胡萝卜贮藏过程中电容与新鲜度的关系研究

新鲜植物组织的介电特性与其新鲜度具有一定的相关性，本文采用两平行平板电极,对胡萝卜组织贮藏过程中介电特性的特征值之一电容与新鲜度的关系进行了研究，结果表明：随着胡萝卜的贮藏时间的延长，果肉组织表现为硬度增加、光泽消退、表皮皱缩、新鲜度下降；在0.1～100 kHz测试频率段内，胡萝卜的电容与新鲜度的判定指标色泽、硬度、水分含量之间具有明显的线性相关性。因此，可以根据胡萝卜电容值的变化来评价其新鲜度，为蔬菜无损自动化鲜度检测提供理论依据。

Evaluation of the relationship between capacitance and freshness of carrot during storage

It is generally believed that there is a close correlation between the dielectric properties and the freshness of fresh plant tissues. The present investigation was conducted using so-called two-parallel-plate electrodes to reveal the correlation between capacitance and freshness of carrot during storage. The results showed that along with the storage time, there was an increase of the hardness of fruit meat and a decade of the surface luster, freshness, and the skin shriveling of carrot. There was an apparent correlation between the capacitance and freshness of the carrot at low frequency range (0.1 to 100 kHz). These results suggested an applicability to evaluate the freshness of carrot by using the capacitance during storage, to realize the automatic and nondestructive monitoring of vegetable freshness.