Fresh-keeping method, controller, fresh-keeping equipment, electronic equipment and readable storage medium

Abstract

The invention relates to the technical field of fresh keeping, in particular to a fresh keeping method, a controller, fresh keeping equipment, electronic equipment and a readable storage medium, and the fresh keeping method comprises the steps that in response to a tropical fruit and vegetable fresh keeping instruction, the actual temperature of a chamber is obtained; when it is determined that the actual temperature of the compartment is smaller than a first temperature threshold value T1, the refrigeration assembly is controlled to stop refrigerating the compartment, and the illumination assembly in the compartment is controlled to operate in a first illumination mode; determining that the actual temperature of the compartment is greater than or equal to a second temperature threshold T2, and controlling the illumination assembly to stop the first illumination mode; t1 and T2 are fresh-keeping temperature intervals of the tropical fruits and vegetables. The heat generated in the light emitting process is utilized, the requirement for the fresh-keeping temperature of tropical fruits and vegetables can be met without additional temperature rising equipment, the temperature rising requirement for chambers during fresh keeping of the tropical fruits and vegetables is reduced, temperature rising equipment of related auxiliary chambers does not need to be additionally arranged, and the equipment composition structure is simplified.

Description

Technical Field

[0001] The present invention relates to the field of fresh-keeping technology, and in particular to a fresh-keeping method, a controller, a fresh-keeping device, an electronic device and a readable storage medium. Background Art

[0002] Different fruits and vegetables have different resistance to low temperatures. Tropical fruits and vegetables are most susceptible to cold damage, and the storage temperature needs to be controlled above 12°C. In addition to cold air, current refrigerators also use heating wires to assist in temperature control for tropical fruit and vegetable storage, which requires a higher temperature, a complex structure, and high energy consumption. Summary of the invention

[0003] The present invention aims to solve at least one of the technical problems existing in the related art. To this end, the present invention proposes a preservation method, which utilizes the heat generated during the light emission process to meet the preservation temperature requirements of tropical fruits and vegetables without additional heating equipment, thereby reducing the need for heating of the compartment when preserving tropical fruits and vegetables, and further eliminating the need to set up heating equipment for the related auxiliary compartments, thereby simplifying the composition structure of the equipment.

[0004] The invention also provides a controller.

[0005] The invention also provides a fresh-keeping device.

[0006] The invention also provides an electronic device.

[0007] The present invention also provides a non-transitory computer-readable storage medium.

[0008] The present invention also provides a computer program product.

[0009] The fresh-keeping method according to the first embodiment of the present invention comprises:

[0010] In response to the tropical fruit and vegetable preservation instruction, obtain the actual temperature of the compartment;

[0011] Determining that the actual temperature of the compartment is less than a first temperature threshold value T1, controlling the refrigeration component to stop refrigerating the compartment, and controlling the illumination component in the compartment to operate in a first illumination mode;

[0012] Determining that the actual temperature of the compartment is greater than or equal to a second temperature threshold T2, and controlling the illumination component to stop the first illumination mode;

[0013]

T1, T2

[0014] According to the preservation method of the embodiment of the present invention, the illumination component converts a part of the electrical energy into heat energy during the photoelectric conversion process when running the first illumination mode. On the one hand, the temperature of the compartment can be increased by about 3°C. On the other hand, the chilling damage of tropical fruits and vegetables can be suppressed by utilizing the effect of reducing chilling damage of illumination, and the illumination intensity can be controlled to reduce the chilling damage temperature of tropical fruits and vegetables to 8-10°C, ensuring that tropical fruits and vegetables will not suffer chilling damage under the condition of "illumination + 8-10°C". At the same time, the heat generated during the light emission process can meet the preservation temperature requirements of tropical fruits and vegetables without additional heating equipment, reduce the heating demand for the compartment when preserving tropical fruits and vegetables, and further do not need to set up heating equipment for related auxiliary compartments, simplifying the equipment composition structure. By utilizing illumination to improve the low temperature resistance of tropical fruits and vegetables or improve the preservation quality, the present invention combines temperature and illumination, regulates the nutritional metabolism and thermal effect of tropical fruits and vegetables, and increases nutrition and inhibits decay through the best combination, thereby improving the nutrition and preservation quality of fruits and vegetables.

[0015] According to one embodiment of the present invention, it also includes:

[0016] In response to the non-tropical fruit and vegetable preservation instruction, obtaining the actual temperature of the compartment;

[0017] Determining that the actual temperature of the compartment is greater than a third temperature threshold value T3, controlling the refrigeration component to cool the compartment, and controlling the illumination component to operate a second illumination mode;

[0018] Determining that the actual temperature of the compartment is less than or equal to a fourth temperature threshold value T4, and controlling the refrigeration component to stop refrigerating the compartment;

[0019]

T4, T3

[0020] According to an embodiment of the present invention, the third temperature threshold T3 is smaller than the first temperature threshold T1.

[0021] According to one embodiment of the present invention, the non-tropical fruit and vegetable preservation instructions include ordinary fruit and vegetable preservation instructions and berry preservation instructions. In response to the ordinary fruit and vegetable preservation instructions, the second lighting mode is intermittent irradiation of red and blue light within a set photon flux density range at a first set photon ratio. In response to the berry preservation instruction, the second lighting mode is continuous irradiation of red and blue light within a set photon flux density range at a second set photon ratio.

[0022] According to an embodiment of the present invention, the third temperature threshold T3 of the fresh-keeping temperature range for berries is less than or equal to the fourth temperature threshold T4 of the fresh-keeping temperature range for common fruits and vegetables.

[0023] According to an embodiment of the present invention, the first illumination mode is continuous illumination of red and blue light at a third set photon ratio within a set photon flux density range.

[0024] According to an embodiment of the present invention, controlling the refrigeration component to cool the compartment is to control the refrigeration component to supply air to the compartment, and controlling the refrigeration component to stop cooling the compartment is to control the refrigeration component to stop supplying air to the compartment.

[0025] A controller according to an embodiment of the second aspect of the present invention comprises:

[0026] The acquisition module is used to respond to the tropical fruit and vegetable preservation instruction and obtain the actual temperature of the compartment:

[0027] A first control module, configured to determine that the actual temperature of the compartment is less than a first temperature threshold T1, control the refrigeration component to stop refrigerating the compartment, and control the illumination component in the compartment to operate in a first illumination mode;

[0028] A second control module, configured to determine that the actual temperature of the compartment is greater than or equal to a second temperature threshold T2, and control the illumination component to stop the first illumination mode;

[0029]

T1, T2

[0030] A fresh-keeping device according to an embodiment of the third aspect of the present invention comprises:

[0031] A box body, wherein a compartment is provided in the box body;

[0032] A refrigeration component, wherein the refrigeration component is arranged in the box;

[0033] A lighting assembly, wherein the lighting assembly is disposed in the compartment;

[0034] The controller as described above is connected to the refrigeration component and the lighting component.

[0035] The electronic device according to the fourth aspect of the present invention comprises a memory, a processor and a computer program stored in the memory and executable on the processor, wherein the processor implements the above-mentioned preservation method when executing the program.

[0036] According to the non-transitory computer-readable storage medium of the fifth aspect of the present invention, a computer program is stored thereon, and when the computer program is executed by a processor, the preservation method as described above is implemented.

[0037] The computer program product according to the sixth aspect of the present invention comprises a computer program, which implements the above-mentioned preservation method when executed by a processor.

[0038] The above one or more technical solutions in the embodiments of the present invention have at least one of the following technical effects:

[0039] The preservation method of the embodiment of the present invention enters the tropical fruit and vegetable preservation mode after placing the tropical fruits and vegetables to be preserved in the compartment, that is, in response to the tropical fruit and vegetable preservation instruction, the actual temperature of the compartment is obtained, and then it is determined whether the actual temperature of the compartment is less than the first temperature threshold T1. If the actual temperature of the compartment is less than the first temperature threshold T1, the refrigeration component is controlled to stop refrigerating the compartment, and the illumination component is controlled to operate in the first illumination mode, and then it is determined whether the actual temperature of the compartment is greater than or equal to the second temperature threshold T2. If the actual temperature of the compartment is greater than or equal to the second temperature threshold T2, the refrigeration component is controlled to continue to stop refrigerating the compartment, and the illumination component is controlled to stop operating in the first illumination mode. The temperature range from the first temperature threshold T1 to the second temperature threshold T2 is the fresh-keeping temperature range of tropical fruits and vegetables, that is, the first temperature threshold T1 is the minimum temperature requirement for the fresh-keeping temperature of tropical fruits and vegetables, and the second temperature threshold T2 is the maximum temperature requirement for the fresh-keeping temperature of tropical fruits and vegetables. By controlling the operation of the first illumination mode and stopping the refrigeration of the compartment by the refrigeration component, the actual temperature of the compartment can be controlled between the first temperature threshold T1 and the second temperature threshold T2, thereby achieving the preservation of tropical fruits and vegetables.

[0040] Tropical fruits and vegetables grow under high temperature and high humidity conditions, are sensitive to low temperatures, and are prone to chilling damage. The appropriate storage temperature is 8-10°C. The illumination assembly of the present invention converts part of the electrical energy into heat energy during the photoelectric conversion process when running the first illumination mode. On the one hand, the temperature of the compartment can be increased by about 3°C. On the other hand, the chilling damage of tropical fruits and vegetables can be suppressed by utilizing the chilling damage reduction effect of illumination. By controlling the illumination intensity, the chilling damage temperature of tropical fruits and vegetables can be reduced to 8-10°C, ensuring that tropical fruits and vegetables will not suffer chilling damage under the condition of "illumination + 8-10°C". At the same time, the heat generated during the luminescence process can be utilized to meet the fresh-keeping temperature requirements of tropical fruits and vegetables without the need for additional heating equipment, reducing the heating requirements for the compartment when preserving tropical fruits and vegetables, and further eliminating the need to set up heating equipment for related auxiliary compartments, thereby simplifying the equipment composition structure. Light is used to enhance the low temperature resistance or fresh-keeping quality of tropical fruits and vegetables. The present invention combines temperature and light to regulate the nutritional metabolism and thermal effect of tropical fruits and vegetables, and increases nutrition and inhibits decay through the optimal combination, thereby improving the nutrition and fresh-keeping quality of fruits and vegetables.

[0041] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or related technologies, the drawings required for use in the embodiments or related technical descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0043] Figure 1 This is one of the process relationship diagrams of the preservation method provided by the embodiment of the present invention;

[0044] Figure 2 This is the second schematic diagram of the process relationship of the preservation method provided by the embodiment of the present invention;

[0045] Figure 3 This is the third process relationship diagram of the preservation method provided by the embodiment of the present invention;

[0046] Figure 4 is a schematic diagram of the structure of a controller provided by an embodiment of the present invention;

[0047] Figure 5 It is a schematic diagram of the structure of an electronic device provided by an embodiment of the present invention.

[0048] Reference numerals:

[0049] 400, acquisition module; 500, first control module; 600, second control module; 810, processor; 820, communication interface; 830, memory; 840, communication bus. DETAILED DESCRIPTION

[0050] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0051] In the description of the embodiments of the present invention, it should be noted that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the embodiments of the present invention and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be constructed and operate in a specific orientation, and therefore cannot be understood as limitations on the embodiments of the present invention. In addition, the terms "first", "second", and "third" are used for descriptive purposes only and cannot be understood as indicating or implying relative importance.

[0052] In the description of the embodiments of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "connected" and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present invention can be understood according to specific circumstances.

[0053] In the embodiments of the present invention, unless otherwise clearly specified and limited, the first feature being "above" or "below" the second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, the first feature being "above", "above" and "above" the second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. The first feature being "below", "below" and "below" the second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0054] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiment of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0055] like Figure 1 and Figure 2 As shown, the preservation method provided by the embodiment of the present invention includes:

[0056] 100, in response to the tropical fruit and vegetable preservation instruction, obtaining the actual temperature of the compartment;

[0057] 200, determining that the actual temperature of the compartment is less than the first temperature threshold T1, controlling the refrigeration component to stop refrigerating the compartment, and controlling the illumination component in the compartment to operate in the first illumination mode;

[0058] 300, determining that the actual temperature of the compartment is greater than or equal to the second temperature threshold T2, and controlling the illumination component to stop the first illumination mode;

[0059]

T1, T2

[0060] The preservation method of the embodiment of the present invention enters the tropical fruit and vegetable preservation mode after placing the tropical fruits and vegetables to be preserved in the compartment, that is, in response to the tropical fruit and vegetable preservation instruction, the actual temperature of the compartment is obtained, and then it is determined whether the actual temperature of the compartment is less than the first temperature threshold T1. If the actual temperature of the compartment is less than the first temperature threshold T1, the refrigeration component is controlled to stop refrigerating the compartment, and the illumination component is controlled to operate in the first illumination mode, and then it is determined whether the actual temperature of the compartment is greater than or equal to the second temperature threshold T2. If the actual temperature of the compartment is greater than or equal to the second temperature threshold T2, the refrigeration component is controlled to continue to stop refrigerating the compartment, and the illumination component is controlled to stop operating in the first illumination mode. The temperature range from the first temperature threshold T1 to the second temperature threshold T2 is the fresh-keeping temperature range of tropical fruits and vegetables, that is, the first temperature threshold T1 is the minimum temperature requirement for the fresh-keeping temperature of tropical fruits and vegetables, and the second temperature threshold T2 is the maximum temperature requirement for the fresh-keeping temperature of tropical fruits and vegetables. By controlling the operation of the first illumination mode and stopping the refrigeration of the compartment by the refrigeration component, the actual temperature of the compartment can be controlled between the first temperature threshold T1 and the second temperature threshold T2, thereby achieving the preservation of tropical fruits and vegetables.

[0061] Tropical fruits and vegetables grow under high temperature and high humidity conditions, are sensitive to low temperatures, and are prone to chilling damage. The appropriate storage temperature is 8-10°C. The illumination assembly of the present invention converts part of the electrical energy into heat energy during the photoelectric conversion process when running the first illumination mode. On the one hand, the temperature of the compartment can be increased by about 3°C. On the other hand, the chilling damage of tropical fruits and vegetables can be suppressed by utilizing the chilling damage reduction effect of illumination. By controlling the illumination intensity, the chilling damage temperature of tropical fruits and vegetables can be reduced to 8-10°C, ensuring that tropical fruits and vegetables will not suffer chilling damage under the condition of "illumination + 8-10°C". At the same time, the heat generated during the luminescence process can be utilized to meet the fresh-keeping temperature requirements of tropical fruits and vegetables without the need for additional heating equipment, reducing the heating requirements for the compartment when preserving tropical fruits and vegetables, and further eliminating the need to set up heating equipment for related auxiliary compartments, thereby simplifying the equipment composition structure. Light is used to enhance the low temperature resistance or fresh-keeping quality of tropical fruits and vegetables. The present invention combines temperature and light to regulate the nutritional metabolism and thermal effect of tropical fruits and vegetables, and increases nutrition and inhibits decay through the optimal combination, thereby improving the nutrition and fresh-keeping quality of fruits and vegetables.

[0062] In this embodiment, after entering the tropical fruit and vegetable preservation mode, the actual temperature of the compartment is obtained, and then it is determined whether the actual temperature of the compartment is less than the first temperature threshold T1. If the actual temperature of the compartment is less than the first temperature threshold T1, the refrigeration component is controlled to stop refrigerating the compartment, and the illumination component is controlled to operate in the first illumination mode, and then it is determined whether the actual temperature of the compartment is greater than or equal to the second temperature threshold T2. If the actual temperature of the compartment is less than the second temperature threshold T2, the refrigeration component is controlled to continue to stop refrigerating the compartment, and the illumination component is controlled to continue to operate in the first illumination mode until the actual temperature of the compartment is greater than or equal to the second temperature threshold T2, and then the illumination component is controlled to stop operating the first illumination mode. In the case where the refrigeration component remains stopped for refrigeration of the compartment, by controlling the illumination component to continue to operate the first illumination mode, the heat generated by the illumination component increases the actual temperature of the compartment, so that the compartment temperature is maintained within the range of the preservation temperature of tropical fruits and vegetables.

[0063] In this embodiment, after entering the tropical fruit and vegetable preservation mode, the actual temperature of the compartment is obtained, and then it is determined whether the actual temperature of the compartment is less than the first temperature threshold T1. If the actual temperature of the compartment is greater than or equal to the first temperature threshold T1, it is directly determined whether the actual temperature of the compartment is less than the second temperature threshold T2. If the actual temperature of the compartment is less than the second temperature threshold T2, the current refrigeration state of the compartment by the refrigeration component and the illumination state of the compartment by the illumination component are maintained until the actual temperature of the compartment is greater than or equal to the second temperature threshold T2, and then the illumination component is controlled to stop running the first illumination mode. If the actual temperature of the compartment is greater than or equal to the second temperature threshold T2, the illumination component is controlled to stop running the first illumination mode.

[0064] When the actual temperature of the compartment has met the minimum temperature requirement of the tropical fruit and vegetable preservation temperature, the current refrigeration state of the compartment by the refrigeration component and the illumination state of the compartment by the illumination component can be maintained, and then the relationship between the actual temperature of the compartment and the maximum temperature requirement of the tropical fruit and vegetable preservation temperature can be judged, and the state of the refrigeration component and the illumination component can be further adjusted according to the judgment result to maintain the compartment temperature within the range of the tropical fruit and vegetable preservation temperature.

[0065] like Figure 3 As shown, according to one embodiment of the present invention, the preservation method further includes:

[0066] In response to the non-tropical fruit and vegetable preservation instruction, obtain the actual temperature of the compartment;

[0067] Determine that the actual temperature of the compartment is greater than the third temperature threshold value T3, control the refrigeration component to cool the compartment, and control the illumination component to operate the second illumination mode;

[0068] Determining that the actual temperature of the compartment is less than or equal to a fourth temperature threshold, and controlling the refrigeration component to stop refrigerating the compartment;

[0069]

T4, T3

[0070] The preservation method of the embodiment of the present invention can provide suitable temperature and lighting conditions for different types of food to achieve different functions. Therefore, in addition to the tropical fruit and vegetable preservation mode, it also includes a non-tropical fruit and vegetable preservation mode.

[0071] After the non-tropical fruits and vegetables to be preserved are placed in the compartment, the non-tropical fruits and vegetables preservation mode is entered, that is, in response to the non-tropical fruits and vegetables preservation instruction, the actual temperature of the compartment is obtained, and then it is determined whether the actual temperature of the compartment is greater than the third temperature threshold T3. If the actual temperature of the compartment is greater than the third temperature threshold T3, the refrigeration component is controlled to refrigerate the compartment, the compartment is cooled, and the illumination component is controlled to operate in the second illumination mode, and then it is determined whether the actual temperature of the compartment is less than or equal to the fourth temperature threshold T4. If the actual temperature of the compartment is less than or equal to the fourth temperature threshold T4, the refrigeration component is controlled to stop refrigerating the compartment, and the illumination component is controlled to continue to operate the second illumination mode. The temperature range from the fourth temperature threshold T4 to the third temperature threshold T3 is the fresh-keeping temperature range of non-tropical fruits and vegetables, that is, the fourth temperature threshold T4 is the minimum temperature requirement for the fresh-keeping temperature of non-tropical fruits and vegetables, and the third temperature threshold T3 is the maximum temperature requirement for the fresh-keeping temperature of non-tropical fruits and vegetables. By controlling the operation of the second illumination mode and the start control of the refrigeration component on the refrigeration of the compartment, the actual temperature of the compartment can be controlled between the fourth temperature threshold T4 and the third temperature threshold T3, thereby achieving the preservation of non-tropical fruits and vegetables.

[0072] Different fruits and vegetables have different storage temperature requirements. The suitable temperature for conventional fruits and vegetables (such as apples) is 4-5°C. Berries (such as strawberries and blueberries) are prone to rot and mold due to their high moisture content and rich nutrition, and the suitable temperature is 2-4°C. When the illumination component of the present invention is running in the second illumination mode, it can use the effect of reducing cold damage of illumination to inhibit cold damage of fruits and vegetables, control the light intensity, control the storage temperature of berries to a lower level, inhibit rot and mold, ensure that berries are not cold-damaged at lower temperatures, and reduce rot. At the same time, the heat generated during the light emission process can be used to meet the fresh-keeping temperature requirements of non-tropical fruits and vegetables without additional heating equipment, reduce the heating requirements for the compartment when preserving non-tropical fruits and vegetables, and no additional heating equipment is required for the related auxiliary compartments, simplifying the equipment composition structure. Light is used to enhance the low temperature resistance or fresh-keeping quality of non-tropical fruits and vegetables. The present invention combines temperature and light to regulate the nutritional metabolism and thermal effect of non-tropical fruits and vegetables, increase nutrition and inhibit decay through the best combination, thereby improving the nutrition and fresh-keeping quality of fruits and vegetables, and intelligently adjusting to meet the storage requirements of different types of fruits and vegetables.

[0073] In this embodiment, after entering the non-tropical fruit and vegetable preservation mode, the actual temperature of the compartment is obtained, and then it is determined whether the actual temperature of the compartment is greater than the third temperature threshold T3. If the actual temperature of the compartment is greater than the third temperature threshold T3, the refrigeration component is controlled to cool the compartment, the compartment is regulated to cool down, and the illumination component is controlled to operate in the second illumination mode, and then it is determined whether the actual temperature of the compartment is less than or equal to the fourth temperature threshold T4. If the actual temperature of the compartment is greater than the fourth temperature threshold T4, the refrigeration component is controlled to continue to cool the compartment, and the illumination component is controlled to continue to operate the second illumination mode. In the state where the refrigeration component is controlled to cool the compartment, the second illumination mode is continuously operated to perform fresh-keeping illumination on non-tropical fruits and vegetables, and the actual temperature of the compartment is regulated to maintain the actual temperature of the compartment within the range of the fresh-keeping temperature of non-tropical fruits and vegetables.

[0074] In this embodiment, after entering the non-tropical fruit and vegetable preservation mode, the actual temperature of the compartment is obtained, and then it is determined whether the actual temperature of the compartment is greater than the third temperature threshold T3. If the actual temperature of the compartment is less than or equal to the third temperature threshold T3, it is directly determined whether the actual temperature of the compartment is greater than the fourth temperature threshold T4. If the actual temperature of the compartment is less than or equal to the fourth temperature threshold T4, the refrigeration component is controlled to stop refrigerating the compartment. If the actual temperature of the compartment is greater than the fourth temperature threshold T4, the current refrigeration state of the refrigeration component for the compartment and the illumination state of the illumination component for the compartment are maintained until the actual temperature of the compartment is less than or equal to the fourth temperature threshold T4, and then the refrigeration component is controlled to stop refrigerating the compartment.

[0075] When the actual temperature of the compartment has met the minimum temperature requirement of the non-tropical fruit and vegetable preservation temperature, the current air intake state and lighting state in the compartment can be maintained, and then the relationship between the actual temperature of the compartment and the maximum temperature requirement of the non-tropical fruit and vegetable preservation temperature can be judged, and the state of the damper and lighting components can be further adjusted according to the judgment result to maintain the compartment temperature within the range of the non-tropical fruit and vegetable preservation temperature.

[0076] According to one embodiment of the present invention, the third temperature threshold T3 is less than the first temperature threshold T1. The storage temperature requirements of different fruits and vegetables are different. The suitable temperature for conventional fruits and vegetables (such as apples) is 4-5°C. Berries (such as strawberries and blueberries) are prone to rot and mold due to their high moisture content and rich nutrition, and the suitable temperature is 2-4°C. Tropical fruits and vegetables grow under high temperature and high humidity conditions, are sensitive to low temperatures, and are prone to chilling damage. The suitable storage temperature is 8-10°C. Therefore, in this embodiment, the fresh-keeping temperature of tropical fruits and vegetables is very different from that of non-tropical fruits and vegetables, that is, the fresh-keeping temperature range of tropical fruits and vegetables is far above the fresh-keeping temperature range of non-tropical fruits and vegetables. Therefore, the maximum fresh-keeping temperature requirement for non-tropical fruits and vegetables is required to be lower than the minimum fresh-keeping temperature requirement for tropical fruits and vegetables.

[0077] The first temperature threshold and the second temperature threshold can be adjusted and selected according to the specific classification of actual tropical fruits and vegetables. For example, when the food to be preserved is tropical fruits and vegetables, the temperature of the control chamber can be within the preservation temperature range of 8 to 10°C, so the first temperature threshold T1 can be 8°C and the second temperature threshold T2 can be 10°C. The third temperature threshold and the fourth temperature threshold can be adjusted and selected according to the specific classification of actual non-tropical fruits and vegetables. For example, when the food to be preserved is ordinary fruits and vegetables, the temperature of the control chamber can be within the preservation temperature range of 4 to 5°C, so the third temperature threshold T3 can be 5°C and the fourth temperature threshold T4 can be 4°C; if the food to be preserved is berries, the temperature of the control chamber can be within the preservation temperature range of 2 to 4°C, so the third temperature threshold T3 can be 4°C and the fourth temperature threshold T4 can be 2°C.

[0078] In other embodiments, the preservation temperature of tropical fruits and vegetables may not differ much from that of non-tropical fruits and vegetables or some temperature ranges may overlap, but based on the corresponding different preservation instructions and according to different preservation mode requirements, the corresponding preservation temperature range is called to perform corresponding temperature control on the compartment.

[0079] According to one embodiment of the present invention, the non-tropical fruit and vegetable preservation instruction includes ordinary fruit and vegetable preservation instructions and berry preservation instructions. In the case of responding to the ordinary fruit and vegetable preservation mode instruction, the second illumination mode is that the red and blue light is intermittently irradiated at a first set photon ratio within the set photon flux density range, and in the case of responding to the berry preservation instruction, the second illumination mode is that the red and blue light is continuously irradiated at a second set photon ratio within the set photon flux density range. Fruits and vegetables can form a variety of light receptors during the growth process, such as cryptochrome, phytochrome, UV-8 light receptors, etc. These light receptors receive light signals and regulate the expression of downstream genes. Red, blue, and UV light irradiation can not only regulate fruit and vegetable nutrients, but also improve the resistance of fruits and vegetables to low temperatures and reduce their sensitivity to low temperatures. In this embodiment, non-tropical fruits and vegetables include two types, one is conventional fruits and vegetables, and the other is berries. Therefore, the non-tropical fruit and vegetable preservation mode includes a conventional fruit and vegetable preservation mode and a berry preservation mode.

[0080] In this embodiment, the illumination component can use red and blue LED lights. LED lights have an important impact on the metabolism of fruits and vegetables. The first illumination mode is that red and blue lights are continuously irradiated at a set photon ratio within a set photon flux density range. By utilizing the anti-chilling effect of LED light, berries can be protected from chilling damage at lower temperatures (1-2°C) and rot can be reduced.

[0081] In this embodiment, for the two preservation modes of conventional fruit and vegetable preservation mode and berry preservation mode, the second illumination mode has different on-off operation rules of the LED lamp. In the conventional fruit and vegetable preservation mode, the set photon flux density range of the red light and the blue light of the second illumination mode is 10-60 μmol·m -2 ·s -1 The first set photon ratio of red light to blue light is in the range of 4:1 to 1:4. After the LED light is turned on for 5 to 10 minutes, it is stopped for 50 minutes, so that the food to be preserved in the room is alternately irradiated to form intermittent irradiation. -2 ·s -1 If the irradiation is continued, the blue light can be synchronized with a light quantum flux density of 40 μmol·m -2 ·s -1 Perform intermittent irradiation.

[0082] In the berry preservation mode, the set light quantum flux density range of the red light and blue light in the second illumination mode is 10-60 μmol·m -2 ·s -1 The second set photon ratio of red light to blue light is in the range of 4:1 to 1:4, and the LED light is continuously irradiated, for example, the red light is at a photon flux density of 10 μmol·m -2 ·s -1 If the irradiation is continued, the blue light can be synchronized with a light quantum flux density of 40 μmol·m -2 ·s -1 Continue irradiation.

[0083] Among them, the first set light quantum ratio and the second set light quantum ratio can be adjusted and selected according to the actual types of fruits and vegetables to achieve the best lighting effect for different types of food.

[0084] According to one embodiment of the present invention, the third temperature threshold T3 of the fresh-keeping temperature range of berries is less than or equal to the fourth temperature threshold T4 of the fresh-keeping temperature range of ordinary fruits and vegetables. Different fruits and vegetables have different storage temperature requirements. The suitable temperature for conventional fruits and vegetables (such as apples) is 4 to 5°C, and the suitable temperature for berries (such as strawberries and blueberries) is 2 to 4°C because of their high moisture content and rich nutrition and easy to rot and mold. Therefore, in this embodiment, the fresh-keeping temperature range of ordinary vegetables is above the fresh-keeping temperature range of berries, so the maximum fresh-keeping temperature requirement for berries is lower than the minimum fresh-keeping temperature requirement for ordinary fruits and vegetables.

[0085] The third temperature threshold and the fourth temperature threshold can be adjusted and selected according to the specific classification of actual non-tropical fruits and vegetables. For example, when the food to be preserved is regular fruits and vegetables, the temperature of the control chamber can be within the preservation temperature range of 4 to 5°C, so the third temperature threshold T3 can be 5°C and the fourth temperature threshold T4 can be 4°C; when the food to be preserved is berries, the temperature of the control chamber can be within the preservation temperature range of 2 to 4°C, so the third temperature threshold T3 can be 4°C and the fourth temperature threshold T4 can be 2°C.

[0086] In other embodiments, the preservation temperature of ordinary fruits and vegetables may not differ much from that of berries or some temperature ranges may overlap, but based on the corresponding different preservation instructions and according to different preservation mode requirements, the corresponding preservation temperature range is called to perform corresponding temperature control on the compartment.

[0087] According to one embodiment of the present invention, the first illumination mode is continuous irradiation of red and blue light within a set photon flux density range at a third set photon ratio. Fruits and vegetables can form a variety of light receptors during the growth process, such as cryptochrome, phytochrome, UV-8 photoreceptors, etc. These light receptors receive light signals and regulate the expression of downstream genes. Red, blue, and UV light irradiation can not only regulate fruit and vegetable nutrients, but also improve the resistance of fruits and vegetables to low temperatures and reduce their sensitivity to low temperatures. In this embodiment, the illumination component can use red and blue LED lights. LED lights have an important influence on the metabolism of fruits and vegetables. The first illumination mode is continuous irradiation of red and blue light within a set photon flux density range at a set photon ratio.

[0088] In this embodiment, in the first illumination mode, the set light quantum flux density range of the red light and the blue light is 10-60 μmol·m -2 ·s -1 , the third set photon ratio of red light to blue light is in the range of 4:1 to 1:4. For example, red light is emitted at a photon flux density of 10 μmol·m -2 ·s -1 If the irradiation is continued, the blue light can be synchronized with a light quantum flux density of 40 μmol·m -2 ·s -1 Continue irradiation.

[0089] Among them, the third setting of light quantum ratio can be adjusted and selected according to the actual types of fruits and vegetables to achieve the best lighting effect for different types of ingredients.

[0090] According to one embodiment of the present invention, controlling the refrigeration component to cool the compartment is to control the refrigeration component to supply air to the compartment, and controlling the refrigeration component to stop cooling the compartment is to control the refrigeration component to stop supplying air to the compartment. In this embodiment, the refrigeration component is an air-cooled component, and an air supply damper is provided in the compartment. When the refrigeration component needs to be controlled to cool the compartment, the air supply damper is controlled to be opened to supply cold air to the compartment. When the refrigeration component needs to be controlled to stop cooling the compartment, the air supply damper is controlled to be closed to stop supplying cold air to the compartment.

[0091] In this embodiment, the preservation method is suitable for applying to the preservation process of equipment such as refrigerators that have compartments, dampers, evaporators and other refrigeration components in the compartment. The temperature of the compartment can be controlled by controlling the damper to control the air supply to the compartment where the food to be preserved is placed, and the operation of the evaporator and compressor involved in the refrigeration component is not disturbed. In other embodiments, the preservation method is suitable for applying to the preservation process of fresh-keeping cabinets and other refrigeration components that are direct cooling equipment. The refrigeration state of the compartment where the food to be preserved is placed is controlled by controlling the start and stop of the compressor.

[0092] like Figure 4 As shown, the embodiment of the present invention further provides a controller, including an acquisition module 400, a first control module 500 and a second control module 600. The acquisition module 400 is used to respond to the tropical fruit and vegetable preservation instruction to obtain the actual temperature of the compartment: the first control module 500 is used to determine that the actual temperature of the compartment is less than the first temperature threshold T1, control the refrigeration component to stop refrigerating the compartment, and control the illumination component in the compartment to run the first illumination mode; the second control module 600 is used to determine that the actual temperature of the compartment is greater than or equal to the second temperature threshold T2, and control the illumination component to stop the first illumination mode; [T1, T2] is the preservation temperature range of tropical fruits and vegetables.

[0093] The controller of the embodiment of the present invention obtains the actual temperature of the compartment through the acquisition module 400 after responding to the tropical fruit and vegetable preservation instruction, confirms to enter the tropical fruit and vegetable preservation mode, and the first control module 500 controls the refrigeration of the compartment by the refrigeration component and the start and stop of the first illumination mode by the illumination component based on the comparison and judgment result between the actual temperature of the compartment and the first temperature threshold T1, and the second control module 600 controls the refrigeration of the compartment by the refrigeration component and the start and stop of the first illumination mode by the illumination component based on the comparison and judgment result between the actual temperature of the compartment and the second temperature threshold T2.

[0094] An embodiment of the present invention also provides a fresh-keeping device, including a box body, a refrigeration component, and a lighting component such as the controller of the above embodiment, wherein a compartment is provided in the box body; the refrigeration component is arranged in the box body, and the lighting component is arranged in the compartment; the controller is connected to the refrigeration component and the lighting component.

[0095] In the preservation device of the embodiment of the present invention, the compartment in the box is used to place the food to be preserved. A temperature detection device can be set in the compartment to detect the temperature in the compartment in real time and send the actual temperature to the controller. After the controller enters the preservation mode in response to the external input command, the refrigeration state of the refrigeration component and the illumination state of the illumination component are controlled according to the obtained actual temperature of the compartment and the preservation temperature range corresponding to the entered preservation mode. By adopting the preservation method of this embodiment for preservation treatment, the preservation device can reduce the setting of additional heating elements, the control is simpler and more direct, the accuracy is higher, and the device is more simplified and integrated.

[0096] It is understandable that the fresh-keeping equipment may be a refrigerator, a fresh-keeping cabinet, a freezer, etc.

[0097] like Figure 5 As shown, an embodiment of the present invention further provides an electronic device, which may include: a processor (processor) 810, a communication interface (Communications Interface) 820, a memory (memory) 830 and a communication bus 840, wherein the processor 810, the communication interface 820, and the memory 830 communicate with each other through the communication bus 840. The processor 810 can call the logic instructions in the memory 830 to execute the preservation method of the above embodiment.

[0098] In addition, the logic instructions in the above-mentioned memory 830 can be implemented in the form of a software functional unit and can be stored in a computer-readable storage medium when it is sold or used as an independent product. Based on such an understanding, the technical solution of the present invention can be essentially or partly embodied in the form of a software product that contributes to the relevant technology. The computer software product is stored in a storage medium, including several instructions for a computer device (which can be a personal computer, a server, or a network device, etc.) to perform all or part of the steps of the methods of various embodiments of the present invention. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (ROM, Read-Only Memory), random access memory (RAM, Random Access Memory), disk or optical disk and other media that can store program codes.

[0099] On the other hand, an embodiment of the present invention discloses a computer program product, which includes a computer program stored on a non-transitory computer-readable storage medium, and the computer program includes program instructions. When the program instructions are executed by a computer, the computer can execute the preservation methods provided by the above-mentioned method embodiments.

[0100] On the other hand, an embodiment of the present invention further provides a non-transitory computer-readable storage medium having a computer program stored thereon, which is implemented when the computer program is executed by a processor to execute the preservation method provided by the above embodiments.

[0101] The device embodiments described above are merely illustrative, wherein the units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, i.e., they may be located in one place, or they may be distributed on multiple network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the scheme of this embodiment. Those of ordinary skill in the art may understand and implement it without creative effort.

[0102] Through the description of the above implementation methods, those skilled in the art can clearly understand that each implementation method can be implemented by means of software plus a necessary general hardware platform, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solution is essentially or the part that contributes to the relevant technology can be embodied in the form of a software product, and the computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, a disk, an optical disk, etc., including a number of instructions for a computer device (which can be a personal computer, a server, or a network device, etc.) to execute the methods of each embodiment or some parts of the embodiment.

[0103] Finally, it should be noted that the above embodiments are only used to illustrate the present invention, rather than to limit the present invention. Although the present invention is described in detail with reference to the embodiments, it should be understood by those skilled in the art that various combinations, modifications or equivalent substitutions of the technical solutions of the present invention do not depart from the spirit and scope of the technical solutions of the present invention, and should be included in the scope of the claims of the present invention.

Claims

1. A preservation method, characterized in that: include: In response to the tropical fruit and vegetable preservation instruction, obtain the actual temperature of the compartment; Determining that the actual temperature of the compartment is less than a first temperature threshold value T1, controlling the refrigeration component to stop refrigerating the compartment, and controlling the illumination component in the compartment to operate in a first illumination mode; Determining that the actual temperature of the compartment is greater than or equal to a second temperature threshold T2, and controlling the illumination component to stop the first illumination mode; 【T1, T2】is the temperature range for keeping tropical fruits and vegetables fresh.

2. The preservation method according to claim 1, characterized in that: Also includes: In response to the non-tropical fruit and vegetable preservation instruction, obtaining the actual temperature of the compartment; Determining that the actual temperature of the compartment is greater than a third temperature threshold value T3, controlling the refrigeration component to cool the compartment, and controlling the illumination component to operate a second illumination mode; Determining that the actual temperature of the compartment is less than or equal to a fourth temperature threshold value T4, and controlling the refrigeration component to stop refrigerating the compartment; 【T4, T3】is the fresh-keeping temperature range for non-tropical fruits and vegetables.

3. The preservation method according to claim 2, characterized in that: The third temperature threshold T3 is lower than the first temperature threshold T1.

4. The preservation method according to claim 2, characterized in that: The non-tropical fruit and vegetable preservation instructions include ordinary fruit and vegetable preservation instructions and berry preservation instructions. In response to the ordinary fruit and vegetable preservation instructions, the second lighting mode is intermittent irradiation of red and blue light at a first set photon ratio within a set photon flux density range. In response to the berry preservation instructions, the second lighting mode is continuous irradiation of red and blue light at a second set photon ratio within a set photon flux density range.

5. The preservation method according to claim 4, characterized in that: The third temperature threshold T3 of the fresh-keeping temperature range for berries is less than or equal to the fourth temperature threshold T4 of the fresh-keeping temperature range for common fruits and vegetables.

6. The preservation method according to any one of claims 1 to 5, characterized in that: The first illumination mode is continuous illumination of red and blue light at a third set photon ratio within a set photon flux density range.

7. The preservation method according to any one of claims 1 to 5, characterized in that: Controlling the refrigeration component to cool the compartment is to control the refrigeration component to supply air to the compartment, and controlling the refrigeration component to stop cooling the compartment is to control the refrigeration component to stop supplying air to the compartment.

8. A controller, characterized in that: include: The acquisition module is used to respond to the tropical fruit and vegetable preservation instruction and obtain the actual temperature of the compartment: A first control module, configured to determine that the actual temperature of the compartment is less than a first temperature threshold T1, control the refrigeration component to stop refrigerating the compartment, and control the illumination component in the compartment to operate in a first illumination mode; A second control module, configured to determine that the actual temperature of the compartment is greater than or equal to a second temperature threshold T2, and control the illumination component to stop the first illumination mode; 【T1, T2】is the temperature range for keeping tropical fruits and vegetables fresh.

9. A fresh-keeping device, characterized in that: include: A box body, wherein a compartment is provided in the box body; A refrigeration component, wherein the refrigeration component is arranged in the box; A lighting assembly, wherein the lighting assembly is disposed in the compartment; The controller according to claim 8, wherein the controller is connected to the cooling component and the lighting component.

10. An electronic device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that: When the processor executes the program, the preservation method as described in any one of claims 1 to 7 is implemented.

11. A non-transitory computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the preservation method as described in any one of claims 1 to 7 is implemented.

12. A computer program product, comprising a computer program, characterized in that When the computer program is executed by a processor, the preservation method according to any one of claims 1 to 7 is implemented.

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