摘要
运用Instron万能试验机对常温贮藏的整番茄进行了应力松弛特性试验,分析了松弛特性4个参数、压缩特性的压缩弹性模量E、坚实度Fi以及糖酸比等指标的变化规律。结果表明,松弛特性参数与压缩特性指标先下降,后逐渐上升,至第9天达到最高峰,然后一直下降;常温贮藏期间番茄的糖度和酸度均缓慢增加;而糖酸比越低,应力松弛时间越长。
Stress-relaxation property of intact tomato during storing at normal temperature was studied using Instron machine. The variation trends of four relaxation characteristic indices were analyzed, as well as the variation of compress modulus, firmness and sugar-acid ratio, etc. It was concluded that relaxation and compress indices first decrease, next slowly increase till the ninth day reach the highest, and then descend all along. Tomato's sugar content and acid content also slowly increase during storing at normal temperature. Stress-relaxation time becomes longer with sugar-acid ratio decreasing.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2005年第7期77-80,88,共5页
Transactions of the Chinese Society for Agricultural Machinery
基金
国家自然科学基金资助项目(项目编号:30170533)
关键词
番茄
应力松弛
压缩特性
品质
Tomato, Stress-relaxation, Compress, Quality
