Fruit and vegetable fresh-keeping method of refrigeration equipment

Abstract

According to the fruit and vegetable fresh-keeping method of the refrigeration equipment provided by the invention, the respiration rates are graded, and the oxygen concentration is adjusted according to the weight ratios of fruits and vegetables in the fresh-keeping chamber at different respiration rates after the fruits and vegetables are put into or taken out of the fresh-keeping chamber, so that the fruits and vegetables in the fresh-keeping chamber can be stored in an environment with proper oxygen concentration; the problem that in the prior art, modified atmosphere fresh-keeping gas is wasted is solved.

Description

Technical Field

[0001] The invention relates to the technical field of refrigeration equipment, and in particular to a method for preserving fruits and vegetables using refrigeration equipment. Background Art

[0002] Fruits and vegetables continue to respire during storage, consuming nutrients, causing flavor and nutrition to decline, and the quality of fruits and vegetables continues to decline. Different fruits and vegetables have different respiration intensities. Fruits and vegetables with low respiration intensities can be stored for a longer time, while fruits and vegetables with high respiration intensities have a shorter storage time and are prone to deterioration.

[0003] When fruits and vegetables are stored in refrigeration equipment, fruits and vegetables with different respiration intensities are usually stored in the same space. Fruits and vegetables with low respiration intensities may not need atmosphere-controlled preservation. If atmosphere-controlled preservation is performed on all fruits and vegetables, it may cause energy consumption or gas waste. Summary of the invention

[0004] The object of the present invention is to provide a fruit and vegetable preservation method of a refrigeration device, which divides the respiration rate into levels, and adjusts the oxygen concentration according to the weight proportion of fruits and vegetables in a fresh-keeping room at different levels of respiration rate after being put in or taken out, so that the fruits and vegetables in the fresh-keeping room can be stored in an environment with a suitable oxygen concentration, thereby solving the problem of waste of gas in the atmosphere-controlled fresh-keeping technology in the prior art.

[0005] In order to achieve one of the above-mentioned purposes of the invention, an embodiment of the present invention provides a method for preserving fruits and vegetables using a refrigeration device, wherein the refrigeration device is provided with a preservation chamber, and stores data of respiration rates corresponding to different types of fruits and vegetables, and divides the different respiration rates from low to high into a first-level respiration rate, a second-level respiration rate, a third-level respiration rate, and a fourth-level respiration rate, and the method for preserving fruits and vegetables comprises the following steps:

[0006] Detect the types of fruits and vegetables put in or taken out, and classify the fruits and vegetables put in or taken out into the above-mentioned levels of respiration rate;

[0007] After obtaining the weight of the fruits and vegetables put in or taken out, calculate the weight proportion of the fruits and vegetables at each level of respiration rate in the fresh-keeping room;

[0008] Determine whether the weight proportion of fruits and vegetables at each level of respiration rate falls within the preset interval of the weight proportion of fruits and vegetables at each level of respiration rate, and adjust the oxygen concentration in the fresh-keeping room according to the interval of the weight proportion of fruits and vegetables at each level of respiration rate, wherein the higher the respiration rate level, the greater the weight proportion of fruits and vegetables, and the lower the oxygen concentration.

[0009] As a further improvement of an embodiment of the present invention, if the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, then the oxygen concentration is controlled 5% to 21%; otherwise, control the oxygen concentration It is 2% to 5%.

[0010] As a further improvement of one embodiment of the present invention, when the weight proportion of fruits and vegetables at the third level respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level respiration rate ω4 are both less than 20%, if 30% < the sum of the weight proportion of fruits and vegetables at the third level respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level respiration rate ω4 < 40%, then the oxygen concentration is controlled It is 5% to 10%.

[0011] As a further improvement of one embodiment of the present invention, when the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, if the sum of the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 is ≤30%, then the oxygen concentration is controlled It is 10% to 21%.

[0012] As a further improvement of one embodiment of the present invention, when the weight proportion of fruits and vegetables at the third-level respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth-level respiration rate ω4 are both less than 20%, and the sum of the weight proportion of fruits and vegetables at the third-level respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth-level respiration rate ω4 is ≤30%, if the weight proportion of fruits and vegetables at the second-level respiration rate ω2>30%, then the oxygen concentration is controlled It is 10% to 16%.

[0013] As a further improvement of one embodiment of the present invention, when the weight proportion of fruits and vegetables at the third level respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level respiration rate ω4 are both less than 20%, and the sum of the weight proportion of fruits and vegetables at the third level respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level respiration rate ω4 is ≤30%, if the weight proportion of fruits and vegetables at the second level respiration rate ω2 is ≤30%, then the oxygen concentration is controlled It is 16% to 21%.

[0014] As a further improvement of an embodiment of the present invention, if the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 ≥ 20%, the oxygen concentration is controlled It is 2% to 5%.

[0015] As a further improvement of an embodiment of the present invention, if the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 is less than 20%, and the weight proportion of fruits and vegetables at the third level of respiration rate ω3 is greater than or equal to 20%, then the oxygen concentration is controlled It is 2% to 5%.

[0016] As a further improvement of one embodiment of the present invention, at 5°C, the rate of CO2 generation is 5-10 mg·(kg·h) -1 Fruits and vegetables are classified as the first stage of respiration, producing CO2 at a rate of 10-20 mg·(kg·h) -1 Fruits and vegetables are classified as the second-stage respiration rate, producing CO2 at a rate of 20-40 mg·(kg·h) -1 Fruits and vegetables are classified as the third-level respiration rate, and the rate of producing CO2 is > 40 mg·(kg·h) -1 Fruits and vegetables are classified as the fourth level of respiration rate.

[0017] As a further improvement of one embodiment of the present invention, fruits and vegetables classified as the first level respiration rate include apples, citrus, grapes, kiwis, garlic, and onions; fruits and vegetables classified as the second level respiration rate include bananas, pears, peaches, apricots, cherries, potatoes, tomatoes, and carrots; fruits and vegetables classified as the third level respiration rate include strawberries, blackberries, cauliflower, and avocados; and fruits and vegetables classified as the fourth level respiration rate include fresh cut vegetables, mushrooms, sweet corn, broccoli, and spinach.

[0018] One or more technical solutions provided by the present invention have at least the following technical effects or advantages:

[0019] In the fruit and vegetable preservation method of the refrigeration equipment provided by the present invention, when putting in fruits and vegetables, first detect the types of fruits and vegetables, obtain the respiration intensity of the fruits and vegetables according to the data stored in the corresponding refrigeration equipment, and classify the fruits and vegetables according to the respiration intensity levels pre-divided by the refrigeration equipment, and then obtain the weight of the fruits and vegetables and record them. After putting in the fruits and vegetables, the weight proportion of fruits and vegetables falling into each level of respiration rate is obtained, and the oxygen concentration in the fresh-keeping room is adjusted according to the interval range where the weight proportion of fruits and vegetables falling into each level of respiration rate is located. The higher the level of respiration rate, the greater the weight proportion of fruits and vegetables, and the lower the oxygen concentration. That is, the more fruits and vegetables with greater respiration intensity, the shorter the storage time of these fruits and vegetables, and the easier it is to deteriorate, so the oxygen concentration is reduced, and the respiration intensity of these fruits and vegetables is reduced, thereby extending the storage time. On the contrary, the greater the weight proportion of fruits and vegetables falling into the lower level of respiration rate, the higher the oxygen concentration, but it does not exceed the oxygen concentration in the air, so there is no need for gas conditioning, reducing the energy consumption caused by gas conditioning. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a flow chart of a method for preserving fruits and vegetables using a refrigeration device in an embodiment of the present invention. DETAILED DESCRIPTION

[0021] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] Also, it should be understood that although the terms first level, second level, etc. may be used herein to describe the level of breathing rate, these described objects should not be limited by these terms. These terms are only used to distinguish these described objects from each other. For example, a first level breathing rate may be referred to as a second level breathing rate, and similarly, a second level breathing rate may also be referred to as a first level breathing rate, without departing from the scope of protection of this application.

[0023] In addition, the first-level breathing rate, second-level breathing rate, etc. in this article are graded by breathing rate to indicate the size of the breathing rate, which can also be expressed by first-level breathing intensity, second-level breathing intensity, etc.

[0024] An embodiment of the present invention provides a method for preserving fruits and vegetables using a refrigeration device. The refrigeration device is formed with a preservation compartment and stores data on respiration rates corresponding to different types of fruits and vegetables. The different respiration rates are divided from low to high into a first-level respiration rate, a second-level respiration rate, a third-level respiration rate, and a fourth-level respiration rate.

[0025] The classification of respiratory rate levels is as follows:

[0026] At 5℃, the rate of CO2 production is 5-10mg·(kg·h) -1 Fruits and vegetables are classified as the first stage of respiration, producing CO2 at a rate of 10-20 mg·(kg·h) -1 Fruits and vegetables are classified as the second-stage respiration rate, producing CO2 at a rate of 20-40 mg·(kg·h) -1 Fruits and vegetables are classified as the third-level respiration rate, and the rate of producing CO2 is > 40 mg·(kg·h) -1 Fruits and vegetables are classified as the fourth level of respiration rate.

[0027] For example: fruits and vegetables classified as the first level of respiration rate include apples, citrus, grapes, kiwis, garlic, and onions; fruits and vegetables classified as the second level of respiration rate include bananas, pears, peaches, apricots, cherries, potatoes, tomatoes, and carrots; fruits and vegetables classified as the third level of respiration rate include strawberries, blackberries, cauliflower, and avocados; fruits and vegetables classified as the fourth level of respiration rate include fresh cut vegetables (that is, vegetables that have just been cut, which can also be fruits), mushrooms, sweet corn, broccoli, and spinach.

[0028] In addition, the refrigeration equipment is also provided with an image sensor, a data processing module and a weight sensor, and the data of the respiration rates corresponding to the aforementioned different types of fruits and vegetables are stored in the data processing module.

[0029] When fruits and vegetables are placed in or taken out of the fresh-keeping compartment, the image sensor detects the appearance of the fruits and vegetables and determines the type of the fruits and vegetables; the image sensor determines the type of fruits and vegetables placed in or taken out of the fresh-keeping compartment and transmits the data to the data processing module, the data processing module matches the respiration rate corresponding to the fruits and vegetables, and classifies the respiration rate corresponding to the fruits and vegetables into one of the aforementioned first-level respiration rate, second-level respiration rate, third-level respiration rate and fourth-level respiration rate.

[0030] At the same time, the weight sensor detects the weight of fruits and vegetables put into or taken out of the fresh-keeping room, and transmits the weight data to the data processing module and records it. Therefore, every time fruits and vegetables are put in or taken out, the weight of fruits and vegetables at the first-level breathing rate, the weight of fruits and vegetables at the second-level breathing rate, the weight of fruits and vegetables at the third-level breathing rate, and the weight of fruits and vegetables at the fourth-level breathing rate can be obtained, so that the weight proportion ω1 of fruits and vegetables at the first-level breathing rate, the weight proportion ω2 of fruits and vegetables at the second-level breathing rate, the weight proportion ω3 of fruits and vegetables at the third-level breathing rate, and the weight proportion ω4 of fruits and vegetables at the fourth-level breathing rate can be calculated.

[0031] Therefore, the method for preserving fruits and vegetables stored in the fresh-keeping room of the above-mentioned refrigeration equipment includes the following steps:

[0032] Detect the types of fruits and vegetables put in or taken out, and classify the fruits and vegetables put in or taken out into the above-mentioned levels of respiration rate;

[0033] After obtaining the weight of the fruits and vegetables put in or taken out, calculate the weight proportion of the fruits and vegetables at each level of respiration rate in the fresh-keeping room;

[0034] Determine whether the weight proportion of fruits and vegetables at each level of respiration rate falls within the preset interval of the weight proportion of fruits and vegetables at each level of respiration rate, and adjust the oxygen concentration in the fresh-keeping room according to the interval of the weight proportion of fruits and vegetables at each level of respiration rate, wherein the higher the respiration rate level, the greater the weight proportion of fruits and vegetables, and the lower the oxygen concentration.

[0035] When fruits and vegetables are put into or taken out of the fresh-keeping compartment, the type of the fruits and vegetables will be detected by the image sensor, and the weight of the fruits and vegetables will be detected by the weight sensor. Therefore, the corresponding respiration rate of the fruits and vegetables is obtained in the data processing module and classified into one of the first-level respiration rate, the second-level respiration rate, the third-level respiration rate and the fourth-level respiration rate, so as to finally obtain the weight proportion of fruits and vegetables at the first-level respiration rate ω1, the weight proportion of fruits and vegetables at the second-level respiration rate ω2, the weight proportion of fruits and vegetables at the third-level respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth-level respiration rate ω4.

[0036] In the embodiment of the present invention, the weight proportion of fruits and vegetables at the first level of breathing rate ω1, the weight proportion of fruits and vegetables at the second level of breathing rate ω2, the weight proportion of fruits and vegetables at the third level of breathing rate ω3 and the weight proportion of fruits and vegetables at the fourth level of breathing rate ω4 are divided into different intervals, and different intervals of the weight proportion of fruits and vegetables at different levels of breathing rate correspond to different oxygen concentrations.

[0037] Among them, the fruits and vegetables with higher respiration rates account for a larger proportion of their weight, and the oxygen concentration The lower the oxygen concentration The concentration can affect the respiration of fruits and vegetables, and the oxygen concentration The higher the oxygen concentration, the more it promotes the respiration of fruits and vegetables. The lower the oxygen concentration, the more it inhibits the respiration of fruits and vegetables. The higher the respiration rate level of fruits and vegetables, the greater the respiration intensity. Fruits and vegetables with high respiration intensity have a short storage time and are easy to deteriorate. Therefore, the more fruits and vegetables with high respiration intensity, the lower the oxygen concentration needs to be set. Reduce the respiration of these fruits and vegetables, thereby extending the storage time.

[0038] On the contrary, the lower the respiration rate of fruits and vegetables, the greater the weight proportion and the higher the oxygen concentration. The lower the respiration rate level of fruits and vegetables, the lower the respiration intensity. Fruits and vegetables with low respiration intensity can be stored for a long time and the oxygen concentration is higher. It has little effect on fruits and vegetables with low respiration intensity. Therefore, the more fruits and vegetables with low respiration intensity, the less need to deliberately reduce the oxygen content. Just keep the oxygen concentration in the air below the limit, so there is no need to reduce the oxygen in the fresh-keeping room and reduce the energy consumption caused by deoxygenation.

[0039] Specifically, if the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, the oxygen concentration is controlled 5% to 21%; otherwise, control the oxygen concentration It is 2% to 5%.

[0040] The weight proportion of fruits and vegetables with the third-level respiration rate ω3 and the weight proportion of fruits and vegetables with the fourth-level respiration rate ω4 are both less than 20%, which means that the maximum value of the sum of the weight proportion of fruits and vegetables with the third-level respiration rate ω3 and the weight proportion of fruits and vegetables with the fourth-level respiration rate ω4 is less than 40%, and the sum of the weight proportion of fruits and vegetables with the first-level respiration rate ω1 and the weight proportion of fruits and vegetables with the second-level respiration rate ω2 is not less than 60%. There are relatively few fruits and vegetables with high respiration intensity, and relatively more fruits and vegetables with low respiration intensity. There are more combinations of fruits and vegetables with low respiration rate. Therefore, the oxygen concentration A larger range can be set. For example, when the weight of fruits and vegetables at the second-level respiration rate accounts for a larger proportion ω2, and the weight of fruits and vegetables at the first-level respiration rate accounts for a smaller proportion ω1, the oxygen concentration Set to close to 5%; when the weight of fruits and vegetables at the first level of respiration rate accounts for a large proportion of ω1, and the weight of fruits and vegetables at the second level of respiration rate accounts for a small proportion of ω2, the oxygen concentration Set it close to 21%.

[0041] Alternatively, when the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, the oxygen concentration can also be adjusted according to the sum of the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4. Make adjustments.

[0042] If 30% < the sum of the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 < 40%, then control the oxygen concentration 5% to 10%; if the sum of the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 is ≤30%, then control the oxygen concentration It is 10% to 21%.

[0043] When the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, if the sum of the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 is greater than 30%, that is, under the premise that the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, the weight of fruits and vegetables with higher respiration intensity is higher, and therefore, a lower oxygen concentration is required. Inhibit the respiration of fruits and vegetables with high respiration intensity and extend the storage time.

[0044] If the sum of the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 is ≤30%, that is, under the premise that the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, the weight of fruits and vegetables with higher respiration intensity is relatively small, so there is no need to reduce the oxygen concentration. Avoid reducing the oxygen concentration in the fresh-keeping room The energy consumption caused.

[0045] Further, when the weight proportion of fruits and vegetables at the third level respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level respiration rate ω4 are both less than 20%, and the sum of the weight proportion of fruits and vegetables at the third level respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level respiration rate ω4 is ≤30%, the fruits and vegetables at the third level respiration rate and the fourth level respiration rate are less, while the fruits and vegetables at the first level respiration rate and the fruits and vegetables at the second level respiration rate are more, which has a greater impact on the fruits and vegetables in the fresh-keeping room. Among them, if the weight proportion of fruits and vegetables at the second level respiration rate ω2>30%, the oxygen concentration is controlled If the weight of fruits and vegetables with the second-level respiration rate is ω2≤30%, then control the oxygen concentration It is 16% to 21%.

[0046] When the sum of the weight proportion of fruits and vegetables with the third-level respiration rate ω3 and the weight proportion of fruits and vegetables with the fourth-level respiration rate ω4 is ≤30%, the sum of the weight proportion of fruits and vegetables with the first-level respiration rate ω1 and the weight proportion of fruits and vegetables with the second-level respiration rate ω2 is greater than 70%. At this time, among the fruits and vegetables with the first-level respiration rate and the second-level respiration rate, the weight proportion of fruits and vegetables with the second-level respiration rate ω2 is ≤30%, then the proportion of fruits and vegetables with the second lowest respiration intensity is low, and the proportion of fruits and vegetables with the lowest respiration intensity is high. The fruits and vegetables with the lowest respiration intensity have a higher oxygen concentration. Insensitive, no need to remove oxygen; when the weight of fruits and vegetables with the second-level respiration rate ω2>30%, the proportion of fruits and vegetables with the second lowest breathing intensity increases, and the oxygen concentration needs to be appropriately reduced To allow fruits and vegetables with second-level respiration rate to adapt.

[0047] When the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, the oxygen concentration corresponding to the weight proportion of fruits and vegetables at each level of respiration rate in different intervals is

[0048] In addition, if the weight of fruits and vegetables with the fourth-level respiration rate accounts for ω4 ≥ 20%, the fruits and vegetables with the highest respiration intensity are relatively more than the aforementioned ones, and require a lower oxygen concentration. Inhibit the respiration of fruits and vegetables with the highest respiration intensity, and extend the storage time. It is best to control the oxygen concentration It is 2% to 5%.

[0049] If the weight proportion of fruits and vegetables with the fourth-level respiration rate ω4 is less than 20%, and the weight proportion of fruits and vegetables with the third-level respiration rate ω3 is greater than or equal to 20%, although the weight proportion of fruits and vegetables with the highest respiration intensity does not exceed 20%, the weight proportion of fruits and vegetables with the second-highest respiration intensity is relatively large, and the oxygen concentration also needs to be controlled. It is a lower value of 2% to 5%.

[0050] In other words, except for the case where the weight proportion of fruits and vegetables with the third-level respiration rate ω3 and the weight proportion of fruits and vegetables with the fourth-level respiration rate ω4 are both less than 20%, the oxygen concentration in the fresh-keeping room is Both are 2% to 5%.

[0051] It should be understood that although this specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each implementation mode may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

[0052] The series of detailed descriptions listed above are only specific descriptions of feasible implementation methods of the present invention. They are not intended to limit the scope of protection of the present invention. Any equivalent implementation methods or changes that do not deviate from the technical spirit of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preserving fruits and vegetables using a refrigeration device, characterized in that: The refrigeration equipment is formed with a fresh-keeping compartment, and stores data of respiration rates corresponding to different types of fruits and vegetables, and divides the different respiration rates from low to high into a first-level respiration rate, a second-level respiration rate, a third-level respiration rate, and a fourth-level respiration rate. The fruit and vegetable fresh-keeping method comprises the following steps: Detect the types of fruits and vegetables put in or taken out, and classify the fruits and vegetables put in or taken out into the above-mentioned levels of respiration rate; After obtaining the weight of the fruits and vegetables put in or taken out, calculate the weight proportion of the fruits and vegetables at each level of respiration rate in the fresh-keeping room; Determine whether the weight proportion of fruits and vegetables at each level of respiration rate falls within the preset interval of the weight proportion of fruits and vegetables at each level of respiration rate, and adjust the oxygen concentration in the fresh-keeping room according to the interval of the weight proportion of fruits and vegetables at each level of respiration rate, wherein the higher the respiration rate level, the greater the weight proportion of fruits and vegetables, and the lower the oxygen concentration.

2. The method for preserving fruits and vegetables using a refrigeration device according to claim 1, characterized in that: If the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, then control the oxygen concentration 5% to 21%; otherwise, control the oxygen concentration It is 2% to 5%.

3. The method for preserving fruits and vegetables using a refrigeration device according to claim 2, characterized in that: When the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, if 30% < the sum of the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 < 40%, then control the oxygen concentration It is 5% to 10%.

4. The method for preserving fruits and vegetables using a refrigeration device according to claim 2, characterized in that: When the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, if the sum of the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 is ≤30%, then control the oxygen concentration It is 10% to 21%.

5. The method for preserving fruits and vegetables using a refrigeration device according to claim 4, characterized in that: When the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, and the sum of the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 is ≤30%, if the weight proportion of fruits and vegetables at the second level of respiration rate ω2>30%, then control the oxygen concentration It is 10% to 16%.

6. The method for preserving fruits and vegetables using a refrigeration device according to claim 4, characterized in that: When the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 are both less than 20%, and the sum of the weight proportion of fruits and vegetables at the third level of respiration rate ω3 and the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 is ≤30%, if the weight proportion of fruits and vegetables at the second level of respiration rate ω2 is ≤30%, then control the oxygen concentration It is 16% to 21%.

7. The method for preserving fruits and vegetables using a refrigeration device according to claim 2, characterized in that: If the weight of fruits and vegetables with the fourth-level respiration rate ω4 ≥ 20%, then control the oxygen concentration It is 2% to 5%.

8. The method for preserving fruits and vegetables using a refrigeration device according to claim 2, characterized in that: If the weight proportion of fruits and vegetables at the fourth level of respiration rate ω4 is less than 20%, and the weight proportion of fruits and vegetables at the third level of respiration rate ω3 is greater than or equal to 20%, then control the oxygen concentration It is 2% to 5%.

9. The method for preserving fruits and vegetables using a refrigeration device according to claim 1, characterized in that: At 5℃, the rate of CO2 production is 5-10mg·(kg·h) -1 Fruits and vegetables are classified as the first stage of respiration, producing CO2 at a rate of 10-20 mg·(kg·h) -1 Fruits and vegetables are classified as the second-stage respiration rate, producing CO2 at a rate of 20-40 mg·(kg·h) -1 Fruits and vegetables are classified as the third-level respiration rate, and the rate of producing CO2 is > 40 mg·(kg·h) -1 Fruits and vegetables are classified as the fourth level of respiration rate.

10. The method for preserving fruits and vegetables using a refrigeration device according to claim 8, characterized in that: Fruits and vegetables classified as first-level respiration rate include apples, citrus, grapes, kiwis, garlic, and onions; fruits and vegetables classified as second-level respiration rate include bananas, pears, peaches, apricots, cherries, potatoes, tomatoes, and carrots; fruits and vegetables classified as third-level respiration rate include strawberries, blackberries, cauliflower, and avocados; fruits and vegetables classified as fourth-level respiration rate include fresh cut vegetables, mushrooms, sweet corn, broccoli, and spinach.

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