Method for regulating and controlling maturity of juicy peaches in logistics process

Abstract

The invention discloses a maturity regulation and control method in a juicy peach logistics process, and relates to the technical field of fresh fruit logistics, and the technical scheme is characterized by comprising the following steps: step 1, picking: picking juicy peaches; step 2, classifying; step 3, packaging: loading the juicy peaches with corresponding specifications into a loose block type vibration reduction packaging box, and simultaneously or after the packaging is completed, pre-cooling and cooling the juicy peaches; step 4, supplementing light: carrying out illumination treatment on the juicy peaches loaded into the loose block type vibration reduction packaging box, and controlling the illumination time to be 8-40h and the illumination intensity to be 800-3600Lux; step 5, regulation and control: detecting the maturity of the juicy peaches loaded into the loose block type vibration reduction packaging box, and regulating and controlling the maturity of the juicy peaches in combination with storage and illumination time; step 6, inspection: acquiring color information of the juicy peaches; step 7, grading: grading according to a manual method or a color difference meter method to obtain 70-percent mature juicy peaches, 80-percent mature juicy peaches and 90-percent mature juicy peaches; step 8, boxing; and step 9, logistics. The method has the effect of improving logistics preservation of juicy peaches.

Description

Technical Field

[0001] The invention relates to the technical field of fresh fruit logistics, and more specifically to a method for regulating the maturity of peaches in a logistics process. Background Art

[0002] Peaches are bright in color, juicy, sweet, fragrant, and nutritious, and are very popular among consumers. Peaches are typical respiratory climacteric fruits, and the harvest season is mostly concentrated in the hot and rainy season in midsummer. After being picked, they have vigorous respiration, ripen and soften quickly, and are very easy to rot and deteriorate.

[0003] Since peaches are grown in a highly regionalized area, the production areas are relatively concentrated. The sale of peaches requires long-distance transportation across regions. With the development of online e-commerce, peach online logistics sales have gradually become a trend, and logistics has changed from "static" to "dynamic". However, peaches have a delicate skin and are extremely afraid of bumps. Each link in the entire circulation chain of harvesting, picking, grading, packaging, loading and unloading, storage, and transportation can cause mechanical damage to the fruit. After damage, the regional distribution of cells is destroyed, phenolic substances come into contact with polyphenol oxidase, resulting in browning, causing the damaged area of ​​the fruit to turn brown and black, and at the same time, the wounds attached to the surface of the fruit will infect the fruit through the wounds caused by mechanical damage, causing the fruit to mold and rot, and lose its commercial value.

[0004] At present, fruit farmers use low-maturity peaches of 70% to 80% maturity for short-distance sales and transportation. Using low-maturity peaches for logistics transportation is a stopgap measure for fruit farmers, and it is also a helpless move. The main shortcomings are as follows:

[0005] (1) The appearance quality of 70%-ripe fruits is poor. 70%-ripe peaches are hard and not easily damaged during picking, picking, selecting, grading, packing, handling, loading and unloading, and transportation. They have a long transportation radius and are more suitable for long-distance transportation or long-term shelf sales. However, after ripening, 70%-ripe fruits turn from green to white and then to yellow, and do not show a bright red color. As a result, the appearance quality of 70%-ripe fruits is relatively poor, which affects the customer experience.

[0006] (2) Fruits that are eight-tenths mature are prone to mechanical damage. Eight-tenths mature peaches have relatively low hardness. They are more likely to be mechanically damaged during picking, carrying, selecting, grading, packing, handling, loading and unloading, and transportation. For example, in a peach preservation and storage method disclosed in the Chinese invention patent application number 201810831779.X, it is required that eight-tenths mature peaches be picked and collected with care to avoid human damage. However, the use of vibration reduction methods such as mesh bags or pearl cotton pads can only reduce the damage in the subsequent links, and cannot slow down the browning of the damaged area. Although chemical preservatives such as sodium sulfite, natamycin, and potassium sorbate have been studied more and can slow down the occurrence of diseases to a certain extent, consumers are very wary of preservatives, and there are certain safety hazards, making it difficult to promote and apply them. Physical preservation technologies, such as low-temperature preservation and modified atmosphere packaging, are difficult to guarantee during logistics and transportation, especially express logistics and transportation, and cannot achieve the desired effect.

[0007] (3) Fruits that are 90% or 100% mature are difficult to transport. Fruits that are 90% or 100% mature, which have high appearance quality and better edible quality, can only be sold nearby, or made into homemade fermented wine, or sold to processing plants at low prices, or even discarded. This greatly affects the income of fruit farmers.

[0008] (4) Low grading accuracy and mixed loading of fruits of different maturity levels affect logistics and transportation. When peaches are not exposed to light, as they mature, chlorophyll degrades, the fruit turns from green to yellow, and the color changes from green to white and then to yellow. When exposed to light, the fruit can directly change from green, white, and yellow to red. The red color makes the fruit bright and beautiful, but it does not represent the degree of maturity, and it will interfere with the judgment of maturity. Under natural conditions, the coloring effect of bagging and opening windows in advance is affected by factors such as the intensity of light after bagging, the position of the windows, and the size of the windows. As a result, low-maturity fruits may be red, while high-maturity fruits may not have a red color. This inconsistency in maturity and color greatly affects the accuracy of grading. Therefore, fruit farmers currently grade the fruit manually based on color and hand hardness, or grade it by weight with machinery. On the one hand, this limits the application of mechanized equipment and increases labor costs. On the other hand, the hand-touch hardness grading method itself will also cause mechanical damage and require a high level of experience, which will greatly affect the accuracy of grading. If low-maturity fruits are shipped as high-maturity fruits, the color quality will be affected. If high-maturity fruits are shipped as low-maturity fruits, the logistics damage will be aggravated.

[0009] Therefore, how to reduce mechanical damage, improve grading accuracy, maintain high appearance quality and improve the logistics preservation effect of peaches has become an urgent problem to be solved in the current production, sorting and logistics transportation of peaches. Summary of the invention

[0010] In view of this, the purpose of this application is to provide a method for regulating the maturity of peaches during logistics, so as to achieve the purpose of improving the fresh-keeping effect of peaches. The specific scheme is as follows:

[0011] A method for regulating the maturity of peaches in a logistics process comprises the following steps:

[0012] Step 1: Picking: Pick peaches that are 70% ripe and plump;

[0013] Step 2: Classification: Classify peaches of different specifications and weights into large fruits, medium fruits and / or small fruits;

[0014] Step 3, packaging: packing peaches of corresponding specifications into movable block vibration-damping packaging boxes, and pre-cooling them at the same time or after packaging;

[0015] Step 4, supplementary lighting: applying lighting treatment to the peaches in the movable block vibration reduction packaging box, controlling the lighting time to be 8-40 hours and the lighting intensity to be 800-3600 Lux;

[0016] Step 5, regulation: performing maturity detection on the peaches in the movable block vibration-damping packaging box, and regulating the maturity of the peaches in combination with storage and illumination time;

[0017] Step 6, inspection: obtaining peach color information;

[0018] Step 7, grading: According to the manual grading method or the colorimeter grading method, the peaches of 70% ripeness, 80% ripeness and 90% ripeness are obtained;

[0019] Step 8, packing: put the graded peaches together with the movable block vibration-damping packaging boxes into the transport box and arrange them in order;

[0020] Step 9, Logistics: Pack and send to the destination.

[0021] Preferably, in step 1, the 70%-ripe and fleshy peaches are light green peaches with a high hardness to the touch.

[0022] Preferably: in step 3, the movable block vibration-damping packaging box includes a packaging box body, the packaging box body is provided with a packaging inner groove matching the peaches of the corresponding category, the upper end side of the packaging box body is provided with a fill light port, and the four sides of the lower end are all provided with a color detection port; and the stem of the peach faces the lower end of the packaging inner groove, and the top of the peach faces the upper end of the packaging inner groove.

[0023] Preferably, in step 4, the illumination time is controlled to be 12-36 hours and the illumination intensity is controlled to be 1000-3000 Lux in the illumination treatment.

[0024] Preferably, in step 5, the storage time is 24-48 hours, and the storage is performed synchronously with the light treatment.

[0025] Preferably: in step 7, the manual grading is based on hardness grading and color grading, and the hardness assessment scores are 11.6-9.6 for seven-mature, 9.6-7.7 for eight-mature, and 7.7-5.7 for nine-mature.

[0026] Preferably: the color grading method uses color difference parameters to evaluate maturity, and the relationship between the color difference parameter a and hardness is established as follows:

[0027] a * =-0.98x+5.72

[0028] Among them, the a * is the red and green value of the color parameter, and x is the hardness value.

[0029] Preferably, in the colorimeter grading method, the standard a is set as follows: -6≤a<-4 for seven mature, -4≤a<-2 for eight mature, and -2≤a<0 for nine mature.

[0030] It can be seen from the above scheme that the present application provides a method for regulating the maturity of peaches during logistics, and the method for regulating the maturity of peaches during logistics has the following beneficial effects:

[0031] (1) By controlling the hardness of the picked peaches, the possibility of mechanical damage is reduced, and the peaches are packed, graded, handled, loaded and unloaded, and transported under the protection of the movable block vibration-damping packaging box, thereby further reducing the probability of mechanical damage;

[0032] (2) By regulating the temperature for pre-cooling and controlling the light treatment, the red color of the peaches can be controlled, thereby improving the appearance and color quality of the peaches;

[0033] (3) By testing the color change of peaches, the interference of red color can be avoided and the grading accuracy can be improved;

[0034] (4) The movable block vibration-damping packaging box effectively protects the peaches, making it suitable for mechanized operation and reducing labor costs;

[0035] (5) By conducting non-destructive maturity testing based on color and grading maturity, the problem of browning at the puncture site and aggravated rot caused by hardness testing can be effectively avoided. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 It is a flowchart of the method for regulating the maturity of peaches in the logistics process of the present application;

[0037] Figure 2 It is a structural schematic diagram of the movable block vibration-damping packaging box of the present application;

[0038] Figure 3 It is a schematic diagram of the sensory result evaluation of this application.

[0039] Explanation of the accompanying drawings: 1. packaging box body; 2. packaging inner groove; 3. fill light port; 4. color detection port. DETAILED DESCRIPTION

[0040] In order to make the technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present application.

[0041] The following is a detailed description of the method for regulating the maturity of peaches in the logistics process of the present application.

[0042] like Figure 1 As shown, a method for regulating the maturity of peaches in a logistics process comprises the following steps:

[0043] Step 1: Picking: Pick peaches that are 70% ripe and plump;

[0044] Step 2: Classification: Classify peaches of different specifications and weights into large fruits, medium fruits and / or small fruits;

[0045] Step 3, packaging: put the peaches of corresponding specifications into the movable block vibration reduction packaging box, and pre-cool them at the same time or after the packaging is completed, and control the pre-cooling temperature to be 10-15°C for 6 hours;

[0046] Step 4, supplementary lighting: applying lighting treatment to the peaches in the movable block vibration reduction packaging box, controlling the lighting time to be 8-40 hours and the lighting intensity to be 800-3600 Lux;

[0047] Step 5, regulation: performing maturity detection on the peaches in the movable block vibration-damping packaging box, and regulating the maturity of the peaches in combination with storage and illumination time;

[0048] Step 6, inspection: obtaining peach color information;

[0049] Step 7, grading: According to the manual grading method or the colorimeter grading method, the peaches of 70% ripeness, 80% ripeness and 90% ripeness are obtained;

[0050] Step 8, packing: put the graded peaches together with the movable block vibration-damping packaging boxes into the transport box and arrange them in order;

[0051] Step 9, Logistics: Pack and send to the destination.

[0052] Among them, the peaches that are 70% ripe and full of flesh are light green and have a high hardness. The movable block vibration reduction packaging box includes a packaging box body, such as Figure 2 As shown. A packaging inner groove matching the corresponding classification of peaches is arranged in the packaging box body, so as to achieve the effect of matching the corresponding large fruit, medium fruit and / or small fruit. A fill light port is arranged on the upper side of the packaging box body, and color detection ports are arranged on all four sides of the lower end. In the packaging process of peaches, the stalk of the peach is facing the lower end of the packaging inner groove, and the top of the peach is facing the upper end of the packaging inner groove, so as to facilitate the operation of the subsequent steps and the control of the quality of the peaches.

[0053] It should be noted that the illumination time during the illumination treatment is controlled to be 12-36 hours, the illumination intensity is 1000-3000 Lux, the storage time is 24-48 hours, and the storage and illumination treatment are partially overlapped and carried out synchronously.

[0054] At the same time, the manual grading is based on the hardness grading method and the color grading method. The hardness method evaluation scores are 11.6-9.6 for seven mature, 9.6-7.7 for eight mature, and 7.7-5.7 for nine mature.

[0055] The color grading method uses color difference parameters to evaluate maturity. The relationship between the color difference parameter a and hardness is established as follows:

[0056] a * =-0.98x+5.72

[0057] Among them, a * is the red and green value of the color parameter, and x is the hardness value.

[0058] In the colorimeter grading method, the standard a is set as follows: -6≤a<-4 for seven mature, -4≤a<-2 for eight mature, and -2≤a<0 for nine mature.

[0059] Control group 1

[0060] A method for regulating the maturity of peaches in a logistics process comprises the following steps:

[0061] Step 1: Picking: Pick peaches that are 70% ripe and plump;

[0062] Step 2, classification: using a mechanical method to classify peaches of different specifications and weights into large fruits, medium fruits and / or small fruits, and selecting peaches of medium weight 150-170g in the control group 1 as medium fruits and proceeding to the next step;

[0063] Step 3: Manual grading: According to the apparent color and hand-feel hardness of the peaches, the peaches that are 70% ripe, 80% ripe, and 90% ripe are selected;

[0064] Step 4: Packaging: Put peaches of corresponding specifications into the pearl cotton packaging material with grooves;

[0065] Step 4: Packing: Place the graded peaches together with the pearl cotton packaging materials into the transport box and arrange them in order;

[0066] Step 5, Logistics: Packing and sending from Ningbo to Shanghai by express delivery.

[0067] Control group 2

[0068] The difference between control group 1 and control group 2 is that control group 2 was placed at room temperature for static treatment after packing, and the test data in Table 1 were obtained based on the influence of maturity and logistics on quality:

[0069] Table 1 Questionnaire on the differences between control group 1 and control group 2

[0070]

[0071]

[0072] In Table 1, data in the same column, a, b, c, and d marked with different letters indicate significant differences (p<0.05).

[0073] It can be seen from Table 1 above that, whether express logistics or static placement is used as a control, maturity has a significant impact on its good fruit rate, browning fruit rate, and moldy fruit rate. Seven-mature peaches are more suitable for logistics transportation, with a good fruit rate of 97.3%. The quality of eight-mature and nine-mature peaches is better, and the color, aroma and taste quality are better. It can also be seen from Table 1 that the peaches in the static control group 1 will also have 6.4% browning fruit and 4.2% moldy fruit. Although it is lower than express logistics, it also shows that damage not only occurs during the logistics process, but also before packaging. The sum of the good fruit rate and the browning fruit rate is close to 100%, and the moldy fruit rate is lower than the browning fruit rate. Except for a few, mold mainly starts from the damaged area. At the same time, it can be seen that the hardness of browning fruit and moldy fruit is lower than that of good fruit, and even the hardness of eight-mature bad fruit is lower than that of nine-mature good fruit, indicating that the actual maturity of peaches has reached nine-mature, but it is mistakenly classified as eight-mature. This indicates that the accuracy of manual grading is poor, and the mixing of peaches with higher maturity will not only increase mechanical damage during the logistics process, but may even cause mechanical damage before logistics, thereby increasing logistics losses and reducing logistics quality. Therefore, in order to improve the logistics quality of peaches, we must first reduce damage during the logistics process and before logistics; second, we must improve grading accuracy to prevent low-maturity peaches from affecting sensory quality and prevent high-maturity peaches from mixing in and increasing losses.

[0074] Embodiment 1

[0075] like Figure 1 As shown, a method for regulating the maturity of peaches in a logistics process comprises the following steps:

[0076] Step 1: Picking: Pick peaches that are 70% ripe and plump;

[0077] Step 2, classification: using a mechanical method to classify peaches of different specifications and weights into large fruits, medium fruits and / or small fruits, and in this embodiment, peaches with a medium weight of 150-170g are selected as medium fruits and proceed to the next step;

[0078] Step 3, packaging: put the peaches of corresponding specifications into the movable block vibration-damping packaging box, and pre-cool them at the same time or after the packaging is completed, and control the pre-cooling temperature to be 10° C. and the time to be 6 hours;

[0079] Step 4, supplementary lighting: the peaches in the movable block vibration reduction packaging box were subjected to lighting treatment, the lighting time was controlled to be 48 hours, and evaluation was performed at 0, 12, 24, 36, and 48 hours, respectively, and the lighting intensity was 1000 Lux;

[0080] Step 5, regulation: performing maturity detection on the peaches in the movable block vibration-damping packaging box, and regulating the maturity of the peaches in combination with storage and illumination time;

[0081] Step 6, inspection: obtaining peach color information;

[0082] Step 7, grading: According to the manual grading method, peaches of 70% ripe, 80% ripe and 90% ripe are obtained;

[0083] Step 8, packing: put the graded peaches together with the movable block vibration-damping packaging boxes into the transport box and arrange them in order;

[0084] Step 9, Logistics: Packing and sending from Ningbo to Shanghai by express delivery.

[0085] Among them, the peaches that are 70% ripe and full of flesh are light green and have a high hardness. The movable block vibration reduction packaging box includes a packaging box body, such as Figure 2 As shown. A packaging inner groove matching the corresponding classification of peaches is arranged in the packaging box body, so as to achieve the effect of matching the corresponding large fruit, medium fruit and / or small fruit. A fill light port is arranged on the upper side of the packaging box body, and color detection ports are arranged on all four sides of the lower end. In the packaging process of peaches, the stalk of the peach is facing the lower end of the packaging inner groove, and the top of the peach is facing the upper end of the packaging inner groove, so as to facilitate the operation of the subsequent steps and the control of the quality of the peaches.

[0086] At the same time, the manual grading is based on color and hardness, with the color being green for seven mature, light green or white for eight mature, and light yellow for nine mature. The hardness is assessed based on the color, and the assessment scores are 11.6-9.6 for seven mature, 9.6-7.7 for eight mature, and 7.7-5.7 for nine mature.

[0087] Embodiment 2

[0088] The difference between the second embodiment and the first embodiment is that in step 4 of the second embodiment, the illumination intensity of the illumination treatment is 2000 Lux.

[0089] Embodiment 3

[0090] The difference between the third embodiment and the first embodiment is that in step 4 of the third embodiment, the illumination intensity of the illumination treatment is 3000 Lux.

[0091] Embodiment 4

[0092] The difference between the fourth embodiment and the first embodiment is that in step 4 of the fourth embodiment, the illumination intensity of the illumination treatment is 4000 Lux.

[0093] Comparative Example 1

[0094] The difference between comparative example 1 and embodiment 1 is that in step 4 of comparative example 1, the illumination intensity of the illumination treatment is 0 Lux.

[0095] For the above-mentioned Examples 1 to 4 and Comparative Example 1, sensory evaluation results were recorded and the following were obtained: Figure 3 The sensory results were evaluated as shown.

[0096] It can be seen that the sensory score of 70% ripe peaches will only rise slowly under no light conditions. However, it can rise rapidly under light conditions, and the higher the light intensity and the longer the light duration, the faster the rise. Comprehensively considering the light intensity of 2000-4000 Lux and the light treatment for 12-24 hours, the better and more effective control time and cost of peaches will be obtained.

[0097] Comparative Example 2

[0098] The difference between Comparative Example 2 and Comparative Example 1 is that in Comparative Example 2, the peaches are stored for 0 h to increase the maturity of the peaches.

[0099] Comparative Example 3

[0100] The difference between Comparative Example 3 and Comparative Example 1 is that, in Comparative Example 3, the peaches are stored for 24 hours to increase the maturity of the peaches.

[0101] Comparative Example 4

[0102] The difference between Comparative Example 4 and Comparative Example 1 is that, in Comparative Example 4, the peaches are stored for 48 hours to increase the maturity of the peaches.

[0103] Comparative Example 5

[0104] The difference between comparative example 5 and comparative example 1 is that in comparative example 5, the peaches are stored for 72 hours to increase the maturity of the peaches.

[0105] The results of the effect of storage time on the maturity of peaches obtained through the above comparative examples 2 to 5 are shown in Table 2 below.

[0106] Table 2 Effect of storage time and maturity

[0107] Storage time Level 7 Level 8 Level 9 0h 100 0 0 24h 98 2 0 48h 75 15 0 72h 12 85 3 86h 2 88 10

[0108] It can be seen that the maturity of peaches at 70% maturity will gradually increase during storage, and change to 80% maturity and 90% maturity, but the change is affected by individual differences. At the same time, as shown in Table 2, with the extension of storage time, the maturity of peaches gradually increases, and the hardness gradually decreases. Among them, the a value gradually increases. Hardness is a very important criterion for measuring maturity. However, since the hardness test is a damaging test, it is difficult to apply it in grading. However, it can be seen from Table 2 that there is a high linear correlation between hardness and color a and b values. Quantitative evaluation can be carried out based on this.

[0109] Embodiment 6

[0110] The difference between Example 6 and Comparative Example 5 is that in Example 6, 20 peach fruits with different storage times are randomly selected, and then the colorimeter is first used for determination, and then the maturity is determined by manual method, the maturity is determined by hardness method, and finally the maturity is determined according to the color difference method grading standard. The results of the maturity determination method by different methods are shown in Table 3 below:

[0111] Table 3 Results of maturity discrimination method

[0112]

[0113]

[0114] Among them, hardness is a universal maturity discrimination standard, but the measurement of hardness is a damaging test and is difficult to apply in production. As shown in Table 3, the hardness of 70% ripe peaches is 10-13, 80% ripe peaches is 8-10, and 90% ripe peaches is 7-5. As can be seen from Table 3, the manual method has a high possibility of misjudgment, such as peaches No. 7, No. 9, No. 12, and No. 13, accounting for 4 / 20 = 20%. The color difference method has a lower chance of misjudgment, with only No. 9 being misjudged, accounting for only 1 / 20 = 5%.

[0115] Embodiment 7

[0116] The difference between Example 7 and Example 1 is that, in Example 7, the pre-cooling temperature is controlled to be 15° C. and the time is 6 hours;

[0117] Comparative Example 6

[0118] The difference between Comparative Example 6 and Example 7 is that Comparative Example 6 is placed at room temperature for static treatment after packaging, and the following test data in Table 4 are obtained based on the influence of maturity and logistics on quality:

[0119] Table 4 Effect of packaging pretreatment on the logistics quality of peaches

[0120]

[0121] It can be seen from Table 4 that the good fruit rates of Example 7 and Comparative Example 6 are both high, and the lowest good fruit rate of 90% in logistics is also greater than 90%. Although some individual fruits are browning and moldy, the hardness of the peaches is similar to that of good fruits, indicating that the browning and moldy are not caused by the mixing of high-maturity fruits. At the same time, due to the effect of supplementary light coloring, the fruits are more colorful and more beautiful, and the saltiness score is relatively high. Therefore, because Example 7 avoids mechanical damage before packaging by adopting the method of 70% maturity combined with live block packaging, and avoids the mixing of high-maturity fruits by improving the classification accuracy, the logistics loss is reduced, and the product quality of the peaches after logistics processing is significantly improved.

[0122] In summary, the present application provides a method for regulating the maturity of peaches in the logistics process, which reduces the possibility of mechanical damage by controlling the hardness of the picked peaches, and performs basketing, grading, handling, loading and unloading and transportation under the protection of a movable block vibration-damping packaging box, thereby further reducing the probability of mechanical damage; and by regulating the temperature for pre-cooling and cooling, and the lighting treatment control of the supplementary light, the controllability of the red color of the peaches is improved, thereby improving the appearance color quality of the peaches. Among them, the color change of the peaches is also detected and tested to avoid the interference of the red color, improve the grading accuracy, and use a movable block vibration-damping packaging box to effectively protect the peaches, so as to be suitable for mechanized operation and reduce labor costs, and then based on the non-destructive detection of maturity based on color and the maturity grading method, the problem of browning of the puncture mouth and aggravation of rot caused by hardness detection is effectively avoided.

[0123] The "first", "second", "third", "fourth", etc. (if any) referred to in this application are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments described herein can be implemented in an order other than that illustrated or described herein. In addition, the terms "including" and "having" and any of their variations are intended to cover non-exclusive inclusions, for example, a process, method or device that includes a series of steps or units is not necessarily limited to those steps or units that are clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods or devices.

[0124] It should be noted that the descriptions involving "first", "second", etc. in this application are only for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In addition, the technical solutions between the various embodiments can be combined with each other, but they must be based on the ability of ordinary technicians in this field to implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by this application.

[0125] Specific examples are used herein to illustrate the principles and implementation methods of the present application. The description of the above embodiments is only used to help understand the method of the present application and its core idea. At the same time, for those skilled in the art, according to the idea of ​​the present application, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as a limitation on the present application.

Claims

1. A method for regulating the maturity of peaches in a logistics process, characterized in that: The steps include: Step 1: Picking: Pick peaches that are 70% ripe and plump; Step 2, classification: classify peaches of different specifications and weights into large fruits, medium fruits and / or small fruits; Step 3, packaging: packing peaches of corresponding specifications into movable block vibration-damping packaging boxes, and pre-cooling them at the same time or after packaging; Step 4, supplementary lighting: applying lighting treatment to the peaches in the movable block vibration reduction packaging box, controlling the lighting time to be 8-40 hours and the lighting intensity to be 800-3600 Lux; Step 5, regulation: performing maturity detection on the peaches in the movable block vibration-damping packaging box, and regulating the maturity of the peaches in combination with storage and illumination time; Step 6, inspection: obtaining peach color information; Step 7, grading: According to the manual grading method or the colorimeter grading method, the peaches of 70% ripeness, 80% ripeness and 90% ripeness are obtained; Step 8: Packing: Place the graded peaches together with the movable block vibration-damping packaging boxes into the transport box and arrange them in order; Step 9, Logistics: Pack and send to the destination.

2. A method for regulating maturity of peaches in logistics process according to claim 1, characterized in that: In step 1, the 70%-ripe and fleshy peaches are light green and have a high hardness to the touch.

3. A method for regulating maturity of peaches in logistics process according to claim 1, characterized in that: In step 3, the movable block vibration-damping packaging box comprises a packaging box body (1), wherein the packaging box body (1) is provided with a packaging inner groove (2) matching the corresponding category of peaches, the upper end side of the packaging box body (1) is provided with a fill light port (3), and the four sides of the lower end are all provided with a color detection port (4); and the stem of the peach faces the lower end of the packaging inner groove (2), and the top of the peach faces the upper end of the packaging inner groove (2).

4. A method for regulating maturity of peaches in a logistics process according to claim 1, characterized in that: In step 4, the illumination time is controlled to be 12-36 hours and the illumination intensity is controlled to be 1000-3000 Lux.

5. A method for regulating maturity of peaches in logistics process according to claim 4, characterized in that: In step 5, the storage time is 24-48 hours, and the storage is performed synchronously with the light treatment.

6. A method for regulating maturity of peaches in logistics process according to claim 1, characterized in that: In step 7, the manual grading is based on the hardness grading method and the color grading method, and the hardness evaluation scores are 11.6-9.6 for seven mature, 9.6-7.7 for eight mature, and 7.7-5.7 for nine mature.

7. A method for regulating the maturity of peaches in a logistics process according to claim 6, characterized in that: The color grading method uses color difference parameters to evaluate maturity, and the relationship between the color difference parameter a and hardness is established as follows: a * =-0.98x+5.72 Among them, the a * is the red and green value of the color parameter, and x is the hardness value.

8. A method for regulating the maturity of peaches in a logistics process according to claim 1, characterized in that: In the colorimeter grading method, the standard a is set as follows: -6≤a<-4 is seven mature, -4≤a<-2 is eight mature, and -2≤a<0 is nine mature.

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