Non-destructive taste characteristic measuring method of fruit and vegetables

摘要

PROBLEM TO BE SOLVED: To provide a method for non-destructive measurement of taste characteristics wherein, without affected by such difference as large or small of vegetable and fruit, degree of maturity, etc., saccharinity, etc., are measured with high precision. ;SOLUTION: Relating to the method, absorbance of each laser light is obtained from the input signal corresponding to 3-wavelength incident light quantity incident on vegetables and fruits and the output signal corresponding to a detected light quantity measured with a detector, to measure taste characteristics of vegetable and fruit. Before the 3-wavelength (wavelengths λ1. λ2. λ3) laser light is irradiated, a laser light of wavelength λ4 wherein permeability to vegetable and fruit is equal to or better than the 3-wavelength laser light is irradiated to vegetable and fruit for obtaining absorbance, and based on the obtained abosrbance of wavelength λ4, process range of each output signal (amplification factor of the first amplifier 12-the third amplifier 32) in laser light of wavelength λ1, λ2, λ3 outputted from the detector is switched, or each laser output of wavelength λ1, λ2, λ3 in the first light source 11-the third light source 31 is adjusted, to measure taste characteristics of vegetable and fruit.;COPYRIGHT: (C)1998,JPO