ศึกษาดัชนีการเก็บเกี่ยวและการยืดอายุลองกองโดยเทคนิคทางฟิสิกส์

Abstract

The purpose of this research was to study the optimum harvesting index for longkong. by using the microwave measurement technique Spectral measurement of skin color of longkong fruit and measure the electric capacitance Study on the effect of gamma irradiation on longkong postharvest prolongation found that the microwave intensity transmitted through unpeeled, peeled and liquid longkong was in the range of 0.75-0.58 mA, 0.78-0.62 mA and 0.89-0.79 mA, respectively, with longkong bunches firmly attached. Sweet and sour taste suitable for selling in the far garden market. for the values in the range of 0.58-0.41 mA, 0.62-0.45 mA and 0.79-0.70 mA, respectively. The whole bunch of yellow ripe longkong fruit, sweet in taste, suitable for sale in the market near the garden.The color spectrum of longkong fruit is blue (Blue), which is in the range of 128-195, suitable for exporting to distant gardens due to its beautiful bouquet. sweet and sour taste Spectral value in the range 195-256, suitable for selling in the market near the garden. It has a strong taste and a yellow color throughout the bouquet. The study of electric charge measurements Not suitable as a longkong harvest index due to sparse data. can't find a relationship For gamma irradiation to prolong longkong fruit after harvest, it was found that the radiation intensity at 500 Gy made the longkong contained in plastic bags to last for a maximum of 13 days at a temperature of 18 degrees Celsius.