A two-stage harvester is one method for achieving high-efficiency and low-loss mechanized harvesting of Fritillaria ussuriensis Maxim (FUM), a perennial herb. To address the poor performance of the soil breaking mechanism, the soil breaking performance can be improved by adding a rotary tillage blade set based on the existing soil breaking mechanism; however, it easily causes damage to the FUM. Therefore, in this study, a numerical simulation method was used to obtain the minimum FUM energy loss and minimum damage when the width of the rotary tillage blade cutter edge was 8 mm. A FUM rotary-tillage blade collision damage test bed was built, and the influence of the rotational speed, cutter edge width, and collision direction on the FUM mass loss ratio was analyzed using a random block test. The results of the random block test showed that the influencing factor model of the FUM mass loss ratio was significant. The rotational speed and width had a significant influence on the mass loss ratio, and the collision direction only had a significant influence on the free FUM. The results of the single-factor test showed that the mass loss ratio was proportional to the rotational speed, and that it increased as the rotational speed increased. The order of influence of the collision direction on the mass loss ratio was Y>X>Z. The variation in the mass loss ratio and cutter edge width indicated that the mass loss ratio of the 8 mm-wide cutter edge was the smallest. The minimum damage caused by the 8 mm-wide cutter edge was also determined. The results of this study can provide a theoretical reference for the appropriate rotational speed of the low-loss soil-loosening mechanism in FUM topsoil stripping machines and the structural design of the rotary tillage blade.

The volatile components of three different colored rices were characterized by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 64 peaks were detected, and 44 volatile compounds were identified. White rice liberated a high concentration of 2-mhyl-2-propenal, 3-methylbutanal, heptanal monomer and four unknown components after cooking. Red rice liberated a high concentration of heptanal (monomer and dimer), pentanal, 2-butylfuran, amyl aldehyde, furan, (E)-2-heptenal (monomer and dimer), octanal (monomer and dimer), (E)-2-octenal, n-nonanal (monomer and dimer), isopentyl alcohol, decanal, ethyl acetate, 2,3-butanedione, 2-pentylfuran, and 10 unknown compounds. Black rice released a high concentration of 2-pentanone, 2-hexenal, 3-butenenitrile, 3-methyl-1-pentanol, 1-octene-3-one, furfuryl alcohol, 2-methyl-ethyl butyrate, benzaldehyde, phenylacetaldehyde, propanedioic acid, dietyl ester, and two unknown components. After cooking, the number of aroma compounds in the three colored rices increased. In conclusion, headspace-gas chromatography-ion migration spectrometry can well characterize the aroma of different colored rices before and after cooking, making it easier for consumers to choose rice.