Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/35548
標題: 近紅外線光譜技術應用於香蕉糖度檢測與模擬貯運過程乙烯生成之研究
Near-Infrared Spectroscopy Technology To Detect The Sugar Content Of Bananas And Simulation Process Ethylene Production Storage Research
作者: 蔡炳坤
Tsai, Ping-Kun
關鍵字: NIRS
近紅外光
Banana
Sugar content
Vibration
Ethylene Absorbent
香蕉
糖度
振動
乙烯吸收劑
出版社: 生物產業機電工程學系所
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摘要: 本研究利用久保田K-BA100型近紅外線光譜分析儀(500 nm ~1010 nm),量測香蕉之反射光譜,並與破壞性實際量測香蕉之糖度做比較分析,應用多重線性迴歸模式分析求得糖度與二次微分光譜之間的相關性。經分析結果後,取六個光譜波長(924 nm、782 nm、874 nm、814 nm、882 nm、864 nm)建立之校正方程式為最佳,其校正組樣本相關係數RC可達0.854,SEC值為0.758˚Brix,對預測組樣本的相關係數RP達到0.777,SEP值為1.045 ˚Brix,對隨機組樣本相關係數RP達0.770,SEP 1.151˚Brix。利用所建立糖度檢量線以探討香蕉貯運過程糖度值變化、振動影響、乙烯吸收劑量關係。為因應較長運送時間之外銷用途,及減少香蕉轉熟造成棄櫃等問題。由試驗結果得知香蕉後熟過程糖度值在6 ˚Brix以內變化曲線呈現線性趨勢。因此,實驗設計以4 ˚Brix到6 ˚Brix為分析基礎(貯藏時間約十三天)。實驗結論得知,香蕉貯藏(13℃)下,施用約4克/每公斤香蕉比例之乙烯吸收劑劑量,能有效抑制香蕉自發性釋出乙烯與振動影響所產生之乙烯,減緩香蕉轉熟速度。振動影響香蕉表皮互相之磨擦,結果造成乙烯量生成增加,其P-值為0.023有顯著差異情形。在香蕉糖度與果實堅實度迴歸分析結果,相關係數達R = -0.899,堅實度與糖度確實有相關性影響存在。
In this study, the near infrared spectroscopy (NIRS, Kubota K-BA100) was used to determinate the reflective spectra of the banana, in the wavelength range from 500nm to 1010nm, and to analyze and compare it with the actual sugar content of the cut banana. By applying multiple linear regression (MLR) analysis, the correlation of sugar content and second derivative spectra could be obtained. From the results of analysis, the total calibration equation is better acquired when it consists of 6 wavelengths (i.e. 924nm, 782nm, 874nm, 814nm, 882nm and864nm). The calibration group is with RC=0.854, SEC=0.758˚Brix, the first prediction set is with RP=0.777, SEP=1.045˚Brix and the random set is with RP=0.770, SEP =1.151˚Brix. The sugar calibration equation is established in order to probe into the relationships among sugar content, vibration influence, and the ethylene absorbability during the store and transport process. These results are to manage the problem in a long-term transport when bananas are too mature to be sold. From the data we knew that the sugar content curve of the banana post-maturity within 6 ˚Brix shows a linear graph. Therefore, the analysis basis of this experimental design is from 4 ˚Brix to 6 ˚Brix (The store term is about 13 days). The conclusion is that when the banana is stored under 13℃ and is taken 4g/per kg ethylene absorbent, the maturity speed of bananas is moderated because the two conditions help restrain the ethylene from the ripening bananas and from the vibration influence. The vibration influence caused by the rub of the fruit skin leads to the increase of ethylene, with the obvious difference of P-value=0.023. Between the analysis of the banana sugar content and the regression analysis of the fruit solidity, the correlation coefficient, R = -0.899, and they prove that fruit solidity and sugar content are relatively existed.
URI: http://hdl.handle.net/11455/35548
其他識別: U0005-2508200805280900
文章連結: http://www.airitilibrary.com/Publication/alDetailedMesh1?DocID=U0005-2508200805280900
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