Remote sensing of fruit textural changes with a laser doppler vibrometer.
Muramatsu, N., N. Sakurai, N. Wada, R. Yamamoto, K. Tanaka, T. Asakura, Y. Ishikawa-Takano and D. J. Nevins.
Journal of the American Society for Horticultural Science. Volume 125, Number 1, Jan 2000. Pages 120–127.
2000
บทคัดย่อ
Developmental changes in fruit texture during ripening were determined based on remote sensing of surface vibrations. The technique was evaluated with fruit having a range of firmness and textural characteristics including kiwifruit [Actinidia deliciosa (A. Chev.) Liang et Ferguson. 'Hayward'] treated with ethylene, apple (Malus (X)domestica Borkh. 'Ourei') stored at 10 or 20 degrees C and persimmon (Diospyros kaki L. 'Fuyu') stored at 10 degrees C. In each case fruit were placed on a stage capable of imparting sine wave vibrations with frequencies ranging from 5 to 2,000 Hz. The vibration transmitted through the fruit to the top surface was precisely measured without any direct contact with the Doppler laser vibrometer. The perceived fruit surface signal was corrected by subtraction of the stage vibration based on an accelerometer signal, hence the true vibrational signal of the fruit mass was determined. The phase shift at selected frequencies was based on the difference between the input and output vibration. The phase shift significantly increased in the range of 1,200 to 1,600 Hz in all three kinds of fruit analyzed as a function of maturation. The resonance frequency, peak height, and peak width of second resonance peak were also determined. The resonance frequency decreased in all fruit as a function of maturation. In apple, the peak height decreased as a function of storage duration, but in kiwifruit and persimmon the peak height fluctuated and a consistent pattern in this particular parameter was not observed. The amplitude of vibration decreased as a function of maturation when the imposed vibration exceeded 1,200 Hz. Data clearly showed that the Doppler laser vibrometer is capable of detecting the phase shift and vibration amplitude of fruit, and can be used as a versatile remote sensory tool for determining fruit firmness and for evaluations of maturity.