Fruit and vegetable fresh-keeping method of refrigeration equipment
By setting up a detection module and an ethylene module in the refrigeration equipment, adjusting the adsorption or release of ethylene according to the maturity of fruits and vegetables, the problem of controlling the maturity of fruits and vegetables in the prior art is solved, and the preservation effect of fruits and vegetables in the best edible state is achieved.
Patent Information
- Application Number
- CN202310799772.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-06-30
- Publication Date
- 2024-12-31
AI Technical Summary
When storing fruits and vegetables, it is difficult to effectively control ethylene according to the different ripening states of fruits and vegetables, resulting in long-term immature fruits and vegetables immature or premature aging of mature fruits and vegetables, making it difficult to ensure that fruits and vegetables are in the best edible state.
By setting up a detection module and an ethylene module in the refrigeration equipment, different ethylene working modes and temperature settings are distinguished according to the weight proportion of fruits and vegetables in immature states, the adsorption or release of ethylene is controlled, and the ripening of fruits and vegetables is adjusted to ensure that fruits and vegetables are eaten optimally. state.
It is realized that the working mode and temperature settings of the ethylene module are dynamically adjusted according to the maturity of fruits and vegetables, avoiding the long-term immature fruits and vegetables immature or premature aging of ripe fruits and vegetables, and ensuring that fruits and vegetables maintain a better edible state in the refrigeration equipment.
Smart Images
Figure CN119214186A_ABST
Abstract
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 will continuously produce ethylene during storage. When fruits and vegetables are in an immature state, ethylene will promote the ripening of fruits and vegetables, enhance the flavor and taste of immature fruits and vegetables, increase sweetness, reduce acidity, and make the aroma rich. However, when fruits and vegetables are in a mature state, ethylene will further promote the ripening of fruits and vegetables, and fruits and vegetables will turn into a fully ripe or aged state, making the flavor lighter, the texture softer, the chlorophyll degraded, and the color yellow.
[0003] Therefore, it is necessary to control ethylene according to the different states of fruits and vegetables, so as to achieve the effect of preservation and keep the fruits and vegetables in the best edible state.
[0004] When fruits and vegetables are stored in refrigeration equipment, unripe fruits and vegetables, ripe fruits and vegetables and / or fully ripe fruits and vegetables are usually stored in the same space, and the existing technology only absorbs ethylene for preservation or releases ethylene for ripening.
[0005] However, since there are both immature fruits and vegetables and mature and / or fully ripe fruits and vegetables in the room, only adsorbing ethylene for preservation may cause other immature fruits and vegetables to remain immature for a long time, and only releasing ethylene for ripening may cause other mature fruits and vegetables to become fully ripe or senescent, making it difficult to ensure that the fruits and vegetables stored in the refrigeration equipment are in the best edible state. Summary of the invention
[0006] The object of the present invention is to provide a method for preserving fruits and vegetables using a refrigeration device, which distinguishes the weight proportions of immature fruits and vegetables, sets different ethylene module states according to the intervals where the immature fruits and vegetables are located, and adjusts the maturity of the fruits and vegetables, thereby solving the technical problem in the prior art that it is difficult to ensure that the fruits and vegetables in the refrigeration room are in a better edible state.
[0007] 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 formed with a preservation chamber, a detection module for detecting the maturity of fruits and vegetables in the preservation chamber, and an ethylene module for controlling the adsorption or release of ethylene. The maturity of fruits and vegetables includes an immature state, a mature state, and a fully ripe state. The method for preserving fruits and vegetables comprises the following steps:
[0008] Detect the weight percentage of unripe fruits and vegetables;
[0009] It is determined that the weight proportion of immature fruits and vegetables falls within a preset interval of the weight proportion of immature fruits and vegetables, and the ethylene module is controlled to adjust the working mode according to the interval in which the weight proportion of immature fruits and vegetables is located, wherein, when the weight proportion of immature fruits and vegetables is ≥50%, the ethylene module is controlled to release ethylene; when the weight proportion of immature fruits and vegetables is 20%<the weight proportion of immature fruits and vegetables<50%, the ethylene module is controlled to be closed; when the weight proportion of immature fruits and vegetables is ≤20%, the ethylene module is controlled to adsorb ethylene.
[0010] As a further improvement of an embodiment of the present invention, within any range of the weight proportion of the immature fruits and vegetables mentioned above, the higher the weight proportion of the immature fruits and vegetables is, the higher the temperature in the fresh-keeping room is controlled.
[0011] As a further improvement of an embodiment of the present invention, when the weight proportion of unripe fruits and vegetables is ≥80%, the temperature in the fresh-keeping room is controlled to be 10-12°C.
[0012] As a further improvement of an embodiment of the present invention, when the weight proportion of unripe fruits and vegetables is 50%≤<80%, the temperature in the fresh-keeping room is controlled to be 8-10°C.
[0013] As a further improvement of an embodiment of the present invention, when the weight proportion of unripe fruits and vegetables is 20%<50%, the temperature in the fresh-keeping room is controlled to be 4-6°C.
[0014] As a further improvement of an embodiment of the present invention, within any interval of the weight proportion of the immature fruits and vegetables mentioned above, the higher the weight proportion of the fully ripe fruits and vegetables is, the lower the temperature in the fresh-keeping room is controlled.
[0015] As a further improvement of an embodiment of the present invention, when the weight proportion of unripe fruits and vegetables is ≤20% and the weight proportion of ripe fruits and vegetables is >40%, the temperature in the fresh-keeping room is controlled to be 3-5°C.
[0016] As a further improvement of an embodiment of the present invention, when the weight proportion of unripe fruits and vegetables is ≤20% and the weight proportion of overripe fruits and vegetables is >40%, the temperature in the fresh-keeping room is 1-3°C.
[0017] As a further improvement of an embodiment of the present invention, the detection module for detecting the maturity of fruits and vegetables determines the maturity through an odor sensor or an infrared sensor.
[0018] As a further improvement of one embodiment of the present invention, the odor sensor determines different fruits and vegetables and their different degrees of maturity by detecting the odors and invisible substances produced by different types of fruits and vegetables, and the infrared sensor determines the types of fruits and vegetables and their different degrees of maturity by the appearance and moisture content of the fruits and vegetables.
[0019] One or more technical solutions provided by the present invention have at least the following technical effects or advantages:
[0020] In the fruit and vegetable preservation method of the refrigeration equipment provided by the present invention, the weight proportion of immature fruits and vegetables is obtained, the weight proportion of immature fruits and vegetables is divided into intervals, and the working mode of the ethylene module is adjusted according to the intervals in which the obtained weight proportion of immature fruits and vegetables is located, wherein as the weight proportion of immature fruits and vegetables decreases, the ethylene module is sequentially set to the release mode, the shutdown mode and the adsorption mode.
[0021] When the weight of unripe fruits and vegetables accounts for a relatively small proportion, there are more mature and fully ripe fruits and vegetables, which will produce more ethylene. At this time, the ethylene needs to be adsorbed to prevent more ethylene from continuing to ripen the mature and fully ripe fruits and vegetables, thereby reducing the taste and flavor of the mature and fully ripe fruits and vegetables. When the weight of unripe fruits and vegetables accounts for a relatively large proportion, there are fewer mature and fully ripe fruits and vegetables. At this time, ethylene needs to be released to ripen the immature fruits and vegetables together with the ethylene produced by the mature and fully ripe fruits and vegetables, so that the immature fruits and vegetables can mature. BRIEF DESCRIPTION OF THE DRAWINGS
[0022] 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.
[0023] Figure 2 It is a diagram of the pattern of the ethylene module and the temperature of the fresh-keeping compartment when the weight proportions of unripe fruits and vegetables, ripe fruits and vegetables, and fully ripe fruits and vegetables are different. DETAILED DESCRIPTION
[0024] 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.
[0025] 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 chamber, a detection module for detecting the maturity of fruits and vegetables in the preservation chamber, and an ethylene module for controlling the adsorption or release of ethylene. The maturity of fruits and vegetables includes an unripe state, a mature state, and a fully ripe state.
[0026] In addition, the refrigeration equipment is also provided with a weight sensor, when the fruits and vegetables are placed in the fresh-keeping room, the weight sensor measures the weight of the fruits and vegetables and records it. The detection module for detecting the maturity of the fruits and vegetables in the fresh-keeping room can use an odor sensor or an infrared sensor for detection.
[0027] The odor sensor can judge different fruits and vegetables and their different degrees of maturity by detecting the odors and invisible substances produced by different types of fruits and vegetables. The infrared sensor can judge the types of fruits and vegetables and their different degrees of maturity by their appearance, moisture content, etc.
[0028] When fruits and vegetables are placed in the fresh-keeping compartment for the first time, the weight sensor detects and records the weight of the fruits and vegetables, and the odor sensor or infrared sensor detects and records the type and maturity of the fruits and vegetables.
[0029] As time goes by, unripe fruits and vegetables will be ripened by ethylene and gradually become mature fruits and vegetables, and mature fruits and vegetables will continue to be ripened by ethylene and gradually become fully ripe fruits and vegetables. After the odor sensor or infrared sensor detects the type and maturity of fruits and vegetables, the weight of unripe fruits and vegetables, the weight of mature fruits and vegetables, and the weight of fully ripe fruits and vegetables in the fresh-keeping room can be obtained according to the time when the fruits and vegetables are placed in the fresh-keeping room and the weight recorded by the weight sensor, thereby calculating the weight proportion of unripe fruits and vegetables, the weight proportion of mature fruits and vegetables, and the weight proportion of fully ripe fruits and vegetables.
[0030] The method for preserving fruits and vegetables stored in the fresh-keeping room of the above-mentioned refrigeration equipment comprises the following steps:
[0031] Detect the weight percentage of unripe fruits and vegetables;
[0032] It is determined whether the weight proportion of immature fruits and vegetables falls within a preset interval of the weight proportion of immature fruits and vegetables, and the ethylene module is controlled to adjust its state according to the interval in which the weight proportion of immature fruits and vegetables lies. When the weight proportion of immature fruits and vegetables is ≥50%, the ethylene module is controlled to release ethylene; when the weight proportion of immature fruits and vegetables is 20%<the weight proportion of immature fruits and vegetables<50%, the ethylene module is controlled to be closed; when the weight proportion of immature fruits and vegetables is ≤20%, the ethylene module is controlled to adsorb ethylene.
[0033] The weight percentage of immature fruits and vegetables is divided into intervals, and different weight percentage intervals of immature fruits and vegetables correspond to different modes of the ethylene module.
[0034] Among them, the higher the weight proportion of unripe fruits and vegetables, that is, the more fruits and vegetables need to be ripened, and the fewer mature fruits and vegetables and fully ripe fruits and vegetables, the more ethylene the ethylene module needs to release ethylene. The ethylene released by the ethylene module and the ethylene produced by mature fruits and vegetables and / or fully ripe fruits and vegetables together ripen the immature fruits and vegetables, making them mature and improving the flavor and taste of the fruits and vegetables.
[0035] The lower the weight of unripe fruits and vegetables, the fewer fruits and vegetables need to be ripened, and the more mature and fully ripe fruits and vegetables, the more ethylene modules are needed to absorb excess ethylene to prevent ethylene from further ripening the ripe fruits and vegetables into fully ripe fruits and vegetables, causing the fully ripe fruits and vegetables to age or even deteriorate, resulting in poor flavor and taste of the fruits and vegetables, and even mold and infection of other fruits and vegetables. At the same time, the ethylene produced by mature and fully ripe fruits and vegetables can ripen a small amount of unripe fruits and vegetables in the fresh-keeping room, so that the unripe fruits and vegetables can also reach a better edible state.
[0036] Therefore, the weight proportion of immature fruits and vegetables is divided into the weight proportion of immature fruits and vegetables ≤ 20%, the weight proportion of immature fruits and vegetables 20%<the weight proportion of immature fruits and vegetables<50%, and the weight proportion of immature fruits and vegetables ≥50%, and as the weight proportion of immature fruits and vegetables increases, the mode of the ethylene module is set to adsorption mode, shutdown mode and release mode in sequence.
[0037] Furthermore, within any range of the weight proportion of the immature fruits and vegetables mentioned above, the higher the weight proportion of the immature fruits and vegetables is, the higher the temperature in the fresh-keeping room is controlled to be.
[0038] Among them, take the weight proportion of immature fruits and vegetables ≥ 50% as an example. When the weight proportion of immature fruits and vegetables is ≥ 50%, due to the large weight proportion range of immature fruits and vegetables, it is further divided into two small intervals: the weight proportion of immature fruits and vegetables ≥ 80% and the weight proportion of immature fruits and vegetables 50% ≤ < 80%.
[0039] When the weight proportion of unripe fruits and vegetables is ≥80%, there are more unripe fruits and vegetables and they need to be ripened, while there are fewer mature and fully ripe fruits and vegetables. The two have relatively little impact on the ethylene content in the fresh-keeping room. There is no need to distinguish the weight proportion of mature fruits and vegetables from the weight proportion of fully ripe fruits and vegetables separately. It is only necessary to control the temperature in the fresh-keeping room at a higher temperature so that the unripe fruits and vegetables can be ripened under the combined action of ethylene released by the ethylene module and ethylene produced by mature and fully ripe fruits and vegetables at a higher temperature, and gradually become mature fruits and vegetables.
[0040] Preferably, when the weight proportion of immature fruits and vegetables is ≥80%, the temperature in the fresh-keeping room is 10-12° C., at which temperature, immature fruits and vegetables can be ripened well.
[0041] When the weight proportion of immature fruits and vegetables is 50%≤<80%, the weight proportion of immature fruits and vegetables is smaller than the aforementioned proportion, and the temperature in the fresh-keeping room needs to be lowered compared to when the weight proportion of immature fruits and vegetables is ≥80%.
[0042] Preferably, when the weight proportion of unripe fruits and vegetables is 50%≤<80%, the temperature in the fresh-keeping room is 8-10°C. At this temperature, unripe fruits and vegetables mature under the catalysis of ethylene, and ripe fruits and vegetables and fully ripe fruits and vegetables are kept fresh at this temperature.
[0043] In the range of 50% ≤ the weight proportion of unripe fruits and vegetables < 80%, if the weight proportion of immature fruits and vegetables is slightly greater than 50%, then the sum of the weight proportion of mature fruits and vegetables and the weight proportion of fully ripe fruits and vegetables is <50%, which is about more than 40%; if the weight proportion of immature fruits and vegetables is slightly less than 80%, then the sum of the weight proportion of mature fruits and vegetables and the weight proportion of fully ripe fruits and vegetables is >20%, which is about more than 20%.
[0044] It can be known that, in the range of 50% ≤ the weight proportion of unripe fruits and vegetables < 80%, the weight proportion of unripe fruits and vegetables is not large, whether it is near the lowest value or the highest value, the weight proportion of mature fruits and vegetables and the weight proportion of fully ripe fruits and vegetables are not large, and the mature fruits and vegetables and the fully ripe fruits and vegetables have little effect on the overall maturity, and have little effect on the overall ethylene content in the fresh-keeping room. Therefore, there is no need to distinguish the weight proportion of mature fruits and vegetables and the weight proportion of fully ripe fruits and vegetables separately to continue to adjust the conditions of the fresh-keeping room.
[0045] When the weight proportion of unripe fruits and vegetables is 20%<50%, the weight of unripe fruits and vegetables is low, and the ethylene module is shut down, that is, the ethylene module neither absorbs nor releases ethylene, and the unripe fruits and vegetables are ripened by using the ethylene released by mature and fully ripe fruits and vegetables during storage.
[0046] In the range of 20%<the weight proportion of unripe fruits and vegetables<50%, if the weight proportion of immature fruits and vegetables is slightly greater than 20%, then the sum of the weight proportion of mature fruits and vegetables and the weight proportion of fully ripe fruits and vegetables is less than 80%, which is about more than 70%; if the weight proportion of immature fruits and vegetables is slightly less than 50%, then the sum of the weight proportion of mature fruits and vegetables and the weight proportion of fully ripe fruits and vegetables is greater than 50%, which is about more than 50%.
[0047] It can be seen that the sum of the weight proportion of mature fruits and vegetables and the weight proportion of fully ripe fruits and vegetables is slightly higher than the weight proportion of unripe fruits and vegetables. In order to prevent mature fruits and vegetables from being catalyzed by ethylene into fully ripe fruits and vegetables, causing fully ripe fruits and vegetables to age or even deteriorate and rot, resulting in poor flavor and taste of fruits and vegetables, or even mold, infecting other fruits and vegetables, the temperature in the fresh-keeping room is controlled at a low temperature, preferably 4-6°C, to preserve mature fruits and vegetables and fully ripe fruits and vegetables.
[0048] Furthermore, within any range of the weight proportion of the aforementioned immature fruits and vegetables, the higher the weight proportion of the fully ripe fruits and vegetables is, the lower the temperature in the fresh-keeping room is controlled to be.
[0049] For example, if the weight proportion of immature fruits and vegetables is ≤20%, if the weight proportion of mature fruits and vegetables is greater than 40% (i.e., the weight proportion of fully ripe fruits and vegetables is less than 40%), the temperature in the fresh-keeping room is controlled at 3-5°C; if the weight proportion of overripe fruits and vegetables is greater than 40%, the temperature in the fresh-keeping room is controlled at 1-3°C.
[0050] When the weight proportion of unripe fruits and vegetables is ≤20%, there are few unripe fruits and vegetables, but many mature and fully ripe fruits and vegetables. Therefore, it is necessary to switch the mode of the ethylene module to the adsorption mode to adsorb the ethylene produced by mature and fully ripe fruits and vegetables, so as to avoid the ripe fruits and vegetables being catalyzed by ethylene to become fully ripe, resulting in a deterioration in taste and flavor, and the fully ripe fruits and vegetables becoming aged and rotten.
[0051] At the same time, since the sum of the weight proportion of mature fruits and vegetables and the weight proportion of fully ripe fruits and vegetables is greater than 80%, the total amount of the two is large, resulting in a variety of combinations of the weight proportion of mature fruits and vegetables and the weight proportion of fully ripe fruits and vegetables. The amount of ethylene produced by mature fruits and vegetables and fully ripe fruits and vegetables is different. Under the same conditions, fully ripe fruits and vegetables will produce more ethylene than mature fruits and vegetables.
[0052] In addition, under the same ethylene content, mature fruits and vegetables will continue to ripen and gradually become fully ripe fruits and vegetables, while fully ripe fruits and vegetables are more likely to be ripened and aged, or even deteriorate and rot. Moreover, under the same ethylene content and the same time, the changes in fully ripe fruits and vegetables are greater.
[0053] Therefore, it is necessary to further distinguish the weight proportion of mature fruits and vegetables and the weight proportion of fully ripe fruits and vegetables, and adjust the temperature in the fresh-keeping room according to different proportions. The lower the temperature, the slower the maturity and aging of fruits and vegetables. In order to avoid the deterioration and rot of fully ripe fruits and vegetables, when the weight proportion of fully ripe fruits and vegetables is high, the temperature in the fresh-keeping room needs to be controlled at a lower level to delay the aging of fully ripe fruits and vegetables and achieve the preservation effect.
[0054] 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.
[0055] 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, a detection module for detecting the maturity of fruits and vegetables in the fresh-keeping compartment, and an ethylene module for controlling ethylene adsorption or release. The maturity of fruits and vegetables includes an immature state, a mature state, and a fully ripe state. The fruit and vegetable fresh-keeping method includes the following steps: Obtain the weight ratio of unripe fruits and vegetables; It is determined that the weight proportion of immature fruits and vegetables falls within a preset interval of the weight proportion of immature fruits and vegetables, and the ethylene module is controlled to adjust the working mode according to the interval in which the weight proportion of immature fruits and vegetables is located, wherein, when the weight proportion of immature fruits and vegetables is ≥50%, the ethylene module is controlled to release ethylene; when the weight proportion of immature fruits and vegetables is 20%<the weight proportion of immature fruits and vegetables<50%, the ethylene module is controlled to be closed; when the weight proportion of immature fruits and vegetables is ≤20%, the ethylene module is controlled to adsorb ethylene.
2. The method for preserving fruits and vegetables using a refrigeration device according to claim 1, characterized in that: In any range of the weight proportion of the aforementioned immature fruits and vegetables, the higher the weight proportion of the immature fruits and vegetables is, the higher the temperature in the fresh-keeping room is controlled.
3. The method for preserving fruits and vegetables using a refrigeration device according to claim 2, characterized in that: When the weight of unripe fruits and vegetables accounts for ≥80%, the temperature in the fresh-keeping room is controlled at 10-12°C.
4. The method for preserving fruits and vegetables using a refrigeration device according to claim 2, characterized in that: When the weight proportion of unripe fruits and vegetables is 50%≤<80%, the temperature in the fresh-keeping room is controlled at 8-10℃.
5. The method for preserving fruits and vegetables using a refrigeration device according to claim 2, characterized in that: When the weight proportion of unripe fruits and vegetables is 20%<50%, the temperature in the fresh-keeping room is controlled at 4~6℃.
6. The method for preserving fruits and vegetables using a refrigeration device according to claim 2, characterized in that: In any range of the weight proportion of the aforementioned unripe fruits and vegetables, the higher the weight proportion of the fully ripe fruits and vegetables is, the lower the temperature in the fresh-keeping room is controlled to be.
7. The method for preserving fruits and vegetables using a refrigeration device according to claim 6, characterized in that: When the weight proportion of unripe fruits and vegetables is ≤20% and the weight proportion of ripe fruits and vegetables is >40%, the temperature in the fresh-keeping room is controlled at 3-5°C.
8. The method for preserving fruits and vegetables using a refrigeration device according to claim 6, characterized in that: When the weight proportion of unripe fruits and vegetables is ≤20% and the weight proportion of overripe fruits and vegetables is >40%, the temperature in the fresh-keeping room is controlled at 1-3°C.
9. The method for preserving fruits and vegetables using a refrigeration device according to claim 1, characterized in that: The detection module for detecting the maturity of fruits and vegetables determines the maturity through an odor sensor or an infrared sensor.
10. The method for preserving fruits and vegetables using a refrigeration device according to claim 9, characterized in that: The odor sensor determines different fruits and vegetables and their different degrees of maturity by detecting the odors and invisible substances produced by different types of fruits and vegetables. The infrared sensor determines the types of fruits and vegetables and their different degrees of maturity by their appearance and moisture content.