Kiwifruit ripening device and control method, device, equipment and storage medium thereof

Abstract

The application provides a kiwi fruit ripening device and a control method, device, equipment and storage medium thereof, and relates to the technical field of fruit ripening devices. The kiwi fruit ripening device comprises a first temperature sensor, a second temperature sensor, a temperature adjusting device, and a negative pressure device. The first temperature sensor is used for detecting the ambient temperature in the kiwi fruit ripening device. The second temperature sensor is used for detecting the core temperature of the kiwi fruit. The temperature adjusting device comprises a heating device and a refrigeration device, and is used for adjusting the temperature inside the kiwi fruit ripening device and the temperature of the kiwi fruit. The negative pressure device is used for generating a pressure difference inside the kiwi fruit ripening device. A controller is used for controlling the temperature adjusting device to heat or refrigerate based on the ambient temperature and the core temperature, and controlling the negative pressure device to operate. The application can improve the uniformity and shelf life of the ripened kiwi fruit.

Description

Technical Field

[0001] This invention relates to the field of fruit ripening devices, and in particular to a kiwifruit ripening device and its control method, apparatus, equipment and storage medium. Background Technology

[0002] As people's living standards improve, their demands for the "readiness" of fruit are also increasing. Readiness refers to the ability to consume fruit immediately after purchase, ensuring high freshness, good taste, and a certain edible window. However, kiwifruit undergoes a significant physiological ripening process, resulting in a major industry problem where kiwifruit is generally not ready to eat immediately. Therefore, ripening treatments are often necessary for kiwifruit.

[0003] Currently, most methods for ripening kiwifruit involve soaking or spraying with ethephon. While these methods are effective, they also lead to poor fruit quality, a short shelf life, and significant commercial risks. Even ripening methods utilizing high oxygen, constant temperature, or variable temperature principles can achieve the desired results, but these methods generally suffer from poor uniformity in ripening and short shelf life. Summary of the Invention

[0004] This invention provides a kiwifruit ripening device and its control method, apparatus, equipment and storage medium to solve the defects of poor ripening uniformity and short fruit shelf life in the existing kiwifruit ripening methods.

[0005] This invention provides a kiwifruit ripening device, comprising:

[0006] A first temperature sensor is located inside the kiwifruit ripening device. The first temperature sensor is used to detect the ambient temperature inside the kiwifruit ripening device. The inside of the kiwifruit ripening device is used to place kiwifruit fruits to be ripened.

[0007] The second temperature sensor is located in the core of the kiwi fruit and is used to detect the core temperature of the kiwi fruit.

[0008] A temperature regulating device, comprising a heating device and a cooling device, wherein the temperature regulating device is used to regulate the temperature inside the kiwifruit ripening device and to regulate the temperature of the kiwifruit fruit;

[0009] A negative pressure device, which is used to create a pressure difference inside the kiwi ripening device;

[0010] The controller is connected to the first temperature sensor, the second temperature sensor, the temperature regulating device, and the negative pressure device respectively. The controller is used to control the temperature regulating device to heat or cool based on the ambient temperature and the core temperature, and to control the operation of the negative pressure device.

[0011] A kiwifruit ripening device according to the present invention further includes:

[0012] An ethylene removal device is used to remove ethylene from inside the kiwifruit ripening device.

[0013] An ethylene sensor is used to detect the ethylene content inside the kiwifruit ripening device.

[0014] The controller is connected to both the ethylene removal device and the ethylene sensor. The controller is also used to control the operation of the ethylene removal device based on the ethylene content.

[0015] A kiwifruit ripening device according to the present invention further includes:

[0016] A humidifying device is provided for humidifying the interior of the kiwifruit ripening device.

[0017] The first temperature sensor is a temperature and humidity sensor, and the first temperature sensor is also used to detect the ambient humidity inside the kiwi ripening device.

[0018] The controller is connected to the humidification device, and the controller is also used to control the operation of the humidification device based on the ambient humidity.

[0019] The present invention also provides a control method for a kiwifruit ripening device, wherein the kiwifruit ripening device is as described in any of the preceding claims, and the method includes:

[0020] Based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, the temperature regulating device is controlled to heat or cool, and the negative pressure device is controlled to operate, so that the first ambient temperature is within a first preset temperature range, and the first core temperature is within a second preset temperature range within a first preset time period.

[0021] Based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, the temperature regulating device is controlled to perform cooling, and the negative pressure device is controlled to operate, so that the second ambient temperature is within a third preset temperature range and the second core temperature is within a fourth preset temperature range.

[0022] Wherein, the temperature value in the first preset temperature range is greater than the temperature value in the third preset temperature range, and the temperature value in the second preset temperature range is greater than the temperature value in the fourth preset temperature range.

[0023] According to a control method for a kiwifruit ripening device provided by the present invention, the method further includes controlling the temperature regulating device to perform cooling based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, and controlling the operation of the negative pressure device, and then further includes:

[0024] Based on the third ambient temperature detected by the first temperature sensor and the third core temperature detected by the second temperature sensor, the temperature regulating device is controlled to perform cooling, and the negative pressure device is controlled to operate, so that the third ambient temperature is within the fifth preset temperature range and the third core temperature is within the sixth preset temperature range.

[0025] According to the control method of a kiwifruit ripening device provided by the present invention, the method further includes controlling a temperature regulating device to heat or cool based on a first ambient temperature detected by a first temperature sensor and a first core temperature detected by a second temperature sensor, and controlling the operation of a negative pressure device, and prior to this:

[0026] Based on the fourth core temperature detected by the second temperature sensor, the temperature regulating device is controlled to cool the fruit so that the fourth core temperature is within the seventh preset temperature range.

[0027] The method of controlling the temperature regulation device to heat or cool based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, and controlling the operation of the negative pressure device, includes:

[0028] Based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, the temperature regulating device is controlled to heat and the negative pressure device is controlled to operate.

[0029] The temperature value within the seventh preset temperature range is less than the temperature value within the second preset temperature range.

[0030] According to a control method for a kiwifruit ripening device provided by the present invention, when the kiwifruit ripening device further includes an ethylene removal device and an ethylene sensor, the method further includes controlling the temperature regulating device to perform cooling based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, and controlling the operation of the negative pressure device, and then further includes:

[0031] The operation of the ethylene removal device and the negative pressure device is controlled based on a first preset operating frequency.

[0032] It is determined that ethylene is generated inside the kiwifruit ripening device, and the ethylene removal device and the negative pressure device are controlled to operate continuously until the ethylene content detected by the ethylene sensor is the preset ethylene content;

[0033] The ethylene content detected by the ethylene sensor is determined to be the preset ethylene content, and the operation of the ethylene removal device and the negative pressure device is controlled based on the second preset operating frequency;

[0034] Wherein, the first preset operating frequency is less than the second preset operating frequency.

[0035] The present invention also provides a control device for a kiwifruit ripening apparatus, wherein the kiwifruit ripening apparatus is as described in any of the preceding claims, and the control device includes:

[0036] The first control module is used to control the temperature regulation device to heat or cool based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, and to control the operation of the negative pressure device so that the first ambient temperature is within a first preset temperature range and the first core temperature is within a second preset temperature range within a first preset time period.

[0037] The second control module is used to control the temperature regulating device to perform cooling based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, and to control the negative pressure device to operate so that the second ambient temperature is within a third preset temperature range and the second core temperature is within a fourth preset temperature range.

[0038] Wherein, the temperature value in the first preset temperature range is greater than the temperature value in the third preset temperature range, and the temperature value in the second preset temperature range is greater than the temperature value in the fourth preset temperature range.

[0039] The present invention also provides an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement the control method of any of the kiwifruit ripening devices described above.

[0040] The present invention also provides a non-transitory computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the control method of the kiwifruit ripening device as described above.

[0041] This invention provides a kiwifruit ripening device, its control method, apparatus, equipment, and storage medium. The kiwifruit ripening device includes a first temperature sensor to detect the ambient temperature within the device. It also includes a second temperature sensor to detect the core temperature of the kiwifruit. Furthermore, the device includes a temperature regulating device to adjust the internal temperature of the device and the temperature of the kiwifruit. A controller within the device, based on the ambient and core temperatures, controls the temperature regulating device to heat or cool, enabling rapid temperature changes. This activates the kiwifruit's ripening system, allowing the fruit to ripen without ethylene. This rapidly increases soluble solids while inhibiting ethylene-related receptor and gene activity, resulting in a more mature fruit structure. The ripening process maintains a good anatomical structure, achieving the technical effect of ready-to-eat firm fruit and improving the quality and taste of kiwifruit. Simultaneously, the controller, based on ambient and core temperatures, regulates the temperature control device for heating or cooling, making the ripening process controllable and thus controlling the firmness of the ripened kiwifruit. This extends the edible window and shelf life of the kiwifruit, effectively maintaining firmness while promoting sugar content growth. Furthermore, a longer shelf life allows for more complete degradation of starch and other substances, resulting in more thorough ripening and higher edible quality. Additionally, the controller, based on ambient and core temperatures, controls the negative pressure device, enabling faster heating and cooling of the kiwifruit, thus accelerating ripening and reducing condensation during heating. Furthermore, rapid temperature changes can effectively activate the enzyme activity of the ripening system related to ethylene negative feedback regulation, thereby improving ripening efficiency. At the same time, the negative pressure device can also ensure that the kiwifruit is cooled and heated more fully and evenly, resulting in better quality and higher uniformity of ripened kiwifruit. It also ensures that there are no dead zones in the ripening process, allowing all kiwifruit in the device to be ripened, thus improving the uniformity of kiwifruit firmness. In addition, the ripening process is controlled by a controller, which allows the same ripening process to be repeated, achieving repeatability of kiwifruit ripening. For example, the firmness of different batches of kiwifruit can be relatively consistent after ripening. Attached Figure Description

[0042] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0043] Figure 1This is a schematic diagram of the kiwifruit ripening device provided by the present invention;

[0044] Figure 2 A schematic flowchart illustrating the control method of the kiwifruit ripening device provided by the present invention;

[0045] Figure 3 One of the experimental schematic diagrams of the control method of the kiwifruit ripening device provided by the present invention;

[0046] Figure 4 A second experimental schematic diagram of the control method for the kiwifruit ripening device provided by the present invention;

[0047] Figure 5 The third experimental schematic diagram of the control method for the kiwifruit ripening device provided by the present invention;

[0048] Figure 6 Fourth experimental schematic diagram of the control method for the kiwifruit ripening device provided by the present invention;

[0049] Figure 7 Fifth experimental schematic diagram of the control method for the kiwifruit ripening device provided by the present invention;

[0050] Figure 8 Sixth experimental schematic diagram of the control method for the kiwifruit ripening device provided by the present invention;

[0051] Figure 9 Seventh experimental schematic diagram of the control method for the kiwifruit ripening device provided by the present invention;

[0052] Figure 10 Eighth experimental schematic diagram of the control method for the kiwifruit ripening device provided by the present invention;

[0053] Figure 11 Experimental schematic diagram nine of the control method for the kiwifruit ripening device provided by the present invention;

[0054] Figure 12 Experimental schematic diagram ten of the control method for the kiwifruit ripening device provided by the present invention;

[0055] Figure 13 Schematic diagram eleven of the experimental diagrams for the control method of the kiwifruit ripening device provided by the present invention;

[0056] Figure 14 A schematic diagram of the control device for the kiwifruit ripening apparatus provided by the present invention;

[0057] Figure 15 This is a schematic diagram of the structure of the electronic device provided by the present invention. Detailed Implementation

[0058] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0059] As people's living standards improve, their demands for the "readiness" of fruit are also increasing. Readiness refers to the ability to consume fruit immediately after purchase, ensuring high freshness, good taste, and a certain edible window. However, kiwifruit undergoes a significant physiological ripening process. Firm fruit requires ripening treatment after harvesting before consumption, and kiwifruit generally suffers from the problem of being "too hard to handle, softening in three days, rotting in seven days, and half being discarded within half a month"—a significant industry issue where kiwifruit is generally not ready to eat. In recent years, highly ripe and delicious "ready-to-eat" fresh fruit has become a new favorite in the fruit industry, thus often requiring ripening treatments for kiwifruit.

[0060] Currently, most methods for ripening kiwifruit involve soaking or spraying with ethephon. While these methods are effective, they also lead to poor fruit quality, a short edible window, and significant risks. Even ripening methods utilizing high oxygen, constant temperature, or variable temperature principles can achieve the desired results, but these methods generally suffer from poor uniformity, low repeatability, and short shelf life.

[0061] To address the above problems, the present invention proposes the following embodiments. Figure 1 This is a schematic diagram of the kiwifruit ripening device provided by the present invention, with reference to... Figure 1 The kiwi ripening device includes: a first temperature sensor 1, a second temperature sensor 2, a temperature regulating device 3, a negative pressure device 4, and a controller 5.

[0062] Here, the kiwifruit ripening device is a device for ripening kiwifruit, and it can be used to hold kiwifruit fruits. In one embodiment, the kiwifruit ripening device can be a ripening warehouse.

[0063] In some embodiments, the kiwifruit ripening device has a heat preservation function. In one embodiment, the kiwifruit ripening device may include a shell, thereby achieving the heat preservation function through the shell. For example, the shell can be constructed using polystyrene board, rock wool board, polyurethane foam material, or other heat preservation materials. The embodiments of the present invention do not specifically limit the heat preservation method of the kiwifruit ripening device.

[0064] In one embodiment, the kiwifruit ripening device further includes a fan for rapidly circulating air inside the device, thereby improving the ripening effect of the kiwifruit.

[0065] The first temperature sensor 1 is located inside the kiwifruit ripening device. The first temperature sensor 1 is used to detect the ambient temperature inside the kiwifruit ripening device. The inside of the kiwifruit ripening device is used to place kiwifruit fruits to be ripened.

[0066] Here, the number of first temperature sensors 1 can be one or more. If the number of first temperature sensors 1 is multiple, the multiple first temperature sensors 1 can be evenly distributed inside the kiwifruit ripening device. Furthermore, the multiple first temperature sensors 1 can be evenly distributed among all the kiwifruit fruits inside the kiwifruit ripening device; and the ambient temperature is determined based on the temperature detected by the multiple first temperature sensors 1, for example, based on the average or weighted average of the temperatures detected by the multiple first temperature sensors 1.

[0067] In one embodiment, the number of first temperature sensors 1 is 3, and the ambient temperature is determined based on the average temperature detected by the 3 first temperature sensors 1.

[0068] In one embodiment, the first temperature sensor 1 is a temperature and humidity sensor. While detecting the ambient temperature inside the kiwi ripening device, the first temperature sensor 1 can also detect the ambient humidity inside the kiwi ripening device.

[0069] It should be noted that the kiwifruit to be ripened need to be selected. This selection method includes at least one of the following:

[0070] The first method involves selecting kiwifruit with an initial firmness of more than 40% of the firmness at the time of harvest.

[0071] The second method resulted in kiwifruit with a more uniform degree of ripeness.

[0072] The third type is kiwifruit that have been screened and classified by weight;

[0073] Fourth, no more than 10% of kiwifruit fruits may be abnormally softened due to postharvest diseases such as soft rot or mechanical damage.

[0074] The second temperature sensor 2 is located in the core of the kiwi fruit, and the second temperature sensor 2 is used to detect the core temperature of the kiwi fruit.

[0075] Here, the number of second temperature sensors 2 can be one or more. If there are multiple second temperature sensors 2, they can be evenly distributed among all the kiwifruit inside the kiwifruit ripening device. That is, all kiwifruit are sampled, and second temperature sensors 2 are installed on the sampled kiwifruit. The core temperature is determined based on the temperatures detected by the multiple second temperature sensors 2, for example, based on the average or weighted average of the temperatures detected by the multiple second temperature sensors 2. This core temperature refers to the temperature at the center of the kiwifruit.

[0076] In one embodiment, the number of second temperature sensors 2 is 3, and the core temperature is determined based on the average temperature detected by the 3 second temperature sensors 2.

[0077] The temperature regulating device 3 includes a heating device and a cooling device. The temperature regulating device 3 is used to regulate the temperature inside the kiwi ripening device and to regulate the temperature of the kiwi fruit.

[0078] Here, the heating device is used to raise the internal ambient temperature of the kiwifruit ripening device, thereby increasing the core temperature of the kiwifruit. The cooling device is used to lower the internal ambient temperature of the kiwifruit ripening device, thereby lowering the core temperature of the kiwifruit.

[0079] In one embodiment, the heating device includes a heating component and a fan. The cooling device includes a cooling component and a fan.

[0080] It should be noted that the heating device is positioned away from the kiwifruit inside the ripening device to prevent excessively rapid temperature changes in kiwifruit too close to the heating device. This prevents significant temperature differences between the kiwifruit and other kiwifruit, thus preventing inconsistent ripening progress and ultimately preventing kiwifruit with excessively varying firmness, thereby improving the uniformity of ripening. Similarly, the cooling device is positioned away from the kiwifruit inside the ripening device to prevent excessively rapid temperature changes in kiwifruit too close to the cooling device. This also prevents significant temperature differences between the kiwifruit and other kiwifruit, thus preventing inconsistent ripening progress and ultimately preventing kiwifruit with excessively varying firmness, thereby improving the uniformity of ripening.

[0081] The negative pressure device 4 is used to create a pressure difference inside the kiwi ripening device.

[0082] Here, the negative pressure device 4 is used to generate a pressure difference inside the kiwifruit ripening device, thereby creating a pressure difference between the two ends of the kiwifruit. This allows the hot air generated by the heating device to circulate better within the ripening device, and further, to circulate more effectively among the kiwifruit, ultimately resulting in all the kiwifruit being heated evenly. It can also allow the cold air generated by the cooling device to circulate better within the ripening device, and further, to circulate more effectively among the kiwifruit, ultimately resulting in all the kiwifruit being cooled evenly.

[0083] Understandably, when the ripening rate of kiwifruit is high, the excessive heat or cold stored in the fruit leads to slow temperature changes in the core. Furthermore, during heating, the large temperature difference can cause condensation on the fruit surface, resulting in bacterial growth. Therefore, the negative pressure device 4 allows for faster heating and cooling of the kiwifruit, increasing the rate of temperature change and accelerating ripening while reducing condensation. Rapid temperature changes effectively activate enzymes in the post-ripening system related to ethylene negative feedback regulation, thus improving ripening efficiency. Simultaneously, the negative pressure device 4 ensures more thorough and uniform cooling and heating of the kiwifruit, resulting in better quality and greater uniformity. It also eliminates blind spots in the ripening process, ensuring that all kiwifruit within the device are ripened.

[0084] In one embodiment, the negative pressure device is positioned so that its air outlet direction is aligned with that of the heating and cooling devices.

[0085] In some embodiments, the kiwifruit to be ripened inside the kiwifruit ripening device are stacked on both sides of the device, forming an air duct in the middle. When the negative pressure device 4 is turned on, airflow is forced through the fruit. In one embodiment, the kiwifruit can be placed in baskets or boxes, stacked to form an air duct. The kiwifruit in the baskets or boxes are scattered, and the baskets or boxes have openings on both sides, with the openings perpendicular to the air duct, so that air can circulate between each kiwifruit. When the negative pressure device is turned on, air is forced through the surface of the fruit, and the wind speed needs to reach 1m / s-5m / s. Exemplarily, the negative pressure device consists of a fan and a negative pressure chamber. When the fan is turned on, the negative pressure chamber inside the device generates negative pressure, which is conducted to the farthest point through the sealed air duct formed by the kiwifruit. A pressure difference is formed between the inside and outside of the stacked kiwifruit, forcing air to flow from the high-pressure area to the low-pressure area.

[0086] In one specific embodiment, the negative pressure device 4 includes a negative pressure fan. The negative pressure fan discharges gas to the outside, causing the air pressure inside the kiwi ripening device to drop. The gas inside the kiwi ripening device becomes rarefied, thereby forming a negative pressure zone. Gas flows into the kiwi ripening device due to the pressure difference compensation, forming gas convection, which allows the gas to circulate better in the kiwi ripening device, and further better circulates between the kiwi fruits to be ripened. This makes the heating and cooling effect of the kiwi ripening device faster, and the kiwi fruits to be ripened more evenly heated and cooled, thereby achieving better quality and higher uniformity of ripened kiwi fruits.

[0087] The controller 5 is connected to the first temperature sensor 1, the second temperature sensor 2, the temperature regulating device 3 and the negative pressure device 4 respectively. The controller 5 is used to control the temperature regulating device 3 to heat or cool based on the ambient temperature and the core temperature, and to control the operation of the negative pressure device.

[0088] Here, the controller 5 receives the ambient temperature detected by the first temperature sensor 1 and the core temperature detected by the second temperature sensor 2, and controls the temperature regulating device 3 to heat or cool the internal environment of the kiwifruit ripening device, thereby raising or lowering the core temperature of the kiwifruit to be ripened. While the controller 5 is controlling the operation of the temperature regulating device 3, it simultaneously controls the negative pressure device 4 to operate, creating a pressure difference inside the kiwifruit ripening device. This allows the hot and cold air generated by the temperature regulating device 3 to circulate better among the kiwifruit to be ripened, thus achieving uniform heating and cooling of the kiwifruit.

[0089] Understandably, controller 5, based on ambient temperature and core temperature, controls the temperature regulation device 3 to heat or cool, and controls the operation of the negative pressure device. This allows for rapid changes in the internal ambient temperature of the kiwifruit ripening device, thereby altering the core temperature of the kiwifruit and accelerating its ripening. It should be noted that rapid temperature changes activate the activity of enzymes related to the ethylene-related negative feedback regulatory system in the kiwifruit. Under low-temperature conditions, ethylene-independent ripening differential genes in the kiwifruit are activated, leading to rapid starch degradation.

[0090] In some embodiments, the controller 5 controls the temperature regulating device 3 to heat or cool based on the ambient temperature and the core temperature of the kiwifruit, and controls the operation of the negative pressure device. This allows the ambient temperature inside the kiwifruit ripening device to change rapidly several times, thereby causing the core temperature of the kiwifruit to change several times, achieving cyclic temperature variation. It should be noted that when it is necessary to accelerate the ripening speed or when the initial hardness of the kiwifruit to be ripened is greater than the preset hardness, the above-mentioned rapid temperature variation process can be repeated, i.e., cyclic temperature variation can be achieved, thereby accelerating the ripening speed.

[0091] In some embodiments, the kiwifruit ripening device also has the function of refrigerating the harvested kiwifruit. Specifically, the controller 5 controls the temperature regulating device 3 to cool the interior of the kiwifruit ripening device, thereby achieving the refrigeration function and ensuring that the core temperature of the kiwifruit is relatively uniform before ripening, thus improving the uniformity of ripening.

[0092] In some embodiments, the kiwifruit ripening device includes a 1-MCP (1-Methylcyclopropene) fumigation device, which is used to fumigate the kiwifruit. In one embodiment, after the ripening process is complete, the controller 5 controls the temperature regulating device 3 and the negative pressure device 4 to cool the kiwifruit while simultaneously controlling the 1-MCP fumigation device to fumigate the kiwifruit. This results in a longer shelf life and longer storage time for the ripened kiwifruit.

[0093] In one embodiment, the kiwifruit ripening device further includes: a humidifying device 8 and a humidity sensor; the humidifying device 8 is used to humidify the interior of the kiwifruit ripening device; the humidity sensor is used to detect the ambient humidity inside the kiwifruit ripening device; a controller is connected to the humidifying device and the humidity sensor respectively, and the controller is used to control the operation of the humidifying device based on the ambient humidity.

[0094] The kiwifruit ripening device provided in this invention includes a first temperature sensor to detect the ambient temperature inside the device, a second temperature sensor to detect the core temperature of the kiwifruit, and a temperature regulating device to adjust the temperature inside the device and the temperature of the kiwifruit. A controller within the device, based on the ambient and core temperatures, controls the temperature regulating device to heat or cool, enabling rapid temperature changes. This activates the kiwifruit's ripening system, allowing the fruit to ripen without ethylene, rapidly increasing soluble solids while inhibiting ethylene-related receptor and gene activity, thus maintaining a better fruit tissue structure. This technology achieves the effect of ready-to-eat firm kiwifruit and improves the quality and taste of the fruit. Simultaneously, the controller, based on ambient and core temperatures, regulates the temperature control device to heat or cool, making the ripening process controllable. This, in turn, allows for controllable firmness of the ripened kiwifruit, extending its edible window and shelf life. It also effectively maintains firmness while promoting sugar content increase. Furthermore, a longer shelf life allows for more complete degradation of starch and other substances, resulting in more thorough ripening and higher edible quality. Additionally, the controller, based on ambient and core temperatures, controls the negative pressure device, enabling faster heating and cooling of the kiwifruit, thus accelerating ripening and reducing condensation during heating. Furthermore, rapid temperature changes can effectively activate the enzyme activity of the ripening system related to ethylene negative feedback regulation, thereby improving ripening efficiency. At the same time, the negative pressure device can also ensure that the kiwifruit is cooled and heated more fully and evenly, resulting in better quality and higher uniformity of ripened kiwifruit. It also ensures that there are no dead zones in the ripening process, allowing all kiwifruit in the device to be ripened, thus improving the uniformity of kiwifruit firmness. In addition, the ripening process is controlled by a controller, which allows the same ripening process to be repeated, achieving repeatability of kiwifruit ripening. For example, the firmness of different batches of kiwifruit can be relatively consistent after ripening.

[0095] Based on the above embodiments, referring to Figure 1 The kiwifruit ripening device also includes: an ethylene removal device 6 and an ethylene sensor 7.

[0096] The ethylene removal device 6 is used to remove ethylene from inside the kiwifruit ripening device.

[0097] Here, the ethylene removal device 6 is located inside the kiwifruit ripening device. The number of ethylene removal devices 6 can be one or more. If there are multiple ethylene removal devices 6, they can be evenly distributed inside the kiwifruit ripening device. Furthermore, the ethylene removal devices 6 can be evenly distributed among all the kiwifruit fruits inside the kiwifruit ripening device.

[0098] For example, the ethylene removal device 6 may contain potassium permanganate particles, or the ethylene removal device 6 may include an ozone generator.

[0099] The ethylene sensor 7 is used to detect the ethylene content inside the kiwifruit ripening device.

[0100] Here, an ethylene sensor 7 is located inside the kiwifruit ripening device to detect the ethylene content within the device. The number of ethylene sensors 7 can be one or more. If there are multiple ethylene sensors 7, they can be evenly distributed inside the kiwifruit ripening device. Furthermore, the multiple ethylene sensors 7 can be evenly distributed among all the kiwifruit fruits inside the ripening device; and the ethylene content is determined based on the ethylene content detected by the multiple ethylene sensors 7, for example, based on the average or weighted average of the ethylene content detected by the multiple ethylene sensors 7.

[0101] In one embodiment, the number of ethylene sensors 7 is 3, and the ethylene content is determined based on the average value of the ethylene content detected by the 3 ethylene sensors 7.

[0102] The controller 5 is connected to the ethylene removal device 6 and the ethylene sensor 7 respectively. The controller 5 is also used to control the operation of the ethylene removal device based on the ethylene content.

[0103] Here, the controller 5 is connected to the ethylene removal device 6 and the ethylene sensor 7 respectively. After the temperature regulating device 3 completes the rapid temperature change ripening treatment of the kiwifruit to be ripened, the controller 5 controls the operation of the ethylene removal device according to the ethylene content fed back by the ethylene sensor 7.

[0104] In some embodiments, while controlling the operation of the ethylene removal device 6, the controller 5 also controls the negative pressure device 4 to operate simultaneously, so that the gas in the kiwi ripening device can circulate better, thereby obtaining a better ethylene removal effect. This allows the kiwi fruit to ripen under ethylene-free conditions, thereby rapidly increasing the soluble solids while inhibiting the activity of ethylene-related receptors and genes, maintaining the fruit tissue structure in a better state, achieving the effect of eating the firm fruit immediately and extending the shelf life of the fruit.

[0105] In some embodiments, the kiwifruit ripening device is equipped with a 1-MCP fumigation device. After the ethylene removal process is completed, the 1-MCP fumigation device is controlled to fumigate the kiwifruit fruit. At the same time, the temperature regulation device and the negative pressure device are controlled to cool down the kiwifruit fruit, thereby making the ripened kiwifruit fruit last longer and have a longer shelf life.

[0106] The kiwifruit ripening device provided in this embodiment of the invention includes an ethylene removal device 6 for removing ethylene from the inside of the kiwifruit ripening device. The device also includes an ethylene sensor 7 for detecting the ethylene content inside the kiwifruit ripening device. A controller 5 is connected to both the ethylene removal device 6 and the ethylene sensor 7. After the temperature regulating device 3 completes the rapid temperature change ripening treatment of the kiwifruit, the controller 5 controls the operation of the ethylene removal device based on the ethylene content fed back by the ethylene sensor 7. At the same time, it controls the operation of the negative pressure device to allow better gas circulation inside the kiwifruit ripening device, thereby achieving a better ethylene removal effect. This allows the kiwifruit to ripen under ethylene-free conditions, thereby rapidly increasing the soluble solids content while inhibiting the activity of ethylene-related receptors and genes, maintaining a better fruit tissue structure, achieving the effects of firm fruit ready to eat and extending the fruit's shelf life.

[0107] Based on any of the above embodiments, refer to Figure 1 The kiwi ripening device also includes a humidification device 8.

[0108] The humidification device 8 is used to humidify the interior of the kiwifruit ripening device. The first temperature sensor 1 is a temperature and humidity sensor, and it is also used to detect the ambient humidity inside the kiwifruit ripening device.

[0109] Here, a humidifying device 8 is located inside the kiwifruit ripening device, and the number of humidifying devices 8 can be one or more. If there are multiple humidifying devices 8, they can be evenly distributed inside the kiwifruit ripening device. Furthermore, the humidifying devices 8 can be evenly distributed among all the kiwifruit fruits inside the kiwifruit ripening device. The ambient humidity is determined based on the humidity detected by multiple first temperature sensors 1, for example, based on the average or weighted average of the humidity detected by multiple first temperature sensors 1.

[0110] In one embodiment, the number of first temperature sensors 1 is 3, and the ambient humidity is determined based on the average humidity detected by the 3 first temperature sensors 1.

[0111] In some embodiments, the humidification device 8 may be a direct evaporation humidifier or a cold mist humidifier. The present invention does not impose specific restrictions on the type of humidification device or the humidification method.

[0112] It should be noted that the first temperature sensor 1 does not have to be a temperature and humidity sensor; a separate humidity sensor can be set to detect the ambient humidity inside the kiwi ripening device.

[0113] The controller is connected to the humidification device, and the controller is also used to control the operation of the humidification device based on the ambient humidity.

[0114] Here, controller 5 controls the operation of the humidifier based on the ambient humidity to keep the ambient humidity within a preset range. The preset humidity range can be set according to actual needs; preferably, it can be 85%-95%.

[0115] In one specific embodiment, during the ripening process of the kiwifruit ripening device, the controller 5 controls the first temperature sensor 1 to detect the ambient humidity inside the kiwifruit ripening device and receives the ambient humidity to control the operation of the humidification device based on the ambient humidity. This process continues throughout the kiwifruit ripening process, that is, maintaining the ambient humidity of the kiwifruit ripening device within the set range during the ripening process.

[0116] The kiwi ripening device provided in this embodiment of the invention also includes a humidification device 8. The controller 5 controls the humidification device 8 to humidify the inside of the kiwi ripening device based on the ambient humidity detected by the first temperature sensor 1, so that the humidity inside the kiwi ripening device is kept within a set range, thereby avoiding water loss of the kiwi fruit due to excessive wind speed, and thus making the ripened kiwi fruit of better quality.

[0117] Based on any of the above embodiments, the present invention also provides a control method for a kiwifruit ripening device. The kiwifruit ripening device is the kiwifruit ripening device of any of the above embodiments. The executing entity of this method can be the controller in the kiwifruit ripening device.

[0118] Figure 2 This is a schematic flowchart of the control method for the kiwifruit ripening device provided by the present invention, as shown below. Figure 2 As shown, the control method of the kiwifruit ripening device includes:

[0119] Step 210: Based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, control the temperature regulating device to heat or cool, and control the negative pressure device to operate, so that the first ambient temperature is within a first preset temperature range, and the first core temperature is within a second preset temperature range within a first preset time period.

[0120] Here, the first ambient temperature refers to the real-time ambient temperature detected by the first temperature sensor. The first core temperature refers to the real-time core temperature of the kiwi fruit detected by the second temperature sensor. It should be noted that the first ambient temperature and the first core temperature represent the real-time temperatures during the execution of step 210 above.

[0121] Here, the first preset temperature range refers to the temperature range required to raise or lower the temperature inside the kiwifruit ripening device. In other words, the first preset temperature range is the temperature range required to be reached during the rapid temperature-changing ripening process. This first preset temperature range can be set according to actual needs, and further, the range of the first preset temperature can be determined experimentally; preferably, the first preset temperature range is 25℃-30℃.

[0122] Here, the second preset temperature range refers to the range of core temperatures of the kiwifruit that are to be achieved. In other words, the second preset temperature range is the temperature range required to be reached during the rapid temperature-changing ripening process. This second preset temperature range can be set according to actual needs, and further, it can be determined experimentally; preferably, the second preset temperature range is 23℃-27℃.

[0123] Here, the first preset time period is the duration for which the core temperature of the kiwi fruit is within the second preset temperature range.

[0124] In some embodiments, the first preset time period for which the first core temperature is maintained within the second preset temperature range is determined based on the initial state of the kiwi fruit.

[0125] In one embodiment, the first preset time period (i.e., heat shock time) is adjusted according to the initial hardness of the kiwifruit. When the initial hardness of the kiwifruit (i.e., the hardness at the start of ripening treatment) is above a first preset percentage of the hardness at harvest, the first preset time period is 16 hours. When the initial hardness of the kiwifruit is at or below the first preset percentage of the hardness at harvest, the first preset time period decreases from 16 hours for every 5% decrease in kiwifruit hardness, with a minimum first preset time period of 8 hours. When the initial hardness of the kiwifruit is at a second preset percentage of the hardness at harvest, the fruit is not suitable for ripening. The first preset percentage can be set according to actual needs, preferably 80%; the second preset percentage can be set according to actual needs, preferably 40%.

[0126] For example, based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, a temperature regulating device is controlled to heat or cool, and a negative pressure device is controlled to operate, so that the first ambient temperature is maintained at 25℃-30℃, and the first core temperature is maintained at 25±2℃ for 12±4 hours, thereby effectively maintaining the firmness of the fruit while promoting the increase of sugar content. In other words, the temperature regulating device is controlled to heat or cool, raising the ambient temperature of the kiwifruit ripening device to 25℃-30℃, and the negative pressure device is used to create a pressure difference between the two ends of the kiwifruit, promoting the flow of hot air between the kiwifruit, so that the core temperature of the kiwifruit quickly and evenly rises to within 25±2℃ and is maintained for 12±4 hours.

[0127] In some embodiments, to prevent excessive temperature differences in the core of different kiwifruit during the heating or cooling process in step 210, a second preset time period is set. This second preset time period is the duration required for the core temperature of the kiwifruit to rise or fall to a second preset temperature range during step 210. Specifically, during the process of the core temperature rising from the storage temperature of 1±0.5℃ to 25±2℃, the second preset time period can be set based on the temperature difference between the kiwifruit not exceeding 3℃. Preferably, to ensure that the temperature difference between the kiwifruit does not exceed 3℃ during the heating process, the rise in core temperature from the storage temperature of 1±0.5℃ to 25±2℃ should be controlled within 3-8 hours. It is understood that the storage temperature is the temperature at which the kiwifruit is stored before ripening. The second preset time period is used to characterize the duration for the first core temperature to rise to the second preset temperature range at the current moment.

[0128] Specifically, if the first ambient temperature detected by the first temperature sensor is determined to be less than a first preset temperature range, based on the first ambient temperature and the first core temperature detected by the second temperature sensor, the temperature regulating device is controlled to heat the fruit, and the negative pressure device is controlled to operate, so that the first ambient temperature is within the first preset temperature range and the first core temperature is within the second preset temperature range within a first preset time period; if the first ambient temperature detected by the first temperature sensor is determined to be greater than the first preset temperature range, based on the first ambient temperature and the first core temperature detected by the second temperature sensor, the temperature regulating device is controlled to cool the fruit, and the negative pressure device is controlled to operate, so that the first ambient temperature is within the first preset temperature range and the first core temperature is within the second preset temperature range within a first preset time period.

[0129] It should be noted that during the rapid temperature-changing ripening process of kiwifruit to be ripened, the temperature regulation device is controlled to heat or cool based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, and the negative pressure device is controlled to operate.

[0130] Step 220: Based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, control the temperature regulating device to perform cooling and control the negative pressure device to operate, so that the second ambient temperature is within a third preset temperature range and the second core temperature is within a fourth preset temperature range.

[0131] Here, the second ambient temperature refers to the ambient temperature detected by the first temperature sensor after step 210 above. The second core temperature refers to the core temperature of the kiwi fruit detected by the second temperature sensor after step 210 above.

[0132] Here, the third preset temperature range refers to the temperature range required to cool the inside of the kiwifruit ripening device as set in advance. In other words, the third preset temperature range is the temperature range required to be reached at low temperatures during the rapid temperature change ripening process. This third preset temperature range can be set according to actual needs, and further, it can be determined experimentally; preferably, the third preset temperature range is 4℃-9℃.

[0133] Here, the fourth preset temperature range refers to the pre-set temperature range of the kiwifruit core required for cooling. In other words, the fourth preset temperature range is the temperature range of the kiwifruit core required to be reached during the rapid temperature change ripening process. This fourth preset temperature range can be set according to actual needs, and further, it can be determined experimentally; preferably, the fourth preset temperature range is 6℃-10℃.

[0134] For example, based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, the temperature regulating device is controlled to cool the fruit, and the negative pressure device is controlled to operate, so that the second ambient temperature is within 4℃-9℃ and the second core temperature is within 6℃-10℃. In other words, the temperature regulating device is controlled to cool the fruit, and the negative pressure device is controlled to operate, so that the ambient temperature of the kiwifruit ripening device is reduced to 4℃-9℃, and the negative pressure device is used to rapidly and uniformly reduce the core temperature of the kiwifruit to 6℃-10℃ and maintain it until the average firmness of the kiwifruit decreases to 4±1 kgf / cm². 2 The ripening process ends at the designated time.

[0135] The first preset temperature range is greater than the third preset temperature range, and the second preset temperature range is greater than the fourth preset temperature range.

[0136] The purpose of setting the first preset temperature range to be greater than the third preset temperature range and the second preset temperature range to be greater than the fourth preset temperature range is to determine that the kiwi fruit is first heated and then cooled, thereby achieving rapid temperature change ripening.

[0137] Specifically, it is determined that the second ambient temperature detected by the first temperature sensor is greater than the third preset temperature range. Based on the second ambient temperature and the second core temperature detected by the second temperature sensor, the temperature regulating device is controlled to perform cooling, and the negative pressure device is controlled to operate, so that the second ambient temperature is within the third preset temperature range and the second core temperature is within the fourth preset temperature range.

[0138] It should be noted that during the rapid temperature change ripening process of the kiwifruit to be ripened, after the heat shock treatment in step 210 above is completed, the temperature regulation device is controlled to cool down based on the second ambient temperature and the second core temperature detected by the second temperature sensor, and the negative pressure device is controlled to operate.

[0139] In one embodiment, based on the second ambient temperature and the second core temperature detected by the second temperature sensor, a temperature regulating device is controlled to perform cooling, and a negative pressure device is controlled to operate, so that the second ambient temperature is within a third preset temperature range, and the second core temperature is within a fourth preset temperature range and maintained, until the average hardness of the kiwifruit decreases to a preset hardness, at which point the ripening process ends. The preset hardness can be set according to actual needs; preferably, the preset hardness is 4 ± 1 kgf / cm². 2 .

[0140] It should be noted that the preset hardness is set to 4±1 kgf / cm. 2 The reasons are as follows: 1. Taking the Cui Xiang kiwifruit as an example, the SSC (Soluble Solids Content) is ≥16%, and the fruit firmness is 2.3±0.3 kgf / cm. 2 The sensory evaluation is good, and it is suitable for consumption. However, when the fruit firmness is below 3 kgf / cm², it may cause problems. 2 Fruits are prone to mechanical damage, increasing fruit loss. To meet the demands of commodity circulation, it is necessary to maximize fruit firmness for circulation. 2. Firmness 4±1 kgf / cm 2 After 2-3 days of commercial circulation and sales, the fruit can achieve a better edible quality.

[0141] In some embodiments, to accelerate ripening, or when the initial hardness of the kiwifruit is too high, a cyclic temperature change method can be used to ripen the kiwifruit until the average hardness of the kiwifruit reaches a preset hardness. Cyclic temperature change means repeating steps 210 and 220 above; in other words, cyclic temperature change includes multiple rapid temperature-changing ripening processes.

[0142] In one specific embodiment, the ripening process of any rapid temperature change during the cyclic temperature change process is as follows: First, based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, the temperature regulating device is controlled to heat or cool, and the negative pressure device is controlled to operate, so that the first ambient temperature is within a first preset temperature range, and the first core temperature is within a second preset temperature range for a first preset time period; based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, the temperature regulating device is controlled to cool, and the negative pressure device is controlled to operate, so that the second ambient temperature is within a third preset temperature range, and the second core temperature is within a fourth preset temperature range and maintained for a third preset time period. The third preset time period can be set according to actual needs; preferably, the third preset time period is 36 hours to 60 hours.

[0143] The control method for the kiwifruit ripening device provided in this embodiment of the invention first controls a temperature regulating device to heat or cool based on a first ambient temperature detected by a first temperature sensor and a first core temperature detected by a second temperature sensor, and controls a negative pressure device to operate, so that the first ambient temperature is within a first preset temperature range and the first core temperature is within a second preset temperature range within a first preset time period. Then, based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, the temperature regulating device is controlled to cool and the negative pressure device is controlled to operate, so that the second ambient temperature is within a third preset temperature range and the second core temperature is within a fourth preset temperature range, and the first preset temperature range is greater than the third preset temperature range, and the second preset temperature range is greater than the fourth preset temperature range, thereby achieving a rapid temperature change function, thereby activating the kiwifruit ripening system, allowing the kiwifruit to ripen under ethylene-free conditions, rapidly increasing soluble solids while inhibiting the activity of ethylene-related receptors and genes, maintaining a good fruit tissue structure, thereby achieving the technical effect of ready-to-eat firm fruit, and improving the quality and taste of the kiwifruit; simultaneously, based on the ambient temperature and core temperature, the temperature regulating device is controlled to heat. Alternatively, refrigeration can be used to control the ripening process, thereby controlling the firmness of the ripened kiwifruit. This extends the edible window and shelf life of the kiwifruit, and effectively maintains firmness while promoting sugar content growth. Furthermore, a longer shelf life allows for more complete degradation of starch and other substances in the fruit, resulting in more thorough ripening and higher edible quality. In addition, based on ambient temperature and core temperature, the operation of a negative pressure device is controlled, allowing the kiwifruit to heat up and cool down more quickly, thus accelerating the ripening process and reducing condensation during heating. Furthermore, rapid temperature changes can effectively activate the enzyme activity of the ripening system related to ethylene negative feedback regulation, thereby improving ripening efficiency. At the same time, the negative pressure device can also ensure that the kiwifruit fruits are cooled and heated more fully and evenly, resulting in better quality and higher uniformity of ripened kiwifruit fruits. It also ensures that there are no dead zones in the ripening process, so that all kiwifruit fruits in the ripening device are ripened, thus improving the uniformity of kiwifruit hardness. In addition, through the above methods, the same ripening process can be repeated, achieving the repeatability of kiwifruit ripening. For example, the hardness of different batches of kiwifruit fruits after ripening can be relatively consistent.

[0144] Based on any of the above embodiments, after step 220, the method further includes:

[0145] Based on the third ambient temperature detected by the first temperature sensor and the third core temperature detected by the second temperature sensor, the temperature regulating device is controlled to perform cooling, and the negative pressure device is controlled to operate, so that the third ambient temperature is within the fifth preset temperature range and the third core temperature is within the sixth preset temperature range.

[0146] Here, the third ambient temperature refers to the ambient temperature detected by the first temperature sensor after step 220 above. The third core temperature refers to the core temperature of the kiwi fruit detected by the second temperature sensor after step 220 above.

[0147] Here, the fifth preset temperature range refers to the pre-set temperature range required for cooling kiwifruit during refrigeration. In other words, the fifth preset temperature range is the temperature range required for rapid cooling after the rapid temperature change ripening process. This fifth preset temperature range can be set according to actual needs, and further, it can be determined experimentally; preferably, the fifth preset temperature range is 0℃-1℃.

[0148] Here, the sixth preset temperature range refers to the pre-set temperature range of the core temperature required for kiwifruit to be cooled during refrigeration. In other words, the sixth preset temperature range is the temperature range within which the core temperature is brought to the required level after the rapid temperature change ripening process, through rapid cooling. This sixth preset temperature range can be set according to actual needs, and further, it can be determined experimentally; preferably, the sixth preset temperature range is 0.5℃-1.5℃.

[0149] Understandably, refrigerating ripened kiwifruit can extend its storage time and maintain its firmness, thereby prolonging its shelf life.

[0150] For example, based on the third ambient temperature detected by the first temperature sensor and the third core temperature detected by the second temperature sensor, the temperature regulating device is controlled to cool down, and the negative pressure device is controlled to operate, so that the third ambient temperature is between 0℃ and 1℃, and the third core temperature is between 0.5℃ and 1.5℃. In other words, after the rapid temperature change ripening process, the temperature regulating device is controlled to cool down, and the negative pressure device is controlled to operate, so that the ambient temperature of the kiwifruit ripening device is rapidly reduced to 0℃-1℃ and maintained, and the operation of the negative pressure device rapidly and uniformly reduces the core temperature of the kiwifruit to 0.5℃-1.5℃ and maintains it.

[0151] In some embodiments, after the rapid temperature-changing ripening process, the kiwifruit is simultaneously subjected to cooling and refrigeration while being fumigated with 1-MCP to achieve a longer storage time and extend its shelf life, i.e., increase the edible period of the kiwifruit. In one embodiment, while the kiwifruit is being cooled and refrigerated, a negative pressure device is controlled to fumigate the kiwifruit with 0.75 ppm 1-MCP for 24 hours. Furthermore, after fumigation, the fruit obtained after sorting and transportation is ready-to-eat kiwifruit.

[0152] The control method for the kiwifruit ripening device provided in this embodiment of the invention controls a temperature regulating device to perform cooling based on the third ambient temperature detected by the first temperature sensor and the third core temperature detected by the second temperature sensor, and controls a negative pressure device to operate so that the third ambient temperature is within a fifth preset temperature range and the third core temperature is within a sixth preset temperature range. This allows for rapid cooling and refrigeration of the kiwifruit after the rapid temperature-changing ripening process, thereby extending the shelf life and edible period of the ripened kiwifruit. Simultaneously, under low-temperature conditions, ethylene-independent post-ripening differential genes in the kiwifruit are activated, causing rapid starch degradation and resulting in a better taste.

[0153] Based on any of the above embodiments, prior to step 210, the method further includes:

[0154] Based on the fourth core temperature detected by the second temperature sensor, the temperature regulating device is controlled to cool the fruit so that the fourth core temperature is within the seventh preset temperature range.

[0155] Here, the fourth core temperature refers to the core temperature of the kiwi fruit detected by the second temperature sensor before step 210 above.

[0156] Here, the seventh preset temperature refers to the pre-set core temperature range to be reached when the kiwifruit is cooled before step 210. In other words, the seventh preset temperature is the temperature range to be reached in the core of the fruit before the rapid temperature change ripening process. This seventh preset temperature range can be set according to actual needs, and further, it can be determined experimentally; preferably, the seventh preset temperature range is 0.5℃-1.5℃.

[0157] Accordingly, step 210 above includes:

[0158] Based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, the temperature regulating device is controlled to heat the fruit, and the negative pressure device is controlled to operate.

[0159] The seventh preset temperature range is smaller than the second preset temperature range.

[0160] Understandably, refrigerating kiwifruit before ripening can maintain a more consistent temperature, resulting in better uniformity of the fruit after rapid temperature changes. Furthermore, when the required ripening time is uncertain, refrigeration extends the storage time, allowing for controllable ripening speed.

[0161] For example, based on the fourth core temperature detected by the second temperature sensor, the temperature regulating device is controlled to cool the fruit so that the fourth core temperature is between 0.5℃ and 1.5℃. In other words, before the rapid temperature change ripening process, the temperature regulating device is controlled to cool the fruit and the operation of the negative pressure device is controlled so that the core temperature of the kiwifruit is uniformly reduced to 0.5℃-1.5℃ and maintained.

[0162] The control method for the kiwifruit ripening device provided in this embodiment of the invention controls a temperature regulating device to cool the fruit based on the fourth core temperature detected by a second temperature sensor, so that the fourth core temperature is within a seventh preset temperature range. That is, before the rapid temperature change ripening process, the temperature regulating device is controlled to cool the fruit, and the operation of the negative pressure device is controlled to uniformly reduce the core temperature of the kiwifruit to the seventh preset temperature range and maintain it. This ensures that the kiwifruit are at the same temperature before the rapid temperature change ripening process, so that the temperature change of each kiwifruit is relatively consistent during the rapid temperature change ripening process, resulting in better uniformity of the ripened kiwifruit. At the same time, when the required ripening time is uncertain, refrigeration of the kiwifruit can extend the storage time of the kiwifruit, thus making the ripening speed of the kiwifruit controllable.

[0163] Based on any of the above embodiments, if the kiwifruit ripening device further includes an ethylene removal device and an ethylene sensor, then after step 220, the method further includes:

[0164] The operation of the ethylene removal device and the negative pressure device is controlled based on a first preset operating frequency.

[0165] It is determined that ethylene is generated inside the kiwifruit ripening device, and the ethylene removal device and the negative pressure device are controlled to operate continuously until the ethylene content detected by the ethylene sensor is the preset ethylene content;

[0166] The ethylene content detected by the ethylene sensor is determined to be a preset ethylene content. Based on a second preset operating frequency, the operation of the ethylene removal device and the negative pressure device is controlled.

[0167] Wherein, the first preset operating frequency is less than the second preset operating frequency.

[0168] Here, the first preset operating frequency refers to the operating frequency required by the ethylene removal device and the negative pressure device after step 220 and before the ethylene sensor detects the ethylene content. This first preset operating frequency can be set according to actual needs, and further, it can be determined experimentally; preferably, the first preset operating frequency is 5-15 minutes every 2 hours.

[0169] Here, "continuous operation of the ethylene removal unit and the negative pressure unit" means that the operating frequency of the ethylene removal unit and the negative pressure unit changes from the first preset operating frequency to an uninterrupted continuous operating state until the ethylene content detected by the ethylene sensor is the preset ethylene content.

[0170] In some embodiments, if the ethylene content detected by the ethylene sensor changes, it is determined that ethylene is generated inside the kiwifruit ripening device; or, if the ethylene content detected by the ethylene sensor reaches a preset ethylene content, it is determined that ethylene is generated inside the kiwifruit ripening device.

[0171] Here, the preset ethylene content can be set according to actual needs. Furthermore, the preset ethylene content can be determined experimentally, for example, as 0.

[0172] Here, the second preset operating frequency refers to the frequency at which the ethylene removal unit and the negative pressure unit switch to operate when the ethylene content reaches a preset ethylene content. This second preset operating frequency can be set according to actual needs, and further, it can be determined experimentally; preferably, the second preset operating frequency is 10-20 minutes per hour.

[0173] Here, the first preset operating frequency is lower than the second preset operating frequency because as time goes on, the hardness of the kiwi fruit gradually decreases, causing the kiwi fruit to release more and more ethylene. At this time, in order to prevent ethylene from accumulating, the operating frequency of the ethylene removal device and the negative pressure device should be increased.

[0174] For example, to maintain uniform temperature and prevent ethylene aggregation, after heat shock and cooling, the negative pressure device and the ethylene removal device are set to operate for 5-15 minutes every 2 hours. At the same time, the changes in ethylene content in the environment are closely monitored. When ethylene is detected, the negative pressure device and the ethylene removal device are continuously turned on until the ethylene is completely removed. After the removal is completed, the negative pressure device and the ethylene removal device are adjusted to run for 10-20 minutes per hour until the ripening stage is completed.

[0175] Furthermore, it should be noted that the working time corresponding to the steps of controlling the operation of the ethylene removal device and the negative pressure device based on the first preset working frequency is higher than the working time corresponding to the steps of controlling the operation of the ethylene removal device and the negative pressure device based on the second preset working frequency.

[0176] The control method for the kiwifruit ripening device provided in this embodiment of the invention controls the operation of the ethylene removal device and the negative pressure device based on a first preset operating frequency; if ethylene is determined to be generated inside the kiwifruit ripening device, the ethylene removal device and the negative pressure device are controlled to operate continuously until the ethylene content detected by the ethylene sensor is a preset ethylene content; if the ethylene content detected by the ethylene sensor is a preset ethylene content, the ethylene removal device and the negative pressure device are controlled to operate based on a second preset operating frequency, thereby preventing ethylene accumulation and maintaining uniform temperature, so that the kiwifruit ripens under ethylene-free conditions, rapidly increasing soluble solids while inhibiting the activity of ethylene-related receptors and genes, maintaining a good fruit tissue structure, and thus achieving the technical effect of ready-to-eat firm fruit.

[0177] To facilitate understanding of the above embodiments, a specific embodiment is described here as an example. This embodiment uses *Actinidia chinensis* as the test material to illustrate the effects achieved by the above embodiments. Specifically, a group of kiwifruit was selected for constant temperature treatment, i.e., placed in an environment of 8±2℃ as the first control group, and a group of kiwifruit was selected for treatment with 100ppm ethylene for 12 hours and then placed in a room temperature environment of 25℃ as the second control group. A group of kiwifruit was selected and ripened to a hardness of 4±1 kgf / cm² using the above-mentioned rapid temperature-changing ripening method. 2 The process was designated as the experimental group. In addition, a group of kiwifruit fruits were ripened using the above-mentioned rapid temperature-changing ripening method until the hardness reached 4±1 kgf / cm². 2 The fruit was then placed in a 25℃ environment, and simultaneously fumigated with 0.75 ppm 1-MCP for 24 hours before being placed in a 25℃ environment as the third control group, to investigate the quality changes during the fruit's shelf life. The specific process of rapid temperature-controlled ripening is as follows:

[0178] Step 1: Transfer the Cui Xiang kiwifruit stored at 0-2℃ to the ripening warehouse and stack them in a specific layout.

[0179] Step 2: Using heating devices and internal fans, the ambient temperature inside the ripening warehouse is uniformly raised to 25-30℃ and maintained. Simultaneously, a negative pressure device is used to create a pressure difference between the two ends of the goods, promoting the flow of hot air between the kiwifruit fruits. This rapidly and uniformly raises the core temperature of the kiwifruit fruits to 25±2℃ and maintains it. After 15 hours of heat shock, cooling begins. Because there is continuous hot air circulation between the kiwifruit fruits during the heating process, less condensation occurs on the surface of the kiwifruit fruits. During this process, it is still necessary to monitor the humidity changes in the environment in real time, maintaining the ambient humidity at 85%-95% is advisable.

[0180] Step 3: Using refrigeration equipment and internal fans, the ambient temperature inside the ripening warehouse is rapidly reduced to 6±2℃ and maintained. Simultaneously, a negative pressure device is used to create a pressure difference between the two ends of the goods, promoting the flow of cold air between the kiwifruit fruits. This allows the core temperature of the kiwifruit to rapidly and evenly decrease to 8±2℃ and be maintained. After the temperature stabilizes, the ambient humidity is monitored. It is advisable to maintain the ambient humidity at 85-95% to avoid fruit dehydration due to excessive wind speed.

[0181] Step 4: During the temperature maintenance process, randomly select 10-15 fruits each day for quality testing such as firmness and SSC. Set the negative pressure device and ethylene removal device to work for 10 minutes every 2 hours. At the same time, closely monitor the changes in ethylene content in the environment. When ethylene is detected, continue to turn on the negative pressure device and ethylene removal device until the ethylene is completely removed. After the removal is completed, adjust the negative pressure device and ethylene removal device to run for 15 minutes every hour until the ripening stage is completed.

[0182] Step 5: When the average firmness of the kiwi fruit drops to 4±1 kgf / cm 2 During the ripening process, refrigeration equipment and internal fans were used to rapidly lower the ambient temperature inside the ripening warehouse to 0.5±0.5℃ and maintain it. Simultaneously, a negative pressure device was used to rapidly and evenly lower the core temperature of the kiwifruit to 1±0.5℃ and maintain it. After cooling, the fruit was fumigated with 0.75ppm 1-MCP for 24 hours before being removed from the warehouse.

[0183] The experimental results of this embodiment are as follows:

[0184] Reference Figure 3 and Figure 4 , Figure 3 and Figure 4 In the text: "Variable temperature" refers to the rapid temperature-changing ripening process described above; "8±2℃" refers to the constant temperature treatment process described above; and "ethylene" refers to the ripening process using 100 ppm ethylene for 12 hours. The text then describes how the firmness of the kiwifruit changes over time. Figure 3 As shown, refer to Figure 3It can be seen that ethylene treatment (control group 2) resulted in the fastest ripening speed, requiring only one day after treatment to achieve an initial hardness of 14.8 ± 1.1 kgf / cm. 2 Kiwi fruit ripened to 3.8±1 kgf / cm³ 2 The slowest ripening rate was observed with constant temperature treatment at 8±2℃ (control group), requiring 14 days to complete ripening, while rapid temperature-changing ripening (experimental group) took only 8 days. Even with ethylene, ripening was fastest, followed by rapid temperature-changing ripening, with constant temperature ripening being the slowest. The SSC (Self-Saturated Cell Scale) of kiwifruit changed over time as follows: Figure 4 As shown, refer to Figure 4 It can be seen that the SSC of rapid temperature change (experimental group), 8±2℃ constant temperature treatment (first control group) and ethylene treatment (second control group) were 14.5±0.4%, 14.8±0.5% and 12.9±0.8%, respectively. The SSC of rapid temperature change (experimental group) and 8±2℃ constant temperature treatment (first control group) were significantly higher than that of ethylene ripening (second control group).

[0185] As can be seen from the above, although ethylene can quickly complete ripening, the quality of the kiwifruit after ripening is poor. Although constant temperature treatment at 8±2℃ results in better fruit quality, the ripening speed is too slow. Only rapid temperature change ripening can complete ripening quickly while ensuring fruit quality. In other words, among the three methods mentioned above, the rapid temperature change method provided in this application can ensure ripening speed while also obtaining better fruit quality.

[0186] Reference Figure 5 , Figure 5 In the text: "variable temperature" refers to the rapid temperature-changing ripening process described above; "8±2℃" refers to the constant temperature treatment process described above at 8±2℃; and "ethylene" refers to the ripening process described above using 100ppm ethylene for 12 hours. After ripening, the average firmness of the kiwifruit ripened using the three methods met the requirement of 4±1 kgf / cm². 2 The proportion is as follows Figure 5 As shown, by Figure 5 It can be seen that the ethylene treatment (second control group) meets the hardness requirement of 4±1 kgf / cm. 2 Only 53.8% of the kiwifruit in the control group met the ripening endpoint, while 91.7% of the kiwifruit in the 8±2℃ constant temperature treatment met the endpoint. The highest percentage of kiwifruit in the experimental group met the ripening endpoint, at 92.3%. This indicates that ethylene-ripened fruits have poor uniformity, while fruits ripened by rapid temperature change and 8±2℃ constant temperature treatments exhibit better uniformity.

[0187] Reference Figure 6 , Figure 6In the text: "Variable Temperature-1-MCP" refers to the process of rapid temperature-changing ripening followed by 1-MCP treatment; "Variable Temperature-CK" refers to the process of rapid temperature-changing ripening followed by placement in a 25℃ environment; "8±2℃" refers to the above-mentioned constant temperature treatment process at 8±2℃; and "Ethylene" refers to the above-mentioned ripening process using 100ppm ethylene for 12 hours. Two days after the kiwifruit entered its shelf life, the SSC (Self-Saturated Carbonate) of the fruit could rise to 16%.

[0188] Reference Figure 7 , Figure 7 In the text: "Variable Temperature-1-MCP" refers to the process of rapid temperature-changing ripening followed by 1-MCP fumigation; "Variable Temperature-CK" refers to rapid temperature-changing ripening followed by exposure to 25℃; "8±2℃" refers to the above-mentioned constant temperature treatment at 8±2℃; and "Ethylene" refers to the above-mentioned ripening process using 100ppm ethylene for 12 hours. After ripening using these four methods, the kiwi fruit firmness changes over time as follows... Figure 7 As shown, and based on previous research, when the firmness of the Cui Xiang kiwifruit is below 0.6 kgf / cm², 2 After that, the kiwifruit will lose its edible value. Thus, it can be concluded that the edible period of kiwifruit ripened by ethylene (Control Group 2) is less than 3 days, the edible period of kiwifruit ripened by constant temperature of 8±2℃ (Control Group 1) is 6 days, the edible period of kiwifruit ripened by rapid temperature change (Experimental Group) is 8 days, and the edible period of kiwifruit ripened by rapid temperature change and then treated with 1-MCP fumigation (Control Group 3) can reach up to 16 days.

[0189] The results show that kiwifruit treated with rapid temperature change followed by 1-MCP had the longest shelf life, followed by kiwifruit treated with rapid temperature change at 25℃ and then at a constant temperature of 8±2℃. Ethylene-ripened kiwifruit had the worst edible quality. Therefore, 1-MCP treatment can extend the shelf life of ripened kiwifruit, and rapid temperature change ripening can also extend the shelf life of ripened kiwifruit.

[0190] To facilitate understanding of the above embodiments, a specific embodiment will be used as an example for illustration.

[0191] This embodiment uses Xu Xiang kiwifruit as the test material to verify the ripening and supply method, while naturally ripened kiwifruit at 25±2℃ is selected as a control group. A group of kiwifruit fruits were selected and ripened to a firmness of 4±1 kgf / cm² using the above-mentioned rapid temperature-changing ripening method. 2 This was designated as the experimental group; in addition, the kiwifruit was ripened to an average firmness of 4±1 kgf / cm. 2 The samples were then placed in a 25°C environment to simulate changes in shelf environmental quality.

[0192] The experimental results of this embodiment are as follows:

[0193] Reference Figure 8 , Figure 9 , Figure 10 as well as Figure 11 ,exist Figure 8 , Figure 9 , Figure 10 as well as Figure 11 In the text, "variable temperature" refers to the aforementioned rapid temperature-changing ripening process, and "natural ripening" refers to the natural ripening process at 25±2℃. Figure 8 This shows how the firmness of kiwifruit changes over time during the two ripening methods described above. Figure 9 This shows the changes in soluble solids content of kiwifruit over time during the two ripening methods described above. Figure 10 This shows how the firmness of kiwifruit changes over shelf life after ripening using the two methods described above. Figure 11 The changes in soluble solids content of kiwifruit over shelf time after ripening using the two methods described above are shown in the figure. Figure 8 , Figure 9 , Figure 10 as well as Figure 11 It can be seen that the initial hardness is 9.5 ± 1.1 kgf / cm. 2 Kiwifruit with an SSC of 11±0.6% can be fully ripened to 4.6±0.4 kgf / cm² in 9 days using rapid temperature-controlled ripening treatment. 2 Meanwhile, kiwifruit ripened naturally at 25±2℃ dropped to 3±0.5 kgf / cm² in just 3 days. 2 Natural ripening is significantly faster than temperature-induced ripening, but the shelf life of naturally ripened kiwifruit is only about 3 days. In contrast, kiwifruit treated with 1-MCP after rapid temperature-induced ripening in this method can have a shelf life of nearly 18 days, which is significantly better than natural ripening.

[0194] To facilitate understanding of the above embodiments, a specific embodiment will be used as an example for illustration.

[0195] This embodiment verifies the ripening method (rapid temperature change) of kiwifruit that has been treated with 1-MCP. In order to explore the effect of the rapid temperature change ripening method on kiwifruit of different sizes, this embodiment selects kiwifruit of 90±10g and 110±10g for investigation.

[0196] Reference Figure 12 and Figure 13 , Figure 12 and Figure 13 In Chinese: 90±10g refers to kiwi fruit weighing 90±10g, and 110±10g refers to kiwi fruit weighing 110±10g. Figure 12This describes the change in fruit firmness over time for the two weight types of kiwifruit described above during the rapid temperature-controlled ripening process. Figure 13 The changes in soluble solids content of the kiwifruit over time during the ripening process using the aforementioned rapid temperature-changing ripening method were observed for the two weight types of kiwifruit described above. Figure 12 and Figure 13 It can be seen that the initial state of the small fruit is: hardness 9±1.5 kgf / cm 2 SSC 12.8±0.6%; Large fruit: Hardness 10±1.1 kgf / cm 2 The SSC was 13.1 ± 0.7%. All fruits could be ripened after 9 days of rapid temperature change ripening treatment, and there was no significant difference in quality after ripening of kiwifruit of different weights.

[0197] The control device of a kiwifruit ripening device provided by the present invention is described below. The control device of the kiwifruit ripening device described below can be referred to in correspondence with the control method of the kiwifruit ripening device described above.

[0198] Figure 14 This is a schematic diagram of the control device of the kiwifruit ripening apparatus provided by the present invention, as shown in the figure. Figure 14 As shown, the control device of the kiwifruit ripening device includes: a first control module 1410 and a second control module 1420.

[0199] The first control module 1410 is used to control the temperature regulating device to heat or cool based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, and to control the operation of the negative pressure device so that the first ambient temperature is within a first preset temperature range and the first core temperature is within a second preset temperature range within a first preset time period.

[0200] The second control module 1420 is used to control the temperature regulating device to perform cooling based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, and to control the negative pressure device to operate so that the second ambient temperature is within a third preset temperature range and the second core temperature is within a fourth preset temperature range.

[0201] Wherein, the first preset temperature range is greater than the third preset temperature range, and the second preset temperature range is greater than the fourth preset temperature range.

[0202] The control device of the kiwifruit ripening apparatus provided in this embodiment of the invention first controls a temperature regulating device to heat or cool based on a first ambient temperature detected by a first temperature sensor and a first core temperature detected by a second temperature sensor, and controls a negative pressure device to operate, so that the first ambient temperature is within a first preset temperature range and the first core temperature is within a second preset temperature range within a first preset time period. Then, based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, the temperature regulating device is controlled to cool and the negative pressure device is controlled to operate, so that the second ambient temperature is within a third preset temperature range and the second core temperature is within a fourth preset temperature range, and the first preset temperature range is greater than the third preset temperature range, and the second preset temperature range is greater than the fourth preset temperature range, thereby achieving a rapid temperature change function, thereby activating the kiwifruit ripening system, allowing the kiwifruit to ripen under ethylene-free conditions, rapidly increasing soluble solids while inhibiting the activity of ethylene-related receptors and genes, maintaining a good fruit tissue structure, thereby achieving the technical effect of ready-to-eat firm fruit, and improving the quality and taste of the kiwifruit; simultaneously, based on the ambient temperature and core temperature, the temperature regulating device is controlled to heat. Alternatively, refrigeration can be used to control the ripening process, thereby controlling the firmness of the ripened kiwifruit. This extends the edible window and shelf life of the kiwifruit, and effectively maintains firmness while promoting sugar content growth. Furthermore, a longer shelf life allows for more complete degradation of starch and other substances in the fruit, resulting in more thorough ripening and higher edible quality. In addition, based on ambient temperature and core temperature, the operation of a negative pressure device is controlled, allowing the kiwifruit to heat up and cool down more quickly, thus accelerating the ripening process and reducing condensation during heating. Furthermore, rapid temperature changes can effectively activate the enzyme activity of the ripening system related to ethylene negative feedback regulation, thereby improving ripening efficiency. At the same time, the negative pressure device can also ensure that the kiwifruit fruits are cooled and heated more fully and evenly, resulting in better quality and higher uniformity of ripened kiwifruit fruits. It also ensures that there are no dead zones in the ripening process, so that all kiwifruit fruits in the ripening device are ripened, thus improving the uniformity of kiwifruit hardness. In addition, through the above methods, the same ripening process can be repeated, achieving the repeatability of kiwifruit ripening. For example, the hardness of different batches of kiwifruit fruits after ripening can be relatively consistent.

[0203] Figure 15 An example is a schematic diagram of the physical structure of an electronic device, such as... Figure 15As shown, the electronic device may include: a processor 1510, a communications interface 1520, a memory 1530, and a communications bus 1540, wherein the processor 1510, the communications interface 1520, and the memory 1530 communicate with each other through the communications bus 1540. The processor 1510 can call logic instructions in the memory 1530 to execute a control method for the kiwifruit ripening device. This method includes: controlling the temperature regulating device to heat or cool based on a first ambient temperature detected by a first temperature sensor and a first core temperature detected by a second temperature sensor, and controlling the negative pressure device to operate, so that the first ambient temperature is within a first preset temperature range and the first core temperature is within a second preset temperature range for a first preset time period; controlling the temperature regulating device to cool based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, and controlling the negative pressure device to operate, so that the second ambient temperature is within a third preset temperature range and the second core temperature is within a fourth preset temperature range; wherein the first preset temperature range is greater than the third preset temperature range, and the second preset temperature range is greater than the fourth preset temperature range.

[0204] Furthermore, the logical instructions in the aforementioned memory 1530 can be implemented as software functional units and, when sold or used as independent products, can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art, or a part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0205] In another aspect, the present invention also provides a non-transitory computer-readable storage medium storing a computer program thereon. When executed by a processor, the computer program implements a control method for the kiwifruit ripening device provided by the above methods. The method includes: controlling a temperature regulating device to heat or cool based on a first ambient temperature detected by a first temperature sensor and a first core temperature detected by a second temperature sensor, and controlling a negative pressure device to operate, so that the first ambient temperature is within a first preset temperature range and the first core temperature is within a second preset temperature range within a first preset time period; controlling the temperature regulating device to cool based on a second ambient temperature detected by the first temperature sensor and a second core temperature detected by the second temperature sensor, and controlling the negative pressure device to operate, so that the second ambient temperature is within a third preset temperature range and the second core temperature is within a fourth preset temperature range; wherein the first preset temperature range is greater than the third preset temperature range, and the second preset temperature range is greater than the fourth preset temperature range.

[0206] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Those skilled in the art can understand and implement this without any creative effort.

[0207] Through the above description of the embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus necessary general-purpose hardware platforms, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solutions, in essence or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, magnetic disk, optical disk, etc., and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute the methods described in the various embodiments or some parts of the embodiments.

[0208] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A kiwifruit ripening device, characterised in that, The method comprises the following steps: a first temperature sensor is arranged in the interior of the kiwifruit ripening device, and is used for detecting an ambient temperature in the kiwifruit ripening device; the interior of the kiwifruit ripening device is used for placing kiwifruit to be ripened; a second temperature sensor is arranged in the core of the kiwifruit, and is used for detecting a core temperature of the kiwifruit; a temperature regulating device comprises a heating device and a refrigerating device, and is used for regulating the temperature in the interior of the kiwifruit ripening device and regulating the temperature of the kiwifruit; a negative pressure device is used for generating a pressure difference in the interior of the kiwifruit ripening device; a controller is connected with the first temperature sensor, the second temperature sensor, the temperature regulating device and the negative pressure device respectively, and is used for controlling the temperature regulating device to heat or refrigerate and controlling the negative pressure device to operate based on the ambient temperature and the core temperature; The controller is specifically used for: controlling the temperature regulating device to heat or refrigerate and controlling the negative pressure device to operate based on a first ambient temperature detected by the first temperature sensor and a first core temperature detected by the second temperature sensor, so that the first ambient temperature is in a first preset temperature range, and the first core temperature is in a second preset temperature range within a first preset time period; controlling the temperature regulating device to refrigerate and controlling the negative pressure device to operate based on a second ambient temperature detected by the first temperature sensor and a second core temperature detected by the second temperature sensor, so that the second ambient temperature is in a third preset temperature range, and the second core temperature is in a fourth preset temperature range; wherein the temperature value in the first preset temperature range is greater than the temperature value in the third preset temperature range, and the temperature value in the second preset temperature range is greater than the temperature value in the fourth preset temperature range; The first preset time period is determined based on the initial hardness of the kiwifruit.

2. The kiwifruit ripening apparatus according to claim 1, characterized in that, Further comprising: an ethylene removal device is used for removing ethylene in the interior of the kiwifruit ripening device; an ethylene sensor is used for detecting the ethylene content in the interior of the kiwifruit ripening device; wherein the controller is connected with the ethylene removal device and the ethylene sensor respectively, and is further used for controlling the ethylene removal device to operate based on the ethylene content.

3. The kiwifruit ripening apparatus according to claim 1, characterized in that, Further comprising: a humidifying device is used for humidifying the interior of the kiwifruit ripening device; wherein the first temperature sensor is a temperature and humidity sensor, and is further used for detecting an ambient humidity in the kiwifruit ripening device; the controller is connected with the humidifying device, and is further used for controlling the humidifying device to operate based on the ambient humidity.

4. A control method of a kiwifruit ripening device, characterized by, The kiwifruit ripening device is the kiwifruit ripening device according to any one of claims 1 to 3, and the method comprises: based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, controlling the temperature adjusting device to heat or cool, and controlling the negative pressure device to operate, so that the first ambient temperature is within a first preset temperature range, and the first core temperature is within a second preset temperature range within a first preset time period; based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, controlling the temperature adjusting device to cool, and controlling the negative pressure device to operate, so that the second ambient temperature is within a third preset temperature range, and the second core temperature is within a fourth preset temperature range; Wherein, the temperature value in the first preset temperature range is greater than the temperature value in the third preset temperature range, and the temperature value in the second preset temperature range is greater than the temperature value in the fourth preset temperature range; The first preset time period is determined based on the initial hardness of the kiwifruit.

5. The kiwifruit ripening apparatus control method according to claim 4, characterized in that, After the step of based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, controlling the temperature adjusting device to cool, and controlling the negative pressure device to operate, it further includes: based on the third ambient temperature detected by the first temperature sensor and the third core temperature detected by the second temperature sensor, controlling the temperature adjusting device to cool, and controlling the negative pressure device to operate, so that the third ambient temperature is within a fifth preset temperature range, and the third core temperature is within a sixth preset temperature range.

6. The kiwifruit ripening apparatus control method according to claim 4, characterized in that, Before the step of based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, controlling the temperature adjusting device to heat or cool, and controlling the negative pressure device to operate, it further includes: based on the fourth core temperature detected by the second temperature sensor, controlling the temperature adjusting device to cool, so that the fourth core temperature is within a seventh preset temperature range; The step of based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, controlling the temperature adjusting device to heat or cool, and controlling the negative pressure device to operate, includes: based on the first ambient temperature detected by the first temperature sensor and the first core temperature detected by the second temperature sensor, controlling the temperature adjusting device to heat, and controlling the negative pressure device to operate; Wherein, the temperature value in the seventh preset temperature range is less than the temperature value in the second preset temperature range.

7. The kiwifruit ripening apparatus control method according to claim 4, characterized by, In the case that the kiwifruit ripening device further includes an ethylene removal device and an ethylene sensor, after the step of based on the second ambient temperature detected by the first temperature sensor and the second core temperature detected by the second temperature sensor, controlling the temperature adjusting device to cool, and controlling the negative pressure device to operate, it further includes: based on a first preset working frequency, controlling the ethylene removal device and the negative pressure device to operate; determining that the kiwi fruit ripening device generates ethylene inside, controlling the ethylene removal device and the negative pressure device to continuously operate until the ethylene content detected by the ethylene sensor is a preset ethylene content; determining that the ethylene content detected by the ethylene sensor is the preset ethylene content, controlling the ethylene removal device and the negative pressure device to operate based on a second preset operating frequency; wherein the first preset operating frequency is less than the second preset operating frequency.

8. A control device of a kiwifruit ripening device, characterized by, The kiwi fruit ripening device is the kiwi fruit ripening device according to any one of claims 1 to 3, and the control device comprises: a first control module configured to control a temperature adjusting device to heat or cool based on a first ambient temperature detected by a first temperature sensor and a first core temperature detected by a second temperature sensor, and control the negative pressure device to operate, so that the first ambient temperature is within a first preset temperature range and the first core temperature is within a second preset temperature range within a first preset time period; a second control module configured to control the temperature adjusting device to cool based on a second ambient temperature detected by the first temperature sensor and a second core temperature detected by the second temperature sensor, and control the negative pressure device to operate, so that the second ambient temperature is within a third preset temperature range and the second core temperature is within a fourth preset temperature range; wherein the temperature value within the first preset temperature range is greater than the temperature value within the third preset temperature range, and the temperature value within the second preset temperature range is greater than the temperature value within the fourth preset temperature range; and the first preset time period is determined based on an initial hardness of the kiwi fruit.

9. An electronic device comprising a memory, a processor, and a computer program stored on the memory and executable on the processor, characterized in that, The processor executes the program to implement the control method of the kiwi fruit ripening device according to any one of claims 4 to 7.

10. A non-transitory computer-readable storage medium having stored thereon a computer program, characterized in that, The computer program is executed by the processor to implement the control method of the kiwi fruit ripening device according to any one of claims 4 to 7.

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