产中常见的问题,严重影响了红枣的产量和品质。本文以南疆灰枣为研究对象,通过试验和数据分析,探究了不同成熟时期灰枣裂纹形成的时间规律、裂纹尺寸变化及裂纹率、裂纹形态特征。研究表明;裂纹形成的时间规律主要分为白熟期、青红期、脆熟期、深红期、完熟期5个阶段。其形态特征有4种典型特征和4种不规则曲线特征,典型特征主要分为:“丨”裂型、“一”裂型、“Y”裂型和“‖”裂型,南疆灰枣在青红期裂果情况最为严重,裂纹形态多样,裂纹率和裂纹尺寸在该阶段达到最大值。
Cracking of jujubes is a common problem in jujube production,which seriously affects the yield and quality of jujubes.This paper takes the gray jujube in South Xinjiang as the research object.Through experiments and data analysis,the time regularity of crack formation,the change of crack size and crack rate,and the morphological characteristics of cracks at different maturity periods of gray jujubes were explored.Research shows that the time patterns of crack formation are mainly divided into five stages,including the white ripening stage,the green-red stage,the brittle ripening stage,the deep red stage,and the complete ripening stage.There are four typical characteristics and four irregular curve characteristics in its morphological features.The typical characteristics are mainly divided into:"丨"crack type,"一"crack type,"Y"crack type and"‖"crack type.The cracking situation of gray jujube in South Xinjiang is the most serious in the green-red stage,with diverse crack morphologies,and the crack rate and crack size reach the maximum value in this stage.
作者
蒲吴霞
胡灿
王耸
弋晓康
王龙
Pu Wuxia;Hu Can;Wang Song;Yi Xiaokang;Wang Long(College of Mechanical and Electronic Engineering,Tarim University,Alar 843300,Xinjiang,China;Tarim Vocational and Technical College,Alar 843300,Xinjiang,China;The Key Laboratory of Modern Agricultural Engineering in Ordinary Higher Education Institutions of Xinjiang Uygur Autonomous Region,Alar 843300,Xinjiang,China;Xinjiang Agricultural Vocational and Technical University,Changji 831100,Xinjiang,China)
出处
《新疆农机化》
2025年第3期5-8,12,共5页
Xinjiang Agricultural Mechanization
基金
兵团基础研究面上项目(2024DA032)脆熟期红枣真空脉动干燥热质传递机理及品质调控模型研究
国家自然科学基金项目(32160427)红枣干燥过程中内部裂纹扩散迁移机理及非破坏性调控
师市科技攻关计划项目(2024ZB04)脆熟期红枣真空脉动干燥关键技术及装备研发与应用。
关键词
南疆灰枣
裂纹机制
形态特征
成熟度
Gray jujube in South Xinjiang
Cracking mechanism
Morphological characteristic
Maturity
