A fruit and vegetable preservation device, its control method, and a refrigerator

Abstract

This invention provides a fruit and vegetable preservation device, including a fruit and vegetable box body and an air inlet and an air outlet disposed on the fruit and vegetable box body. The fruit and vegetable box body is equipped with a temperature monitoring device for monitoring the internal temperature of the fruit and vegetable box body and a heating device for heating the interior of the fruit and vegetable box body. The fruit and vegetable preservation device also includes a release device connected to the fruit and vegetable box body for releasing an ethylene receptor inhibitor. The temperature monitoring device, heating device, release device, air inlet, and air outlet are connected to a control device. This invention also provides a control method for the fruit and vegetable preservation device and a refrigerator. This invention releases an ethylene receptor inhibitor through the release device, preventing ethylene from reacting with fruits and vegetables during storage, thus extending the preservation time of fruits and vegetables. Moreover, the ethylene receptor inhibitor is odorless and harmless, avoiding odor or safety issues.

Description

Technical Field

[0001] This invention relates to the field of fruit and vegetable preservation technology, and particularly to a fruit and vegetable preservation device, its control method, and a refrigerator. Background Technology

[0002] Temperature, humidity, and ethylene all affect the ripening and senescence of fruits and vegetables during storage, thus impacting their shelf life. As fruits and vegetables age, they release ethylene, which binds to specific receptors within the plant, activating a series of physiological and biochemical reactions related to ripening and senescence, thereby accelerating organ aging and death. Reducing ethylene concentration is a key aspect of fruit and vegetable preservation. In refrigerators, ethylene concentration is reduced primarily through two methods: 1. Adsorption: This uses porous media such as activated carbon for adsorption. The disadvantage is that adsorption is easily saturated, and condensation in high humidity environments can easily clog the adsorption channels. For example, Chinese patent application publication number CN112611145A discloses a method and system for controlling fruit ripening and a smart refrigerator; this patent suffers from the problems described above with the adsorption method. 2. Reaction: This commonly involves reactions using chemicals such as ozone. The disadvantage is that high concentrations of ozone are required for the reaction, and ozone can cause odor or safety issues. For example, Chinese patent authorization publication number CN208606453U discloses a preservation device for agricultural fruits and vegetables; this patent suffers from the problems described above with the reaction method.

[0003] In summary, there is currently no preservation device or method that can both preserve fruits and vegetables and avoid odor or safety issues. Summary of the Invention

[0004] To overcome the problems existing in related technologies, one of the objectives of this invention is to provide a fruit and vegetable preservation device that can both preserve fruits and vegetables and avoid odor or safety issues.

[0005] The technical problem solved by this invention can be achieved by the following technical solutions:

[0006] A fruit and vegetable preservation device includes a fruit and vegetable box body and an air inlet and an air outlet disposed on the fruit and vegetable box body. The fruit and vegetable box body is provided with a temperature monitoring device for monitoring the internal temperature of the fruit and vegetable box body and a heating device for heating the inside of the fruit and vegetable box body. The fruit and vegetable preservation device also includes a release device connected to the fruit and vegetable box body for releasing ethylene receptor inhibitors. The temperature monitoring device, heating device, release device, air inlet and air outlet are connected to a control device.

[0007] In a preferred embodiment of the present invention, the release device includes a 1-methylcyclopropene release module and a conveying device for conveying the 1-methylcyclopropene generated in the 1-methylcyclopropene release module into the fruit and vegetable box body.

[0008] In a preferred embodiment of the present invention, the 1-methylcyclopropene release module includes at least one 1-methylcyclopropene encapsulated material storage box, a heating module for heating the 1-methylcyclopropene encapsulated material storage box, and a humidification module for increasing the humidity of the 1-methylcyclopropene encapsulated material storage box.

[0009] In a preferred embodiment of the present invention, the humidification module includes a humidification channel and a negative pressure device disposed on the humidification channel. One end of the humidification channel is connected to the interior of the fruit and vegetable box body, and the other end is connected to the 1-methylcyclopropene encapsulated storage box.

[0010] In a preferred embodiment of the present invention, the humidification module includes an ultrasonic humidifier, the moisture output end of which is connected to the 1-methylcyclopropene embedded material storage box.

[0011] In a preferred embodiment of the present invention, the 1-methylcyclopropene release module includes a pair of 1-methylcyclopropene encapsulated storage boxes, and the heating module is disposed between the pair of 1-methylcyclopropene encapsulated storage boxes.

[0012] In a preferred embodiment of the present invention, the 1-methylcyclopropene encapsulated material storage box includes a metal box body with a plurality of through holes on its surface and a 1-methylcyclopropene cyclodextrin encapsulated material disposed in the metal box body.

[0013] In a preferred embodiment of the present invention, the conveying device includes a conveying channel and a conveying module disposed on the conveying channel. One end of the conveying channel is connected to the interior of the fruit and vegetable box body, and the other end is connected to the 1-methylcyclopropene release module.

[0014] In a preferred embodiment of the present invention, the control device is connected to the door closing monitoring device, and the control device monitors the door closing action through the door closing monitoring device to control the operating conditions of the temperature monitoring device, heating device, release device, air inlet and air outlet.

[0015] The second objective of this invention is to provide a control method for a fruit and vegetable preservation device as described in any of the above technical solutions, comprising the following steps:

[0016] 1) After closing the main body of the fruit and vegetable box, close the air inlet and air outlet;

[0017] 2) Monitor the temperature T inside the fruit and vegetable box and determine whether the temperature T is greater than the first preset temperature T1;

[0018] 3) If so, the release device will introduce the ethylene receptor inhibitor, which has reached the second preset temperature T2 and preset humidity H1, into the main body of the fruit and vegetable box until the preset time t is reached, then stop the release device and open the air inlet and air outlet to cool down the temperature inside the main body of the fruit and vegetable box.

[0019] 4) If not, heat the main body of the fruit and vegetable box and return to step 2).

[0020] In a preferred embodiment of the present invention, the first preset temperature T1 is 20-25℃, the second preset temperature T2 is 35℃-45℃, the preset humidity H1 is 90%-98%, and the preset time t is 10-15min.

[0021] A third objective of this invention is to provide a refrigerator that includes a fruit and vegetable preservation device as described in any of the preceding claims.

[0022] Due to the adoption of the above technical solution, compared with the prior art, the beneficial effects of the present invention are as follows: The fruit and vegetable preservation device provided by the present invention releases ethylene receptor inhibitors through a release device, preventing the reaction between ethylene and fruits and vegetables during storage, thus extending the preservation time of fruits and vegetables. Moreover, the ethylene receptor inhibitors are odorless and harmless, avoiding odor or safety issues. The control method of the fruit and vegetable preservation device provided by the present invention can set appropriate conditions to increase the release of ethylene receptor inhibitors, achieving the optimal reaction conditions between fruits and vegetables and ethylene receptor inhibitors, thereby improving the preservation effect of fruits and vegetables. The refrigerator provided by the present invention includes a fruit and vegetable preservation device, extending the preservation time of fruits and vegetables in the refrigerator. Attached Figure Description

[0023] Figure 1 This is a schematic diagram of one embodiment of a fruit and vegetable preservation device provided by the present invention.

[0024] Figure 2 This is a schematic diagram showing the connection between the control device and various other devices in a fruit and vegetable preservation device provided by the present invention.

[0025] Figure 3 This is a schematic diagram of the structure of a 1-methylcyclopropene release module, which is one embodiment of a fruit and vegetable preservation device provided by the present invention.

[0026] Figure 4 This is a partial exploded view of the 1-methylcyclopropene release module of one embodiment of a fruit and vegetable preservation device provided by the present invention.

[0027] Figure 5 This is a schematic diagram of the structure of a 1-methylcyclopropene release module, which is another embodiment of a fruit and vegetable preservation device provided by the present invention.

[0028] Figure 6A schematic diagram of the structure of a 1-methylcyclopropene encapsulated storage box, which is another embodiment of a fruit and vegetable preservation device provided by the present invention.

[0029] Figure 7 This is an algorithm logic diagram of one embodiment of the control method for a fruit and vegetable preservation device provided by the present invention.

[0030] Figure 8 The algorithm logic diagram is shown for another embodiment of the control method of the fruit and vegetable preservation device provided by the present invention.

[0031] Reference numerals: Fruit and vegetable box body 100, fruit and vegetable box outer frame 101, back 101a, fruit and vegetable drawer 102, shelf 103, air inlet 110, air outlet 120, temperature monitoring device 130, heating device 140, door closing monitoring device 150, release device 200, 1-methylcyclopropene release module 210, 1-methylcyclopropene release module 210', air inlet 210a, air inlet 210a', exhaust port 210b, exhaust port 210b', 1-methylcyclopropene encapsulated material storage box 211, 1-methylcyclopropene encapsulated material storage box 211' 1-Methylcyclopropene embedded material storage box 211', metal box 211a, metal box 211a', through hole 211a1, through hole 211a1', 1-methylcyclopropene cyclodextrin embedded material 211a2, 1-methylcyclopropene cyclodextrin embedded material 211a2', heating module 212, heating module 212', humidification module 213, humidification channel 213a, negative pressure device 213a1, solenoid valve 213a2, control device 300, conveying device 400, conveying channel 410, conveying module 420, vacuum pump 421, solenoid valve 422. Detailed Implementation

[0032] Preferred embodiments of the invention will now be described in more detail with reference to the accompanying drawings. While preferred embodiments of the invention are shown in the drawings, it should be understood that the invention can be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that the invention will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0033] Currently, there is no preservation device or method that can both preserve fruits and vegetables and avoid odor or safety issues. In view of this, the present invention provides a fruit and vegetable preservation device, its control method, and a refrigerator. The present invention releases an ethylene receptor inhibitor through a release device to prevent ethylene from reacting with fruits and vegetables during storage, thus extending the preservation time. Furthermore, the ethylene receptor inhibitor is odorless and harmless, preventing odor or safety problems.

[0034] Please refer to the following examples for details:

[0035] Example 1

[0036] Please see Figures 1 to 2 An embodiment of the present invention provides a fruit and vegetable preservation device, comprising a fruit and vegetable box body 100 and an air inlet 110 and an air outlet 120 disposed on the fruit and vegetable box body 100. The fruit and vegetable box body 100 includes a fruit and vegetable box outer frame 101 and a matching fruit and vegetable drawer 102. The air inlet 110 and the air outlet 120 are disposed on the back side 101a of the fruit and vegetable box outer frame 101, that is, on the side of the fruit and vegetable box outer frame 101 away from the fruit and vegetable drawer 102. The air inlet 110 is connected to the cold air inlet of a refrigeration system, and the air outlet 120 is connected to an air outlet duct.

[0037] A temperature monitoring device 130 is installed inside the fruit and vegetable drawer body 100 to monitor the internal temperature of the fruit and vegetable drawer body 100. In this embodiment, the temperature monitoring device 130 includes at least one temperature sensor. In order to monitor the internal temperature of the fruit and vegetable drawer body 100 more evenly, the temperature monitoring device 130 includes five temperature sensors. Four temperature sensors are respectively located at the four corners of the top of the fruit and vegetable drawer 102, and one temperature sensor is located at the center of the bottom of the fruit and vegetable drawer 102. By monitoring the internal temperature of the fruit and vegetable drawer body 100 over a period of time, the temperature is mainly the air temperature in the space.

[0038] A heating device 140 is provided inside the fruit and vegetable box body 100 to heat the interior of the fruit and vegetable box body 100. In this embodiment, the heating device 140 includes an electric heating plate disposed at the bottom of the fruit and vegetable box outer frame 101. Of course, the electric heating plate can also be disposed on the side wall of the fruit and vegetable box outer frame 101, or other heating methods can be used, as long as they can meet the requirement of heating the interior of the fruit and vegetable box body 100.

[0039] A fruit and vegetable preservation device also includes a release device 200, which is connected to the fruit and vegetable box body 100 and used to release ethylene receptor inhibitors. A temperature monitoring device 130, a heating device 140, a release device 200, an air inlet 110, and an air outlet 120, along with their corresponding refrigeration systems, are connected to a control device 300. The control device 300 can receive temperature signals monitored by the temperature monitoring device 130, can issue heating and stop heating commands to the heating device 140, can issue release and stop ethylene receptor inhibitor release commands to the release device 200, and can connect to the main control device of the refrigeration system to control the opening or closing of the air inlet 110 and the air outlet 120. The control device 300 is a commonly used refrigerator control device in the art.

[0040] When the fruit and vegetable preservation device is working, firstly, fruits and vegetables are placed inside. After the fruit and vegetable box body 100 is closed, the control device 300 controls the air inlet 110 and air outlet 120 to close. Then, the control device 300 causes the temperature monitoring device 130 to monitor the temperature T inside the fruit and vegetable box body 100 and determine whether the temperature T is greater than the first preset temperature T1. If so, the control device 300 controls the release device 200 to introduce an ethylene receptor inhibitor that has reached the second preset temperature T2 and preset humidity H1 into the fruit and vegetable box body 100 until the preset time t is reached, after which the release device 200 stops working. The control device 300 then opens the air inlet 110 and air outlet 120 to cool down the temperature inside the fruit and vegetable box body 100. If not, the control device 300 controls the heating device 140 to heat the fruit and vegetable box body 100 until the temperature T is greater than the first preset temperature T1, and then continues the above-mentioned condition where the temperature T is greater than the first preset temperature T1. The present invention provides a fruit and vegetable preservation device that releases an ethylene receptor inhibitor through a release device 200 to prevent ethylene from reacting with the fruit and vegetables during storage, thereby extending the preservation time of the fruit and vegetables. Moreover, the ethylene receptor inhibitor is odorless and harmless, which can avoid odor or safety issues.

[0041] The temperature T, the first preset temperature T1, the second preset temperature T2, the preset humidity H1, and the preset time t mentioned above are related to the selection of the ethylene receptor inhibitor. Different ethylene receptor inhibitors have different reaction conditions and need to be set according to the specific ethylene receptor inhibitor.

[0042] Example 2

[0043] For ease of understanding, an embodiment of a fruit and vegetable preservation device is provided below. In practical applications, this embodiment uses 1-methylcyclopropene (1-MCP) as an ethylene receptor inhibitor. As an ethylene receptor inhibitor, 1-methylcyclopropene can bind to ethylene receptors with a binding force 10 times greater than that of ethylene, thereby blocking ethylene signal transduction and achieving the effect of slowing down the ripening of fruits and vegetables and extending their storage time. 1-Methylcyclopropene has been widely used in the post-harvest storage and preservation of various fruits and vegetables, and there are many reports on its preservation effect on harvested fruits and vegetables. 1-Methylcyclopropene is gaseous at room temperature and pressure, which is inconvenient for bulk transportation and use. Therefore, it is often encapsulated with cyclodextrin and then slowly released during use. It mainly consists of two stages: the release process and the reaction process. The release concentration of the encapsulated 1-methylcyclopropene is mainly related to temperature and humidity; the higher the temperature and the greater the humidity, the greater the release of 1-methylcyclopropene. The irreversible binding of 1-methylcyclopropene with ethylene acceptor is affected by temperature. Too low a temperature will inhibit the release and binding, thus affecting the preservation effect of fruits and vegetables. The reaction temperature is best above 20℃.

[0044] Therefore, this embodiment utilizes 1-methylcyclopropene as an ethylene receptor inhibitor, which can effectively prevent the reaction between ethylene and fruits and vegetables during storage. Moreover, 1-methylcyclopropene is odorless and safe. Of course, depending on the circumstances, other types of ethylene receptor inhibitors may be used, such as aminooxyacetic acid (AOA), salicylic acid (SA), 2,5-norbornidic acid (2,5-NBD), silver thiosulfate (STS), and aminooxyvinylglycine (AVG).

[0045] like Figures 1 to 2 As shown, the release device 200 includes a 1-methylcyclopropene release module 210 and a conveying device 400 for conveying the 1-methylcyclopropene generated in the 1-methylcyclopropene release module 210 to the fruit and vegetable box body 100. The conveying device 400 can be a pipeline or other conveying device, as long as it can convey the 1-methylcyclopropene generated in the 1-methylcyclopropene release module 210 to the fruit and vegetable box body 100. In this embodiment, the conveying device 400 includes a conveying channel 410 and a transfer module 420 disposed on the conveying channel 410. One end of the conveying channel 410 is connected to the interior of the fruit and vegetable box body 100, and the other end is connected to the 1-methylcyclopropene release module 210. The transfer module 420 preferably includes a vacuum pump 421 and a solenoid valve 422, which can be controlled by the control device 300.

[0046] The other components and principles are the same as in Embodiment 1, and will not be described again here.

[0047] Example 3

[0048] For ease of understanding, an embodiment of a fruit and vegetable preservation device is described below. In practical applications, it will be combined with... Figures 1 to 2 As shown, the 1-methylcyclopropene release module 210 includes at least one 1-methylcyclopropene encapsulated material storage box 211, a heating module 212 for heating the 1-methylcyclopropene encapsulated material storage box 211, and a humidification module 213 for increasing the humidity of the 1-methylcyclopropene encapsulated material storage box 211.

[0049] The release concentration of 1-methylcyclopropene encapsulated compounds is mainly related to temperature and humidity. 1-Methylcyclopropene requires specific temperature and humidity conditions to release its compounds more effectively. The irreversible binding of methylcyclopropene to ethylene acceptors is temperature-dependent; excessively low temperatures will inhibit release and binding, thus affecting the preservation of fruits and vegetables. The optimal reaction temperature is above 20°C.

[0050] Therefore, in this embodiment, the heating module 212 and the humidification module 213 are used to heat the 1-methylcyclopropene encapsulated storage box 211, so that the 1-methylcyclopropene encapsulated storage box 211 reaches specific temperature and humidity conditions, and better releases 1-methylcyclopropene.

[0051] The other components and principles are the same as in Embodiment 2, and will not be described again here.

[0052] Example 4

[0053] For ease of understanding, an embodiment of a fruit and vegetable preservation device is described below. In practical applications, it will be combined with... Figures 1 to 4 As shown, the humidification module 213 includes a humidification channel 213a and a negative pressure device 213a1 disposed on the humidification channel 213a. One end of the humidification channel 213a is connected to the interior of the fruit and vegetable box body 100, and the other end is connected to the 1-methylcyclopropene encapsulated material storage box 211. In this embodiment, the negative pressure device 213a1 is a vacuum pump, and a solenoid valve 213a2 is also disposed on the humidification channel 213a. The vacuum pump and the solenoid valve 422 can be controlled by the control device 300. By using the negative pressure device 213a1 to deliver the high-humidity air of the fruit and vegetable box body 100 to the 1-methylcyclopropene encapsulated material storage box 211, the high-humidity air supply source can be saved, which meets environmental protection requirements and saves costs.

[0054] To improve heating efficiency and 1-methylcyclopropene release efficiency, the 1-methylcyclopropene release module 210 in this embodiment includes a pair of 1-methylcyclopropene encapsulated material storage boxes 211. A heating module 212 is disposed between the pair of 1-methylcyclopropene encapsulated material storage boxes 211. The heating module 212 is an electric heating plate, which can simultaneously heat the pair of 1-methylcyclopropene encapsulated material storage boxes 211. The temperature of the electric heating plate itself can also be monitored by a control device. Specifically, the 1-methylcyclopropene encapsulated material storage box 211 includes a metal box body 211a with a plurality of through holes 211a1 on its surface and 1-methylcyclopropene cyclodextrin encapsulated material 211a2 disposed within the metal box body 211a. The surface of the metal box body 211a has a large number of regularly arranged through holes 211a1 to facilitate gas entry and exit. The 1-methylcyclopropene cyclodextrin encapsulated material 211a2 will release 1-methylcyclopropene under high temperature and high humidity conditions. The 1-methylcyclopropene encapsulated material storage box 211 and the heating module 212 are confined within a cavity. The cavity has an air inlet 210a and an air outlet 210b on its two sides. The other end of the humidification channel 213a is connected to the air inlet 210a, which can bring moisture into the cavity, interact with the 1-methylcyclopropene encapsulated material storage box 211, and then discharge it through the air outlet 210b to be sent into the fruit and vegetable box body 100.

[0055] The other components and principles are the same as in Example 3, and will not be repeated here.

[0056] Example 5

[0057] For ease of understanding, an embodiment of a fruit and vegetable preservation device is described below. In practical applications, it will be combined with... Figure 1 , 2 As shown in Figures 5 and 6, the structure of this embodiment is roughly the same as that of Embodiment 4. The difference is that the 1-methylcyclopropene release module 210' in this embodiment includes a separate 1-methylcyclopropene embedded material storage box 211'. The 1-methylcyclopropene embedded material storage box 211' includes a metal box body 211a' with a plurality of through holes 211a1' on its surface and 1-methylcyclopropene cyclodextrin embedded material 211a2' disposed inside the metal box body 211a'. The surface of the metal box body 211a' has a large number of regularly arranged through holes 211a1' to facilitate the entry and exit of gas. The 1-methylcyclopropene cyclodextrin embedded material 211a2' will release 1-methylcyclopropene in a high temperature and high humidity environment. There is a pair of heating modules 212', which are respectively disposed at both ends of the 1-methylcyclopropene embedded material storage box 211'. The 1-methylcyclopropene embedded material storage box 211' and the pair of heating modules 212' form an I-shaped structure. The 1-methylcyclopropene embedded material storage box 211' and the heating module 212' are confined within a cavity. The cavity has an inflation port 210a' and an exhaust port 210b' on each side. The other end of the humidification channel 213a is connected to the inflation port 210a', allowing moisture to be introduced into the cavity, interact with the 1-methylcyclopropene embedded material storage box 211', and then discharged through the exhaust port 210b' into the fruit and vegetable box body 100. Heating the 1-methylcyclopropene embedded material storage box 211' by a pair of heating modules 212' increases the heating speed.

[0058] The other components and principles are the same as in Example 4, and will not be repeated here.

[0059] Example 6

[0060] For ease of understanding, an embodiment of a fruit and vegetable preservation device is described below. In practical applications, the structure of this embodiment is roughly the same as that of Embodiment 4. The difference lies in the humidification module, which is different from that in Embodiment 4. The humidification module in this embodiment includes an ultrasonic humidifier. The moisture output end of the ultrasonic humidifier is connected to the 1-methylcyclopropene embedded material storage box via a pipe. The ultrasonic humidifier humidifies the 1-methylcyclopropene embedded material storage box. In this embodiment, humidification is achieved solely through the ultrasonic humidifier, resulting in more precise control over humidification. The ultrasonic humidifier is connected to a control device. The ultrasonic humidifier has high humidification efficiency, approaching 100%, and high humidification intensity. It produces small and uniform mist particles, rapidly reaching the required relative humidity within a unit of time, which meets the requirements of this embodiment.

[0061] The other components and principles are the same as in Example 4, and will not be repeated here.

[0062] Example 7

[0063] For ease of understanding, an embodiment of a fruit and vegetable preservation device is described below. In practical applications, it will be combined with... Figure 1 and Figure 2 As shown, the control device 300 is connected to the door closing monitoring device 150. The control device 300 monitors the door closing action through the door closing monitoring device 150 to control the operating conditions of the temperature monitoring device 130, heating device 140, release device 200, air inlet 110, and air outlet 120. Preferably, the door closing monitoring device 150 is a pressure sensor installed on the outside of the fruit and vegetable drawer frame 101 of the fruit and vegetable drawer body 100. When the fruit and vegetable drawer 102 is closed, the pressure sensor is triggered, and the control device 300 monitors the door closing action. After the control device 300 monitors the door closing action, it can enter the working state in Embodiment 1.

[0064] The other components and principles are the same as in Embodiment 1, and will not be described again here.

[0065] Example 8

[0066] For ease of understanding, the following provides an embodiment of a control method for a fruit and vegetable preservation device. In practical applications, such as... Figure 7 As shown, the control method includes the following steps:

[0067] 1) After closing the main body of the fruit and vegetable box, close the air inlet and air outlet;

[0068] 2) Monitor the temperature T inside the fruit and vegetable box and determine whether the temperature T is greater than the first preset temperature T1;

[0069] 3) If so, the release device will introduce the ethylene receptor inhibitor, which has reached the second preset temperature T2 and preset humidity H1, into the main body of the fruit and vegetable box until the preset time t is reached, then stop the release device and open the air inlet and air outlet to cool down the temperature inside the main body of the fruit and vegetable box.

[0070] 4) If not, heat the main body of the fruit and vegetable box and return to step 2).

[0071] The treatment concentration of 1-methylcyclopropene is generally between 0.6 μL / L and 1.0 μL / L. Too low a concentration will have no effect, while too high a concentration will cause damage and rot to fruits and vegetables. Refer to Table 1 below.

[0072] Table 1 shows the release conditions of the 1-methylcyclopropene encapsulation material.

[0073]

[0074]

[0075] As shown in Table 1 above, the preferred release conditions for 1-methylcyclopropene encapsulation with respect to temperature and humidity are: a second preset temperature T2 of 35℃-45℃ and a preset humidity H1 of 90%-98%. Heating and humidifying the 1-methylcyclopropene release module, with a temperature of 40℃ and a humidity of 95%, is the optimal embodiment. The humidity can be achieved through the two humidification methods mentioned above: either by extracting high-humidity air from the fruit and vegetable drawer, or by using an ultrasonic humidifier alone.

[0076] Temperature is related to the shelf life of fruit; the longer the reaction time, the longer the shelf life initially appears to be, followed by a shortening. This is illustrated in Table 2 below, which uses strawberries and blueberries as experimental examples.

[0077] Table 2 shows the reaction temperatures of 1-methylcyclopropene with fruits and vegetables.

[0078]

[0079]

[0080] Table 2 above shows that the more suitable reaction time is 10 min to 15 min, with the optimal example being 10 min. The reaction temperature of 20℃ to 25℃ has a similar preservation effect. Therefore, from an energy-saving perspective, the reaction temperature of 25℃ is the most suitable.

[0081] Taking the temperature and humidity conditions mentioned above as an example, combined with Figure 1 As shown, the above steps are described in more detail, and further combined with... Figure 8 As shown, it includes the following steps:

[0082] 1) After placing fruits and vegetables in the fruit and vegetable box and closing the door of the main body 100, the control device 300 controls the closing of the air inlet 110 and the air outlet 120.

[0083] 2) Use temperature monitoring device 130 to monitor the temperature T inside the fruit and vegetable box and determine whether the temperature T is greater than the first preset temperature of 25℃.

[0084] 3) If so, the release device 200 introduces 1-methylcyclopropene, which has reached the second preset temperature of 40°C and the preset humidity of 95%, into the fruit and vegetable box body 100 until the preset time of 10 minutes is reached. Then, the release device 200 stops operating, and the air inlet 110 and air outlet 120 are opened to cool the temperature inside the fruit and vegetable box body 100. The preset humidity of 95% is achieved by opening the vacuum pump and solenoid valve 422 on the humidification channel 213a, sending the high-humidity air inside the fruit and vegetable box body 100 to the 1-methylcyclopropene encapsulated material storage box 211. The second preset temperature... The 40°C is achieved by heating through heating module 212. When the second preset temperature of 40°C and preset humidity of 95% are reached, the vacuum pump 421 and solenoid valve 422 on the conveying channel 410 are opened, and 1-methylcyclopropene can be introduced into the fruit and vegetable box body 100 until the preset time of 10 minutes is reached. Then the 200 release device stops working, the vacuum pump and solenoid valve 422 on the humidification channel 213a are turned off, and the vacuum pump 421 and solenoid valve 422 on the conveying channel 410 are turned off. The air inlet 110 and the air outlet 120 are opened to cool down the temperature inside the fruit and vegetable box body 100.

[0085] 4) If not, the heating device 140 heats the main body of the fruit and vegetable box, and returns to step 2).

[0086] Example 9

[0087] For ease of understanding, an embodiment of a refrigerator is described below. In practical applications, a refrigerator includes the aforementioned fruit and vegetable preservation device. Preferably, the fruit and vegetable preservation device is used as the fruit and vegetable refrigeration section of the refrigerator, separated by shelves 103 (e.g., Figure 1 As shown in the image, this can greatly improve the preservation effect of fruits and vegetables in the refrigerator.

[0088] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A fruit and vegetable preservation device comprising a fruit and vegetable box main body and an air inlet and an air outlet provided on the fruit and vegetable box main body, characterized in that, The fruit and vegetable box body is equipped with a temperature monitoring device for monitoring the internal temperature of the fruit and vegetable box body and a heating device for heating the internal temperature of the fruit and vegetable box body. The fruit and vegetable preservation device also includes a release device connected to the fruit and vegetable box body and used to release ethylene receptor inhibitors. The temperature monitoring device, heating device, release device, air inlet and air outlet are connected to the control device. The release device includes a 1-methylcyclopropene release module and a conveying device for conveying the 1-methylcyclopropene generated in the 1-methylcyclopropene release module into the fruit and vegetable box body; The 1-methylcyclopropene release module includes at least one 1-methylcyclopropene encapsulated material storage box, a heating module for heating the 1-methylcyclopropene encapsulated material storage box, and a humidification module for increasing the humidity of the 1-methylcyclopropene encapsulated material storage box.

2. The fruit and vegetable preservation device according to claim 1, characterized in that, The humidification module includes a humidification channel and a negative pressure device disposed on the humidification channel. One end of the humidification channel is connected to the interior of the fruit and vegetable box body, and the other end is connected to the 1-methylcyclopropene encapsulated storage box.

3. The fruit and vegetable preservation device according to claim 1, characterized in that, The humidification module includes an ultrasonic humidifier, the moisture output end of which is connected to the 1-methylcyclopropene embedded material storage box.

4. The fruit and vegetable preservation device according to claim 1, characterized in that, The 1-methylcyclopropene release module includes a pair of 1-methylcyclopropene encapsulated storage boxes, and the heating module is disposed between the pair of 1-methylcyclopropene encapsulated storage boxes.

5. The fruit and vegetable preservation device according to claim 1, characterized in that, The 1-methylcyclopropene encapsulated material storage box includes a metal box body with several through holes on its surface and a 1-methylcyclopropene cyclodextrin encapsulated material disposed in the metal box body.

6. The fruit and vegetable preservation device according to claim 1, characterized in that, The conveying device includes a conveying channel and a conveying module disposed on the conveying channel. One end of the conveying channel is connected to the interior of the fruit and vegetable box body, and the other end is connected to the 1-methylcyclopropene release module.

7. The fruit and vegetable preservation device according to claim 1, characterized in that, The control device is connected to the door closing monitoring device. The control device monitors the door closing action through the door closing monitoring device to control the operating conditions of the temperature monitoring device, heating device, release device, air inlet and air outlet.

8. A control method for the fruit and vegetable preservation device as described in any one of claims 1 to 7, characterized in that, Includes the following steps: 1) After closing the main body of the fruit and vegetable box, close the air inlet and air outlet; 2) Monitor the temperature T inside the fruit and vegetable box and determine whether the temperature T is greater than the first preset temperature T1; 3) If so, the release device will introduce the ethylene receptor inhibitor, which has reached the second preset temperature T2 and preset humidity H1, into the main body of the fruit and vegetable box until the preset time t is reached, then stop the release device and open the air inlet and air outlet to cool down the temperature inside the main body of the fruit and vegetable box. 4) If not, heat the main body of the fruit and vegetable box and return to step 2).

9. The control method for a fruit and vegetable preservation device according to claim 8, characterized in that, The first preset temperature T1 is 20℃-25℃, the second preset temperature T2 is 35℃-45℃, the preset humidity H1 is 90%-98%, and the preset time t is 10-15min.

10. A refrigerator comprising a fruit and vegetable preservation device as described in any one of claims 1 to 7.

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