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Study on the drop impact characteristics and impact damage mechanism of sweet potato tubers during harvest.

ABSTRACT: Collision of falling in the mechanical harvesting process of sweet potato is one of the main causes of epidermal destruction and damage to sweet potato tubers. Therefore, a sweet potato mechanical characteristic test and a full-factor sweet potato drop test were designed. Based on the analysis of the fitting mathematical model, the impact of the drop height, collision material and sweet potato chunk size on the damage of the sweet potato were studied. The mathematical models were established by fitting analysis of the IBM SPSS Statistics 22 software between the drop height and the sweet potato chunk size with each test index (impact force, impact stress, broken skin area and damaged area). The critical epidermal destruction height and the critical damage height of a certain size of sweet potato when it collides with a collision material can be calculated by the mathematical model, and the critical epidermal destruction mass and critical damage mass of sweet potato when it falls from a certain height and collides with a collision material can also be calculated. Then a series of critical values (including critical epidermal destruction force value, critical epidermal destruction impact stress, critical damage force value, critical damage impact stress) of mechanical properties of sweet potato were obtained. The results show that the impact deformation of sweet potato includes both elastic and plastic ones, and has similar stress relaxation characteristics. The critical damage impact stress of sweet potato is that the average value of the impact stress on the contact surface is less than it's Firmness. The results provided a theoretical basis for understanding the collision damage mechanism of sweet potato and how to reduce the damage during harvest.

SUBMITTER: Bao G

PROVIDER: S-EPMC8384170 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:Background Storage of potato tubers is an essential stage of the supply chain, from farm to consumer, to efficiently match supply and demand. However, the quality and yield of potatoes are influenced by physiological changes during storage. Methods This study tested the physiological and biochemical indices in three potato varieties (YunSu 108, YunSu 304 and YunSu 306) during their dormancy periods. Results Three potato varieties with different dormancy periods were used to follow changes in starch, protein and several enzymes during storage. The starch and sugar content of the long-dormant variety (YunSu 108, LDV) were stable, whereas those of the short-dormant variety (YunSu 306, SDV) were variable. Starch synthase activity in the three varieties was initially high, then decreased; the starch content of LDV was relatively stable, that of the medium-dormant variety (YunSu 304, MDV) increased with storage time and peaked at sprouting, and that of SDV was low but variable. The sucrose synthase activity of LDV was significantly higher (p < 0.05) than MDV and SDV in the middle storage period. Two spikes were observed in the invertase activity of SDV, whereas those of MDV and LDV were stable. The reducing sugar content of LDV increased significantly before sprouting, that of MDV slowly decreased and that of SDV dropped sharply. During the whole storage period, pectinase activity in LDV did not change significantly, whereas pectinase in MDV and SDV decreased. The cellulase and protein contents initially increased and then decreased in LDV, and steadily decreased in MDV and SDV. Conclusion The metabolic indices related to starch and sugar in the LDV were relatively stable during storage, whereas those of the SDV varied greatly. SDV showed increased sucrose, reducing sugars and cellulose; LDV PCA plots clustered in the positive quadrant of PC1 and the negative quadrant of PC2, with increased protein, sucrose synthase and starch; MDV had increased soluble starch synthase.

Project description:This is a study to characterize gene expression profiles in stored Russet Burbank potato tubers. Tubers were harvested from commercial fields in the central sands region of Wisconsin in the fall of 2006. The tubers were put into storage at 55 degrees F for preconditioning and wound healing. Shortly after the temperature of the storage bin began to decrease, uniform, healthy tubers were selected for use in this microarray analysis. Tubers were at 53.6 degrees F at this time, and pieces of starch-storing tissue were collected for use as the reference sample. Other tubers were moved to temperature-controlled lockers and these were cooled gradually to either 48 or 40 degrees F following industry standard procedures. The expectation was that tubers held at 48 degrees would not have a significant accumulation of glucose and fructose, but that tubers cooled to 40 degrees would undergo low temperature sweetening and accumulate glucose and fructose to a degree that is unsuitable for processing. Three weeks later, when the locker temperatures were 48 degrees F and 41.5 degrees F, tissue samples were collected for RNA analysis. After another three weeks, samples were collected from tubers at 48 degrees F and 40 degrees F. At that time some tubers were moved from the 48 degree locker to the 40 degree locker in order to see if gene expression changes observed as a result of gradual cooling are similar to those that occur following a sudden decrease in temperature. Three weeks later, samples were collected from tubers held at 48 degrees F, tubers held at 40 degrees F, and from the tubers that were moved from 48 to 40 degrees F. At this time another set of tubers was transferred from 48 degrees to 40 degrees. Three weeks later the last samples were harvested from tubers held at 48 degrees F, from tubers held at 48 degrees F and from tubers that were transferred three weeks prior from 48 to 40 degrees. RNA was isolated from tissue extracted from three tubers. Keywords: Reference design

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Study on the drop impact characteristics and impact damage mechanism of sweet potato tubers during harvest.

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