Fresh-keeping system applied to fresh Chinese prickly ash

Abstract

The invention discloses a fresh-keeping system applied to fresh Chinese prickly ash, and belongs to the technical field of agricultural product postharvest fresh-keeping. Aiming at the technical problems that an existing preservation method is difficult to consider precooling safety, precise control and dynamic maintenance of a gas environment, cold damage and gas damage are easily caused and the preservation effect is unstable, the method is characterized in that physiological stress signals are monitored through a gradient precooling unit, and fresh peppers are safely cooled to a target storage temperature; a low-oxygen and high-carbon-dioxide initial fresh-keeping gas environment is replaced and established in the unlocked intelligent fresh-keeping container through a gas environment initialization module, and locking of the intelligent fresh-keeping container is completed in the atmosphere; and through a fresh-keeping state dynamic maintaining module, according to the real-time change of oxygen and carbon dioxide concentration in the container and the breathing intensity trend, a two-way fine adjustment air valve on the box cover is intelligently controlled to carry out air exchange adjustment. The system is mainly used for post-harvest storage and logistics links of respiration climacteric agricultural products such as fresh peppers and the like, and aims to prolong the fresh-keeping period and maintain the excellent quality of the fresh peppers and the like.

Description

Technical Field

[0001] This invention belongs to the field of agricultural product preservation technology, specifically relating to a preservation system for fresh Sichuan pepper. Background Technology

[0002] Fresh Sichuan peppercorns, as an agricultural product, face a series of technical challenges in post-harvest preservation. Existing technologies commonly employ preservation methods such as ordinary airtight packaging, perforated packaging, and packaging combined with static moisture-absorbing materials. These methods have several limitations in practical applications, and these limitations are precisely the problems that this invention aims to solve.

[0003] Regarding gas environment control, fresh Sichuan peppercorns maintain a high respiration rate during post-harvest storage, continuously consuming oxygen and releasing carbon dioxide. Traditional packaging methods are mostly static sealing or simple ventilation, making it difficult to establish and maintain a suitable low-oxygen, high-carbon dioxide gas environment. If the oxygen concentration inside the packaging is too high, it will promote respiration, accelerating nutrient consumption and aging; if the carbon dioxide concentration accumulates excessively, it may cause physiological metabolic disorders in the fruit, or even carbon dioxide damage. Current technology lacks a method to dynamically regulate the gas composition inside the packaging based on the fruit's respiration status, resulting in an unstable gas environment and unsatisfactory preservation effects.

[0004] Regarding packaging containers, achieving modified atmosphere packaging requires gas replacement and sealing. During the gas replacement process, the lid is typically in an open or partially open state, which complicates establishing the initial gas environment. A key operational challenge is efficiently and reliably replacing the internal gas in this state and ensuring a tight seal afterward. Insufficient replacement or inadequate sealing will directly affect the establishment and maintenance of the initial modified atmosphere environment.

[0005] Furthermore, during the maintenance of the gaseous environment, the concentrations of oxygen and carbon dioxide within the packaging continuously change due to the respiration of the flowers. Current technologies typically rely on the fixed permeability of the packaging material to maintain a rough gas balance, but this balance is passive and lagging, unable to respond to differences in the respiration intensity of fresh peppercorns across different batches and storage stages. When respiration intensity fluctuates, a fixed gas exchange rate may result in excessively low oxygen or excessively high carbon dioxide concentrations, exceeding safe limits, thus affecting preservation or causing physiological damage.

[0006] Furthermore, in the pre-cooling stage of fresh Sichuan peppercorn preservation, conventional methods often employ rapid cooling at a constant low temperature. Fresh Sichuan peppercorns are sensitive to low temperatures; if the cooling rate is too rapid or the final temperature is too low, chilling injury can easily occur, manifesting as damage to cell membrane integrity and abnormal metabolism, which in turn reduces their storage tolerance. Current technology lacks effective means to monitor and intervene in the physiological state of fresh Sichuan peppercorns during pre-cooling, making it difficult to ensure that they are in a healthy state free from chilling injury when the temperature drops to the target storage temperature.

[0007] The above problems and shortcomings mainly stem from the fact that existing preservation technologies focus primarily on the static control of single factors, lacking a systematic and coordinated regulation of multiple factors such as dynamic changes in the gas environment, ease and reliability of packaging operations, and physiological safety during pretreatment. Challenges encountered in addressing these issues include: how to achieve real-time sensing and fine-tuning of gas concentration inside the packaging while maintaining controllable costs; how to design a container structure that facilitates gas replacement operations and ensures reliable final sealing; and how to find an effective and real-time monitorable indicator during the pre-cooling stage to warn of chilling injury risks and guide the cooling process accordingly. Summary of the Invention

[0008] This invention provides a preservation system for fresh Sichuan peppercorns, which can realize intelligent preservation throughout the entire process from gradient precooling and precise modified atmosphere initialization to dynamic environment maintenance. It effectively inhibits post-harvest respiration and aging of fresh Sichuan peppercorns, avoids chilling injury and gas damage, significantly extends the shelf life and improves quality stability. It overcomes the problems of static environmental control, reliance on experience in operation and difficulty in ensuring physiological safety in traditional methods, and provides an efficient and reliable technical solution for the storage and logistics of fresh Sichuan peppercorns.

[0009] To achieve these objectives and other advantages of the present invention, the present invention provides a preservation system for fresh Sichuan peppercorns, comprising: The gradient precooling unit is used to perform gradient cooling pretreatment on fresh peppercorns, reducing the ambient temperature of the fresh peppercorns to the target storage temperature, and ensuring that they are in a low metabolic state without chilling injury by monitoring physiological stress signals that characterize cell membrane integrity. The intelligent food preservation container has a sealing structure between its lid and body that can be opened during gas replacement and locked during storage and transportation. The lid is equipped with a controlled bidirectional fine-tuning gas valve. The gas environment initialization module is configured to replace the internal gas of the intelligent preservation container containing fresh peppercorns treated by the gradient precooling unit and in an open state with an initial preservation mixture of low oxygen and high carbon dioxide, and lock the intelligent preservation container in the gas atmosphere. The freshness maintenance module, which is communicatively connected to the locked smart freshness container, is configured to: calculate the respiration intensity trend based on the changes in O2 and CO2 concentrations during the monitoring period when the bidirectional fine-tuning air valve is closed; and activate the bidirectional fine-tuning air valve to regulate gas exchange when the respiration intensity trend or O2 / CO2 concentration exceeds a preset range.

[0010] Preferably, the gradient precooling unit includes: A gradient temperature-controlled chamber for containing fresh Sichuan peppercorns; A multispectral imaging monitoring device is installed inside the gradient temperature control chamber to periodically acquire spectral image data of fresh pepper samples. The precooling process controller has its signal input terminal connected to the data output terminal of the multispectral imaging monitoring device, and its control output terminal connected to the temperature control system of the gradient temperature control chamber. The precooling process controller has pre-stored safety guidance control logic, which is programmed to perform the following operations in a loop: A. Cooling and Monitoring: Control the cooling of the gradient temperature control chamber and simultaneously calculate the physiological stress index and its rate of change based on spectral image data; B. Threshold Judgment and Decision: If the rate of change does not exceed the preset threshold, continue with step A; if it does exceed the threshold, immediately stop cooling, stabilize the temperature at a safe value, and start timing. C. Adaptation and Restart: After the preset adaptation time is reached, step A will be executed again. Repeat the above steps until the temperature of the gradient temperature control chamber reaches the target storage temperature.

[0011] Preferably, the gas environment initialization module includes: The first sealed chamber is equipped with a positioning seat for positioning and supporting the intelligent preservation container; The lid sealing actuator has a pressure head at its drive end that matches the shape of the lid of the smart food preservation container; A status sensor is configured to detect whether the lid and body of the smart food preservation container are in a predetermined unlocked state. The gas environment initialization module is configured to perform the following operations sequentially: A. Place the smart preservation container with the lid unlocked onto the positioning seat, close the first sealing chamber, and verify its sealing performance; B. Evacuate the first sealed chamber to a first preset pressure; C. Inflate the first sealed chamber with the initial preservation mixture gas until its internal pressure returns to atmospheric pressure P0; D. After the state sensor confirms that the smart food preservation container is still in an unlocked state, the lid sealing actuator is activated to drive the pressure head to apply axial sealing pressure to the lid until the preset locking completion position or pressure value is reached, thus completing the final locking. E. Restore the first sealed chamber to atmospheric pressure and remove the intelligent preservation container that has completed initialization.

[0012] Preferably, the physiological stress index calculated by the precooling process controller is a comprehensive weighted index obtained through the following method: S1. Obtain the initial multispectral image of the fresh pepper sample at the start of cooling. Based on the initial multispectral image, calculate the initial reflectance ratio R0 and the initial reflectance characteristic value G0. Wherein, R0 is the reflectance ratio of the water-sensitive band with a center wavelength of 970nm to the reference band with a center wavelength of 800nm, and G0 is the reflectance characteristic value in the wavelength range of 540-560nm related to anthocyanins. S2. During the cooling process, real-time multispectral images of the fresh Sichuan pepper samples are periodically acquired, and the real-time reflectance ratio R is calculated based on the real-time multispectral images. t and real-time reflectivity characteristic value G t ; S3. Calculate the first change parameter ΔR and the second change parameter ΔG, where ΔR = R t - R0, ΔG =G t - G0; S4. The physiological stress index I is calculated according to the formula I = α × ΔR + β × ΔG, where α and β are preset weighting coefficients.

[0013] Preferably, the lid of the smart food preservation container integrates a micro ethylene absorption module and a data transmission interface; The bottom of the box is equipped with a detachable bracket, which carries a slow-release preservative. A functional inner liner is provided on the inner wall of the side of the box. The functional inner liner includes a base material layer and an anti-adhesive protrusion structure extending from the base material layer toward the internal space of the box. The anti-adhesive protrusion structure and the surface of the base material layer on which it is located are covered with a continuous layer of high polymer moisture-absorbing and slow-release material. The polymeric moisture-absorbing and slow-release material functional layer is formed by coating the surface of the anti-adhesive bump structure with a liquid functional material containing cross-linked sodium polyacrylate and chitosan, and then curing and cross-linking it; the thickness of the polymeric moisture-absorbing and slow-release material functional layer is 20 micrometers to 200 micrometers.

[0014] Preferably, the slow-release preservative is a core-shell structured particle, with its core being mesoporous silica loaded with tea polyphenols and its outer shell being a pH-sensitive carboxymethyl chitosan coating. The detachable bracket has a hollow grid structure, and its interior is filled with the slow-release preservative.

[0015] Preferably, the sealing structure between the lid and the body of the smart food preservation container specifically includes: An upwardly convex sealing ring integrally formed around the outer edge of the top of the box opening; a downwardly recessed sealing groove located on the inner edge of the box lid, corresponding to the position of the upwardly convex sealing ring; an elastic sealing strip embedded in the downwardly recessed sealing groove; and a mechanical locking assembly located on the side wall of the box lid. The mechanical locking assembly is a snap-locking structure, including at least one elastic snap provided on the outside of the lid, and a locking flange provided at a corresponding position on the side wall of the box body; the pressure head provided at the drive end of the lid sealing actuator has a working end face that is a plane or curved surface adapted to the outer contour of the lid of the smart preservation container.

[0016] Preferably, the lid of the smart food preservation container is integrated with a gas sensor module, which is configured to monitor the concentration of O2 and CO2 inside the container in real time. The freshness preservation dynamic maintenance module determines whether to activate the bidirectional fine-tuning gas valve based on the concentration data fed back by the gas sensor module. The initial preservation mixture contains 4% to 8% O2 and 8% to 12% CO2. The preset range is: O2 concentration 3%~9%, CO2 concentration 5%~12%.

[0017] Preferably, the hollow grid structure of the detachable bracket is provided with multiple flow guide baffles along the gas flow direction. The flow guide baffles are parallel to each other and staggered in sequence along the gas flow direction, forming a meandering flow channel between adjacent flow guide baffles. The slow-release preservative is carried in the meandering flow channel in the form of particles.

[0018] Preferably, the micro ethylene absorption module includes: The housing is embedded inside the lid and forms a sealed chamber; A porous media carrier is filled in the sealed cavity, and the surface of the porous media carrier is loaded with an ethylene oxidant. A flow channel is formed on the shell, one end of which is connected to the interior of the smart preservation container and the other end is connected to the sealed chamber, for guiding the gas inside the smart preservation container through the porous medium carrier.

[0019] The present invention has at least the following beneficial effects: First, the preservation system of this invention constructs a closed-loop intelligent preservation process from pre-cooling to controlled atmosphere storage. Gradient pre-cooling ensures the physiological safety of the fruit; an intelligent preservation container and gas environment initialization module establish a precise initial controlled atmosphere environment; and a dynamic preservation status maintenance module adjusts the gas according to real-time respiration data, achieving active adaptation and precise control throughout the entire process. This breaks through the limitations of traditional static preservation, enabling the internal microenvironment to dynamically match the metabolic activities of fresh peppercorns, significantly inhibiting respiration and aging, extending the shelf life, and improving the stability and reliability of the preservation effect.

[0020] Secondly, the gradient precooling unit of this invention achieves adaptive intelligent cooling based on physiological feedback. It monitors physiological stress signals in real time through multispectral imaging and controls the cooling rhythm based on the rate of change of these signals against a safety threshold. When the risk increases, the cooling process is automatically paused, allowing for an adaptation period. This method effectively avoids chilling injury that may be caused by a fixed cooling curve, ensuring that fresh peppercorns are uniformly cooled to the target temperature safely and without damage. This lays the optimal physiological foundation for their entry into the storage stage and improves their overall preservation quality.

[0021] Third, the gas environment initialization method of this invention achieves automated, standardized, and highly reliable operation. By continuously completing vacuuming, filling with preservative gas, and mechanically locking the container lid within the same sealed chamber, the high purity and leak-free nature of the initial gas are ensured. This avoids the risk of gas contamination or escape caused by transferring containers in traditional methods, greatly improving the accuracy, consistency, and efficiency of establishing the initial controlled atmosphere, and providing a reliable starting point for subsequent dynamic maintenance.

[0022] Fourth, this invention constructs a more comprehensive and sensitive integrated physiological stress index by fusing multivariate spectral information reflecting moisture state (ΔR) and surface color change (ΔG). This integrated physiological stress index can capture subtle changes in the cell membrane and pigment system of fresh Sichuan pepper under low-temperature stress earlier and more accurately, thereby more precisely assessing the rate of development of chilling injury risk. This provides a more reliable basis for intelligent decision-making in the pre-cooling process, making intervention measures more timely and effective, and further ensuring the safety of pre-cooling.

[0023] Fifth, the intelligent preservation container of this invention achieves multi-functional integration. A micro-ethylene absorption module actively removes ripening gases; a detachable bracket facilitates maintenance of the slow-release preservative; the anti-sticking protrusion structure on the inner wall, combined with a functional layer of high-polymer moisture-absorbing slow-release material, not only physically prevents fruit adhesion damage but also intelligently regulates humidity, avoiding condensation or excessive water loss, creating a stable micro-humid environment. This design enhances the container's active regulation of the internal environment and its physical protection function, improving overall preservation efficiency. The slow-release preservative of the core-shell structure particles in this invention achieves intelligent responsive release of preservative factors. When the pH of the environment decreases due to the spoilage process, the outer shell dissolves rapidly, and the core tea polyphenols are released in a targeted manner, inhibiting bacteria and oxidation, improving the utilization efficiency and specificity of the preservative.

[0024] Sixth, the sealing and locking structure design of this invention provides high reliability and automation compatibility. The upper convex ring, lower groove, and elastic sealing strip form a multi-layer seal, and the mechanical snap-fit ​​ensures a firm lock. The specially adapted pressure head design enables the automated sealing actuator to apply locking force evenly and stably, ensuring the consistency of each locking action and the tightness of the seal, effectively preventing leakage during storage and transportation, and extending the service life of the sealing structure.

[0025] Other advantages, objectives and features of the present invention will become apparent in part from the following description, and in part from those skilled in the art through study and practice of the invention. Attached Figure Description

[0026] Figure 1 This is a side view of the intelligent food preservation container in an embodiment of the present invention; Figure 2 This is a top view of the flow guide baffle in the detachable bracket of this invention.

[0027] Reference numerals: 1. Intelligent preservation container; 101. Box body; 102. Lid; 2. Two-way micro-adjustable gas valve; 3. Micro ethylene absorption module; 301. Shell; 302. Flow channel; 303. Sealed chamber; 4. Detachable bracket; 401. Flow guide plate; 5. Functional inner liner; 501. Substrate layer; 502. Anti-sticking protrusion structure; 6. Sealing structure; 601. Upper convex sealing ring; 602. Lower concave sealing groove; 603. Elastic sealing strip; 604. Mechanical locking assembly; 7. Positioning groove. Detailed Implementation

[0028] The present invention will now be described in further detail so that those skilled in the art can implement it based on the description.

[0029] It should be understood that terms such as “having,” “comprising,” and “including” as used herein do not exclude the presence or addition of one or more other elements or combinations thereof.

[0030] It should be noted that, unless otherwise specified, the experimental methods described in the following embodiments are conventional methods, and the reagents and materials mentioned are commercially available. In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "setting" should be interpreted broadly. For example, they can refer to fixed connection or setting, detachable connection or setting, or integral connection or setting. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances. The terms "lateral," "longitudinal," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this invention and simplifying the description. They do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention.

[0031] like Figures 1-2 As shown, an embodiment of the present invention provides a preservation system for fresh Sichuan peppercorns, comprising: The gradient precooling unit is used to perform gradient cooling pretreatment on fresh peppercorns, reducing the ambient temperature of the fresh peppercorns to the target storage temperature, and ensuring that they are in a low metabolic state without chilling injury by monitoring physiological stress signals that characterize cell membrane integrity. The intelligent food preservation container 1 has a sealing structure 6 between its lid 102 and body 101 that can be opened during gas replacement and locked during storage and transportation. The lid 102 is equipped with a controlled bidirectional fine-tuning gas valve 2. The gas environment initialization module is configured to replace the internal gas of the smart preservation container 1, which contains fresh peppercorns processed by the gradient precooling unit and is in the open state, with an initial preservation mixture of low oxygen and high carbon dioxide, and lock the smart preservation container 1 in the gas atmosphere. The freshness preservation dynamic maintenance module, which is communicatively connected to the locked smart freshness preservation container 1, is configured to: calculate the respiration intensity trend based on the changes in O2 and CO2 concentrations during the monitoring period when the bidirectional fine-tuning gas valve 2 is closed; and activate the bidirectional fine-tuning gas valve 2 to regulate gas exchange when the respiration intensity trend or O2 / CO2 concentration exceeds a preset range.

[0032] In the above embodiments, a preservation system for fresh Sichuan pepper is provided. The preservation system includes a gradient precooling unit, an intelligent preservation container 1, a gas environment initialization module, and a preservation state dynamic maintenance module. Through the coordinated operation of each part, the system achieves systematic and precise control of the post-harvest preservation process of fresh Sichuan pepper.

[0033] The gradient precooling unit is responsible for pre-treating fresh Sichuan peppercorns by cooling them after harvesting. Its core function is to monitor the physiological state of the peppercorns during the cooling process to ensure that chilling injury does not occur when the temperature reaches the target storage temperature. Specifically, this gradient precooling unit adopts a gradient cooling method, that is, the ambient temperature is reduced in stages and in a controlled manner, rather than by a sudden drop. During the cooling process, the system monitors physiological stress signals that characterize cell membrane integrity, such as changes based on spectral reflectance characteristics, to determine whether the fresh Sichuan peppercorns are under low-temperature stress. Once the signals indicate an increased risk of stress, the system can pause cooling or adjust the cooling rate, allowing the fruit to gradually adapt to the low temperature, eventually reaching the target temperature and entering a low metabolic state where metabolic activity is inhibited but not damaged, thus laying the physiological foundation for subsequent storage.

[0034] The intelligent preservation container 1 is a key component for holding fresh peppercorns and maintaining their local microenvironment. A special sealing structure 6 is provided between the lid 102 and the container body 101 of the intelligent preservation container 1. This structure has two states: when internal gas replacement is required, it can be opened or in a partially locked state to allow gas to enter and exit; when gas replacement is completed and the container enters the storage or transportation stage, it can be firmly locked to ensure that the internal gas environment is isolated from the outside. Furthermore, a controlled bidirectional fine-tuning valve 2 is installed on the lid 102. This valve 2 can be opened according to instructions, allowing a small amount of external gas to enter or internal gas to exit, thereby achieving fine adjustment of the gas composition inside the container. In this invention, the "unlocked state" of the intelligent preservation container 1 before entering the gas environment initialization module specifically refers to the lid 102 being accurately aligned and loosely placed on the container body 101, but a gap is maintained between them through the disengagement of the mechanical locking assembly 604 and the lack of compression of the sealing structure 6, allowing for free gas flow. Figure 1 As shown. This state ensures that the interior of the intelligent food preservation container is connected to the outside environment for efficient gas replacement, and also pre-positions the container for subsequent axial pressing and locking within the preservation gas atmosphere. This is a key prerequisite for achieving integrated automatic operation of "replacement-locking". The state sensor confirms this state by detecting the position of the latch or the gap in the lid.

[0035] The function of the gas environment initialization module is to establish an initial preservation gas environment for the smart preservation container 1 containing fresh peppercorns that have undergone gradient pre-cooling. During operation, the smart preservation container 1, with its lid 102 open or unlocked, is placed into the gas environment initialization module. The module first replaces the existing air inside the smart preservation container 1 with a specific ratio of low oxygen and high carbon dioxide mixture, for example, a mixture with an oxygen content between 2% and 5% and a carbon dioxide content between 10% and 15%. This gas environment helps suppress the respiration of the fresh peppercorns. Crucially, this replacement operation is performed before the lid 102 of the smart preservation container 1 is fully locked. After filling with the preset preservation gas, the gas environment initialization module drives an actuator to tightly press the lid 102 of the smart preservation container 1 against the container body 101 in the preservation gas atmosphere and triggers its locking mechanism to complete the final seal. This ensures that the container is in a precise, stable, and well-sealed ideal gas environment from the outset.

[0036] The dynamic preservation status maintenance module is responsible for monitoring and maintaining the internal preservation status of the intelligent preservation container 1 after it is locked. This module acquires information from the intelligent preservation container 1 via a communication connection (e.g., wireless or wired). Within a monitoring cycle, when the bidirectional fine-tuning gas valve 2 is closed, a relatively sealed space is formed inside the intelligent preservation container 1. The respiration of the fresh peppercorns consumes oxygen and releases carbon dioxide, causing changes in the concentrations of these two gases. Based on the changes in oxygen and carbon dioxide concentrations over time, the dynamic preservation status maintenance module calculates the respiration intensity and its trend of the fresh peppercorns. The respiratory intensity trend described in this invention is derived by calculating the quantitative values ​​of the rate of decrease in O2 concentration and the rate of increase in CO2 concentration per unit time. Specifically, gas concentration sequence data can be collected within a preset monitoring period, and the O2 concentration change rate kO2 and the CO2 concentration change rate kCO2 (unit: % / minute, usually positive) can be obtained through linear fitting. The absolute value of kCO2 or the average rate of change of the two is used as the characterization value of the current respiratory intensity. By comparing the characterization values ​​or their change rates over consecutive monitoring periods, it can be determined whether the respiratory intensity shows an increasing or decreasing trend beyond the preset stable range, thereby providing a decision-making basis for gas regulation. This calculation process is implemented by an embedded algorithm in the system, and the relevant parameters can be set according to the variety and storage stage. For example, the dynamic maintenance module for freshness preservation analyzes the respiratory status in the following two steps: Step 1: Calculate the current respiratory intensity. Within each monitoring cycle (e.g., 10 minutes), calculate the respiratory intensity value R based on the changes in O2 and CO2 concentrations: calculate the rate of O2 concentration decrease kO2 (e.g., -0.05 % / min); calculate the rate of CO2 concentration increase kCO2 (e.g., +0.06 % / min); the overall respiratory intensity value R = |kO2| + kCO2 (e.g., 0.11 % / min). Step 2: Determine the trend of respiratory intensity changes. The system records the R value for multiple consecutive cycles (e.g., the most recent 6 cycles). By analyzing the changes in these R values, the trend is determined: if the R value continues to increase significantly → it is determined as "increasing respiratory trend"; if the R value continues to decrease significantly → it is determined as "decreasing respiratory trend"; if the R value fluctuates very little → it is determined as "stable respiratory state". Example Explanation: Cycle 1: R1 = 0.11% / min; Cycle 2: R2 = 0.11% / min; Cycle 3: R3 = 0.13% / min; Cycle 4: R4 = 0.15% / min; It can be seen that the R value starts to increase from Cycle 3, indicating that the system is determining that the breathing intensity is increasing. Even if the current gas concentration is still within a safe range, the system may adjust the gas in advance to prevent potential gas imbalances later.

[0037] The system presets safe ranges for oxygen and carbon dioxide concentrations, for example, maintaining oxygen concentration between 2% and 8% and carbon dioxide concentration between 5% and 15%. It may also set safe thresholds for respiration intensity trends. When the actual gas concentration exceeds the preset range, or when the respiration intensity trend shows abnormal fluctuations, the dynamic preservation state maintenance module sends a command to the smart preservation container 1 to briefly open the bidirectional fine-tuning valve 2 on its lid 102. By drawing in a small amount of outside air or expelling some internal gas, the oxygen and carbon dioxide concentrations within the dynamic preservation state maintenance module are adjusted back to the safe range, thereby dynamically maintaining a suitable microenvironment for preservation.

[0038] The above technical features work together to form a complete preservation technology solution. Gradient precooling ensures that fresh peppercorns are safely packaged; the intelligent preservation container 1 provides a controllable physical carrier for modified atmosphere preservation; the gas environment initialization module efficiently and reliably sets a precise initial modified atmosphere environment; and the preservation status dynamic maintenance module acts like an "intelligent housekeeper," dynamically adjusting the microenvironment based on the real-time life activities of the fresh peppercorns, replacing the traditional passive ventilation mode of packaging.

[0039] Compared to existing technologies, firstly, it achieves proactive control throughout the entire process from pretreatment to storage, changing the static and passive maintenance of the gas environment in traditional methods. This allows the internal environment of the packaging to dynamically adapt to the metabolic changes of fresh peppercorns, thus more effectively delaying aging, extending shelf life, and providing a more stable and reliable preservation effect. Secondly, by introducing physiological state monitoring and feedback control during the pre-cooling stage, the system can intelligently avoid the risk of chilling injury, ensuring that fresh peppercorns are in optimal physiological condition from the beginning of storage, thus improving overall preservation quality. Furthermore, the integrated automated operation of gas environment initialization and container locking not only improves production efficiency but also greatly reduces errors caused by human operation and the risk of gas leakage, ensuring a high degree of purity and consistency in the initial controlled atmosphere environment, laying a solid foundation for subsequent precise maintenance. The entire system embodies the concept of intelligent and precise preservation, solving problems such as inaccurate gas environment control, cumbersome operation, and lack of physiological safety monitoring in existing technologies.

[0040] In one specific embodiment, the gradient precooling unit includes: A gradient temperature-controlled chamber for containing fresh Sichuan peppercorns; A multispectral imaging monitoring device is installed inside the gradient temperature control chamber to periodically acquire spectral image data of fresh pepper samples. The precooling process controller has its signal input terminal connected to the data output terminal of the multispectral imaging monitoring device, and its control output terminal connected to the temperature control system of the gradient temperature control chamber. The precooling process controller has pre-stored safety guidance control logic, which is programmed to perform the following operations in a loop: A. Cooling and Monitoring: Control the cooling of the gradient temperature control chamber and simultaneously calculate the physiological stress index and its rate of change based on spectral image data; B. Threshold Judgment and Decision: If the rate of change does not exceed the preset threshold, continue with step A; if it does exceed the threshold, immediately stop cooling, stabilize the temperature at a safe value, and start timing. C. Adaptation and Restart: After the preset adaptation time is reached, step A will be executed again. Repeat the above steps until the temperature of the gradient temperature control chamber reaches the target storage temperature.

[0041] In the above embodiment, the gradient precooling unit is further defined. This gradient precooling unit mainly consists of three parts: a gradient temperature control chamber, a multispectral imaging monitoring device, and a precooling process controller. The gradient temperature control chamber is a cavity that provides a controllable low-temperature environment for containing fresh peppercorns and cooling them. The multispectral imaging monitoring device installed in the temperature control chamber can periodically acquire spectral image data of the surface of the fresh peppercorns. This data contains rich information about the physiological state of the fruit (such as moisture and pigments). The precooling process controller is the brain of the unit; it receives data from the imaging device and controls the temperature control system of the temperature control chamber accordingly. Specifically, the gradient temperature control chamber can be a commercially available high-precision programmable walk-in / or box-type constant temperature and humidity test chamber (such as ESPEC), with its temperature control system (including compressor, condenser, evaporator, fan, and temperature control instruments) as standard configuration. The multispectral imaging monitoring device can employ a portable or online multispectral camera with VNIR (visible-near-infrared) band capabilities, such as the Micro-Hyperspec series from Headwall (USA) or the FX series from Specim (Finland). The pre-cooling process controller can be an industrial programmable logic controller (PLC, such as the Siemens S7-1200 series or Mitsubishi FX series) or an embedded industrial PC (such as Advantech), equipped with corresponding I / O modules and communication interfaces (such as Ethernet, USB, RS485) to connect the multispectral camera and the temperature control chamber. Regarding installation location: the gradient temperature control chamber is placed separately as the main equipment. The multispectral imaging monitoring device is fixedly mounted on the top or side wall of the gradient temperature control chamber using a bracket, ensuring its field of view covers a representative area of ​​fresh Sichuan pepper samples. The pre-cooling process controller is typically installed in a separate control cabinet outside the gradient temperature control chamber or integrated into the control panel of the temperature control chamber. The data cable of the multispectral imaging monitoring device passes through a sealed wiring hole on the wall of the temperature control chamber and connects to the signal input terminal of the controller. The temperature control signal output terminal of the controller is connected to the temperature control system actuator (such as compressor start / stop, electric valve, fan frequency converter, etc.) of the temperature control chamber via a cable.

[0042] The core of this gradient precooling unit lies in the "safety guidance control logic" pre-stored in the controller. This logic is programmed as a cyclically executed automated process. During operation, the controller first issues a cooling command, and the gradient temperature control chamber begins to cool slowly. Simultaneously, the precooling process controller analyzes the latest acquired multispectral images to calculate the "physiological stress index," which reflects the degree of low-temperature stress on fresh Sichuan peppercorns, and further calculates the rate of change of this index per unit time. The system presets a safety threshold, for example, a rate of change not exceeding 0.05 units per minute, with an optimal value of 0.02 units per minute. During the cooling process, the precooling process controller continuously compares the calculated rate of change with the preset threshold. If the rate of change remains below the threshold, indicating a stable cooling process without significant physiological stress, the precooling process controller will instruct continued cooling. Once the rate of change exceeds the preset threshold, the precooling process controller immediately issues a command to stop cooling and stabilize the temperature of the temperature control chamber at the current value (i.e., the safe value), while simultaneously starting a timer. The temperature will be maintained at this safe value for a preset adaptation period, such as 30 minutes to 2 hours, with an optimal value of 1 hour, allowing the physiological state of the fresh peppercorns to moderate and adapt to this temperature. After the adaptation period ends, the pre-cooling process controller restarts a new round of "cooling-monitoring" cycle. This process repeats until the temperature of the gradient temperature control chamber finally reaches the preset target storage temperature (such as 0°C to 4°C).

[0043] By controlling the gradient precooling process in a closed loop, when the system detects that the temperature of the gradient temperature control chamber has reached the target storage temperature and the physiological stress index is continuously and stably below the preset safety threshold, it is determined that the fresh Sichuan pepper has reached the "pretreatment completed state" suitable for subsequent controlled atmosphere storage. The "low metabolic state without chilling injury" mentioned in this invention refers to the "pretreatment completed state" after the gradient precooling is completed. The specific criteria for determining this state are as follows: the temperature of the gradient temperature control chamber must be stable at the target storage temperature (e.g., 0°C or 4°C), and the physiological stress index I calculated based on multispectral imaging must remain below the safety threshold (e.g., I < 0.5) for several consecutive cycles (e.g., 3 cycles) and fluctuate smoothly. This stable state must also last for a certain period of time (e.g., 20 minutes) to ensure physiological adaptation. When the three conditions of temperature, physiological index and duration are met simultaneously, the system determines that the pretreatment is completed. At this time, the fresh Sichuan pepper is in a safe state where low temperature inhibits metabolism but has not suffered chilling injury, and can be transferred to subsequent controlled atmosphere storage.

[0044] Through the combination of the aforementioned technical features, the gradient precooling unit achieves an adaptive intelligent cooling system based on real-time physiological feedback. Its technological advantage lies in its complete transformation of the traditional mechanical precooling method that uses a fixed cooling curve. By monitoring physiological stress signals in real time and using the rate of change as a criterion for safe intervention, the system can automatically pause cooling as soon as signs of chilling injury appear (manifested as an excessive rate of change), giving the fruit sufficient time to adapt. This effectively avoids chilling injury problems such as cell membrane damage caused by excessively rapid or drastic cooling. This ensures that each batch of fresh peppercorns can be safely and evenly cooled to the optimal storage temperature without damage, laying a more solid and reliable physiological foundation for its long-term preservation.

[0045] In one specific embodiment, the gas environment initialization module includes: The first sealed chamber is provided with a positioning seat for positioning and supporting the intelligent preservation container 1; The lid sealing actuator has a pressure head at its drive end that matches the shape of the lid 102 of the smart food preservation container 1; A status sensor is configured to detect whether the lid 102 and body 101 of the smart food preservation container 1 are in a predetermined unlocked state. The gas environment initialization module is configured to perform the following operations sequentially: A. Place the smart preservation container 1 with the lid 102 in the unlocked state on the positioning seat, close the first sealing chamber and verify its sealing performance; B. Evacuate the first sealed chamber to a first preset pressure; C. Inflate the first sealed chamber with the initial preservation mixture gas until its internal pressure returns to atmospheric pressure P0; D. After the state sensor confirms that the smart food preservation container 1 is still in an unlocked state, the lid sealing actuator is activated to drive the pressure head to apply axial sealing pressure to the lid 102 until the preset locking completion position or pressure value is reached, and the final locking is completed. E. Restore the first sealed chamber to atmospheric pressure and remove the intelligent preservation container 1 after initialization.

[0046] The above embodiments describe in detail the specific structure and workflow of the gas environment initialization module. This module mainly includes a first sealed chamber, a lid sealing actuator, and a status sensor. The first sealed chamber is a sealable working space with a positioning seat inside for positioning and supporting the intelligent preservation container 1, ensuring the container's position remains fixed during operation. The drive end of the lid sealing actuator is equipped with a pressure head that matches the shape of the lid 102 of the intelligent preservation container 1, used to apply locking pressure. The status sensor detects whether the lid 102 and body 101 of the intelligent preservation container 1 are in the required unlocked state, providing status signals for process control. Specifically, the first sealed chamber can be made of stainless steel or high-strength aluminum alloy, equipped with a pneumatically or electrically driven sealing door and sealing strip (such as a silicone sealing strip), possessing good airtightness. The positioning seat can be made of nylon or engineering plastic, its shape matching the bottom of the intelligent preservation container 1, and fixed to the chamber's bottom plate. The lid sealing actuator can use a standard pneumatic cylinder, electric cylinder, or servo electric cylinder (such as brands like SMC, Festo, and IAI). Its drive end is equipped with a custom-shaped polyurethane or silicone pressure head to apply pressure evenly without damaging the lid 102. Status sensors can be miniature photoelectric sensors (such as Omron or Keyence), proximity switches, or miniature cameras, installed near the positioning seat or on the inner wall of the chamber to detect whether the lid 102 is in a predetermined incompletely engaged position (such as the lid 102 being raised or partially closed). In addition, the system needs to integrate a vacuum pump (such as Busch), a vacuum gauge, a preservative gas source (pre-mixed gas cylinder or gas mixer), pressure sensors, solenoid valves, and a PLC control system. Regarding assembly location: the first sealing chamber serves as the main frame. The positioning seat is fixed to the center of the bottom of the chamber. The lid sealing actuator is vertically mounted on the top of the chamber, with its pressure head directly facing the center of the container lid 102 on the positioning seat below. The status sensor is installed on the side or above the positioning seat, aligned with the seam between the cover 102 and the body 101. Vacuum pumps, air sources, solenoid valves, pressure sensors, and other components are typically mounted on a frame or pneumatic circuit board outside the chamber, connected to the chamber via pipes and quick-connect fittings. The PLC control system can be housed in a separate control box. All actuators and sensors are connected to the PLC via cables. It should be noted that, to prevent interference between the pressure head and the bidirectional fine-tuning air valve 2 on the cover 102, the valve body of the bidirectional fine-tuning air valve 2 is embedded inside the cover 102, with only one air inlet flush with the upper surface of the cover 102, featuring a dense protective mesh or microporous membrane. This allows the pressure head to smoothly press against the entire surface of the cover 102.

[0047] First, the operator places the smart preservation container 1, filled with fresh peppercorns and with the lid 102 in an unlocked state (e.g., only slightly ajar or locked in the pre-positioned position), onto the positioning seat of the first sealed chamber. The chamber door is then closed and sealed, and the system verifies that the chamber itself has good sealing performance. Next, the gas environment initialization module starts the vacuum pump to evacuate the first sealed chamber (along with the unlocked smart preservation container 1 inside) until the internal pressure drops to a low first preset pressure, for example, around 5000 Pa, to remove as much air as possible. The setting of this first preset pressure (absolute pressure) must strike a balance between ensuring gas replacement efficiency and avoiding damage to the fresh peppercorns: too low a pressure (e.g., <2000 Pa) may more thoroughly replace the air, but may lead to fruit dehydration or structural damage; too high a pressure (e.g., >10000 Pa) will affect the purity of the initial gas environment. Experiments have verified that setting the first preset pressure within the range of 2000Pa to 10000Pa can effectively remove most of the original air while maximizing the preservation of the quality of fresh peppercorns. This implementation scheme uses 5000 Pa (absolute pressure) as a typical value, balancing operational efficiency and material safety. In actual operation, the pressure can be adjusted within this range according to the tolerance of specific varieties. Then, the vacuum pump stops, and the system fills the first sealed chamber with a pre-prepared initial preservation gas mixture (such as low-oxygen, high-carbon dioxide gas) until the pressure in the first sealed chamber returns to normal atmospheric pressure P0, equal to the external atmospheric pressure. At this time, the internal space of the intelligent preservation container 1 is also filled with preservation gas. The key step is that after the system confirms through the status sensor that the lid 102 of the intelligent preservation container 1 is still in the predetermined unlocked state, it activates the lid sealing actuator. The pressure head at the drive end moves downward, applying a uniform axial sealing pressure to the lid 102 of the intelligent preservation container 1. This pressure continues to increase until the lid 102 is pressed into a preset locking position (e.g., the position corresponding to the mechanical latch "click"), or reaches a preset locking pressure value (e.g., 200 Newtons), thus completing the final mechanical locking of the lid 102 and the container body 101. Finally, the first sealed chamber is vented to atmospheric pressure, and the chamber door is opened to remove the smart food preservation container 1, which has completed gas initialization and sealing.

[0048] By integrating the three key steps of vacuuming, gas filling, and capping into a single sealed chamber for continuous and automated operation, a significant improvement in technical performance has been achieved. It solves the problems of gas leakage, contamination, or incomplete capping that can occur with traditional methods that involve filling the container before transferring and capping. This method ensures that the initial preservative gas is highly pure and completely fills the container, and reliably locks it immediately in an optimal atmosphere. This greatly improves the accuracy, consistency, and operational efficiency of establishing the initial modified atmosphere, providing a near-perfect, leak-free starting point for subsequent dynamic preservation. The entire process is highly standardized and requires minimal human intervention.

[0049] In one specific embodiment, the physiological stress index calculated by the precooling process controller is a comprehensive weighted index obtained in the following manner: S1. Obtain the initial multispectral image of the fresh pepper sample at the start of cooling. Based on the initial multispectral image, calculate the initial reflectance ratio R0 and the initial reflectance characteristic value G0. Wherein, R0 is the reflectance ratio of the water-sensitive band with a center wavelength of 970nm to the reference band with a center wavelength of 800nm, and G0 is the reflectance characteristic value in the wavelength range of 540-560nm related to anthocyanins. S2. During the cooling process, real-time multispectral images of the fresh Sichuan pepper samples are periodically acquired, and the real-time reflectance ratio R is calculated based on the real-time multispectral images. t and real-time reflectivity characteristic value G t ; S3. Calculate the first change parameter ΔR and the second change parameter ΔG, where ΔR = R t - R0, ΔG =G t - G0; S4. The physiological stress index I is calculated according to the formula I = α × ΔR + β × ΔG, where α and β are preset weighting coefficients.

[0050] In the above embodiment, the gradient precooling unit employs a multispectral imaging-based method for obtaining the physiological stress index of fresh Sichuan pepper to calculate the physiological stress index I. This method achieves early and comprehensive assessment of chilling injury risk by fusing multispectral monitoring of moisture state and color changes, and is specifically implemented according to the following steps. First, a calculation baseline is established. At the start of the gradient cooling process, the multispectral imaging device acquires an initial spectral image of the fresh Sichuan pepper sample. Based on this image, two key initial parameters are calculated: first, the ratio of reflectance in the moisture-sensitive band near 970 nm to a relatively stable reference band near 800 nm, denoted as the initial reflectance ratio R0; second, the reflectance characteristic value in the wavelength range of 540–560 nm (related to anthocyanin absorption characteristics), denoted as the initial reflectance characteristic value G0. R0 and G0 together constitute the baseline for evaluating subsequent changes. This implementation method is suitable for the Da Hong Pao variety, characterized by its purplish-red / deep red skin.

[0051] Secondly, real-time monitoring and parameter calculation are performed. During the cooling process, the system periodically acquires real-time spectral images of the same monitoring sample. For each real-time image, two corresponding real-time parameters are calculated simultaneously: the real-time reflectance ratio R. t With real-time reflectivity characteristic value G t .

[0052] Next, the specific parameters of change are calculated. The system calculates the first parameter of change ΔR and the second parameter of change ΔG. Here, ΔR is defined as R... t The difference between R0 and R0, i.e., ΔR = R t - R0. This parameter can sensitively reflect early physiological changes caused by low-temperature stress, such as tissue water migration and altered cell membrane permeability. ΔG is defined as G t The difference between G0 and G0, i.e., ΔG = G t -G0. This parameter mainly reflects changes in pigments such as anthocyanins on the fruit surface and is an indirect indicator of color changes and aging status.

[0053] Finally, the physiological stress index is calculated comprehensively. The two parameters of change mentioned above are input into a preset weighting formula: I = α × ΔR + β × ΔG, thus obtaining the final physiological stress index I. In the formula, α and β are weighting coefficients pre-calibrated through experiments, used to adjust the contribution ratio of water state change (ΔR) and color change (ΔG) in the overall stress assessment. For example, the selectable range for α is typically between 0.6 and 0.8, and for β between 0.2 and 0.4; a typical preferred value is α = 0.7, β = 0.3.

[0054] In practice, the entire calculation process described above is completed by a software algorithm running in the precooling process controller. This algorithm can be developed based on commercially available image processing libraries (such as OpenCV) and scientific computing libraries (such as NumPy). The specific band centers around 970nm and 800nm ​​can be fine-tuned according to the camera band settings (e.g., selecting 965nm and 805nm). The reflectivity characteristic value G in the 540-560nm wavelength range can be the average reflectivity within that band or the reflectivity of a specific wavelength (e.g., 548nm). All calculations are performed within the controller's processor, requiring no additional hardware.

[0055] The comprehensive physiological stress index I constructed using the above method can capture subtle physiological disorders of fresh Sichuan pepper at low temperatures earlier and more robustly than methods relying on a single temperature or a single physical indicator. This provides a more reliable and accurate basis for intelligent decision-making in the precooling process, thereby ensuring the safety of the gradient precooling process at a deeper level.

[0056] In one specific embodiment, the lid 102 of the smart preservation container 1 integrates a micro ethylene absorption module 3 and a data transmission interface. The bottom of the box 101 is provided with a detachable bracket 4, which carries a slow-release preservative. A functional inner liner 5 is provided on the inner wall of the side of the box body 101. The functional inner liner 5 includes a substrate layer 501 and an anti-adhesive protrusion structure 502 extending from the substrate layer 501 toward the internal space of the box body 101. The anti-adhesive protrusion structure 502 and the surface of the substrate layer 501 on which it is located are covered with a continuous polymer moisture-absorbing and slow-release material functional layer. The polymeric moisture-absorbing and slow-release material functional layer is formed by coating a liquid functional material containing cross-linked sodium polyacrylate and chitosan onto the surface of the anti-adhesive bump structure 502 and then curing and cross-linking it; the thickness of the polymeric moisture-absorbing and slow-release material functional layer is 20 micrometers to 200 micrometers.

[0057] In the above embodiments, the main body of the smart food preservation container 1, namely the box body 101 and the lid 102, can be integrally molded from food-grade polypropylene (PP), polyethylene terephthalate (PET), or polycarbonate (PC) plastics using an injection molding process. The inner wall surface of the box body 101 is a smooth surface to facilitate the installation and fixation of the functional inner liner 5. The data transmission interface can be a micro USB interface, a Type-C interface, or a package of a wireless communication module (such as a Bluetooth module, a low-power Wi-Fi module such as the ESP32 series).

[0058] The detachable bracket 4 is injection molded from food-grade plastic (such as polypropylene) compatible with the box body 101. Its bottom or side is provided with a limiting structure (such as a flange or groove) adapted to the inner bottom surface of the box body 101 to achieve quick positioning, installation, and disassembly. The slow-release preservative is in individual granules.

[0059] The substrate layer 501 of the functional inner liner 5 is a flexible or semi-rigid food-grade sheet (such as non-woven fabric, polyethylene, or polypropylene film), one side of which is formed with the anti-adhesive bump structure 502 by molding or thermoforming. The anti-adhesive bump structure 502 is distributed in a regular array. For example, the cross-sectional shape of a single bump can be circular, elliptical, or approximately circular, with typical dimensions ranging from bump height (H) of 0.5 mm to 3.0 mm, bump top diameter or width (D) of 1.0 mm to 5.0 mm, and the center-to-center distance (P) between adjacent bumps being 1.5 to 4.0 times the bump diameter. A preferred set of parameters is: height H = 1.5 mm, diameter D = 2.5 mm, and distance P = 4.0 mm. The functional inner liner 5 is removably fixed by means of snaps on its edges, adhesive backing (removable type), etc. The design of the anti-adhesive bump structure 502 mainly achieves a dual synergistic effect: firstly, a physical separation effect. The anti-adhesion raised dot structure 502 establishes a stable micro-physical gap between the functional inner liner 5 and the fresh peppercorns, effectively preventing the fruit surface from directly adhering to the inner wall wet film over a large area due to condensation or moisture seeping out, thus preventing localized soaking, mold growth, and physical damage. Secondly, it enhances functionality. The anti-adhesion raised dot structure 502 significantly increases the effective specific surface area of ​​the functional inner liner 5 in contact with the gas inside the container, providing more "breathing" interfaces for the functional layer of the polymer moisture-absorbing and slow-release material. This not only improves the response speed and uniformity of moisture absorption and release but also facilitates the diffusion and exchange of gases (such as ethylene) on the surface of the functional layer, thereby enhancing the comprehensive efficiency of the inner liner in humidity regulation and microenvironment gas-assisted purification.

[0060] Regarding assembly location: The housing 301 of the miniature ethylene absorption module 3 on the lid 102 is embedded in a pre-reserved cavity during the injection molding of the lid 102 or fixed during subsequent assembly. The socket or antenna module of the data transmission interface is embedded in a specific position on the lid 102 and sealed. The detachable bracket 4 is placed directly in the positioning groove 7 at the bottom of the box body 101. Slow-release preservative granules are filled into the hollow grid structure of the detachable bracket 4. The functional inner liner 5 is laid on and fixed to the inner side wall of the box body 101.

[0061] Through the above design, multiple functions are integrated, including physical protection (anti-sticking bumps), gas regulation (ethylene absorption), preservative carrying (removable bracket 4), and intelligent humidity control (functional layer of polymer moisture-absorbing and slow-release material). In particular, the easily damaged physical protection and humidity regulation functions are integrated into a replaceable inner liner, cleverly incorporated into the preservation system. This modular design not only facilitates maintenance but also allows for flexible replacement of core functional components according to the usage cycle. This proactively creates and maintains a more favorable comprehensive microenvironment for fresh peppercorns, working synergistically at multiple levels of physical, chemical, and gas composition to significantly enhance the system's overall preservation efficiency, maintainability, and practicality.

[0062] In one specific embodiment, the slow-release preservative is a core-shell structured particle, the core of which is mesoporous silica loaded with tea polyphenols, and the outer shell is coated with pH-sensitive carboxymethyl chitosan. The detachable bracket 4 has a hollow grid structure, and its interior is filled with the slow-release preservative.

[0063] In the above embodiments, the specific form and contents of the slow-release preservative and the detachable tray 4 are further defined. The slow-release preservative is designed as a microparticle with a core-shell structure. Its core is mesoporous silica loaded with tea polyphenols. Mesoporous silica has a rich pore structure, which can adsorb and carry a large amount of tea polyphenols with antioxidant and antibacterial effects. The outer shell is a layer of pH-sensitive carboxymethyl chitosan coating. In the early stage of fresh pepper storage, the environmental pH is relatively normal, and this coating is relatively stable, allowing the tea polyphenols in the core to be released slowly, playing a basic preservation role. When the local pH decreases (acidity increases) due to microbial activity or fruit decay in the later stage of storage, the dissolution rate of the carboxymethyl chitosan shell will accelerate, thereby triggering the accelerated release of tea polyphenols in the core, achieving targeted inhibition of the decayed area, and demonstrating the intelligent response release characteristics of the preservative factor.

[0064] The detachable bracket 4 has a hollow grid structure, and its internal space is used to fill the slow-release preservative to achieve slow release of the preservative components and contact with the gas. This hollow grid structure not only provides a stable carrying space for the slow-release preservative, but also facilitates the flow of gas inside the bracket, allowing the preservative components to act evenly on the internal environment of the container.

[0065] In practical implementation, the preparation of the slow-release preservative can utilize existing materials and processes: the mesoporous silica core can be commercially available models such as MCM-41 and SBA-15; the tea polyphenols are commercially available food-grade extracts. The loading process can be achieved through impregnation, that is, immersing the mesoporous silica particles in a tea polyphenol solution, allowing them to fully adsorb, and then drying them. The carboxymethyl chitosan shell is a commercially available product, and the coating process can employ fluidized bed coating or layer-by-layer self-assembly technology to form a complete coating film on the surface of the tea polyphenol-loaded mesoporous silica particles, the thickness of which can be controlled according to the desired slow-release performance.

[0066] The detachable bracket 4 is integrally molded using injection molding, and the material is food-grade plastic. During assembly, the prepared core-shell structure slow-release preservative granules are filled into the hollow grid structure of the detachable bracket 4. Subsequently, the detachable bracket 4 assembly filled with preservative is placed at the bottom of the box body 101 of the intelligent preservation container 1. This design not only achieves stable support and efficient utilization of the preservative, but also allows the bracket to be easily disassembled, replaced, or replenished with preservative when needed, greatly improving the maintainability and long-lasting preservation capability of the system.

[0067] In one specific embodiment, the sealing structure 6 between the lid 102 and the body 101 of the smart food preservation container 1 specifically includes: An upwardly protruding sealing ring 601 is integrally formed around the outer edge of the top of the opening of the box body 101; a downwardly recessed sealing groove 602 is provided on the inner edge of the box cover 102 and corresponds to the position of the upwardly protruding sealing ring 601; an elastic sealing strip 603 is embedded in the downwardly recessed sealing groove 602; and a mechanical locking assembly 604 is provided on the side wall of the box cover 102. The mechanical locking assembly 604 is a snap-locking structure, including at least one elastic snap provided on the outside of the lid 102, and a snap-fit ​​flange provided at the corresponding position on the side wall of the box body 101; the pressure head provided at the drive end of the lid sealing actuator has a working end face that is a plane or curved surface adapted to the outer contour of the lid 102 of the intelligent preservation container 1.

[0068] In the above embodiments, the mechanical details of the sealing and locking structure between the lid 102 and the body 101 of the intelligent food preservation container 1 are specifically described. This sealing structure 6 is a multi-layered protection system. An integrally formed, upwardly convex sealing ring 601 is formed around the outer edge of the top of the opening of the body 101. A correspondingly positioned, downwardly convex sealing groove 602 is provided on the inner edge of the lid 102. An elastic sealing strip 603 (such as a food-grade silicone strip) is embedded in the downwardly convex sealing groove 602. When the lid 102 is closed, the upwardly convex sealing ring 601 is pressed into the downwardly convex sealing groove 602, compressing the internal elastic sealing strip 603 to form a first tight compression seal. To ensure that the lid will not spring open due to vibration or changes in internal pressure during storage and transportation, a mechanical locking assembly 604 is also provided on the side wall of the lid 102. The mechanical locking assembly 604 employs a snap-locking structure. For example, at least one elastic snap with a spring or barb is provided on the outside of the lid 102, and a corresponding engaging flange is provided on the side wall of the box body 101. When the lid 102 is pressed down to a certain position, the elastic snap springs back after passing the flange, and its barb engages with the flange to form a secure mechanical lock.

[0069] Furthermore, the shape of the pressure head of the lid sealing actuator in the gas environment initialization module is specifically defined. Its working end face is designed as a plane or curved surface that conforms to the outer contour of the lid 102 of the smart food storage container 1, such as a slightly convex curved surface that matches the curvature of the top of the lid 102. This design ensures that when the actuator drives the pressure head to press down and lock the lid 102, the pressure can be evenly distributed across the entire surface of the lid 102, avoiding problems such as the lid 102 tilting, incomplete sealing of the sealing strip, or inaccurate positioning of the mechanical latch due to uneven force.

[0070] In practice, both the upper convex sealing ring 601 of the box body 101 and the lower concave sealing groove 602 of the lid 102 are injection-molded structures. The elastic sealing strip 603 can be made of food-grade silicone rubber or EPDM rubber extruded into round or square strips, cut to length, and then embedded in the lower concave sealing groove 602 of the lid 102 by adhesive bonding or interference fit. The mechanical locking assembly 604 can be a standard plastic buckle, such as a cantilever beam elastic buckle with barbs injected into the outside of the lid 102 (the material is usually PP or POM, which has a certain degree of elasticity), and a corresponding locking flange (hook) is injected into the side wall of the box body 101. The number of buckles is usually 2-4, symmetrically distributed. The pressure head of the lid sealing actuator has a metal or rigid plastic body, and a layer of elastic material (such as polyurethane or silicone) is bonded or molded onto the working end face to form a curved surface that matches the outer contour of the lid 102, ensuring uniform pressure. Regarding assembly position: the upper convex sealing ring 601 is part of the opening of the box body 101. The lower concave sealing groove 602 and the elastic sealing strip 603 are part of the inner edge of the box cover 102. The elastic snap is formed on the outer wall of the box cover 102, and the engaging flange is formed at the corresponding height position on the outer wall of the box body 101. The pressure head is installed at the end of the drive rod of the cover sealing actuator of the gas environment initialization module.

[0071] The technical advantage of this solution lies in providing a highly reliable and easily automated sealing and locking mechanism. The upper convex ring, lower groove, and elastic sealing strip 603 constitute a reliable static seal, while the mechanical snap-fit ​​provides a secure dynamic lock. This combination ensures that the container maintains good airtightness even during storage and transportation. The specially designed pressure head enables the automated cap-locking action to be completed accurately and stably, ensuring consistent locking quality each time, effectively preventing early gas leakage due to poor locking, and extending the effective lifespan of the preservation system.

[0072] In one specific embodiment, the lid 102 of the smart food preservation container 1 is integrated with a gas sensor module, which is configured to monitor the concentration of O2 and CO2 in the container in real time. The freshness preservation dynamic maintenance module determines whether to activate the bidirectional fine-tuning gas valve 2 based on the concentration data fed back by the gas sensor module. The initial preservation mixture contains 4% to 8% O2 and 8% to 12% CO2. The preset range is: O2 concentration 3%~9%, CO2 concentration 5%~12%.

[0073] In the above embodiments, the monitoring and control parameters of the internal gas environment of the intelligent food preservation container 1 are clearly defined. A gas sensor module is integrated into the lid 102 of the intelligent food preservation container 1. This gas sensor module can monitor the concentration of oxygen and carbon dioxide inside the intelligent food preservation container 1 in real time and transmit the data to the dynamic preservation status maintenance module via wired or wireless means. The core decision-making logic of the dynamic preservation status maintenance module is based on these real-time concentration data: it continuously compares whether the monitored oxygen and carbon dioxide concentrations fall within the preset safe range.

[0074] The initial replacement of the preservative gas mixture is set with an oxygen concentration between 4% and 8% and a carbon dioxide concentration between 8% and 12%. For example, a typical initial value could be 6% oxygen and 10% carbon dioxide. During the dynamic maintenance phase, the system allows for a slightly wider range of concentration fluctuations (i.e., the preset range): oxygen concentration maintained between 3% and 9%, and carbon dioxide concentration maintained between 5% and 12%. The optimal control target might be to maintain oxygen at near the lower limit of 5%-7% and carbon dioxide at 8%-10%. When the sensor detects an oxygen concentration below 3% or a carbon dioxide concentration above 12%, indicating excessive respiratory consumption or accumulation; or an oxygen concentration above 9%, indicating insufficient respiratory inhibition, the system will determine that the preset range has been exceeded and will activate the bidirectional fine-tuning valve 2 to regulate ventilation until the concentration returns to a safe range.

[0075] In practical implementation, the gas sensor module can use commercially available miniaturized, low-power electrochemical oxygen sensor and infrared carbon dioxide sensor module. For example, the oxygen sensor can be a City Technology (now part of Honeywell) 4-series miniature sensor or a corresponding model from Alpha Sensing; the carbon dioxide sensor can be a Senseair K-series, S-series, or Telaire T661X series module. These sensor modules typically integrate signal conditioning circuitry and can output analog voltage, current, or digital signals (such as UART, I2C). The module requires power, so a miniature battery (such as a button battery) needs to be integrated on the lid 102 or powered through a data transmission interface. The sensing head of the gas sensor module needs to be exposed inside the smart preservation container 1, so a vent hole needs to be opened on the lid 102 and covered with a hydrophobic, dustproof, and breathable membrane (such as an ePTFE membrane). The bidirectional fine-tuning gas valve 2 can be a miniature solenoid valve or a piezoelectric valve, such as a miniature two-position two-way solenoid valve from SMC or Festo. The dynamic preservation status maintenance module can be a standalone microcontroller unit (such as an STM32 series MCU development board), or its logic functions can be integrated into a communication module on the lid 102 (such as a Bluetooth module with integrated algorithms). Regarding assembly location: the gas sensor module (including O2 and CO2 sensors) is encapsulated in a small housing and embedded in the inner surface of the lid 102 of the smart preservation container 1, with its sensor head aligned with the ventilation window on the lid 102. The data transmission interface and possible power supply are also integrated on the lid 102. A bidirectional fine-tuning air valve 2 is installed on the lid 102, with one end connected to the inside of the container and the other end open to the atmosphere (a filter can be added). If the hardware of the dynamic preservation status maintenance module is independent, it can be placed externally (such as in a warehouse gateway); if integrated into the container, its controller chip, along with the sensors and air valve, is installed on a circuit board inside the lid 102.

[0076] The technical advantage of this solution lies in its transformation of modified atmosphere storage from a rough, experience-based control to a closed-loop, automated control system based on precise sensor data. By clearly defining the initial gas environment and the threshold range for dynamic maintenance, the system establishes a standardized and repeatable gas management strategy for preservation. Real-time monitoring ensures that the internal environment is always in an optimal or near-optimal state of suppressed respiration, avoiding the risk of preservation failure caused by uncontrolled gas composition (such as oxygen deficiency or carbon dioxide poisoning) in traditional methods, making the preservation process more precise, safe, and reliable.

[0077] It should be noted that the aforementioned preset ranges (O2: 3%~9%, CO2: 5%~12%) were determined based on respiratory physiology experiments on typical fresh Sichuan pepper varieties and preliminary controlled atmosphere storage experiments. Within these ranges, the system has set an optimal dynamic control target band, for example, maintaining the O2 concentration at 5%-7% and the CO2 concentration at 8%-10%. When the monitored concentration deviates from this target band, the system initiates fine-tuning. The upper limit of O2 concentration is relaxed to 9% primarily based on the following two considerations: First, to avoid frequent system malfunctions due to short-term drastic fluctuations in respiration intensity or slight sensor drift, setting a reasonable buffer zone helps improve the stability and reliability of system operation; second, for some varieties of fresh Sichuan pepper, the respiratory inhibition effect is still acceptable even after short-term (e.g., several hours) exposure to a slightly higher oxygen environment (e.g., 7%-9%), and this design provides redundancy for the system to cope with temporary situations. Setting the lower limit of CO2 concentration to 5% is to prevent excessively low CO2 concentrations due to over-ventilation when the respiration intensity of fresh peppercorns is low, thereby losing their intended antibacterial and anti-aging auxiliary effects. The preset range and control target zone can be optimized and adjusted experimentally according to different fresh peppercorn varieties, maturity levels, and storage stages, and the adjusted parameters are pre-stored in the dynamic preservation state maintenance module.

[0078] In one specific embodiment, the hollow grid structure of the detachable bracket 4 is provided with multiple flow guide baffles along the gas flow direction. Each flow guide baffle is parallel to each other and is staggered and offset in sequence along the gas flow direction, forming a tortuous and extended meandering flow channel between adjacent flow guide baffles; the slow-release preservative is carried in the meandering flow channel in the form of particles.

[0079] In the above embodiment, multiple parallel flow guide baffles are vertically arranged inside the detachable bracket 4. These flow guide baffles are staggered sequentially along the gas flow direction, so that adjacent flow guide baffles only partially overlap, thereby forming staggered openings between adjacent flow guide baffles. When gas enters the detachable bracket 4, due to the obstruction of the flow guide baffles, the airflow cannot pass directly, but instead enters the next adjacent compartment from the staggered opening, forming a zigzag flow path. This design, through physical obstruction and channel staggering, forces the gas to flow through each compartment sequentially, prolonging its residence path inside the detachable bracket 4 and enhancing flow disturbance, thereby allowing the gas to fully and repeatedly contact the slow-release preservative particles filled in each compartment (winding flow channel).

[0080] The detachable bracket 4 features an open grid or a structure with large ventilation holes at the top, providing a common open area connecting each compartment to the main space of the container. This is a crucial channel for gas transfer and circulation between different compartments. The main body of the flow guide baffle is a solid plate, with several smaller ventilation holes in its lower or middle section. These holes are not the main airflow channels; their primary function is to balance the air pressure between adjacent compartments, facilitate the microscopic diffusion of auxiliary gas components, and constrain the slow-release preservative particles by using pore sizes smaller than the particle size (e.g., pore diameter of 1.5-2.5 mm corresponds to a particle size of 3-5 mm), preventing particles from leaking into adjacent compartments and ensuring that the particles remain stably within their respective meandering flow channels. In practice, the detachable bracket 4 (including the outer frame, vertical flow guide baffle, and top grid) can be integrally injection molded from food-grade PP or PE material. During assembly, the slow-release preservative granules are poured into the meandering channels formed by the vertical partition through the filling port on the side of the detachable bracket 4. After filling, the filling port is closed, and the user can place the filled detachable bracket 4 at the bottom of the box 101 of the smart preservation container 1 for use.

[0081] In one specific embodiment, the micro ethylene absorption module 3 includes: The housing 301 is embedded inside the cover 102 and forms a sealed chamber 303; A porous media carrier is filled in the sealed chamber 303, and the surface of the porous media carrier is loaded with ethylene oxidant. A flow channel 302 is formed on the shell 301. One end of the flow channel 302 is connected to the interior of the smart preservation container 1, and the other end is connected to the sealed chamber 303. It is used to guide the gas in the smart preservation container 1 through the porous medium carrier.

[0082] In the above embodiment, the internal structure of the micro ethylene absorption module 3 integrated into the lid 102 is described. The micro ethylene absorption module 3 includes a housing 301 embedded inside the lid 102, forming a sealed chamber inside the housing 301. This sealed chamber 303 is filled with a porous media carrier, such as activated carbon particles, porous ceramic balls, or molecular sieves. These porous media carriers have a large specific surface area on which a highly efficient ethylene oxidant, such as potassium permanganate or a palladium-based catalyst, is loaded. A flow channel 302 is provided on the housing 301. One end of this channel communicates with the internal space of the smart preservation container 1, and the other end communicates with the sealed chamber containing the loaded oxidant. Its working principle relies on gas diffusion or weak convection. The gas inside the smart preservation container 1 (containing ethylene released by fresh peppercorns) naturally enters the sealed chamber of the micro ethylene absorption module 3 through the flow channel 302. As the gas flows through a porous medium carrier filled with a loaded oxidant, the ethylene molecules within it come into full contact with the oxidant and are catalytically oxidized and decomposed into harmless substances such as carbon dioxide and water. The treated gas then returns to the main space of the intelligent preservation container 1 through other channels or diffusion, thus creating a cycle that continuously purifies the ethylene gas within the container.

[0083] In practical implementation, the shell 301 of the micro ethylene absorption module 3 can be injection molded from plastic (such as ABS) into two half-shells, which, when snapped together, form a sealed chamber 303. The porous medium carrier can be commercially available ethylene absorption materials such as granular activated carbon, alumina particles impregnated with potassium permanganate solution, or molecular sieve particles loaded with palladium catalyst. The flow channel 302 is a micro-channel designed on the shell 301 for internal air passages or external connections, typically including an air inlet and an air outlet, which can be covered with a breathable dustproof mesh. The overall volume of the micro ethylene absorption module 3 is small to fit within the space of the lid 102. Regarding assembly: a groove for installing the micro ethylene absorption module 3 is pre-reserved during the injection molding of the lid 102 of the intelligent food preservation container 1. The shell 301 of the micro ethylene absorption module 3 is embedded in this groove and fixed by snaps or adhesive. The air inlet of the micro ethylene absorption module 3's flow channel 302 is connected to the interior of the smart preservation container 1 through tiny holes in the lid 102, and the air outlet is also connected to another area inside the smart preservation container 1 through another hole, or gas circulation is achieved through an internal air duct design. In this way, the gas inside the smart preservation container 1 can slowly flow through the porous medium carrier inside the module through diffusion or micro-convection, where ethylene is absorbed or oxidized.

[0084] The technical advantage of this solution lies in providing a compact, efficient, and integrated active ethylene removal solution. Compared to simply placing an ethylene absorption pack, this modular design improves the contact efficiency between the gas and the reactant by forcing or guiding the gas flow through the oxidant carrier, thereby accelerating the ethylene removal rate. Its compact size allows it to be integrated into the lid 102 without occupying storage space, achieving targeted and efficient removal of ripening gases. This further enhances the intelligent preservation container 1's ability to actively regulate the internal gas environment, playing a positive auxiliary role in delaying the ripening and aging of fresh peppercorns.

[0085] The number of devices and processing scale described herein are for the purpose of simplifying the description of the invention. Applications, modifications, and variations of the invention will be readily apparent to those skilled in the art.

[0086] Although the embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. For those skilled in the art, other modifications can be easily made. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details.

Claims

1. A preservation system for fresh Sichuan peppercorns, characterized in that, include: The gradient precooling unit is used to perform gradient cooling pretreatment on fresh peppercorns, reducing the ambient temperature of the fresh peppercorns to the target storage temperature, and ensuring that they are in a low metabolic state without chilling injury by monitoring physiological stress signals that characterize cell membrane integrity. The intelligent food preservation container has a sealing structure between its lid and body that can be opened during gas replacement and locked during storage and transportation. The lid is equipped with a controlled bidirectional fine-tuning gas valve. The gas environment initialization module is configured to replace the internal gas of the intelligent preservation container containing fresh peppercorns treated by the gradient precooling unit and in an open state with an initial preservation mixture of low oxygen and high carbon dioxide, and lock the intelligent preservation container in the gas atmosphere. The freshness preservation dynamic maintenance module, which is communicatively connected to the locked smart freshness preservation container, is configured to calculate the respiration intensity trend based on the changes in O2 and CO2 concentrations during the monitoring period when the bidirectional fine-tuning air valve is closed. When the breathing intensity trend or O2 / CO2 concentration exceeds the preset range, the bidirectional fine-tuning valve is activated to regulate gas exchange.

2. The preservation system for fresh Sichuan peppercorns as described in claim 1, characterized in that, The gradient precooling unit includes: A gradient temperature-controlled chamber for containing fresh Sichuan peppercorns; A multispectral imaging monitoring device is installed inside the gradient temperature control chamber to periodically acquire spectral image data of fresh pepper samples. The precooling process controller has its signal input terminal connected to the data output terminal of the multispectral imaging monitoring device, and its control output terminal connected to the temperature control system of the gradient temperature control chamber. The precooling process controller has pre-stored safety guidance control logic, which is programmed to perform the following operations in a loop: A. Cooling and Monitoring: Control the cooling of the gradient temperature control chamber and simultaneously calculate the physiological stress index and its rate of change based on spectral image data; B. Threshold Judgment and Decision: If the rate of change does not exceed the preset threshold, continue with step A; if it does exceed the threshold, immediately stop cooling, stabilize the temperature at a safe value, and start timing. C. Adaptation and Restart: After the preset adaptation time is reached, step A will be executed again. Repeat the above steps until the temperature of the gradient temperature control chamber reaches the target storage temperature.

3. The preservation system for fresh Sichuan peppercorns as described in claim 1, characterized in that, The gas environment initialization module includes: The first sealed chamber is equipped with a positioning seat for positioning and supporting the intelligent preservation container; The lid sealing actuator has a pressure head at its drive end that matches the shape of the lid of the smart food preservation container; A status sensor is configured to detect whether the lid and body of the smart food preservation container are in a predetermined unlocked state. The gas environment initialization module is configured to perform the following operations sequentially: A. Place the smart preservation container with the lid unlocked onto the positioning seat, close the first sealing chamber, and verify its sealing performance; B. Evacuate the first sealed chamber to a first preset pressure; C. Inflate the first sealed chamber with the initial preservation mixture gas until its internal pressure returns to atmospheric pressure P0; D. After the state sensor confirms that the smart food preservation container is still in an unlocked state, the lid sealing actuator is activated to drive the pressure head to apply axial sealing pressure to the lid until the preset locking completion position or pressure value is reached, thus completing the final locking. E. Restore the first sealed chamber to atmospheric pressure and remove the intelligent preservation container that has completed initialization.

4. The preservation system for fresh Sichuan peppercorns as described in claim 2, characterized in that, The physiological stress index calculated by the precooling process controller is a comprehensive weighted index obtained through the following method: S1. Obtain the initial multispectral image of the fresh pepper sample at the start of cooling, and calculate the initial reflectance ratio R0 and the initial reflectance characteristic value G0 based on the initial multispectral image. Wherein, R0 is the reflectance ratio of the water-sensitive band with a center wavelength of 970nm to the reference band with a center wavelength of 800nm, and G0 is the reflectance characteristic value in the wavelength range of 540-560nm related to anthocyanins. S2. During the cooling process, real-time multispectral images of the fresh Sichuan pepper samples are periodically acquired, and the real-time reflectance ratio R is calculated based on the real-time multispectral images. t and real-time reflectivity characteristic value G t ; S3. Calculate the first change parameter ΔR and the second change parameter ΔG, where ΔR = R t - R0, ΔG = G t - G0; S4. The physiological stress index I is calculated according to the formula I = α × ΔR + β × ΔG, where α and β are preset weighting coefficients.

5. The preservation system for fresh Sichuan peppercorns as described in claim 1, characterized in that, The lid of the intelligent food preservation container integrates a micro ethylene absorption module and a data transmission interface. The bottom of the box is equipped with a detachable bracket, which carries a slow-release preservative. A functional inner liner is provided on the inner wall of the side of the box. The functional inner liner includes a base material layer and an anti-adhesive protrusion structure extending from the base material layer toward the internal space of the box. The anti-adhesive protrusion structure and the surface of the base material layer on which it is located are covered with a continuous layer of high polymer moisture-absorbing and slow-release material. The polymeric moisture-absorbing and slow-release material functional layer is formed by coating the surface of the anti-adhesive bump structure with a liquid functional material containing cross-linked sodium polyacrylate and chitosan, and then curing and cross-linking it; the thickness of the polymeric moisture-absorbing and slow-release material functional layer is 20 micrometers to 200 micrometers.

6. The preservation system for fresh Sichuan peppercorns as described in claim 5, characterized in that, The slow-release preservative is a core-shell structured particle, with its core being mesoporous silica loaded with tea polyphenols and its outer shell being a pH-sensitive carboxymethyl chitosan coating. The detachable bracket has a hollow grid structure, and its interior is filled with the slow-release preservative.

7. The preservation system for fresh Sichuan peppercorns as described in claim 3, characterized in that, The sealing structure between the lid and the body of the intelligent food preservation container specifically includes: An upwardly convex sealing ring integrally formed around the outer edge of the top of the box opening; a downwardly recessed sealing groove located on the inner edge of the box lid, corresponding to the position of the upwardly convex sealing ring; an elastic sealing strip embedded in the downwardly recessed sealing groove; and a mechanical locking assembly located on the side wall of the box lid. The mechanical locking assembly is a snap-locking structure, including at least one elastic snap provided on the outside of the lid, and a locking flange provided at a corresponding position on the side wall of the box body; the pressure head provided at the drive end of the lid sealing actuator has a working end face that is a plane or curved surface adapted to the outer contour of the lid of the smart preservation container.

8. The preservation system for fresh Sichuan peppercorns as described in claim 1, characterized in that, The lid of the smart food preservation container is equipped with a gas sensor module, which is configured to monitor the concentration of O2 and CO2 inside the container in real time. The freshness preservation dynamic maintenance module determines whether to activate the bidirectional fine-tuning gas valve based on the concentration data fed back by the gas sensor module. The initial preservation mixture contains 4% to 8% O2 and 8% to 12% CO2. The preset range is: O2 concentration 3%~9%, CO2 concentration 5%~12%.

9. The preservation system for fresh Sichuan peppercorns as described in claim 6, characterized in that, The hollow grid structure of the detachable bracket has multiple flow guide baffles arranged inside along the gas flow direction. Each flow guide baffle is parallel to each other and is staggered in sequence along the gas flow direction, forming a meandering flow channel between adjacent flow guide baffles. The slow-release preservative is carried in the meandering flow channel in the form of particles.

10. The preservation system for fresh Sichuan peppercorns as described in claim 5, characterized in that, The micro ethylene absorption module includes: The housing is embedded inside the lid and forms a sealed chamber; A porous media carrier is filled in the sealed cavity, and the surface of the porous media carrier is loaded with an ethylene oxidant. A flow channel is formed on the shell, one end of which is connected to the interior of the smart preservation container and the other end is connected to the sealed chamber, for guiding the gas inside the smart preservation container through the porous medium carrier.

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