Refrigerator freshness test method

Abstract

The present application provides a refrigerator preservation test method, the method comprising: selecting a sample to be tested; the sample to be tested includes multiple food types; measuring a first preservation parameter and a second preservation parameter of the sample to be tested, the first preservation parameter being a parameter when the sample to be tested is stored for a first preset time, and the second preservation parameter being a parameter when the sample to be tested is stored for a second preset time; the first preservation parameter and the second preservation parameter both include at least one of weight, respiration intensity, color characteristic value, and elasticity value; generating freshness data according to the first preservation parameter and the second preservation parameter, the freshness data including at least one of weight loss rate, respiration intensity change rate, color change rate, and elasticity change rate. By measuring the first preservation parameter and the second preservation parameter of the sample to be tested, the freshness data of the sample to be tested is obtained to solve the problem of low accuracy in detecting the freshness effect.

Description

Technical Field

[0001] The present application relates to the technical field of freshness-keeping performance detection, and in particular to a refrigerator freshness-keeping test method. Background Art

[0002] The refrigerator preservation effect test adopts the long-term storage method, in which fruits and vegetables are stored for 10-15 days and meat products are stored for several months. The refrigerator preservation test indicators include water loss rate, vitamin C, volatile basic nitrogen and juice loss rate.

[0003] The refrigerator preservation effect test standard mainly involves the testing of food nutritional components. The test indicators do not change obviously during the food storage process and cannot truly reflect the food preservation effect. At the same time, since the refrigerator preservation effect test is time-consuming and some uncontrollable factors cannot be avoided, repeatability cannot be guaranteed, resulting in a low accuracy rate in the refrigerator preservation effect test. Summary of the invention

[0004] The present application provides a refrigerator freshness test method to solve the problem of low accuracy of freshness test.

[0005] The present application provides a refrigerator freshness test method, comprising:

[0006] Selecting a sample to be tested; the sample to be tested includes multiple food types;

[0007] Measuring a first preservation parameter and a second preservation parameter of the sample to be detected, wherein the first preservation parameter is a parameter of the sample to be detected when it is stored for a first preset time, and the second preservation parameter is a parameter of the sample to be detected when it is stored for a second preset time; the first preservation parameter and the second preservation parameter both include at least one of weight, respiration intensity, color characteristic value and elasticity value;

[0008] Freshness data is generated according to the first and second freshness parameters, wherein the freshness data includes at least one of a weight loss rate, a breathing intensity change rate, a color change rate, and an elasticity change rate.

[0009] Optionally, the first preset time is 0-1 day, and the second preset time is 4-6 days.

[0010] Optionally, when the first preservation parameter and the second preservation parameter include weight, the method further includes:

[0011] Acquire a first weight of the sample to be detected, where the first weight is the weight of the sample to be detected when the sample is stored for the first preset time;

[0012] Acquire a second weight of the sample to be detected, where the second weight is the weight of the sample to be detected when the sample to be detected is stored for the second preset time;

[0013] Subtract the first weight from the second weight to obtain a weight difference;

[0014] The ratio of the weight difference to the first weight is calculated to obtain the weight loss rate of the sample to be tested.

[0015] Optionally, when the first preservation parameter and the second preservation parameter include breathing intensity, the method further includes:

[0016] Acquire the first weight of the sample to be detected and a first breathing intensity change of the sample to be detected at a third preset time interval;

[0017] calculating a first product of the first weight and the third preset time;

[0018] Calculating the ratio of the first respiratory intensity change to the first product to obtain the first respiratory intensity of the sample to be tested;

[0019] Acquire the second weight of the sample to be detected and the second breathing intensity change of the sample to be detected at the third preset time interval;

[0020] calculating a second product of the second weight and the third preset time;

[0021] Calculating the ratio of the second respiratory intensity change to the second product to obtain the second respiratory intensity of the sample to be tested;

[0022] Subtract the first breathing intensity from the second breathing intensity to obtain a breathing intensity difference;

[0023] The ratio of the respiratory intensity difference to the first respiratory intensity is calculated to obtain the respiratory intensity change rate of the sample to be tested.

[0024] Optionally, the first breathing intensity change is a value obtained by detecting the breathing intensity of the sample to be detected twice and taking the third preset time as an interval and making a difference when the sample to be detected stores the first preset time;

[0025] The second breathing intensity variation is a value obtained by detecting the breathing intensity of the sample to be detected twice with the third preset time as an interval and taking the difference when the sample to be detected stores the second preset time.

[0026] Optionally, when the first preservation parameter and the second preservation parameter include color feature values, the method further includes:

[0027] Acquire sampling points, where the sampling points are a plurality of randomly marked position points on the edge of the section of the sample to be tested;

[0028] Calculate a first color characteristic value of the sample to be detected; the first color characteristic value is an average value of color characteristic values ​​of a plurality of sampling points when the sample to be detected is stored for a first preset time;

[0029] Calculate the second color characteristic value of the sample to be detected; the second color characteristic value is the average value of the color characteristic values ​​of the plurality of sampling points when the sample to be detected is stored for a second preset time;

[0030] Subtract the first color characteristic value from the second color characteristic value to obtain a color characteristic value difference;

[0031] The ratio of the color characteristic value difference to the first color characteristic value is calculated to obtain the color change rate of the sample to be detected.

[0032] Optionally, when the first preservation parameter and the second preservation parameter include elasticity values, the method further includes:

[0033] Acquire a first elasticity value of the sample to be tested; the first elasticity value is the elasticity value of the sample to be tested at a first preset time;

[0034] Acquire a second elasticity value of the sample to be tested; the second elasticity value is the elasticity value of the sample to be tested at a second preset time;

[0035] Subtract the first elasticity value from the second elasticity value to obtain an elasticity value difference;

[0036] The ratio of the elastic value difference to the first elastic value is calculated to obtain the elastic change rate of the sample to be tested.

[0037] Optionally, the first elasticity value is an average value of elasticity values ​​of at least three groups of samples to be tested; and the second elasticity value is an average value of elasticity values ​​of at least three groups of samples to be tested.

[0038] Optionally, the storage temperature when measuring the weight loss rate, the respiratory intensity change rate and the color change rate is 4°C±0.5°C; the storage temperature when measuring the elasticity change rate is -18°C±1°C.

[0039] It can be seen from the above technical scheme that the present application provides a refrigerator preservation test method, the method comprising: selecting a sample to be tested; the sample to be tested includes multiple food types; measuring the first preservation parameter and the second preservation parameter of the sample to be tested, the first preservation parameter is the parameter of the sample to be tested when it is stored for a first preset time, and the second preservation parameter is the parameter of the sample to be tested when it is stored for a second preset time; the first preservation parameter and the second preservation parameter both include at least one of weight, respiration intensity, color characteristic value and elasticity value; freshness data is generated according to the first preservation parameter and the second preservation parameter, and the freshness data includes at least one of weight loss rate, respiration intensity change rate, color change rate and elasticity change rate. By measuring the first preservation parameter and the second preservation parameter of the sample to be tested, the freshness data of the sample to be tested is obtained to solve the problem of low accuracy of freshness test. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] In order to more clearly illustrate the technical solution of the present application, the following is a brief introduction to the drawings required for use in the embodiments. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0041] Figure 1 A schematic diagram of a refrigerator freshness detection method provided in an embodiment of the present application;

[0042] Figure 2 This is a rendering of the refrigerator freshness detection method provided in the embodiment of the present application;

[0043] Figure 3 A schematic diagram of a weight loss rate measurement process provided in an embodiment of the present application;

[0044] Figure 4 A schematic diagram of a process for measuring the rate of change of respiratory intensity provided in an embodiment of the present application;

[0045] Figure 5 A schematic diagram of a process for measuring color change rate provided in an embodiment of the present application;

[0046] Figure 6 A schematic diagram of a process for measuring elastic change rate provided in an embodiment of the present application. DETAILED DESCRIPTION

[0047] The following embodiments are described in detail, and examples thereof are shown in the accompanying drawings. When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The implementations described in the following embodiments do not represent all implementations consistent with the present application. They are only examples of systems and methods consistent with some aspects of the present application as detailed in the claims.

[0048] The refrigerator preservation detection method mainly evaluates the preservation effect from the sensory and nutritional dimensions of refrigerated partition food and the sensory, nutritional and safety dimensions of frozen partition food. It is generally summarized into three dimensions: sensory, nutritional and safety. In fact, frozen partition food is safe to store within 3-5 months, so the detection indicators of frozen partition are not representative for measuring the preservation effect of frozen food. The preservation detection method is time-consuming, reaching 20-30 days, and cannot solve the uncertainties in the detection process. In addition, the detection objects and methods are complicated, and the repeatability of the detection data cannot be guaranteed, resulting in the problem of low accuracy of preservation test.

[0049] In order to solve the problem of low accuracy of freshness test, some embodiments of the present application provide a refrigerator freshness detection method. Figure 1 , is a schematic diagram of a refrigerator freshness detection method provided in this application, the method comprising:

[0050] S100: Select a sample to be tested; the sample to be tested includes multiple food types.

[0051] S200: Measure a first preservation parameter and a second preservation parameter of the sample to be tested. The first preservation parameter is a parameter of the sample to be tested when it is stored for a first preset time, and the second preservation parameter is a parameter of the sample to be tested when it is stored for a second preset time; the first preservation parameter and the second preservation parameter both include at least one of weight, respiration intensity, color characteristic value, and elasticity value.

[0052] S300: generating freshness data according to the first freshness-keeping parameter and the second freshness-keeping parameter. The freshness-keeping data includes at least one of a weight loss rate, a breathing intensity change rate, a color change rate, and an elasticity change rate.

[0053] By measuring data that affect the preservation effect, including weight loss rate, respiration intensity change rate, color change rate and elasticity change rate, the coverage is relatively comprehensive and can reflect the preservation effect of the refrigerator.

[0054] At the same time, the first preset time is set to 0-1 day, and the second preset time is set to 4-6 days. The test cycle is short, which can reduce the impact of uncontrollable factors on the refrigerator preservation effect.

[0055] In some embodiments, the nutrient loss of the sample to be tested can be determined by measuring the weight of the sample to be tested and calculating the weight loss rate by comparing the weight change of the sample to be tested before and after storage. Figure 3 As shown in the figure, the specific steps for calculating the weight loss rate by the weight change of the sample to be tested are:

[0056] S211: Obtain a first weight of the sample to be detected, where the first weight is the weight of the sample to be detected when it is stored for a first preset time.

[0057] S212: Obtain a second weight of the sample to be detected, where the second weight is the weight of the sample to be detected when it is stored for a second preset time.

[0058] S213: Subtract the first weight from the second weight to obtain a weight difference.

[0059] S214: Calculate the ratio of the weight difference to the first weight to obtain the weight loss rate of the sample to be tested.

[0060] Specifically, when measuring the weight of the sample to be tested, the first preset time is 1 day and the second preset time is 5 days. After obtaining the first weight and the second weight, the weight loss rate is calculated by the first weight and the second weight. For example, the formula for calculating the weight loss rate is:

[0061]

[0062] Where W is the weight loss rate; m1 is the first weight; m2 is the second weight; and m1-m2 is the weight difference. During the measurement process, corn cobs are selected as the test object. Since corn cobs are hard, the test error caused by corn cob damage during the test can be reduced. At the same time, corn cobs are more common and less affected by regions and seasons, which can improve the repeatability of the test.

[0063] In some embodiments, the refrigerator preservation effect can be determined by measuring the aging trend of the sample to be tested. For example, the respiration intensity of the sample to be tested can be measured, and the respiration intensity change rate can be calculated by comparing the respiration intensity change of the sample to be tested before and after storage to obtain the aging trend of the sample to be tested. Figure 4 As shown, the specific steps of calculating the respiratory intensity change rate through the respiratory intensity change of the sample to be tested are:

[0064] S221: Acquire a first weight of the sample to be detected and a first breathing intensity change of the sample to be detected at a third preset time interval.

[0065] S222: Calculate a first product of the first weight and the third preset time.

[0066] S223: Calculate the ratio of the first respiratory intensity change to the first product to obtain the first respiratory intensity of the sample to be tested.

[0067] S224: Obtain a second weight of the sample to be detected and a second breathing intensity change of the sample to be detected at a third preset time interval.

[0068] S225: Calculate a second product of the second weight and the third preset time.

[0069] S226: Calculate the ratio of the second respiratory intensity change to the second product to obtain the second respiratory intensity of the sample to be tested.

[0070] S227: Subtract the first breathing intensity from the second breathing intensity to obtain a breathing intensity difference.

[0071] S228: Calculate the ratio of the respiratory intensity difference to the first respiratory intensity to obtain the respiratory intensity change rate of the sample to be tested.

[0072] Among them, when measuring the respiration intensity of the sample to be tested, the first preset time is 1 day, the second preset time is 5 days, and the third preset time is 15 minutes. The first respiration intensity change and the second respiration intensity change are the difference between the respiration intensity of the sample to be tested at the third preset time interval. For example, the sample to be tested and the respiration intensity tester can be placed in a 20L transparent glass storage tank and sealed. After recording the respiration intensity of the corn cob and starting the timing, the respiration intensity of the corn cob is recorded again after 15 minutes. The difference between the two respiration intensities is obtained to obtain the respiration intensity change, that is, after the first preset time, the first respiration intensity change is obtained, and after the second preset time, the second respiration intensity change is obtained. The formula for calculating the respiration intensity change is:

[0073]

[0074] Wherein, C is the change in breathing intensity, in mg / (kg.min); a1 is the initial concentration of CO2; a2 is the endpoint concentration of CO2; a1-a2 is the change in breathing intensity; t is the third preset time; M is the weight of the sample to be tested, in kg; 1.96 is the ratio of the molar mass of CO2 to the molar volume.

[0075] By measuring the first respiratory intensity change amount after the corn cob is stored for the first preset time and the second respiratory intensity change amount after the corn cob is stored for the second preset time, the respiratory intensity change rate is calculated. The formula for calculating the respiratory intensity change rate is:

[0076]

[0077] Wherein, H is the respiratory intensity change rate, C1 is the first respiratory intensity change, in mg / (kg.min). C2 is the second respiratory intensity change, in mg(kg.min). The test sample is a corn cob as the test object. By storing the test sample for one day and then measuring the respiratory intensity change, the influence of temperature change on the test sample can be reduced, thereby improving the accuracy of the test.

[0078] In some embodiments, the refrigerator preservation effect can also be judged by sensory aspects. For example, the color characteristic value of the sample to be tested can be measured, and the color change rate can be calculated by obtaining the color characteristic value of the sample to be tested before and after storage to judge the refrigerator preservation effect. Figure 5 As shown, the specific steps for calculating the color change rate are:

[0079] S231: Acquire sampling points, where the sampling points are a plurality of position points randomly marked on the edge of the cross section of the sample to be tested.

[0080] S232: Calculate a first color characteristic value of the sample to be detected, where the first color characteristic value is an average value of color characteristic values ​​of multiple sampling points when the sample to be detected is stored for a first preset time.

[0081] S233: Calculate a second color characteristic value of the sample to be detected, where the second color characteristic value is an average value of color characteristic values ​​of multiple sampling points when the sample to be detected is stored for a second preset time.

[0082] S234: Subtract the first color feature value from the second color feature value to obtain a color feature value difference.

[0083] S235: Calculate the ratio of the color characteristic value difference to the first color characteristic value to obtain the color change rate of the sample to be tested.

[0084] Among them, when measuring the color characteristic value of the sample to be detected, the first preset time is 0 days, the second preset time is 5 days, and after randomly selecting several position points at the incision of the sample to be detected and marking them as sampling points, the color characteristic values ​​of all sampling points are measured and collected within the first preset time, and the average value is calculated as the first color characteristic value. After obtaining the first color characteristic value, the sample to be detected is stored for a second preset time, and the color characteristic values ​​of all sampling points are measured and collected, and the average value is calculated as the second color characteristic value, and then the color change rate is calculated based on the first color characteristic value and the second color characteristic value. For example, the color change rate calculation formula is:

[0085]

[0086] Wherein, B is the color change rate, b1 is the first color characteristic value, and b2 is the second color characteristic value. The sample to be tested selects apples as the test object, and randomly selects multiple sampling points from the sample to be tested, and the number of sampling points is not less than 3. For example, 5 sampling points are selected to measure the color characteristic values ​​to reduce the influence of abnormal data and improve the accuracy of detection. At the same time, in the process of measuring the color characteristic values, the measurement time is controlled within 10 minutes to improve the accuracy of detection.

[0087] In some embodiments, the refrigerator preservation effect can also be determined by measuring the microstructure changes. For example, the refrigerator preservation effect can be determined by detecting the elasticity value of the sample before and after storage and generating the elasticity change rate based on the elasticity value. Figure 6 As shown in Figure 2, the specific steps for generating the elastic change rate are:

[0088] S241: Obtain a first elasticity value of the sample to be detected, where the first elasticity value is the elasticity value of the sample to be detected at a first preset time.

[0089] S242 obtains a second elasticity value of the sample to be detected, where the second elasticity value is the elasticity value of the sample to be detected at a second preset time.

[0090] S243: Subtract the first elasticity value from the second elasticity value to obtain an elasticity value difference.

[0091] S244: Calculate the ratio of the elasticity value difference to the first elasticity value to obtain the elasticity change rate of the sample to be tested.

[0092] Among them, when measuring the elastic value of the sample to be tested, the first preset time is 0 days, and the second preset time is 6 days. Before measuring the elastic value of the sample to be tested, it is necessary to divide the sample to be tested into block structures of not less than 50mm×50mm×25mm, and then divide the block structures into multiple groups, and the number of groups is not less than 3 groups. For example, within the first preset time, the sample to be tested is divided into 15 pieces, and the sample to be tested can be divided into 5 groups, with 3 pieces in each group. Measure the elasticity value of each group of block structures separately, and then calculate the average value of the elasticity value as the first elasticity value. Then freeze the sample to be tested for 5 days, and then place the sample to be tested in the refrigerator to thaw for 1 day, measure and record the elasticity value of each group of block structures, and calculate the average value as the second elasticity value. According to the first elasticity value and the second elasticity value, calculate the elasticity change rate. The elasticity change rate calculation formula is:

[0093]

[0094] Among them, S is the elasticity change rate, e1 is the first elasticity value, and e2 is the second elasticity value. The sample to be tested selects beef tenderloin as the test object. By dividing the beef tenderloin into blocks and measuring multiple groups of data, the influence of abnormal data on the overall data can be reduced.

[0095] In some embodiments, the storage temperature of the sample to be tested needs to be limited. For example, when measuring the weight loss rate, the breathing intensity change rate and the color change rate, the storage temperature of the sample to be tested is 4°C ± 0.5°C; when measuring the elasticity change rate, the storage temperature of the sample to be tested is -18°C ± 1°C. By limiting the storage temperature, the accuracy of the measurement can be improved.

[0096] Depend on Figure 2It can be seen that the preservation effect can be measured from four aspects in the preservation test: sensory perception, nutrient loss, aging rate, and degree of microstructural damage. Among them, nutrient loss corresponds to the detection of weight loss rate, aging rate corresponds to the detection of respiratory change intensity, sensory perception corresponds to the detection of color change rate, and microstructural perception corresponds to the detection of elasticity change rate. The weight loss rate and respiratory intensity change rate test objects are corn cobs, the color change rate test object is apple, and the elasticity change rate test object is beef tenderloin. The preservation effect is tested from different dimensions, the test dimensions are comprehensive, and the test indicators have good repeatability, small experimental errors, and high accuracy.

[0097] The samples selected for testing in this application are relatively hard, which can reduce the experimental errors caused by damage to the samples during procurement, processing and testing, and increase the tolerance of different seasons and environmental temperature changes, reducing experimental errors. In addition, the samples to be tested are relatively common and less affected by regions and seasons, which improves the repeatability of the test.

[0098] This application selects color characteristic values, weight loss rate, breathing intensity and elasticity values ​​as refrigerator food preservation effect test indicators from the perspective of sensory organs, nutrition retention, aging trend and microstructural damage. When testing the weight loss rate and breathing intensity indicators, the test data of the sample to be tested needs to be stored in the refrigerator environment for one day as the initial value. The sample to be tested in a room temperature environment needs to be cooled and balanced in the refrigerator for 24 hours to keep the temperature consistent with the sample to be tested after 5 days of storage, so as to reduce the test error caused by temperature changes before and after the test. When testing the color characteristic index, the sampling points of the same sample to be tested shall not be less than 3, and the duration of the test process shall not exceed 10 minutes, so as to increase the accuracy of the test results. When testing the elasticity index, the initial value and endpoint value of each sample to be tested shall be tested only once, respectively, to reduce the damage to the sample tissue structure caused by repeated testing and reduce the test error.

[0099] It can be seen from the above scheme that the present application provides a refrigerator preservation test method, the method comprising: selecting a sample to be tested; the sample to be tested includes multiple food types; measuring a first preservation parameter and a second preservation parameter of the sample to be tested, the first preservation parameter being a parameter of the sample to be tested when it is stored for a first preset time, and the second preservation parameter being a parameter of the sample to be tested when it is stored for a second preset time; the first preservation parameter and the second preservation parameter both include at least one of weight, respiration intensity, color characteristic value, and elasticity value; generating freshness data according to the first preservation parameter and the second preservation parameter, the freshness data including at least one of weight loss rate, respiration intensity change rate, color change rate, and elasticity change rate. By measuring the first preservation parameter and the second preservation parameter of the sample to be tested, the freshness data of the sample to be tested is obtained to solve the problem of low accuracy of freshness test.

[0100] Similar parts between the embodiments provided in this application can be referenced to each other. The specific implementation methods provided above are only a few examples under the general concept of this application and do not constitute a limitation on the protection scope of this application. For those skilled in the art, any other implementation methods expanded based on the scheme of this application without creative work belong to the protection scope of this application.

Claims

1. A refrigerator preservation test method, characterized in that: include: Select the sample to be tested; The samples to be tested include multiple food types; Measuring a first preservation parameter and a second preservation parameter of the sample to be detected, wherein the first preservation parameter is a parameter of the sample to be detected when it is stored for a first preset time, and the second preservation parameter is a parameter of the sample to be detected when it is stored for a second preset time; the first preservation parameter and the second preservation parameter both include weight, respiration intensity, color characteristic value and elasticity value; The weight includes a first weight and a second weight, wherein the first weight is the weight of the sample to be detected when the sample is stored for the first preset time; and the second weight is the weight of the sample to be detected when the sample is stored for the second preset time; Subtract the first weight from the second weight to obtain a weight difference; Calculating the ratio of the weight difference to the first weight to obtain the weight loss rate of the sample to be tested; The breathing intensity includes a first breathing intensity and a second breathing intensity; The first breathing intensity is a change in the first breathing intensity of the sample to be tested at the first weight and a third preset time interval; The first breathing intensity change is a value obtained by detecting the breathing intensity of the sample to be detected twice and taking the third preset time as an interval when the sample to be detected stores the first preset time and taking the difference; calculating a first product of the first weight and the third preset time; Calculating a ratio of the first breathing intensity change to the first product; To obtain the first respiratory intensity of the sample to be tested; The second breathing intensity is a change in the second breathing intensity of the sample to be tested at the second weight and the third preset time interval; The second breathing intensity change is a value obtained by detecting the breathing intensity of the sample to be detected twice and taking the third preset time as an interval when the sample to be detected stores the second preset time and taking the difference; calculating a second product of the second weight and the third preset time; calculating a ratio of the second breathing intensity change to the second product; To obtain a second respiratory intensity of the sample to be tested; Subtract the first breathing intensity from the second breathing intensity to obtain a breathing intensity difference; The ratio of the breathing intensity difference to the first breathing intensity is calculated to obtain the breathing intensity change rate of the sample to be tested; freshness data is generated according to the first preservation parameter and the second preservation parameter, and the freshness data includes weight loss rate, breathing intensity change rate, color change rate and elasticity change rate.

2. The method according to claim 1, characterized in that The first preset time is 0-1 day, and the second preset time is 4-6 days.

3. The method according to claim 1, characterized in that When the first preservation parameter and the second preservation parameter include color feature values, the method further includes: Acquire sampling points, where the sampling points are a plurality of randomly marked position points on the edge of the section of the sample to be tested; Calculate a first color characteristic value of the sample to be detected; the first color characteristic value is an average value of color characteristic values ​​of a plurality of sampling points when the sample to be detected is stored for a first preset time; Calculate the second color characteristic value of the sample to be detected; the second color characteristic value is the average value of the color characteristic values ​​of the plurality of sampling points when the sample to be detected is stored for a second preset time; Subtract the first color characteristic value from the second color characteristic value to obtain a color characteristic value difference; The ratio of the color characteristic value difference to the first color characteristic value is calculated to obtain the color change rate of the sample to be detected.

4. The method according to claim 1, characterized in that: When the first preservation parameter and the second preservation parameter include elasticity values, the method further includes: Acquire a first elasticity value of the sample to be tested; the first elasticity value is the elasticity value of the sample to be tested at a first preset time; Acquire a second elasticity value of the sample to be tested; the second elasticity value is the elasticity value of the sample to be tested at a second preset time; Subtract the first elasticity value from the second elasticity value to obtain an elasticity value difference; The ratio of the elastic value difference to the first elastic value is calculated to obtain the elastic change rate of the sample to be tested.

5. The method according to claim 4, characterized in that The first elasticity value is an average value of elasticity values ​​of at least three groups of samples to be tested; and the second elasticity value is an average value of elasticity values ​​of at least three groups of samples to be tested.

6. The method according to claim 1, characterized in that The storage temperature when measuring the weight loss rate, the breathing intensity change rate and the color change rate is 4°C±0.5°C; the storage temperature when measuring the elasticity change rate is -18°C±1°C.

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