Picking and fresh-keeping method for apricots

Abstract

The invention provides an apricot picking and fresh-keeping method, and relates to the field of fruit fresh-keeping. The apricot picking and fresh-keeping method comprises the following steps: S1, manually picking apricots when the apricots are mature but not completely softened, and accurately picking the apricots by using a mechanical arm with a multispectral image recognition technology to ensure that only the apricots meeting the maturity standard are picked, and mechanical damage is avoided; a set of complete and innovative apricot picking and fresh-keeping technical scheme is formed by integrating multiple advanced technologies such as multispectral image recognition, spectral analysis, nano fresh-keeping, intelligent modified atmosphere packaging, low-temperature pulse heating and intelligent management, and in the picking process, through accurate multispectral recognition and mechanical arm operation, the picking efficiency is improved, and the picking quality is improved. It is ensured that apricots are picked at the best maturity, and fruit damage is reduced; in the fresh-keeping process, through the combination of a nano fresh-keeping agent and intelligent modified atmosphere packaging, the storage time of the apricots is effectively prolonged, and meanwhile, the original flavor and taste of the apricots are kept.

Description

Technical Field

[0001] The invention relates to the technical field of fruit preservation, in particular to a method for picking and preserving apricots. Background Art

[0002] The basic structure of apricot picking and preservation methods usually includes the following steps: First, the apricots are picked when they are ripe but not completely softened to ensure that the fruit has a good taste and nutritional value. Mechanical damage to the apricots should be avoided as much as possible during the picking process to reduce the risk of rot during subsequent storage and transportation. After picking, the apricots are initially screened and washed to remove surface dirt and damaged fruits. Subsequently, the apricots will be placed in a low-temperature storage environment, generally controlled between 0°C and 2°C, to delay the respiration and ripening process of the fruit, thereby extending its shelf life. In some cases, controlled atmosphere storage technology may also be used to further inhibit the respiratory metabolic activity of apricots and prevent corruption by adjusting the ratio of oxygen and carbon dioxide.

[0003] Since the skin of apricots is thin and easily damaged, if they are not protected during the picking process, the fruit may be damaged, increasing the possibility of subsequent rot. Although low-temperature storage can delay the ripening of apricots, long-term storage may cause the fruit to lose its original flavor and taste, or even cause chilling damage. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a method for picking and preserving apricots, which solves the problem that although low-temperature storage can delay the ripening of apricots, long-term storage may cause the fruit to lose its original flavor and taste, or even cause chilling damage.

[0005] To achieve the above objectives, the present invention is implemented through the following technical scheme: a method for picking and preserving apricots, comprising:

[0006] S1. Manual picking of apricots when they are ripe but not yet completely softened, using a robotic arm with multispectral image recognition technology for precise picking, ensuring that only apricots that meet the maturity standards are picked and avoiding mechanical damage;

[0007] S2. Immediately after picking, the apricots are placed in a low-temperature cooling channel composed of a coolant and airflow. Through the rapid conductivity of the coolant and the uniformity of the airflow, the temperature of the apricots is quickly and evenly reduced to 5°C to 8°C, while reducing the temperature gradient inside the fruit to prevent local chilling damage;

[0008] S3, automatically grading the cooled apricots, using spectral analysis technology to detect the sugar content, moisture distribution and internal defects of the apricots, and automatically grading based on these data to ensure the quality of each fruit;

[0009] S4. The surface of the graded apricots is sprayed with a preservative containing natural antioxidant ingredients and trace nano-silver particles. The preservative is evenly covered on the surface of the fruit through ultrasonic atomization technology to form a film with antibacterial and antioxidant functions, which effectively delays water loss and inhibits the growth of microorganisms.

[0010] S5. The processed apricots are packaged in an intelligent atmosphere under low temperature conditions, and the gas composition in the package is controlled to be 3%-5% oxygen and 2%-3% carbon dioxide. The packaging material is a multi-layer composite film with self-repairing function, and the gas composition is monitored and dynamically adjusted in real time through an intelligent control system to adapt to the changes in the respiration of the apricots;

[0011] S6. The packaged apricots are transferred to an intelligent temperature-controlled cold storage, where the temperature is controlled between 4°C and 6°C. The sensor network in the cold storage monitors the gas composition, temperature and humidity of each package in real time, and transmits the data to the central control system through the Internet of Things technology to achieve automated management;

[0012] S7. Check the status of apricots in the cold storage every 7 days through the remote control system, including analysis of packaging gas composition and detection of surface and internal quality of apricots. According to the detection results, the gas concentration and humidity in the cold storage environment are automatically adjusted to ensure the dynamic balance of the storage environment.

[0013] S8. During storage, apricots are regularly subjected to intelligent low-temperature pulse heating treatment, with each treatment temperature at 10°C to 12°C. The duration is determined by the real-time temperature status of the fruit. An algorithm is used to analyze the chilling risk of each fruit and automatically adjust the heating frequency and duration to prevent chilling damage.

[0014] S9. After each low-temperature pulse heating treatment, the apricots are quickly and evenly cooled to 4°C to 6°C using variable frequency cooling technology, and the cooling speed is controlled using variable frequency technology to avoid internal structural stress of the fruit caused by temperature changes;

[0015] S10. 7 days before the end of the storage period, the apricots are placed in a high humidity environment (85%-90%) controlled by an intelligent humidification system, using an ultrasonic humidifier and a negative ion generator to simulate a natural breathing environment, combined with fine-tuning of the temperature, to restore the fruit to its best flavor and taste;

[0016] S11. At the end of storage, the apricots are subjected to a final quality inspection, using 3D scanning technology combined with artificial intelligence algorithms to comprehensively detect the appearance and internal structure of the fruit, automatically remove unqualified fruits, and generate a quality report for each fruit;

[0017] S12. Finally, the apricots will be sold or further processed according to market demand. During the sales process, the storage data provided by the built-in smart chip will be used to achieve full traceability and quality assurance to meet the needs of different markets and customers.

[0018] Preferably, the robotic arm is able to identify the maturity, surface defects and color differences of apricots through multispectral image recognition technology, thereby achieving precise picking. The coolant used in the low-temperature cooling channel is an environmentally friendly material with good thermal conductivity, and is combined with variable speed airflow control technology to achieve rapid and uniform cooling.

[0019] Preferably, the spectral analysis technology can detect the sugar and moisture content inside apricots, and can also identify potential lesions or defective areas to achieve high-precision grading. The nano preservative spraying treatment adopts ultrasonic spray technology, and natural antioxidants and trace nano silver particles are added to the preservative to effectively improve the preservation performance of the fruit.

[0020] Preferably, the intelligent modified atmosphere packaging material has a self-repairing function. When the packaging film is slightly damaged, it can be automatically repaired by the internal microcapsules to prevent packaging failure. The sensors in the cold storage not only monitor the temperature and humidity, but also monitor the concentration of gases such as ethylene and carbon dioxide in real time, and automatically adjust the environment in the storage in combination with the central control system to prevent the fruit from ripening prematurely or becoming corrupt.

[0021] Preferably, the temperature and time of the low-temperature pulse heating treatment are dynamically adjusted by a central control system based on real-time data of each fruit to avoid the risk of chilling damage caused by human intervention. The variable frequency cooling technology controls the temperature gradient during the cooling process through an intelligent algorithm to ensure that the temperature inside the fruit changes evenly, avoiding damage to the inside of the fruit due to rapid cooling.

[0022] Preferably, the intelligent humidification system adopts a combination of a negative ion generator and an ultrasonic humidifier to enhance the flavor and taste of apricots by simulating the microclimate conditions in a natural breathing environment.

[0023] Preferably, the 3D scanning technology is combined with an artificial intelligence algorithm, which can not only detect the appearance quality of apricots, but also identify tiny abnormalities in the internal structure to achieve high-precision quality control. The storage data of each fruit recorded by the smart chip, including temperature, humidity, gas concentration and other information, can be used to accurately analyze the best eating time of the fruit and enhance decision support during sales.

[0024] Preferably, the sensors in the smart packaging material can continuously monitor environmental changes during transportation and sales, and provide real-time feedback on packaging status through LED indicators or electronic display screens to remind users whether storage conditions need to be adjusted.

[0025] The present invention provides a method for picking and preserving apricots, which has the following beneficial effects:

[0026] By integrating multiple advanced technologies such as multispectral image recognition, spectral analysis, nano-preservation, intelligent atmosphere packaging, low-temperature pulse heating and intelligent management, a complete and innovative apricot picking and preservation technology solution has been formed. During the picking process, precise multispectral recognition and robotic arm operation are used to ensure that apricots are picked at the optimal maturity and reduce fruit damage; during the preservation process, the combination of nano-preservatives and intelligent atmosphere packaging can effectively extend the storage time of apricots while maintaining their original flavor and taste; during storage and transportation, the application of the Internet of Things and artificial intelligence technologies realizes dynamic optimization management of the storage environment to ensure the stability of the fruit quality throughout the supply chain. This solution not only solves the problem of chilling damage and quality degradation in low-temperature storage of apricots, but also significantly reduces operational complexity and cost, and has broad application prospects and market potential. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a schematic diagram of the internal structure of the present invention. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention are described clearly and completely. 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.

[0029] The embodiment of the present invention provides a method for picking and preserving apricots, comprising: S1, manually picking apricots when they are ripe but not completely softened, using a robotic arm with multispectral image recognition technology for precise picking to ensure that only apricots that meet maturity standards are picked and to avoid mechanical damage, the robotic arm can identify the maturity, surface defects and color differences of apricots through multispectral image recognition technology, thereby achieving precise picking, the coolant used in the low-temperature cooling channel is an environmentally friendly material with good thermal conductivity, and is combined with variable speed airflow control technology to achieve rapid and uniform cooling, the spectral analysis technology detects the sugar and moisture content inside the apricots, and can also identify potential lesions or defective areas to achieve high-precision grading, the nano preservative spraying treatment adopts ultrasonic spray technology, and natural antioxidants and trace nano silver particles are added to the preservative to effectively improve the preservation performance of the fruit.

[0030] S2. Immediately after picking, the apricots are placed in a low-temperature cooling channel composed of a coolant and airflow. The rapid conductivity of the coolant and the uniformity of the airflow can quickly and evenly reduce the temperature of the apricots to 5°C to 8°C, while reducing the temperature gradient inside the fruit to prevent local chilling damage. The coolant in the cooling channel contains antioxidant ingredients to further protect the apricots from oxidative damage during the cooling process. The speed and direction of the airflow are precisely adjusted to ensure that each apricot can be cooled evenly without causing local temperature differences.

[0031] S3. The cooled apricots are automatically graded, and spectral analysis technology is used to detect the sugar content, moisture distribution and internal defects of the apricots. Based on these data, automatic grading is performed to ensure the quality of each fruit. The grading system also includes a mechanical testing module to evaluate the hardness and elasticity of the apricots to further refine the grading standards and ensure that each grade of apricots can meet specific market needs.

[0032] S4. The surface of graded apricots is sprayed with a preservative containing natural antioxidant ingredients and trace nano-silver particles. The preservative is evenly covered on the surface of the fruit through ultrasonic atomization technology to form a film with antibacterial and antioxidant functions, which effectively delays water loss and inhibits the growth of microorganisms. The antibacterial ingredients in the preservative achieve a sustained release effect through nanotechnology, so that they are gradually released during storage, providing a long-lasting preservation effect.

[0033] S5. The processed apricots are packaged in an intelligent controlled atmosphere under low temperature conditions. The gas composition in the package is controlled to 3%-5% oxygen and 2%-3% carbon dioxide. The packaging material is a multi-layer composite film with self-repairing function. The gas composition is monitored and dynamically adjusted in real time through an intelligent control system to adapt to the changes in the respiration of the apricots. The intelligent controlled atmosphere packaging material has a self-repairing function. When the packaging film is slightly damaged, it can be automatically repaired by the internal microcapsules to prevent packaging failure. The sensors in the cold storage not only monitor the temperature and humidity, but also monitor the concentration of gases such as ethylene and carbon dioxide in real time, and automatically adjust the environment in the storage in combination with the central control system to prevent the fruit from ripening prematurely or becoming corrupt.

[0034] S6. The packaged apricots are transferred to an intelligent temperature-controlled cold storage with a temperature controlled between 4°C and 6°C. The sensor network in the cold storage monitors the gas composition, temperature and humidity of each package in real time, and transmits the data to the central control system through the Internet of Things technology to achieve automated management.

[0035] S7. The status of apricots in the cold storage is checked every 7 days through the remote control system, including analysis of the packaging gas composition and detection of the surface and internal quality of the apricots. The gas concentration and humidity in the cold storage environment are automatically adjusted according to the test results to ensure the dynamic balance of the storage environment. The remote control system can also record the data of each inspection and adjustment to form a long-term monitoring report to provide a basis for the optimization of storage strategies.

[0036] S8. During the storage process, apricots are regularly subjected to intelligent low-temperature pulse heating treatment. The temperature of each treatment is 10°C to 12°C, and the duration is determined by the real-time temperature status of the fruit. An algorithm is used to analyze the chilling risk of each fruit and automatically adjust the heating frequency and duration to prevent the occurrence of chilling damage. The system dynamically optimizes the parameters of pulse heating by analyzing the respiratory rate and thermodynamic state of the apricots in real time, so that each heating treatment can accurately match the needs of the fruit and prevent the occurrence of chilling damage to the greatest extent.

[0037] S9. After each low-temperature pulse heating treatment, the apricots are quickly and evenly cooled to 4°C to 6°C using variable frequency cooling technology. The cooling speed is controlled using variable frequency technology to avoid internal structural stress of the fruit caused by temperature changes. The temperature and time of the low-temperature pulse heating treatment are dynamically adjusted by the central control system based on the real-time data of each fruit to avoid the risk of chilling damage caused by human intervention. The variable frequency cooling technology controls the temperature gradient during the cooling process through an intelligent algorithm to ensure that the temperature inside the fruit changes evenly, avoiding damage to the inside of the fruit due to rapid cooling.

[0038] S10. 7 days before the end of the storage period, the apricots are placed in a high humidity environment of 85%-90% controlled by an intelligent humidification system, and the natural breathing environment is simulated by an ultrasonic humidifier and a negative ion generator, combined with fine-tuning of the temperature to restore the fruit to its best flavor and taste. The intelligent humidification system uses a combination of a negative ion generator and an ultrasonic humidifier to enhance the flavor and taste of the apricots by simulating the microclimate conditions in the natural breathing environment.

[0039] S11. At the end of storage, the apricots are subjected to a final quality inspection. 3D scanning technology combined with artificial intelligence algorithms are used to comprehensively detect the appearance and internal structure of the fruits, automatically remove unqualified fruits, and generate a quality report for each fruit. The 3D scanning technology combined with artificial intelligence algorithms can not only detect the appearance quality of the apricots, but also identify tiny abnormalities in the internal structure to achieve high-precision quality control. The storage data of each fruit recorded by the smart chip, including temperature, humidity, gas concentration and other information, can be used to accurately analyze the optimal eating time of the fruit and enhance decision support during sales.

[0040] S12. The apricots are finally sold or further processed according to market demand. During the sales process, the storage data provided by the built-in smart chip is used to achieve full traceability and quality assurance to meet the needs of different markets and customers. The sensors in the smart packaging materials can continuously monitor environmental changes during transportation and sales, and provide real-time feedback on packaging status through LED indicators or electronic display screens to remind users whether storage conditions need to be adjusted.

[0041] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for picking and preserving apricots, characterized in that: include: S1. Manual picking of apricots when they are ripe but not yet completely softened, using a robotic arm with multispectral image recognition technology for precise picking, ensuring that only apricots that meet the maturity standards are picked and avoiding mechanical damage; S2. Immediately after picking, the apricots are placed in a low-temperature cooling channel composed of a coolant and airflow. Through the rapid conductivity of the coolant and the uniformity of the airflow, the temperature of the apricots is quickly and evenly reduced to 5°C to 8°C, while reducing the temperature gradient inside the fruit to prevent local chilling damage; S3, automatically grading the cooled apricots, using spectral analysis technology to detect the sugar content, moisture distribution and internal defects of the apricots, and automatically grading based on these data to ensure the quality of each fruit; S4. The surface of the graded apricots is sprayed with a preservative containing natural antioxidant ingredients and trace nano-silver particles. The preservative is evenly covered on the surface of the fruit through ultrasonic atomization technology to form a film with antibacterial and antioxidant functions, which effectively delays water loss and inhibits the growth of microorganisms. S5. The processed apricots are packaged in an intelligent atmosphere under low temperature conditions, and the gas composition in the package is controlled to be 3%-5% oxygen and 2%-3% carbon dioxide. The packaging material is a multi-layer composite film with self-repairing function, and the gas composition is monitored and dynamically adjusted in real time through an intelligent control system to adapt to the changes in the respiration of the apricots; S6. The packaged apricots are transferred to an intelligent temperature-controlled cold storage, where the temperature is controlled between 4°C and 6°C. The sensor network in the cold storage monitors the gas composition, temperature and humidity of each package in real time, and transmits the data to the central control system through the Internet of Things technology to achieve automated management; S7. Check the status of apricots in the cold storage every 7 days through the remote control system, including analysis of packaging gas composition and detection of surface and internal quality of apricots. According to the detection results, the gas concentration and humidity in the cold storage environment are automatically adjusted to ensure the dynamic balance of the storage environment. S8. During storage, apricots are regularly subjected to intelligent low-temperature pulse heating treatment, with each treatment temperature at 10°C to 12°C. The duration is determined by the real-time temperature status of the fruit. An algorithm is used to analyze the chilling risk of each fruit and automatically adjust the heating frequency and duration to prevent chilling damage. S9. After each low-temperature pulse heating treatment, the apricots are quickly and evenly cooled to 4°C to 6°C using variable frequency cooling technology, and the cooling speed is controlled using variable frequency technology to avoid internal structural stress of the fruit caused by temperature changes; S10. 7 days before the end of the storage period, place the apricots in a high humidity environment of 85%-90% controlled by an intelligent humidification system, simulate the natural breathing environment through an ultrasonic humidifier and a negative ion generator, and combine with fine-tuning of the temperature to restore the fruit to its best flavor and taste; S11. At the end of storage, the apricots are subjected to a final quality inspection, using 3D scanning technology combined with artificial intelligence algorithms to comprehensively detect the appearance and internal structure of the fruit, automatically remove unqualified fruits, and generate a quality report for each fruit; S12. Finally, the apricots will be sold or further processed according to market demand. During the sales process, the storage data provided by the built-in smart chip will be used to achieve full traceability and quality assurance to meet the needs of different markets and customers.

2. The method for picking and preserving apricots according to claim 1, characterized in that: The robotic arm can identify the maturity, surface defects and color differences of apricots through multi-spectral image recognition technology, thereby achieving precise picking. The coolant used in the low-temperature cooling channel is an environmentally friendly material with good thermal conductivity, and is combined with variable speed airflow control technology to achieve rapid and uniform cooling.

3. The method for picking and preserving apricots according to claim 1, characterized in that: The spectral analysis technology can detect the sugar and moisture content inside the apricots, and can also identify potential lesions or defective areas to achieve high-precision grading. The nano-preservative spraying treatment adopts ultrasonic spray technology. Natural antioxidants and trace nano-silver particles are added to the preservative to effectively improve the preservation performance of the fruit.

4. The method for picking and preserving apricots according to claim 1, characterized in that: The intelligent modified atmosphere packaging material has a self-repair function. When the packaging film is slightly damaged, it can be automatically repaired by the internal microcapsules to prevent packaging failure. The sensors in the cold storage not only monitor the temperature and humidity, but also monitor the concentration of gases such as ethylene and carbon dioxide in real time, and automatically adjust the environment in the storage in combination with the central control system to prevent the fruit from ripening prematurely or becoming corrupt.

5. The method for picking and preserving apricots according to claim 1, characterized in that: The temperature and time of the low-temperature pulse heating treatment are dynamically adjusted by the central control system based on the real-time data of each fruit to avoid the risk of chilling damage caused by human intervention. The variable frequency cooling technology controls the temperature gradient during the cooling process through an intelligent algorithm to ensure that the temperature inside the fruit changes evenly and avoid damage to the inside of the fruit due to rapid cooling.

6. The method for picking and preserving apricots according to claim 1, characterized in that: The intelligent humidification system adopts a combination of a negative ion generator and an ultrasonic humidifier to enhance the flavor and taste of apricots by simulating the microclimate conditions in a natural breathing environment.

7. The method for picking and preserving apricots according to claim 1, characterized in that: The 3D scanning technology combined with the artificial intelligence algorithm can not only detect the appearance quality of apricots, but also identify tiny abnormalities in the internal structure to achieve high-precision quality control. The storage data of each fruit recorded by the smart chip, including temperature, humidity, gas concentration and other information, can be used to accurately analyze the optimal eating time of the fruit and enhance decision-making support during sales.

8. The method for picking and preserving apricots according to claim 1, characterized in that: The sensors in the smart packaging material can continuously monitor environmental changes during transportation and sales, and provide real-time feedback on packaging status through LED indicators or electronic display screens, reminding users whether storage conditions need to be adjusted.

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