Freshness preservation methods, freshness preservation devices, storage containers, and display devices

Abstract

This invention provides a freshness preservation method that preserves the freshness of harvested crops in a manner different from refrigeration. The freshness preservation method involves irradiating the crops with blue light (S12) and dispersing fine water mist onto the crops while irradiating with blue light (S13).

Description

Technical Field

[0001] This invention relates to a method for maintaining the freshness of harvested crops, a freshness maintenance device, a storage container, and a display device. Background Technology

[0002] Maintaining the freshness of harvested crops has a significant impact on their commercial value and is therefore extremely important. The freshness of crops can be evaluated by metrics such as weight loss (moisture evaporation). Refrigeration technology has been conventionally used to maintain the freshness of crops (see, for example, Patent Document 1).

[0003] (Existing technical literature)

[0004] (Patent Documents)

[0005] Patent Document 1: Japanese Patent Application Publication No. 2002-267348

[0006] However, refrigeration of crops is costly, and sometimes it cannot be adequately refrigerated during transportation. Summary of the Invention

[0007] The present invention provides a freshness preservation method, a freshness preservation device, a storage room, and a display device that can maintain the freshness of harvested crops in a way different from refrigeration.

[0008] One aspect of the present invention relates to a method for maintaining the freshness of harvested crops, wherein the crops are irradiated with blue light, and fine water mist is dispersed onto the crops during the irradiation of the blue light.

[0009] One aspect of the present invention relates to a freshness preservation device for post-harvest crops, comprising: a first irradiation unit that irradiates the crops with blue light; and a spraying unit that disperses fine water mist onto the crops during the irradiation of the blue light.

[0010] One aspect of the present invention relates to a storage container, which includes the freshness preservation device and a frame for storing the crops.

[0011] One aspect of the present invention relates to a display device comprising the freshness preservation device and a shelf for displaying the crops.

[0012] This invention enables the preservation of crop freshness using methods different from refrigeration. Attached Figure Description

[0013] Figure 1 This is a perspective view of the storage container according to Implementation Method 1.

[0014] Figure 2This is a block diagram illustrating the functional configuration of the freshness preservation device in the storage room according to Embodiment 1.

[0015] Figure 3 This is a flowchart illustrating the operation 1 of the freshness preservation device according to Embodiment 1.

[0016] Figure 4 This is a graph showing the emission spectrum of blue light with a peak wavelength of 450 nm.

[0017] Figure 5 This is a graph representing the results of Experiment 1.

[0018] Figure 6 This is a graph representing the results of Experiment 2.

[0019] Figure 7 This is a flowchart illustrating the operation 2 of the freshness preservation device according to Embodiment 1.

[0020] Figure 8 This is a graph representing the results of Experiment 3.

[0021] Figure 9 This is a graph representing the results of Experiment 4.

[0022] Figure 10 This is a graph showing the change in water retention rate when crops are irradiated with red light.

[0023] Figure 11 This is a perspective view of the display device according to Embodiment 2.

[0024] Figure 12 This is a schematic cross-sectional view of the display device involved in Embodiment 2 when viewed from the side.

[0025] Figure 13 This is a block diagram illustrating the functional configuration of the freshness preservation device in the display apparatus according to Embodiment 2.

[0026] Figure 14 This is a diagram showing the detailed structure of the light-emitting module.

[0027] Figure 15 It is a schematic diagram representing another form of display installation. Detailed Implementation

[0028] The freshness preservation device and the like, according to the accompanying drawings, will now be described in detail with reference to the accompanying drawings. Furthermore, the embodiments described below are either general or specific examples. The numerical values, shapes, materials, constituent elements, arrangement positions of constituent elements, connection methods, steps, and order of steps shown in the following embodiments are all examples of the present invention and are not intended to limit the present invention. Moreover, the constituent elements shown in the following embodiments that are not described in the highest-level conceptual solution can be considered as arbitrary constituent elements.

[0029] Furthermore, the diagrams are schematic diagrams, not rigorous illustrations. In addition, substantially identical components in the diagrams are assigned the same symbols, and repetitive explanations are omitted or simplified.

[0030] (Implementation Method 1)

[0031] [The Composition of a Storage Unit]

[0032] First, the structure of the storage library involved in Implementation Method 1 will be explained. Figure 1 This is a perspective view of the storage container according to Implementation Method 1. Figure 2 This is a block diagram illustrating the functional configuration of the freshness preservation device in the storage room according to Embodiment 1.

[0033] Figure 1 The storage room 100 shown is a storage room for storing harvested crops 30, for example, located in the back warehouse of a shop that sells crops 30. The storage room 100 includes a frame 20, a door 22, and a freshness preservation device 10.

[0034] The frame 20 is roughly rectangular in shape. The crops 30 are stored and retrieved from the front through the storage section 21 (storage space). This storage section 21 is the internal space of the frame 20 and is also rectangular in shape. The frame 20 may be made of metal such as aluminum, but it can also be made of resin. Furthermore, the shape and material of the frame 20 are merely examples and are not particularly limited.

[0035] A door 22 (cover) that can be freely opened and closed is provided in front of the storage section 21. When the door 22 is closed, and the first irradiation section 13, the second irradiation section 14, and the third irradiation section 15 are disconnected, the storage section 21 becomes a darkroom (0-lux environment).

[0036] The freshness preservation device 10 is used to maintain the freshness of harvested crops 30. For example... Figure 1 and Figure 2 As shown, the freshness preservation device 10 includes a power plug 11, a controller 12, a first irradiation unit 13, a second irradiation unit 14, a third irradiation unit 15, and a spray unit 16.

[0037] The power plug 11 is an example of a power receiving part, which has a terminal part 11a and a power conversion part 11b. The power plug 11 is an AC adapter.

[0038] The terminal section 11a is composed of metal terminals that are inserted into the socket. The shape and material of the terminal section 11a are not particularly limited.

[0039] The power conversion unit 11b converts the alternating current received by the terminal unit 11a into direct current, supplying direct current to the controller 12, the first irradiation unit 13, the second irradiation unit 14, the third irradiation unit 15, and the spray unit 16. Specifically, the power conversion unit 11b is an AC-DC converter circuit. Furthermore, in the storage compartment 100, the power conversion unit 11b is disposed outside the housing 20, but the power conversion unit 11b can also be internally installed within the housing 20.

[0040] The first irradiation unit 13 is disposed above the storage unit 21, and under the control of the controller 12, irradiates the crops 30 stored in the storage unit 21 with blue light at room temperature. Here, the blue light is, for example, light with a emission peak (center wavelength of emission) in the range of 430 nm to 470 nm, and an overall emission spectrum in the range of 350 nm to 550 nm. Specifically, the first irradiation unit 13 is a light-emitting module consisting of a substrate and a plurality of blue LEDs mounted on the substrate; however, it can be of any form as long as it can emit blue light. Furthermore, in Figure 1 The diagram shows the first irradiation section 13 in a schematic manner, but does not accurately represent the shape of the first irradiation section 13.

[0041] Furthermore, the blue light (emission spectrum of blue light) irradiated by the first irradiation unit 13 typically has one peak, but it may also have two or more peaks with different wavelengths. For example, in the experiment described later, the first irradiation unit 13 irradiated monochromatic blue light with a peak wavelength of 450 nm.

[0042] The second irradiation unit 14 is disposed above the storage unit 21, and, under the control of the controller 12, irradiates the crops 30 stored in the storage unit 21 with infrared light at room temperature. Here, the infrared light is, for example, near-infrared light with a emission peak (center wavelength of emission) in the range of 700 nm to 2500 nm, but is not particularly limited. Specifically, the second irradiation unit 14 is a light-emitting module composed of a substrate and multiple infrared LEDs mounted on the substrate, but any form is acceptable as long as it can emit infrared light. Furthermore, in Figure 1 The second irradiation section 14 is shown in a schematic diagram and does not accurately represent the shape of the second irradiation section 14.

[0043] The infrared light (emission spectrum of infrared light) irradiated by the second irradiation unit 14 typically has one peak, but it may also have two or more peaks with different wavelengths.

[0044] Furthermore, the second irradiation unit 14, under the control of the controller 12, irradiates the crops 30 stored in the storage unit 21 with red light at room temperature. The red light, for example, has a emission peak (center wavelength of emission) in the range of 610 nm to 670 nm, and its overall emission spectrum is in the range of 400 nm to 700 nm. Specifically, the second irradiation unit 14 emitting red light is a light-emitting module composed of a substrate and a plurality of red LEDs mounted on the substrate.

[0045] The third irradiation unit 15 is disposed above the storage unit 21 and, under the control of the controller 12, irradiates the crops 30 stored in the storage unit 21 with white light. Specifically, while the first irradiation unit 13 irradiates the crops 30 with blue light, the third irradiation unit 15 irradiates the crops 30 with white light. White light is, for example, light whose overall emission spectrum is in the range of 350 nm or higher and less than 700 nm.

[0046] The third irradiation unit 15 is, for example, a COB (Chip On Board) structure light-emitting module consisting of a substrate, multiple blue LEDs directly mounted on the substrate, and a sealing component containing yellow phosphor particles sealing the multiple blue LEDs. Alternatively, the third irradiation unit 15 can also be an SMD (Surface Mount Device) type light-emitting module or a remote phosphor type light-emitting module. The third irradiation unit 15 can be of any form as long as it can emit white light. Furthermore, in Figure 1 The diagram illustrates the third irradiation section 15 in a pattern manner, but does not accurately represent the shape of the third irradiation section 15.

[0047] Furthermore, the first irradiation section 13, the second irradiation section 14, and the third irradiation section 15 can be configured as a single irradiation section. Such an irradiation section may be, for example, a light-emitting module having a substrate with three light-emitting elements: a white light-emitting LED element, a blue LED, and an infrared LED. Alternatively, such an irradiation section may be a white light-emitting module in which a blue component of the white light is intentionally added, and an infrared light component is also added.

[0048] The spray unit 16 disperses a fine water mist onto the crop 30 under blue light irradiated by the first irradiation unit 13. Specifically, the spray unit 16 is a two-fluid spraying device. The two-fluid method uses high-speed flow of compressed air to atomize water into fine mist with a particle size of several μm. Alternatively, the spray unit 16 can be a high-pressure single-fluid spraying device or an ultrasonic spraying device. Although details are not shown, water is supplied to the spray unit 16 from the water supply tank 23.

[0049] The distribution of fine water mist is for the purpose of providing moisture to the crop 30 through the stomata. Therefore, the fine water mist distributed by the spray section 16 is preferably composed of tiny water particles smaller than the stomata, specifically tiny water particles with a particle size of 10 μm or less. More preferably, the fine water mist distributed by the spray section 16 is composed of water particles with a particle size of 5 μm or less. The lower limit of the water particle size is not particularly limited, for example, it is 1 μm or more.

[0050] Controller 12 is an example of a control unit, which controls the first irradiation unit 13, the second irradiation unit 14, the third irradiation unit 15, and the spray unit 16 according to user operations. Controller 12, for example, controls the intensity of the blue light irradiated by the first irradiation unit 13 and the irradiation time of the blue light irradiated by the first irradiation unit 13. Furthermore, controller 12, for example, controls the on / off states of the first irradiation unit 13, the second irradiation unit 14, the third irradiation unit 15, and the spray unit. Controller 12 can also control the intensity of the white light irradiated by the third irradiation unit 15.

[0051] Specifically, the controller 12 comprises a PWM control circuit (dimming circuit) for controlling the illuminance of the first irradiation unit 13, a timing circuit for controlling the irradiation time of the first irradiation unit 13, and a control circuit for controlling the on and off of the spray unit 16. The controller 12 can be configured as a processor or a microcomputer. Furthermore, in the storage compartment 100, the controller 12 is disposed outside the housing 20; however, part or all of the controller 12 can be built into the housing 20.

[0052] Furthermore, controller 12 is not mandatory, but it is preferred that the freshness preservation device 10 has controller 12. Additionally, the controller for controlling the intensity of the blue light and the controller for controlling the irradiation time of the blue light can be separate controllers. The controllers for controlling the first irradiation unit 13, the second irradiation unit 14, and the third irradiation unit 15, and the controller for controlling the spray unit 16 can be separate controllers. Alternatively, controller 12 can be integrated with any one of the first irradiation unit 13, the second irradiation unit 14, the third irradiation unit 15, and the spray unit 16. The specific form of controller 12 is not particularly limited; conventionally known controllers can be used as controller 12.

[0053] Additionally, the storage compartment 100 may be equipped with a cooling device to cool the interior of the storage section 21. In other words, the storage compartment 100 may also be a refrigerator, but the storage compartment 100 according to Embodiment 1 does not have a cooling device. In other words, the storage compartment 100 does not control the ambient temperature inside the storage section 21 (around the crops 30).

[0054] Furthermore, with the storage unit 100 having a large storage section 21, the crops 30 can be placed on a conveyor belt. As the conveyor belt moves, the crops 30 located directly below the first irradiation section 13 are sequentially irradiated by light and dispersed with fine water mist. In other words, the crops 30 can be moved along the conveyor belt in the transport direction while being irradiated by light and dispersed with fine water mist.

[0055] [Freshness Preservation Device Operation 1]

[0056] The operation 1 (freshness preservation method) of the freshness preservation device 10 is described below. Figure 3 This is a flowchart illustrating the operation of the freshness preservation device 10.

[0057] With the harvested crops 30 stored in the storage section 21, the third irradiation section 15, under the control of the controller 12, irradiates the crops 30 stored in the storage section 21 with white light (S11). In other words, the controller 12 of the freshness preservation device 10 causes the third irradiation section 15 to irradiate with white light. However, the irradiation with white light is not mandatory.

[0058] Next, the first irradiation unit 13, while being irradiated with white light by the third irradiation unit 15, irradiates the crops 30 stored in the storage unit 21 with blue light under the control of the controller 12 (S12). In other words, the controller 12 of the freshness preservation device 10 causes the first irradiation unit 13 to irradiate with blue light. For example, the irradiation with blue light is stopped after a period of 30 minutes or less.

[0059] The spray unit 16, under the control of the controller 12, disperses a fine water mist onto the crop 30 under the blue light irradiation of the first irradiation unit 13 (S13). In other words, the controller 12 of the freshness preservation device 10 causes the spray unit 16 to disperse a fine water mist. For example, the spray unit 16 may continuously disperse a fine water mist during the blue light irradiation period, or it may disperse a fine water mist only during a portion of the blue light irradiation period.

[0060] [Experiment 1]

[0061] As described in Action 1 above, the freshness preservation device 10 irradiates the harvested crop 30 with blue light and disperses a fine water mist onto the crop 30 while it is irradiated with blue light. In this way, the freshness preservation device 10 can suppress the decrease in the freshness of the crop 30. The following describes an experiment using the freshness preservation device 10.

[0062] In Experiment 1, spinach was used as crop 30. In Experiment 1, spinach was placed under any of the following three conditions after being irradiated with white light at 800 lux in the third irradiation unit 14, and the change in water retention was measured.

[0063] Condition (1) Irradiate with monochromatic blue light with a peak wavelength of 450 nm for 30 minutes, and disperse fine water mist during these 30 minutes.

[0064] Condition (2) Irradiate with monochromatic blue light with a peak wavelength of 450 nm for 10 minutes, and disperse fine water mist during these 10 minutes.

[0065] Condition (3) No blue monochromatic light was emitted, and no fine water mist was dispersed.

[0066] Additionally, the emission spectrum of blue monochromatic light with a peak wavelength of 450 nm (hereinafter referred to as 450 nm blue light) is illustrated in the figure. Figure 4 . Figure 4 This is a graph showing the emission spectrum of blue monochromatic light with a peak wavelength of 450 nm. Furthermore, this is just one example of the peak wavelength of blue light; the peak wavelength of blue light is not specifically defined.

[0067] Experiment 1, more specifically, was conducted at a temperature below 20°C, humidity below 80%, and a blue light quantum flux density (irradiation intensity) of 0.5 μmol / m³. 2 The process is carried out under the conditions of s. The fine water mist dispersed by the spray section 16 consists of tiny water particles with a particle size of a few μm (less than 10 μm).

[0068] The water retention rate is calculated using the following formula.

[0069] Water retention rate [%] = (Weight after storage period / Weight before light exposure and fine water mist dispersion) × 100

[0070] In addition, in Experiment 1, the water retention rate was calculated for the number of spinach plants (n=2~3) under various conditions, and the average value of the calculated water retention rate was plotted on [the graph]. Figure 5 .

[0071] Figure 5 This is a graph representing the results of Experiment 1. (For example...) Figure 5As shown, after 1 day and 2 days of treatment, the water retention rate decreased from high to low in the order of conditions (2), (1), and (3). In other words, it was found that the decrease in water retention rate (freshness) was suppressed by irradiation with blue light and the dispersion of fine water mist. Furthermore, it was found that irradiation with blue light and the dispersion of fine water mist for 10 minutes suppressed the decrease in water retention rate more effectively than irradiation for 30 minutes.

[0072] Furthermore, the reason why the reduction in the water retention rate of crop 30 can be inhibited by blue light irradiation and the dispersion of fine water mist is still unclear. Here, it is known that the stomata of crop 30 open when irradiated with blue light, so it is speculated that fine water mist is dispersed during blue light irradiation, and water is replenished to crop 30 through the stomata.

[0073] [Experiment 2]

[0074] In Experiment 2, strawberries were used as crop 30. Other conditions were the same as in Experiment 1. Figure 6 This is a graph representing the results of Experiment 2.

[0075] like Figure 6 As shown, after 4 days of treatment, the water retention rate decreased from high to low in the order of conditions (1), (2), and (3). In other words, it was found that the decrease in water retention rate (freshness) was suppressed by irradiation with blue light and the dispersion of fine water mist. Furthermore, it was found that irradiation with blue light and the dispersion of fine water mist for 30 minutes suppressed the decrease in water retention rate more effectively than irradiation for 10 minutes.

[0076] [Freshness Preservation Device Operation 2]

[0077] The operation 2 (freshness preservation method) of the freshness preservation device 10 will be described below. Figure 7 This is a flowchart of the operation of the freshness preservation device 10.

[0078] like Figure 7 As shown, in the process of action 2, after the blue light irradiation and the dispersion of fine water mist, infrared light is irradiated by the second irradiation unit 14 (S14). Thus, as shown in the following experimental results, it is possible to further suppress the decrease in the water retention rate of the crop 30.

[0079] [Experiment 3]

[0080] In Experiment 3, strawberries were used as crop 30. In Experiment 3, strawberries were placed under white light at 800 lux in the third irradiation unit 15, and the strawberries were subjected to either of the following two conditions before being placed, and the change in water retention rate was measured.

[0081] Condition (1) Irradiate with blue monochromatic light with a peak wavelength of 450 nm for 10 minutes, and disperse fine water mist during these 10 minutes. Afterward, do not irradiate with infrared light.

[0082] Condition (2) Irradiate with blue monochromatic light with a peak wavelength of 450 nm for 10 minutes, and disperse fine water mist during these 10 minutes. Afterward, irradiate with infrared light with a peak wavelength of 735 nm for 60 minutes.

[0083] Experiment 3 was conducted more specifically under conditions of temperature below 20℃ and humidity below 80%. Furthermore, in Experiment 3, for each condition, the number of strawberries (n) was 2 to 3, and the water retention rate was calculated using the above formula. The average value of the calculated water retention rate was then plotted. Figure 8 . Figure 8 This is a graph representing the results of Experiment 3.

[0084] like Figure 8 As shown, after 3 days and 4 days of treatment, the water retention rate decreased from high to low in the order of condition (2) and condition (1). In other words, it is possible to obtain the result that the decrease in water retention rate (freshness) is suppressed by irradiation with blue light and the dispersion of fine water mist followed by irradiation with infrared light.

[0085] Furthermore, the reason why irradiation with blue light and the dispersion of fine water mist, followed by irradiation with infrared light, can suppress the decrease in the water retention rate of crop 30 is still unclear. Here, it is known that the stomata of crop 30 open when irradiated with blue light; based on this, it is speculated that further irradiation with infrared light afterward may reduce the stomatal spacing, thereby suppressing evapotranspiration.

[0086] [Experiment 4]

[0087] Experiment 4 was conducted under 400 lux of white light irradiating strawberries by the third irradiation unit 15. Other conditions were the same as in Experiment 3. Figure 9 This is a graph representing the results of Experiment 4.

[0088] like Figure 9 As shown, after 3 days and 4 days of treatment, the water retention rate decreased from high to low in the order of condition (2) and condition (1). In other words, such results can be obtained by irradiating with blue light and dispersing fine water mist, and then irradiating with infrared light, which further suppresses the decrease in water retention rate.

[0089] [Supplement to the experiment]

[0090] In experiments 1-4, the quantum flux density of blue light was 0.5 μmol / m². 2 s, but only if the quantum flux density of blue light is 0.1 μmol / m 2 s or more and 10 μmol / m2 Below s, the effect of suppressing the decrease in water retention rate can be achieved. Furthermore, even with a light quantum flux density of less than 0.1 μmol / m², the effect is still achieved. 2 s or more than 10 μmol / m 2 Even with a large s value, compared to cases without blue light irradiation and fine water mist dispersion, a certain degree of freshness preservation effect is achieved.

[0091] Furthermore, in experiments 1-4, the irradiation time with blue light was either 10 minutes or 30 minutes. However, as long as the irradiation time was less than 30 minutes, the effect of inhibiting the decrease in water retention was achieved. The irradiation time with blue light could be more than 1 minute and less than 30 minutes. Moreover, even when the irradiation time with blue light was longer than 30 minutes, a certain degree of freshness preservation effect was achieved compared to the case where no blue light irradiation was performed.

[0092] Furthermore, in experiments 1 to 4, the peak wavelength of blue light was 450 nm. However, as long as the peak wavelength of blue light is above 445 nm and below 455 nm, the freshness retention effect of the experimental results can be obtained, which is close to that when the peak wavelength of blue light is 450 nm.

[0093] Furthermore, in experiments 3 and 4, the irradiation time of infrared light was 60 minutes, but the irradiation time of infrared light could be shorter or longer than 60 minutes.

[0094] Furthermore, in experiments 3 and 4, the peak wavelength of infrared light was 735 nm. However, as long as the peak wavelength of infrared light is above 730 nm and below 740 nm, the freshness retention effect of the experimental results can be obtained, which is close to that when the peak wavelength of infrared light is 735 nm.

[0095] Furthermore, in experiments 3 and 4, after irradiation with blue light and dispersion of fine water mist, the crops 30 were irradiated with infrared light. However, the second irradiation unit 14 can replace the infrared light to irradiate the crops 30 with red light. Figure 10 As shown, under an environment of 800 lux, crops 30 (specifically strawberries) were illuminated only with 660 nm red light. Figure 10 Under condition (1), it is also better than the case where no red light is irradiated. Figure 10 The condition (2) can inhibit the decrease in the water retention rate of the crop by 30%. Figure 10 This graph shows the change in water retention rate of crops when they are exposed to red light. Figure 10 In the experiment based on the chart, there was no blue light irradiation or fine water mist dispersion.

[0096] get Figure 10The rationale behind the results is unclear, but it is speculated that irradiation with red light reduces the stomatal spacing of the crop 30, thereby inhibiting evapotranspiration. Based on this speculation, after irradiation with blue light and the dispersion of fine water mist, irradiating the crop 30 with red light instead of infrared light also achieves the effect of inhibiting the decrease in the water retention rate of the crop 30.

[0097] [Effects, etc.]

[0098] As explained above, the freshness preservation method performed by the storage warehouse 100 or the freshness preservation device 10 is a method for preserving the freshness of harvested crops 30. The crops 30 are irradiated with blue light, and fine water mist is dispersed on the crops while they are irradiated with blue light.

[0099] This method of maintaining freshness, as shown in the experimental results, can suppress the decrease in the water retention rate of crop 30. In other words, it is possible to maintain the freshness of crop 30 using a method different from refrigeration.

[0100] Furthermore, in the freshness preservation method, after irradiating a crop 30 with blue light and dispersing fine water mist once at room temperature, no special treatment is required. In other words, the freshness preservation device 10, the storage container 100, and the freshness preservation method can easily suppress the decrease in the water retention rate of the crop 30.

[0101] In addition, the freshness preservation method may also irradiate the crop 30 with infrared or red light after the blue light irradiation and fine water mist dispersion have ended.

[0102] Thus, as the experimental results show, the decrease in the water retention rate of crop 30 can be further suppressed.

[0103] In addition, the freshness preservation method can also irradiate the crop 30 with white light while it is irradiated with blue light.

[0104] Thus, the freshness preservation method can suppress the decrease in the water retention rate of crops 30 even under white light illumination by irradiation with blue light and the dispersion of fine water mist.

[0105] Furthermore, the photon flux density of blue light can be 0.1 μmol / m³. 2 s or more and 10 μmol / m 2 Below s.

[0106] Thus, the freshness preservation method, by using 0.1 μmol / m 2 s or more and 10 μmol / m 2 Irradiating blue light with a photon flux density below s can suppress the decrease in water retention rate of crops by 30%.

[0107] In addition, the exposure time to blue light can be less than 30 minutes.

[0108] Thus, the freshness preservation method can suppress the decrease in the water retention rate of crops by irradiating them with blue light for less than 30 minutes.

[0109] Furthermore, the emission spectrum of blue light can be in the range of above 350 nm and below 550 nm.

[0110] Thus, the freshness preservation method can suppress the decrease in the water retention rate of crops 30 by irradiating them with blue light whose emission spectrum is in the range of 350 nm to 550 nm.

[0111] Furthermore, fine water mist can be composed of water particles with a diameter of less than 10 μm.

[0112] In this way, moisture can easily enter the stomata of the crop 30, so the freshness preservation method can further inhibit the decrease in the water retention rate of the crop 30.

[0113] In addition, crop 30 can be classified as vegetables, fruits, or flowers.

[0114] Thus, the freshness preservation method can suppress the decrease in water retention rate of crops 30 belonging to the vegetable, fruit, or flower categories. In other words, the freshness preservation method can suppress the decrease in water retention rate of various crops 30.

[0115] In addition, the freshness preservation device 10 is a freshness preservation device for harvested crops 30, and includes: a first irradiation unit 13 that irradiates the crops 30 with blue light, and a spraying unit 16 that disperses fine water mist onto the crops 30 under the irradiation of blue light.

[0116] In this way, the freshness preservation device 10 can suppress the decrease in the water retention rate of the crop 30. In other words, it can maintain the freshness of the crop 30 in a way that is different from refrigeration.

[0117] Furthermore, the freshness preservation device 10 may also include a controller 12 to control at least one of the intensity of the blue light irradiated by the first irradiation unit 13 and the irradiation time of the blue light irradiated by the first irradiation unit 13. The controller 12 is an example of a control unit.

[0118] In this way, the freshness preservation device 10 can control at least one of the intensity of the blue light irradiated by the first irradiation unit 13 and the irradiation time of the blue light irradiated by the first irradiation unit 13.

[0119] In addition, the freshness preservation device 10 may also include a second irradiation unit 14, which irradiates the crop 30 with infrared or red light after the blue light irradiation and the fine water mist are finished.

[0120] Thus, the freshness preservation device 10, as shown in the experimental results, can further suppress the decrease in the water retention rate of the crop 30.

[0121] In addition, the freshness preservation device 10 may also include a third irradiation unit 15, which irradiates the crop 30 with white light while irradiating it with blue light.

[0122] In this way, the freshness preservation device 10 can irradiate the crops 30 with white light (illumination light).

[0123] In addition, the storage unit 100 is equipped with a freshness preservation device 10 and a frame 20 for storing crops 30.

[0124] In this way, the storage container 100 can store the crops 30 and inhibit the decrease in the water retention rate of the crops 30.

[0125] (Implementation Method 2)

[0126] [constitute]

[0127] Hereinafter, as Embodiment 2, a display apparatus having a freshness preservation device will be described. Figure 11 This is a perspective view of the display device according to Embodiment 2. Figure 12 This is a schematic cross-sectional view of the display device involved in Embodiment 2, viewed from the side, i.e., an oblique view of the exterior. Figure 13 This is a block diagram illustrating the functional configuration of the freshness preservation device (hereinafter referred to as the freshness preservation device according to Embodiment 2) provided in the display device according to Embodiment 2.

[0128] Figure 11 and Figure 12 The display device 200 is a display device 200 having multiple shelves 202 for displaying (carrying) harvested crops 30, for example, installed at the sales area of ​​a shop selling crops 30. The display device 200 includes a main body 201, shelves 202, a base 203, and a freshness preservation device 210.

[0129] The main body 201 forms a space for storing crops 30. The main body 201 consists of side panels, a canopy, a rear panel, and a frame that holds these together. The front of the main body 201 is open. Specifically, the main body 201 is formed of metals such as aluminum or iron and resin.

[0130] Shelves 202 are plate-shaped components that separate the space formed by the main body 201 in the vertical direction and are used to display harvested crops. The main body 201 has three shelves 202. The shelves 202 are specifically formed of metals such as aluminum or iron, or they may be formed of resin.

[0131] The base section 203 forms the foundation of the display unit 200 and is used to install the controller 212 of the freshness preservation device 210, which will be described later. Furthermore, the power conversion unit 211b of the freshness preservation device 210 is housed inside the base section 203.

[0132] Below Figure 11 and Figure 12 Also utilize Figure 13 To illustrate the freshness preservation device 210.

[0133] like Figures 11-13 As shown, the freshness preservation device 210 includes a power plug 211, a power conversion unit 211b, a controller 212, an irradiation device 213, and a spray unit 216.

[0134] The power plug 211 is an example of a receiving part, having a metal terminal that is inserted into a socket and receives alternating current from the terminal.

[0135] The power conversion unit 211b converts the alternating current received by the power plug 211 into direct current, providing direct current to the controller 212 and the irradiation device 213. Specifically, the power conversion unit 211b is an AC-DC converter circuit. Furthermore, in the display device 200, the power conversion unit 211b is built into the base unit 203.

[0136] Controller 212 is an example of a control unit that controls the irradiation device 213 according to user operation. For example, controller 212 controls the intensity of the blue light irradiated by the irradiation device 213 and the irradiation time of the blue light irradiated by the irradiation device 213. Furthermore, controller 212 controls, for example, the on and off states of irradiation by the irradiation device 213.

[0137] The controller 212 specifically comprises a PWM control circuit (dimming circuit) for controlling the illuminance of the irradiation device 213, and a timing circuit for controlling the irradiation time of the irradiation device 213. The controller 212 can be configured using a processor or a microcomputer.

[0138] Irradiation device 213 is installed above each shelf 202, and irradiates the crops 30 displayed on the shelves 202 with blue light and infrared light according to the control of controller 212. In other words, irradiation device 213 functions not only as a first irradiation unit, but also as a second irradiation unit. Figure 12As shown, the irradiation device 213 has a base 213e, a light-emitting module 213c, and a diffuser 213d. The light-emitting module 213c is a substrate 213a on which a blue LED 213b and an infrared LED 213f are mounted.

[0139] The base 213e serves as a mounting platform and heat sink for the light-emitting module 213c, and also functions as a mounting component for mounting the illumination device 213 onto the shelf 202. The base 213e is formed, for example, from a metal such as die-cast aluminum.

[0140] The diffuser 213d diffuses and transmits the blue light and infrared light emitted from the light-emitting module 213c, irradiating the crop 30 with blue light and infrared light.

[0141] The light-emitting module 213c is a substrate 213a on which a blue LED 213b and an infrared LED 213f are mounted. Hereinafter, using... Figure 14 The structure of the light-emitting module 213c will be explained in detail. Figure 14 This is a diagram showing the detailed structure of the light-emitting module.

[0142] like Figure 14 As shown, the light-emitting module 213c more specifically includes a substrate 213a, a plurality of blue LEDs 213b mounted in a row on the substrate 213a, a plurality of infrared LEDs 213f mounted in a row on the substrate 213a, wiring 223, connector 224, and connector 225.

[0143] Substrate 213a is an elongated rectangular substrate. Substrate 213a is a CEM-3 (Composite Epoxy Material-3) substrate with a resin substrate, but it can also be other resin substrates, metal substrates, or ceramic substrates. As an example of other resin substrates, FR-4 (Flame Retardant-4) substrates are provided. Examples of ceramic substrates include alumina substrates made of alumina (bauxite) or aluminum nitride substrates made of aluminum nitride. Furthermore, examples of metal substrates include aluminum alloy substrates, iron alloy substrates, or copper alloy substrates.

[0144] Blue LED 213b is an example of a light-emitting element, which is a bare chip that emits monochromatic visible light. For example, a blue LED made of an AlGaInP-based material may be used as blue LED 213b. Blue LED 213b is, for example, chip-bonded to substrate 213a via a chip bonding component (chip bonding component).

[0145] Infrared LED 213f is an example of a light-emitting element, which is a bare chip that emits monochromatic visible light. For example, infrared LEDs made of AlGaInP-based materials are used as infrared LEDs. Infrared LED 213f is, for example, chip-bonded to substrate 213a via a chip bonding component (chip bonding component).

[0146] Wiring 223 is a metallic wiring made of tungsten (W) or copper (Cu). Wiring 223 is patterned into a predetermined shape to electrically connect multiple blue LEDs 213b and to connect the blue LEDs 213b to connectors 224 and 225. Similarly, wiring 223 is patterned into a predetermined shape to electrically connect multiple infrared LEDs 213f and to connect the infrared LEDs 213f to connectors 224 and 225. Furthermore, wiring 223 is patterned to allow independent control of the multiple blue LEDs 213b and the multiple infrared LEDs 213f.

[0147] In addition, Figure 14 Wiring 223 connects in series a plurality of blue LEDs 213b arranged in a row and a plurality of infrared LEDs 213f arranged in a row. However, the plurality of blue LEDs 213b arranged in a row can be electrically constructed by connecting multiple element columns in parallel, each of which is composed of a predetermined number of blue LEDs 213b connected in series. In other words, the plurality of blue LEDs 213b arranged in a row can be electrically connected as described above via wiring 223. The same applies to the infrared LEDs 213f arranged in a row.

[0148] Connectors 224 and 225 are connectors used to supply power to the light-emitting module 213c. DC power is supplied from the controller 212 to connector 224 or connector 225, thereby causing the light-emitting module 213c to emit light.

[0149] The spray unit 216 disperses a fine water mist onto the crops 30 under blue light irradiation from the irradiation device. Similar to the spray unit 16, the spray unit 216 is specifically a two-fluid spraying device, a high-pressure one-fluid spraying device, or an ultrasonic spraying device, etc. Water is supplied to the spray unit 216 from the water supply tank 222 within the base unit 203.

[0150] [Effects, etc.]

[0151] As described above, the display device 200 includes a freshness preservation device 210 and a shelf 202 on which crops 30 are displayed.

[0152] The display device 200, by irradiating the harvested crops 30 with blue light and dispersing fine water mist, can inhibit the decrease in freshness of the crops 30. After irradiation with blue light and dispersion of fine water mist, the display device 200 can further inhibit the decrease in freshness by irradiating with infrared or red light. Furthermore, the display device 200 can simultaneously display the crops 30 and inhibit the decrease in water retention.

[0153] Furthermore, it is envisioned that the display unit 200 is installed at the sales area of ​​the store as described above. In other words, the display unit 200 is used under white lighting, so the freshness preservation device 210 does not have a third irradiation section that emits white light. However, the freshness preservation device 210 may also have a third irradiation section.

[0154] Additionally, display device 200 is one example. The present invention can be made by, for example... Figure 15 The display device 300 shown is used to achieve this. Figure 15 This is a schematic diagram representing another form of display device 300.

[0155] The display unit 300 includes an irradiation device 313 (freshness preservation device) that irradiates the crops 30 displayed on the shelf 302 with blue light. The irradiation device 313 has a configuration largely the same as that of the irradiation device 213. Furthermore, the display unit 300 includes a spray unit 316 that disperses a fine water mist onto the crops 30 displayed on the shelf 302. The spray unit 316 has a configuration largely the same as that of the spray unit 216.

[0156] The display device 300, by irradiating the crops 30 with blue light and dispersing fine water mist, can suppress the decrease in freshness of the crops 30. After irradiating with blue light and dispersing fine water mist, the display device 300 can also suppress the decrease in freshness of the crops 30 by irradiating with infrared or red light. Furthermore, the display device 300 can simultaneously display the crops 30 and suppress the decrease in water retention.

[0157] (Supplement to the implementation method)

[0158] First, some supplementary information regarding crops. Furthermore, in the described embodiment, "crops" refers to all crops that can be harvested through agricultural methods. Crops are not particularly limited, and include, for example, vegetables, fruits, or flowers, typically classified according to their part of use (referred to as horticultural or artificial classification).

[0159] Vegetables, including fruit vegetables, leafy and stem vegetables, root vegetables, and fungi.

[0160] In addition to fruits and vegetables, including eggplant, cantaloupe, tomato, cherry tomato, tree tomato, hawk tomato, chili pepper, small green chili pepper, habanero pepper, green bell pepper, sweet pepper, colored green bell pepper, pumpkin, zucchini, cucumber, horned melon, cantaloupe, bitter melon, winter melon, chayote, loofah, gourd, okra, strawberry, watermelon, cantaloupe, honeydew melon, etc., there are also grains such as corn, beans, green beans, peas, edamame, cowpeas, winged beans, broad beans, soybeans, sword beans, peanuts, lentils, sesame, etc.

[0161] In addition, leafy and stem vegetables include ice-leaf jasmine, Ashitaba, mustard greens, Chinese cabbage, watercress, kale, rapeseed, salad greens, lettuce, choy sum, cabbage, Shandong cabbage, perilla, purslane, water shield, bok choy, water celery, celery, tatsoi, radish greens, pickled mustard greens, lettuce, bok choy, Chinese cabbage, rapeseed flowers, wild mustard greens, Chinese cabbage, parsley, spring greens, beets, spinach, watercress, water spinach, sedge, sedge, sedge, sedge. Leafy vegetables such as chives, celery, duckweed, Brussels sprouts, king broccoli, lettuce, arugula, lettuce, mustard greens, etc.; stem vegetables such as scallions, green onions, leeks, chives, asparagus, angelica, kohlrabi, pickled mustard greens, bamboo shoots, garlic, water spinach, onions, winter onions, onions, etc.; florets such as artichokes, broccoli, cauliflower, edible chrysanthemum, cauliflower, buttercup, and celery; and sprouted vegetables such as bean sprouts and radish sprouts.

[0162] In addition to turnips, radishes, baby radishes, mustard, horseradish, burdock, sweet potato, ginger, carrots, scallions, lotus root, lily root, etc., root vegetables also include sweet potatoes, taro, potatoes, yam (Yamato yam), yam (yam, yam), etc.

[0163] In addition, mushrooms include enoki mushrooms, king oyster mushrooms, wood ear mushrooms, bamboo fungus, shiitake mushrooms, clustered button mushrooms, silver ear mushrooms, golden top oyster mushrooms, juicy lactus mushrooms, shiitake mushrooms, honey fungus, lotus leaf agaric, umbrella mushrooms, shiitake mushrooms, white shiitake mushrooms, porcini mushrooms, oyster mushrooms, oil mushrooms, maitake mushrooms, button mushrooms, matsutake mushrooms, lion's mane mushrooms, wheat mushrooms, truffles, etc.

[0164] In addition, fruits include various citrus fruits such as oranges, apples, peaches, pears, pears, bananas, grapes, cherries, oleaster, raspberries, blueberries, wild raspberries, blackberries, mulberries, loquats, figs, persimmons, oak barrels, mangoes, avocados, dates, pomegranates, passion fruit, pineapples, bananas, papayas, apricots, plums, prunes, peaches, kiwifruit, pears, bayberries, chestnuts, miracle fruit, guava, star fruit, and Acerola cherries, etc.

[0165] In addition, flowering plants such as hollyhock, crape myrtle, *Gnaphalium affine*, night-blooming jasmine, violet, cabbage, silver fan grass, beautiful gladiolus, iris, gladiolus, California poppy, wrinkled peperomia, calceolaria, snapdragon, butterfly grass, primrose, cyclamen, begonia, anthurium, calla lily, taro, calamus, syngonium, peace lily, dieffenbachia, philodendron, cacti, ajus grass, *Salvia splendens*, salvia splendens, begonia, ginger lily, water lily, purslane, violet, celery, red bamboo leaf Purple evergreen, purple wandering jalapeño, impatiens, nipple, petunia, ground cherry, carnation, red dianthus, carnation, dianthus, perennial dianthus, Venus flytrap, star-shaped bromeliad, bird of paradise, phlox, phlox genus, oleander, mosquito grass, spider lily, amaryllis, chrysanthemum, longevity chrysanthemum, clivia, weeping lily, daffodil, summer snowflake, jade curtain, narcissus, spider lily, Amazon lily, lycoris radiata, agave, cockscomb, dry sun rose, morning glory, crape myrtle, white cauliflower, geranium, kalanchoe Sappan, sweet pea, lupin, Lurigio (flower name), forget-me-not, astilbe, saxifrage, agapanthus, Solomon's seal, aloe vera, tiger's eye evergreen, evergreen, spider plant, hosta, black lily, gloriosa, autumn crocus, snake plant, lantern lily, lilyturf, tulip, purple lily, lily of the valley, dracaena, purple lantern flower, polygonatum, New Zealand hemp, fritillaria, hyacinth, azalea, daylily, broadleaf lilyturf, lily, six-petaled flower, butcher's broom, lady's slipper orchid, cymbidium, oncidium, cymbidium Viola, Bletilla, Cymbidium, Fritillaria, Dendrobium, Cymbidium, Paphiopedilum, Vanda, Orchid, Phalaenopsis, Braunau, Viola, Hymenoptera, Lisianthus, Gentian, Lantana, Rose, Cherry Blossom, and others. It can also include plants valued for their foliage, such as Pteris multifida, Cycas, ferns, Dracaena, Haranthia, Monstera deliciosa, Epipremnum aureum, Cycas revoluta, Phlox subulata, Anthurium indicum, Rhizoma Rikyu, Spathiphyllum, and Ferns fasciatus.

[0166] Several crops have been shown above, but the freshness preservation method of the embodiments described can also be applied to crops other than those shown.

[0167] The following is supplementary information regarding freshness maintenance. In the described implementation, "freshness maintenance" refers to maintaining the freshness of crops for as long as possible. The required freshness maintenance effect varies depending on the type of crop and its commercial value.

[0168] For example, for leafy vegetables such as lettuce and spinach, which are mainly used for their leaves or stems, it is important to prevent wilting (inhibiting the reduction of water retention), discoloration (yellowing and browning, etc.), softening, and mold growth. Similarly, for fruit vegetables such as strawberries and tomatoes, which are mainly used for their fruit, or fruit trees such as apples, it is important to prevent discoloration (yellowing and browning, etc.), softening, and mold growth. Furthermore, for flowering plants, it is important to prevent wilting (inhibiting the reduction of water retention), discoloration (yellowing and browning, etc.), and mold growth.

[0169] The following is supplementary information on the application of the freshness preservation method in the described embodiments. In the described embodiments, the freshness preservation method was used in cases where crops are stored in the back warehouse of a store and when crops are displayed at the sales point of a store; however, the freshness preservation method can also be used in other situations.

[0170] After harvesting, crops are transported to cities in refrigerated vehicles, passing through farms, agricultural cooperatives, and specialized pre-cooling facilities. Furthermore, after being purchased by wholesalers at the market, the harvested crops are stored in the back warehouses of supermarkets before being displayed for sale.

[0171] In this pathway, freshness preservation methods can be used in dedicated facilities, refrigerated vehicles, supermarket back warehouses, and sales outlets.

[0172] In addition, after the harvest, the crops, for example, pass through the farmer's home and the first courier branch, and are then transported by courier vehicles to the second courier branch. Afterwards, the harvested crops are transported again by courier vehicles to the buyer's home (individual household).

[0173] In the aforementioned path, the freshness preservation method can be used at the first express delivery branch, the express delivery vehicle, the refrigerated vehicle, and the second express delivery branch.

[0174] Furthermore, for example, the freshness preservation method of the described embodiment can be used not only for post-harvest crops but also for pre-harvest crops.

[0175] Furthermore, blue light can penetrate materials commonly used in crop storage containers (e.g., polyethylene). Therefore, the freshness preservation method of the described embodiment can be used for crops whether they are packed in boxes or in bags.

[0176] Furthermore, blue light can also pass through crops, so the freshness preservation method described in this embodiment can be used for crops that overlap with other crops.

[0177] Furthermore, the freshness preservation method described in the embodiments can be used in completely dark environments (darkness) or under artificial lighting conditions such as white LEDs. Additionally, the freshness preservation method described in the embodiments can be used under sunlight.

[0178] In addition, crops that have been exposed to blue light can be stored in complete darkness, under artificial lighting such as white LEDs, or in sunlight.

[0179] (Other implementation methods)

[0180] The above describes the freshness preservation method, freshness preservation device, storage room, and display device related to the embodiments, but the present invention is not limited to the embodiments described.

[0181] For example, in the described embodiment, LEDs are used in the first, second, and third irradiation units; however, the first, second, and third irradiation units are not limited to using LEDs. For example, fluorescent tubes, metal halide lamps, sodium lamps, halogen lamps, xenon lamps, neon tubes, inorganic electroluminescence, organic electroluminescence, chemiluminescence, or lasers can be used in the first, second, and third irradiation units. Furthermore, if the first irradiation unit uses a light source that includes light other than blue light, such as a fluorescent lamp, a spectral filter that transmits only blue light wavelengths can be used. Each of the first, second, and third irradiation units can use multiple light sources, and each can also use different types of light sources.

[0182] Furthermore, the illumination pattern of the blue light from the first irradiation unit is not particularly limited. The first irradiation unit, for example, like a flashlight, can emit a very large amount of light instantaneously. Alternatively, the first irradiation unit can emit blue light with a low intensity for a prolonged period. The same applies to the second irradiation unit.

[0183] Furthermore, the first irradiation unit can irradiate blue light continuously or intermittently. Continuous irradiation refers to continuous irradiation of blue light for a specified time (e.g., 5 minutes). Intermittent irradiation refers to 10 seconds of irradiation followed by 10 seconds of non-irradiation, repeated 30 times until the total irradiation time reaches 5 minutes.

[0184] Furthermore, in the described embodiment, all or part of each component (e.g., the controller) may be constructed using dedicated hardware, or implemented by executing software programs suitable for each component. Each component may also be implemented by a program execution unit such as a CPU or processor reading and executing software programs recorded on a recording medium such as a hard disk or semiconductor memory.

[0185] Furthermore, embodiments obtained by performing various modifications that can be conceived by those skilled in the art, or embodiments implemented by arbitrarily combining the constituent elements and functions of the various embodiments without departing from the spirit of the invention, are all included within the scope of the invention.

[0186] Symbol Explanation

[0187] 10,210 Freshness Preservation Device

[0188] 13 First Irradiation Section

[0189] 14 Second Irradiation Section

[0190] 15 Third Irradiation Section

[0191] 16, 216, 316 Spray Unit

[0192] 20 Frames

[0193] 30 Crops

[0194] 100 Storage Warehouse

[0195] 200, 300 display units

[0196] Shelves 202, 302

Claims

1. A method for maintaining the freshness of harvested crops. Irradiate the crops with blue light. Under the illumination of the blue light, a fine water mist is dispersed onto the crops. Furthermore, after the blue light irradiation and the fine water mist dispersion have ended, the crops are irradiated with infrared or red light. The crops mentioned belong to the categories of vegetables, fruits, or flowers.

2. The freshness preservation method as described in claim 1, Furthermore, while the crops are being irradiated with blue light, white light is then irradiated onto them.

3. The freshness preservation method as described in claim 1, The photon flux density of the blue light is 0.1 μmol / m³. 2 s or more and 10 μmol / m 2 Below s.

4. The freshness preservation method as described in claim 1, The blue light irradiation time is less than 30 minutes.

5. The freshness preservation method as described in claim 1, The emission spectrum of the blue light is in the range of 350 nm or higher and 550 nm or lower.

6. The freshness preservation method as described in claim 1, The fine water mist is composed of water particles with a diameter of less than 10 μm.

7. A freshness preservation device for post-harvest crops, comprising: The first irradiation unit irradiates the crop with blue light; The spray unit disperses a fine water mist onto the crops; The second irradiation unit irradiates the crop with infrared or red light; and The control unit, comprised of a processor or microcomputer, controls the first irradiation unit and the spraying unit to disperse fine water mist onto the crops under blue light irradiation, and then controls the second irradiation unit to irradiate the crops with infrared or red light. The crops mentioned belong to the categories of vegetables, fruits, or flowers.

8. The freshness preservation device as described in claim 7, The control unit also controls at least one of the intensity of the blue light and the irradiation time of the blue light.

9. The freshness preservation device as described in claim 7 or 8, further comprising: The third irradiation unit irradiates the crop with white light while it is being irradiated with blue light.

10. A storage unit, comprising: The freshness preservation device according to any one of claims 7 to 9; and The frame is used to store the crops.

11. A display device, comprising: The freshness preservation device according to any one of claims 7 to 9; and Shelves are used to display the crops.

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