Biological dormancy preservation system and method

Abstract

The invention relates to the technical field of biological preservation, in particular to a biological dormancy preservation system and method. The biological dormancy preservation system comprises acleaning unit, an air-drying disinfection and sterilization unit and a refrigeration dormancy tunnel unit which are sequentially arranged. The refrigeration dormancy tunnel unit comprises a refrigeration tunnel chamber, a temperature detection module, a field control system and a chain transfer module; the initial body temperature of an organism before dormancy is acquired by the aid of the temperature detection module, the field control system receives initial body temperature information of the organism, the initial body temperature of the organism and the dormancy temperature of the organism have a corresponding relationship, the field control system can form a precise control strategy according to the temperature information needed by dormancy of the organism, control chain transfer speed and accordingly control the passing time of the organism in the refrigeration tunnel chamber, so that the organism reaches the dormancy temperature and then is stored and transferred, organism preservation time is long, loss is low, the quality of the preserved organism is not reduced, and preservation cost is low.

Description

technical field [0001] The invention relates to the technical field of biological preservation, in particular to a biological dormancy preservation system and method. Background technique [0002] At present, for the preservation of various organisms, especially high-grade fruits, it is difficult to preserve freshness due to the presence of various organic acids such as citric acid, oxalic acid, and lactic acid, and high sugar content. The harvested biological products are generally only stored for about 2 days without fresh-keeping treatment, and can only be kept fresh for 7-10 days with general fresh-keeping techniques; through online search, the most advanced fresh-keeping methods can only be kept fresh for about two months. Moreover, the sales time of biological products preserved by this technology is short, generally 1-2 days, and the actual commercial value is not great, so it is difficult to promote and use on a large scale. [0003] Due to the immaturity of the exi...

AI Technical Summary

Problems solved by technology

[0005] (1) Liquid nitrogen freezing and preservation: The liquid nitrogen quick-freezing machine uses liquid nitrogen at -196°C as the refrigerant, which can freeze animals and aquatic products extremely quickly during the quick-freezing process, but the cost is high, the fresh-keeping safety is poor, and the time limit is short. It is suitable for the preservation of plant products; (2) Modified atmosphere preservation: Modified atmosphere preservation is to add inert gases such as nitrogen to the air-cooled fresh-keeping store to inhibit the respiration of fruits, reduce respiratory consumption, reduce the production of ethylene, delay aging and decay, and achieve The purpose of prolonging storage and keeping fresh, however, is that there is a large investment in equipment and a particularly high requirement for the airtightness of the warehouse; at the same time, it needs to continuously fill the warehouse with nitrogen, etc., resulting in high operating costs, which are more than twice that of air-cooled storage. ;Fresh-keeping fruits must be imported and exported in whole batches, not in small batches; after the fruits are released from the warehouse, the time for sale on the shelves is short, generally 1-2 days, and the appearance and taste of the fruits will obviously deteriorate if they grow longer; (3) Air-cooled preservation: At low temperature, the respiration of the fruit slows down, it has a protective cell membrane structure, and the decline of the substance superoxide dismutase (SOD) that plays a role in freshness also slows down. The rise of dialdehyde (MDA) also slows down, which prolongs the shelf life of the fruit and achieves the effect of freshness preservation; however, the fresh-keeping warehouse operates at low temperature for a long time, and the operating cost is high. At the same time, the cell wall structure is easily damaged, resulting in a decline in the quality of the fruit. After preservation, the product is sold on the shelves. Short time; (4) Vacuum pre-cooling and preservation: Vacuum pre-cooling of fruits and vegetables, food and aquatic products through vacuum pre-cooling equipment, short-term and fast, has a certain fresh-keeping effect; but the equipment cost is high, and it is not suitable for long-term fresh-keeping; (5) ), others: freshness preservation in cellars and caves;

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