Fruit and vegetable fresh-keeping device and fruit and vegetable fresh-keeping method

Abstract

The embodiment of the invention provides a fruit and vegetable fresh-keeping device and a fruit and vegetable fresh-keeping method. The fruit and vegetable fresh-keeping device comprises a fresh-keeping chamber, an image sensor and a magnetic field generating device are arranged in the fresh-keeping chamber, and the image sensor is used for imaging fruits and vegetables stored in the fresh-keeping chamber so as to judge the types and / or positions of the fruits and vegetables; the magnetic field generating device adjusts magnetic field parameters in the fresh-keeping chamber according to the types and / or positions of the fruits and vegetables, and the magnetic field parameters comprise at least one of the magnetic field on-off ratio, the magnetic field intensity, the magnetic field applying time and the magnetic field position. According to the fruit and vegetable fresh-keeping device provided by the embodiment of the invention, in the process of applying the magnetic field to the fruits and vegetables, the magnetic field parameters in the fresh-keeping chamber can be adjusted according to the types and / or positions of the fruits and vegetables, so that the fresh-keeping effect of the fruits and vegetables can be improved to the greatest extent; therefore, the operation energy consumption of the fruit and vegetable fresh-keeping device can be reduced.

Description

Technical Field

[0001] The present application relates to the field of fruit and vegetable preservation, and in particular to a fruit and vegetable preservation device and a fruit and vegetable preservation method. Background Art

[0002] Fruits and vegetables are rich in nutrients and are an important part of the human diet. They are very popular among consumers. However, most types of fruits and vegetables cannot be stored well after harvesting. Therefore, how to store and preserve fruits and vegetables with high quality and extend their shelf life has become a major problem in the field of agricultural product preservation. Summary of the invention

[0003] Based on this, the embodiments of the present application provide a fruit and vegetable preservation device and a fruit and vegetable preservation method.

[0004] In a first aspect, an embodiment of the present application provides a fruit and vegetable preservation device, comprising a preservation chamber, wherein an image sensor and a magnetic field generating device are provided in the preservation chamber, wherein the image sensor is used to image the fruits and vegetables stored in the preservation chamber to determine the type and / or position of the fruits and vegetables; the magnetic field generating device adjusts the magnetic field parameters in the preservation chamber according to the type and / or position of the fruits and vegetables, wherein the magnetic field parameters include at least one of a magnetic field on-off ratio, a magnetic field strength, a magnetic field application time, and a magnetic field location.

[0005] In some embodiments, the image sensor is disposed on the top of the fresh-keeping chamber; and / or,

[0006] The magnetic field generating device is arranged at the bottom of the fresh-keeping chamber; and / or,

[0007] The fresh-keeping chamber is further provided with an illumination light source, and the illumination light source is used to assist the image sensor in imaging the fruits and vegetables; and / or,

[0008] The fresh-keeping chamber is also provided with a plant antibacterial agent slow-release module.

[0009] In some embodiments, the plant bacteriostatic agent sustained-release module comprises ginger essential oil microcapsules; and / or,

[0010] The illumination light source is arranged on the top of the fresh-keeping chamber; and / or,

[0011] The plant bacteriostatic agent slow-release module is arranged on the top of the fresh-keeping chamber.

[0012] In some embodiments, the ginger essential oil microcapsule comprises a core material and a wall material wrapped around the core material, wherein the core material comprises ginger essential oil, and the wall material comprises chitosan and sodium carboxymethyl cellulose mixed in a mass ratio of (1-3):(1-3); and / or,

[0013] The plant antibacterial agent sustained-release module comprises a box body and ginger essential oil microcapsules arranged in the box body. The box body is provided with a plurality of through holes arranged at intervals, and the box body is connected to the fresh-keeping chamber.

[0014] In some embodiments, the time for applying the magnetic field to the fruits and vegetables includes multiple first cycles, each first cycle includes a first time period in which the magnetic field is continuously applied to the fruits and vegetables and a second time period in which the magnetic field is not applied to the fruits and vegetables, the ratio of the first time period to the first cycle is the magnetic field on-off ratio, and the length of the first cycle is 10 minutes to 110 minutes.

[0015] In some embodiments, the magnetic field generating device includes a plurality of magnetic coils arranged in parallel;

[0016] When the image sensor detects that there are fruits and vegetables in the fresh-keeping chamber, one or more magnetic coils corresponding to the fruits and vegetables are turned on; when the image sensor detects that there are no fruits and vegetables in the fresh-keeping chamber, all magnetic coils are turned off.

[0017] In some embodiments, the fruits and vegetables include easily preserved fruits and vegetables and easily perishable fruits and vegetables;

[0018] When the image sensor indicates that the fruits and vegetables corresponding to one or more magnetic coils are easy-to-preserve fruits and vegetables, the magnetic coils corresponding to the easy-to-preserve fruits and vegetables generate a magnetic field of 1mT-5mT, and the on-off ratio of the magnetic field is 30%-40%;

[0019] When the image sensor indicates that the fruits and vegetables corresponding to one or more magnetic coils are perishable fruits and vegetables, the magnetic coils corresponding to the perishable fruits and vegetables generate a magnetic field of 1mT-5mT, and the on-off ratio of the magnetic field is 50%-60%.

[0020] In some embodiments, the easy-to-preserve fruits and vegetables include at least one of apples, pears, carrots, and potatoes; and / or,

[0021] The easy-to-preserve fruits and vegetables include at least one of strawberries, lychees, tomatoes, and leafy vegetables.

[0022] In a second aspect, the present application provides a method for preserving fruits and vegetables, comprising:

[0023] Using an image sensor to image the fruits and vegetables stored in the fresh-keeping chamber to determine the type and / or location of the fruits and vegetables;

[0024] A magnetic field is applied to the fruits and vegetables, and magnetic field parameters in the preservation chamber are adjusted according to the type and / or position of the fruits and vegetables, wherein the magnetic field parameters include at least one of a magnetic field on-off ratio, a magnetic field strength, a magnetic field application time, and a magnetic field location.

[0025] In some embodiments, during the fruit and vegetable preservation process, a plant bacteriostatic agent slow-release module is used to release the plant bacteriostatic agent into the preservation chamber; and / or,

[0026] A magnetic field generating device is used to apply a magnetic field to the fruits and vegetables, and the magnetic field generating device includes a plurality of magnetic coils arranged in parallel; when the image sensor detects that there are fruits and vegetables in the fresh-keeping chamber, one or more magnetic coils corresponding to the fruits and vegetables are turned on, and when the image sensor detects that there are no fruits and vegetables in the fresh-keeping chamber, all magnetic coils are turned off.

[0027] The fruit and vegetable preservation device provided in the embodiment of the present application, by arranging an image sensor and a magnetic field generating device in the preservation chamber, can use the image sensor to image the fruits and vegetables stored in the preservation chamber during the process of preserving the fruits and vegetables to determine the type and / or position of the fruits and vegetables; in the process of applying the magnetic field to the fruits and vegetables, the magnetic field parameters in the preservation chamber can be adjusted according to the type and / or position of the fruits and vegetables, thereby maximizing the fruit and vegetable preservation effect, and the magnetic field does not need to be applied at a position where there are no fruits and vegetables, thereby reducing the operating energy consumption of the fruit and vegetable preservation device. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for describing the embodiments.

[0029] Figure 1 This is a schematic diagram of the structure of a fruit and vegetable preservation device provided in an embodiment of the present application.

[0030] Figure 2 This is a flow chart of a method for preserving fruits and vegetables provided in an embodiment of the present application.

[0031] Component Symbols:

[0032] 100. Fruit and vegetable preservation device; 110. Preservation chamber; 10. Image sensor; 20. Magnetic field generating device; 21. Magnetic coil; 30. Light source; 40. Plant antibacterial agent sustained-release module. DETAILED DESCRIPTION

[0033] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without making creative work are within the scope of protection of this application.

[0034] In this application, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements, unless otherwise clearly defined. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0035] The terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include at least one of the features. In the description of this application, the meaning of "plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0036] In the present application, unless otherwise clearly specified and limited, a first feature being “above” or “below” a second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, a first feature being “above”, “above”, and “above” a second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. A first feature being “below”, “below”, and “below” a second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0037] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0038] See also Figure 1The embodiment of the present application provides a fruit and vegetable preservation device 100, including a preservation chamber 110, wherein an image sensor 10 and a magnetic field generating device 20 are provided in the preservation chamber 110, wherein the image sensor 10 is used to image the fruits and vegetables stored in the preservation chamber 110 to determine the type and / or position of the fruits and vegetables; the magnetic field generating device 20 adjusts the magnetic field parameters in the preservation chamber 110 according to the type and / or position of the fruits and vegetables, wherein the magnetic field parameters include at least one of a magnetic field on-off ratio, a magnetic field strength, a magnetic field application time, and a magnetic field location.

[0039] Exemplarily, the fruit and vegetable preservation device 100 is a refrigerator or a fresh-keeping cabinet.

[0040] Exemplarily, when the fruit and vegetable preservation device 100 is a refrigerator, the preservation chamber 110 is a refrigerator drawer.

[0041] Exemplarily, in the process of preserving fruits and vegetables, the temperature in the preservation chamber 110 is set to 2°C-8°C, such as 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, etc.

[0042] It should be noted that the magnetic field has the effect of prolonging the shelf life of fruits and vegetables. The magnetic field inhibits the respiratory metabolism of fruits and vegetables, reduces nutritional loss, improves their sensory quality, and prolongs the shelf life by changing the activity and structural functions of substances such as polyphenol oxidase, superoxide dismutase and peroxidase containing metal ion cofactors. In addition, the magnetic field can change the metabolic mechanism of microorganisms, reduce the relative expression levels of bacterial, mold and fungal toxin synthesis gene fragments, and effectively inhibit the production of microbial toxins, thereby achieving magnetic field preservation.

[0043] Exemplarily, the magnetic field generated by the magnetic field generating device 20 may be a static magnetic field generated by passing direct current, or an alternating magnetic field generated by continuous sinusoidal alternating current excitation.

[0044] The fruit and vegetable preservation device 100 provided in the embodiment of the present application, by arranging an image sensor 10 and a magnetic field generating device 20 in a preservation chamber 110, can use the image sensor 10 to image the fruits and vegetables stored in the preservation chamber 110 during the process of preserving fruits and vegetables to determine the type and / or position of the fruits and vegetables; in the process of applying a magnetic field to the fruits and vegetables, the magnetic field parameters in the preservation chamber 110 can be adjusted according to the type and / or position of the fruits and vegetables, thereby maximizing the fruit and vegetable preservation effect, and no magnetic field may be applied at a position where there is no fruit or vegetable, thereby reducing the operating energy consumption of the fruit and vegetable preservation device 100.

[0045] See also Figure 1 , the image sensor 10 is disposed at the top of the fresh-keeping chamber 110 . Exemplarily, the image sensor 10 is disposed at the center of the top of the fresh-keeping chamber 110 .

[0046] See also Figure 1 , illustratively, the magnetic field generating device 20 is disposed at the bottom of the preservation chamber 110 .

[0047] See also Figure 1 The fresh-keeping chamber 110 is also provided with an illumination light source 30, and the illumination light source 30 is used to assist the image sensor 10 in imaging fruits and vegetables.

[0048] It is understandable that, in addition to assisting the image sensor 10 in imaging fruits and vegetables, the illumination light source 30 can also provide illumination for the preservation chamber 110 , thereby facilitating the user to take and place items in the preservation chamber 110 .

[0049] It is understandable that when the fresh-keeping chamber 110 is illuminated by the illumination light source 30 , since the fresh-keeping chamber 110 is filled with sufficient light, the optical imaging effect of the image sensor 10 can be improved, and the type and position of fruits and vegetables can be accurately determined.

[0050] Exemplarily, the lighting source 30 may be an LED lamp.

[0051] See also Figure 1 Exemplarily, the lighting source 30 is disposed at the top of the fresh-keeping chamber 110 .

[0052] Exemplarily, in order to save energy consumption, the working modes of the image sensor 10 and the illumination light source 30 may be:

[0053] When the fresh-keeping chamber 110 is opened, the illumination light source 30 is turned on and the image sensor 10 is in a closed state. After the fresh-keeping chamber 110 is closed, the image sensor 10 is started to obtain image information with the help of the light from the illumination light source 30 to determine the type and position of fruits and vegetables. The illumination light source 30 is turned off 3-5 minutes after the fresh-keeping chamber 110 is closed.

[0054] See also Figure 1 The fresh-keeping chamber 110 is further provided with a plant bacteriostatic agent slow-release module 40. Exemplarily, the plant bacteriostatic agent slow-release module 40 is arranged on the top of the fresh-keeping chamber 110.

[0055] It is understandable that by providing a plant bacteriostatic agent slow-release module 40 in the preservation chamber 110, the plant bacteriostatic agent slowly released by the plant bacteriostatic agent slow-release module 40 can be used to inhibit the growth of bacteria in the preservation chamber 110, thereby inhibiting the growth of bacteria on the surface of fruits and vegetables, thereby extending the shelf life of fruits and vegetables.

[0056] It should be noted that the plant bacteriostatic agent slow-release module 40 continues to slowly release the plant bacteriostatic agent into the preservation chamber 110 during the entire fruit and vegetable preservation period.

[0057] Exemplarily, the plant bacteriostatic agent sustained-release module 40 includes ginger essential oil microcapsules.

[0058] It is understandable that ginger essential oil is a plant antibacterial agent with antioxidant and antibacterial effects. Ginger essential oil can inhibit the maturation and aging process of fruits and vegetables, reduce the occurrence of browning of fruits and vegetables and the corruption caused by microbial infection; the antibacterial mechanism of ginger essential oil is mainly manifested in the destruction of bacterial cell membrane, resulting in leakage of cell contents, cytoplasm condensation and changes in cell membrane osmotic pressure, affecting the bacterial enzyme system, inhibiting bacterial respiration, and ultimately leading to cell death; ginger essential oil has a certain inhibitory effect on bacteria, yeasts, molds and other microorganisms; due to the antioxidant and antibacterial properties of ginger essential oil can act on fruits and vegetables at the same time, thereby extending the shelf life of fruits and vegetables.

[0059] It should be noted that microencapsulation technology is a technology that uses natural, semi-synthetic or fully synthetic polymer materials to embed unstable functional substances in solids, liquids or gases dispersed in the system, and finally prepares the unstable functional substances into semi-permeable or sealed microcapsules. Microencapsulation technology can control the release of functional components in the core material, making the functional components more targeted and controlled during the application process, thereby extending the storage time of volatile substances. At the same time, for substances rich in irritating odors, microencapsulation can mask part of their odors and reduce their direct irritation to the body.

[0060] Exemplarily, the ginger essential oil microcapsule includes a core material and a wall material wrapped around the core material, the core material includes ginger essential oil, and the wall material includes chitosan and sodium carboxymethyl cellulose mixed in a mass ratio of (1-3):(1-3).

[0061] Illustratively, the mass ratio of chitosan to sodium carboxymethyl cellulose can be 1:1, 1:2, 1:3, 3:1, 2:1, etc.

[0062] It should be noted that the wall material prepared according to the mass ratio of chitosan and sodium carboxymethyl cellulose (1-3): (1-3) has a higher embedding rate, which can control the volatilization release of ginger essential oil and improve the stability and utilization rate of ginger essential oil.

[0063] Exemplarily, the plant antibacterial agent sustained-release module 40 includes a box body and ginger essential oil microcapsules arranged in the box body, the box body is provided with a plurality of through holes arranged at intervals, so that the ginger essential oil can diffuse into the fresh-keeping chamber 110 through the through holes, and the box body is connected to the fresh-keeping chamber 110. Exemplarily, the box body is connected to the fresh-keeping chamber 110 by a snap connection.

[0064] Exemplarily, the box body is in the shape of a rectangular parallelepiped, and multiple through holes are arranged on the side of the box body away from the top of the chamber. The plant antibacterial agent sustained-release module 40 also includes a waterproof film, which is attached to the surface of the box body on the side away from the top of the chamber. When the user needs to use the plant antibacterial agent sustained-release module 40, the waterproof film can be uncovered to expose the multiple through holes, so that the ginger essential oil in the ginger essential oil microcapsule can diffuse into the fresh-keeping chamber 110 through the multiple through holes.

[0065] It is understandable that the purpose of providing a waterproof film on the surface of the box body is to prevent the ginger essential oil from volatilizing from the through hole when the plant antibacterial agent sustained-release module 40 is not used, thereby preventing the antibacterial effect of the product from being reduced during actual use.

[0066] Exemplarily, the amount of ginger essential oil microcapsules in the box body is 8g-15g (e.g., 8g, 9g, 10g, 11g, 12g, 13g, 14g, 15g, etc.), that is, the amount of ginger essential oil microcapsules placed in each fresh-keeping chamber 110 is 8g-15g.

[0067] Exemplarily, the time for applying the magnetic field to the fruits and vegetables includes multiple first cycles, each first cycle includes a first time period in which the magnetic field is continuously applied to the fruits and vegetables and a second time period in which the magnetic field is not applied to the fruits and vegetables, the ratio of the first time period to the first cycle is the magnetic field on-off ratio, and the length of the first cycle is 10 minutes to 110 minutes.

[0068] Exemplarily, the length of the first cycle is 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, 100 minutes, 110 minutes, etc.

[0069] See also Figure 1 , illustratively, the magnetic field generating device 20 includes a plurality of magnetic coils 21 arranged in parallel;

[0070] When the image sensor 10 detects that there are fruits and vegetables in the fresh-keeping chamber 110, one or more magnetic coils 21 corresponding to the fruits and vegetables are turned on. When the image sensor 10 detects that there are no fruits and vegetables in the fresh-keeping chamber 110, all magnetic coils 21 are turned off.

[0071] See also Figure 1 For example, a plurality of magnetic coils 21 may be evenly distributed at the bottom of the fresh-keeping chamber 110 , and the number of the magnetic coils 21 may be determined according to the bottom area of ​​the fresh-keeping chamber 110 .

[0072] Illustratively, in the embodiments of the present application, a plurality refers to two or more, for example, three, four, five, six, seven, eight, nine, ten, etc.

[0073] It can be understood that since the multiple magnetic coils 21 are arranged in parallel, that is to say, the multiple magnetic coils 21 can be independently controlled respectively, that is, whether to release the magnetic field at the position corresponding to each magnetic coil 21 and control parameters such as the magnetic field on-off ratio, magnetic field strength, and magnetic field application time can be determined according to whether there are fruits and vegetables at the position corresponding to each magnetic coil 21.

[0074] It can be understood that by setting the magnetic field generating device 20 to include multiple magnetic coils 21 arranged in parallel, in the process of applying a magnetic field to fruits and vegetables, magnetic fields at different positions can be turned on according to the positions of fruits and vegetables in the preservation chamber 110. When the image sensor 10 shows that there are no fruits and vegetables in the preservation chamber 110, all magnetic coils 21 are not turned on, thereby saving energy consumption.

[0075] Exemplarily, the fruits and vegetables include easily preserved fruits and vegetables and easily perishable fruits and vegetables;

[0076] When the image sensor 10 indicates that the fruits and vegetables corresponding to one or more magnetic coils 21 are easy-to-preserve fruits and vegetables, the magnetic coils 21 corresponding to the easy-to-preserve fruits and vegetables generate a magnetic field of 1mT-5mT (for example, 1mT, 2mT, 3mT, 4mT, 5mT, etc.), and the magnetic field on-off ratio is 30%-40% (for example, 30%, 32%, 35%, 37%, 40%, etc.);

[0077] When the image sensor 10 indicates that the fruits and vegetables corresponding to one or more magnetic coils 21 are perishable fruits and vegetables, the magnetic coils 21 corresponding to the perishable fruits and vegetables generate a magnetic field of 1mT-5mT (for example, 1mT, 2mT, 3mT, 4mT, 5mT, etc.), and the magnetic field on-off ratio is 50%-60% (for example, 50%, 52%, 55%, 57%, 60%, etc.).

[0078] It is understandable that, under the same magnetic field strength, when the magnetic field on-off ratio is larger, it means that within the same length of time period, the total amount of magnetic field applied to the surface of the fruits and vegetables is larger, thereby achieving a better antibacterial effect.

[0079] It is understandable that, since fruits and vegetables that are easy to preserve are not easily invaded by bacteria, a smaller magnetic field on-off ratio can be configured to apply a smaller total magnetic field to the fruits and vegetables, thereby saving equipment energy consumption while achieving fruit and vegetable preservation; since perishable fruits and vegetables are easily invaded by bacteria, a larger magnetic field on-off ratio can be configured to apply a larger total magnetic field to the fruits and vegetables, thereby inhibiting bacterial reproduction and extending the shelf life of perishable fruits and vegetables.

[0080] Exemplarily, the intensity of the magnetic field applied to the perishable fruits and vegetables is equal to the intensity of the magnetic field applied to the easily preserved fruits and vegetables.

[0081] In some other embodiments, the intensity of the magnetic field applied to the perishable fruits and vegetables may also be greater than the intensity of the magnetic field applied to the easily preserved fruits and vegetables, so as to enhance the antibacterial effect on the perishable fruits and vegetables.

[0082] Exemplarily, when the image sensor 10 indicates that the fruits and vegetables corresponding to one or more magnetic coils 21 are easy-to-preserve fruits and vegetables, the magnetic field application time for the easy-to-preserve fruits and vegetables is relatively short; when the image sensor 10 indicates that the fruits and vegetables corresponding to one or more magnetic coils 21 are perishable fruits and vegetables, the magnetic field application time for the perishable fruits and vegetables is relatively long; that is, the magnetic field application time for the perishable fruits and vegetables is significantly longer than the magnetic field application time for the easy-to-preserve fruits and vegetables.

[0083] Illustratively, the easy-to-preserve fruits and vegetables include at least one of apples, pears, carrots, and potatoes.

[0084] Exemplarily, the easy-to-preserve fruits and vegetables include at least one of strawberries, lychees, tomatoes, and leafy vegetables. Exemplarily, the leafy vegetables include at least one of cabbage, spinach, rapeseed, cabbage, amaranth, leek, celery, and wormwood.

[0085] Exemplarily, the preservation device also includes a control module, which is connected to the image sensor 10, the magnetic field generating device 20 and the illumination light source 30. The control module can receive the image information transmitted by the image sensor 10 and determine the type and position of fruits and vegetables based on the image information, and then control the magnetic field generating device 20 based on the type and position information of the fruits and vegetables to control the position of the magnetic field generated in the preservation chamber 110 and parameters such as the magnetic field strength, the magnetic field on-off ratio, and the magnetic field application time; the control module can also control the opening and closing of the illumination light source 30 and the opening and closing of the image sensor 10.

[0086] See also Figure 2 , while combining Figure 1The embodiment of the present application provides a method for preserving fruits and vegetables. The method for preserving fruits and vegetables can be implemented by using the fruit and vegetable preservation device 100 in any of the above embodiments. The method for preserving fruits and vegetables includes:

[0087] S100 , using the image sensor 10 to image the fruits and vegetables stored in the fresh-keeping chamber 110 to determine the type and / or position of the fruits and vegetables.

[0088] S200, applying a magnetic field to the fruits and vegetables, and adjusting magnetic field parameters in the fresh-keeping chamber 110 according to the type and / or location of the fruits and vegetables, wherein the magnetic field parameters include at least one of a magnetic field on-off ratio, a magnetic field strength, a magnetic field application time, and a magnetic field location.

[0089] Exemplarily, a magnetic field generating device 20 may be used to apply a magnetic field to the fruits and vegetables, and the magnetic field generating device 20 includes a plurality of magnetic coils 21 arranged in parallel; when the image sensor 10 detects that there are fruits and vegetables in the fresh-keeping chamber 110, one or more magnetic coils 21 corresponding to the fruits and vegetables are turned on, and when the image sensor 10 detects that there are no fruits and vegetables in the fresh-keeping chamber 110, all magnetic coils 21 are not turned on.

[0090] See also Figure 1 For example, a plurality of magnetic coils 21 may be evenly distributed at the bottom of the fresh-keeping chamber 110 , and the number of the magnetic coils 21 may be determined according to the bottom area of ​​the fresh-keeping chamber 110 .

[0091] For example, during the fruit and vegetable preservation process, the plant bacteriostatic agent slow-release module 40 may be used to release the plant bacteriostatic agent into the preservation chamber 110 .

[0092] The above is a detailed introduction to the fruit and vegetable preservation device and the fruit and vegetable preservation method provided in the embodiments of the present application. 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 present application. At the same time, for those skilled in the art, according to the ideas of the present application, there will be changes in the specific implementation methods and application scopes. In summary, the content of this specification should not be understood as limiting the present application.

Claims

1. A fruit and vegetable preservation device, characterized in that: It includes a fresh-keeping chamber, in which an image sensor and a magnetic field generating device are arranged. The image sensor is used to image the fruits and vegetables stored in the fresh-keeping chamber to determine the type and / or position of the fruits and vegetables; the magnetic field generating device adjusts the magnetic field parameters in the fresh-keeping chamber according to the type and / or position of the fruits and vegetables, and the magnetic field parameters include at least one of the magnetic field on-off ratio, magnetic field strength, magnetic field application time and magnetic field location.

2. The fruit and vegetable preservation device according to claim 1, characterized in that: The image sensor is arranged on the top of the fresh-keeping chamber; and / or, The magnetic field generating device is arranged at the bottom of the fresh-keeping chamber; and / or, The fresh-keeping chamber is further provided with an illumination light source, and the illumination light source is used to assist the image sensor in imaging the fruits and vegetables; and / or, The fresh-keeping chamber is also provided with a plant antibacterial agent slow-release module.

3. The fruit and vegetable preservation device according to claim 2, characterized in that: The plant antibacterial agent sustained-release module comprises ginger essential oil microcapsules; and / or, The illumination light source is arranged on the top of the fresh-keeping chamber; and / or, The plant bacteriostatic agent slow-release module is arranged on the top of the fresh-keeping chamber.

4. The fruit and vegetable preservation device according to claim 3, characterized in that: The ginger essential oil microcapsule comprises a core material and a wall material wrapped around the core material, wherein the core material comprises ginger essential oil, and the wall material comprises chitosan and sodium carboxymethyl cellulose mixed in a mass ratio of (1-3):(1-3); and / or, The plant antibacterial agent sustained-release module comprises a box body and ginger essential oil microcapsules arranged in the box body. The box body is provided with a plurality of through holes arranged at intervals, and the box body is connected to the fresh-keeping chamber.

5. The fruit and vegetable preservation device according to claim 1, characterized in that: The time for applying the magnetic field to the fruits and vegetables includes multiple first cycles, each first cycle includes a first time period in which the magnetic field is continuously applied to the fruits and vegetables and a second time period in which the magnetic field is not applied to the fruits and vegetables, the ratio of the first time period to the first cycle is the magnetic field on-off ratio, and the length of the first cycle is 10 minutes to 110 minutes.

6. The fruit and vegetable preservation device according to any one of claims 1 to 5, characterized in that: The magnetic field generating device comprises a plurality of magnetic coils arranged in parallel; When the image sensor detects that there are fruits and vegetables in the fresh-keeping chamber, one or more magnetic coils corresponding to the fruits and vegetables are turned on; when the image sensor detects that there are no fruits and vegetables in the fresh-keeping chamber, all magnetic coils are turned off.

7. The fruit and vegetable preservation device according to claim 6, characterized in that: The fruits and vegetables include easily preserved fruits and vegetables and easily perishable fruits and vegetables; When the image sensor indicates that the fruits and vegetables corresponding to one or more magnetic coils are easy-to-preserve fruits and vegetables, the magnetic coils corresponding to the easy-to-preserve fruits and vegetables generate a magnetic field of 1mT-5mT, and the on-off ratio of the magnetic field is 30%-40%; When the image sensor indicates that the fruits and vegetables corresponding to one or more magnetic coils are perishable fruits and vegetables, the magnetic coils corresponding to the perishable fruits and vegetables generate a magnetic field of 1mT-5mT, and the on-off ratio of the magnetic field is 50%-60%.

8. The fruit and vegetable preservation device according to claim 7, characterized in that: The easy-to-preserve fruits and vegetables include at least one of apples, pears, carrots, and potatoes; and / or, The easy-to-preserve fruits and vegetables include at least one of strawberries, lychees, tomatoes, and leafy vegetables.

9. A method for preserving fruits and vegetables, characterized in that: include: Using an image sensor to image the fruits and vegetables stored in the fresh-keeping chamber to determine the type and / or location of the fruits and vegetables; A magnetic field is applied to the fruits and vegetables, and magnetic field parameters in the preservation chamber are adjusted according to the type and / or position of the fruits and vegetables, wherein the magnetic field parameters include at least one of a magnetic field on-off ratio, a magnetic field strength, a magnetic field application time, and a magnetic field location.

10. The method for preserving fruits and vegetables according to claim 9, characterized in that: During the fruit and vegetable preservation process, the plant bacteriostatic agent is released into the preservation chamber by using the plant bacteriostatic agent slow-release module; and / or, A magnetic field generating device is used to apply a magnetic field to the fruits and vegetables, and the magnetic field generating device includes a plurality of magnetic coils arranged in parallel; when the image sensor detects that there are fruits and vegetables in the fresh-keeping chamber, one or more magnetic coils corresponding to the fruits and vegetables are turned on, and when the image sensor detects that there are no fruits and vegetables in the fresh-keeping chamber, all magnetic coils are turned off.

Images