Method for judging maturity degree of cherries

Abstract

The invention relates to a method for judging the maturity degree of cherries. The method is established according to a relationship between the color and the sugar degree of cherries. The method comprises the following steps: (1) picking cherries in color-changed period and later periods, and recording the colors of the cherry peels; (2) respectively testing the sugar degrees and the color values of the cherries of different colors, recording the relationship between the sugar degrees and the color values and the colors of the cherry peels, and subsequently classifying the maturity degrees of the cherries into five grades by using a clustering method; and (3) confirming the colors of the cherries of the grades, wherein the maturity degrees corresponding to the grades respectively indicate that the cherries are in the color-changed period, or are 50-60% mature, 70% mature, 80% mature or 90% mature. The method provided by the invention is particularly applicable to judgment on the maturity of cherry fruits and is simple to operate, the maturity of the cherries of various varieties can be directly judged without depending on experience or naked eyes, the cherry fruits of appropriate maturity degrees can be rapidly selected, technical support is provided for standardized control on the cherry harvesting quality, and the problem of circulating the cherries is solved.

Description

technical field [0001] The invention relates to the technical field of agricultural production, in particular to a method for judging the ripeness of cherries. Background technique [0002] The maturity of fruit is the key to determine its quality, storage, transportation and sales performance. If the fruit is harvested too early, the maturity is low, and the quality and flavor of the fruit are poor; if the fruit is harvested too late, the maturity is too high, the fruit is soft, vulnerable to mechanical damage, and cannot be stored, transported and circulated. Cherry fruit is attractive in color and rich in nutrition, but it is extremely intolerant to storage and transportation. At present, in production, the harvesting maturity of cherry fruit is usually controlled to be low (generally 7 ripe) in order to facilitate storage and transportation, but the mouthfeel of the fruit is poor at this time, and the flavor is not good. Therefore, how to judge the appropriate maturity...

AI Technical Summary

Problems solved by technology

At present, in order to facilitate storage and transportation in production, the harvest maturity of cherry fruit is generally controlled to be low (generally 7 ripe), but at this time the taste of the fruit is poor and the flavor is not good.

Therefore, how to judge the appropriate maturity of cherry fruit has always been a difficult problem for producers and operators, and has also greatly limited the circulation industry of cherries.

[0003] At present, the judgment of the maturity of cherry fruit is mainly based on the producer's own planting experience, based on visual observation and taste tasting. The disadvantage of this method is that it is not accurate enough.

Other methods include judging by the development period of the fruit, but the development of the fruit is greatly affected by the climate, and the growth period of each year will vary, and there is no specific technical standard or related tools for judgment

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