Fig 1.
Photos of green leafy vegetable samples.
Table 1.
Physical characteristics parameters of green leafy vegetables.
Fig 2.
Stem sample compression experiment of green leafy vegetable.
Fig 3.
Friction coefficient measurement.
Fig 4.
Restitution coefficient measurement.
Fig 5.
a. Axial compression of the roots of green leafy vegetables. b. Axial compression of the stems of green leafy vegetables.
Table 2.
Measured correlation coefficients of roots and stems of green leafy vegetables.
Fig 6.
Four-element Burgers model.
Fig 7.
a. whole green leafy vegetable experiment b. single leaf experiment.
Fig 8.
Comparison of fitting results of sample deformation versus time curves.
Table 3.
Viscoelastic correlation coefficients of whole green leafy vegetables.
Table 4.
Viscoelastic correlation coefficients of single green leafy vegetables.
Fig 9.
The deformation curve of green leafy vegetables under constant pressure as a function of time.
a. Loading constant pressure 6 N (whole leaves).b. Loading constant pressure 8 N (whole leaves). c. Loading constant pressure 10 N (whole leaves).d. Loading constant pressure 6 N (single leaf). e. Loading constant pressure 8 N (single leaf). f. Loading constant pressure 10 N (single leaf).
Table 5.
Deformation of green leafy vegetables under constant pressure.