Refrigerator and illumination fresh-keeping method

Abstract

The invention relates to a refrigerator and an illumination fresh-keeping method. The refrigerator comprises a refrigerator body internally provided with a storage chamber used for storing food materials; a multi-color light source disposed inside the storage chamber and configured to emit light of a plurality of colors; the controller is configured to determine the current time period of the current moment from a plurality of preset time periods; when the real-time time reaches the next time period after the current time period, a target illumination mode corresponding to the next time period is operated, and the target illumination mode is at least used for defining the daily illumination duration corresponding to light of various colors. The refrigerator can improve the fresh-keeping effect of fruits and vegetables.

Description

Technical Field

[0001] The present application relates to the technical field of refrigerators, and in particular to a refrigerator and a light preservation method. Background Art

[0002] Refrigerators are indispensable appliances in modern households. They are not only used to store food, but also to extend the shelf life of fruits and vegetables and enhance their nutritional value through advanced light preservation technology.

[0003] Traditional technology simulates the changes in sunlight in the natural environment to promote the continued photosynthesis of fruits and vegetables during storage, and uses photosynthesis to increase the nutritional content of fruits and vegetables, thereby providing higher quality food.

[0004] However, the actual effect of simulating the changes in daylight in the natural environment is often not as good as expected. Many fruits and vegetables have entered the aging stage after being picked, and their ability to photosynthesize is greatly weakened. Therefore, even with light stimulation, the nutritional enhancement effect is relatively limited, resulting in poor preservation effect. Summary of the invention

[0005] The present application provides a refrigerator and a light preservation method to solve the problem of how to improve the preservation effect of fruits and vegetables.

[0006] In a first aspect, some embodiments provide a refrigerator, comprising: a box body, wherein a storage chamber is provided inside for storing food;

[0007] a multi-color light source disposed inside the storage chamber and configured to emit light of multiple colors;

[0008] The controller is configured as:

[0009] Determine the current time period of the current moment from among the preset multiple time periods;

[0010] When the real time reaches the next time period after the current time period, the target lighting mode corresponding to the next time period is run, wherein the target lighting mode is at least used to define the daily lighting duration corresponding to each color of light.

[0011] Technical effect: Due to the significant seasonality of fruits and vegetables, the types of fruits and vegetables in different seasons are often different, and the physiological metabolic laws, structures and nutritional components of fruits and vegetables in different seasons are also different. Therefore, there are large differences in the actual needs of fruits and vegetables in different seasons for light of different colors. By setting multiple colors of light and multiple lighting modes, the actual needs of different types of fruits and vegetables for light of different colors can be met. Furthermore, since there are certain similarities in the physiological metabolic laws of fruits and vegetables that mature in the same season, and there are certain similarities in their structures and nutritional components, the seasonal laws of fruits and vegetables can be captured, and the time of a year can be divided into multiple time periods. By setting and switching the corresponding lighting modes as time changes and seasons change, it is possible to adapt to the actual needs of the physiological metabolic laws, structures and nutritional components of fruits and vegetables in different seasons, adjust the daily lighting duration of various colors of light, and thus improve the light preservation effect of various seasonal fruits and vegetables.

[0012] In some embodiments, the multi-color light source is capable of emitting at least violet light.

[0013] Technical effect: By irradiating fruits and vegetables with ultraviolet light, the accumulation of substances such as polyphenols and anthocyanins can be effectively promoted, the absorption of elements such as phosphorus and aluminum by fruits and vegetables can be improved, the formation of vitamin D can be promoted, and the accumulation of dry matter and the formation of the cuticle can be promoted, thereby improving the preservation effect of fruits and vegetables.

[0014] In some embodiments, before running the target illumination mode corresponding to the next time period, the controller is further configured to:

[0015] Determine at least one fruit and vegetable type corresponding to the next time period according to a preset correspondence table between time periods and fruit and vegetable types;

[0016] According to the types of fruits and vegetables corresponding to the next time period, the target lighting mode corresponding to the next time period is detected.

[0017] Technical effect: Before each season changes, the target lighting mode corresponding to the next period is determined according to the types of fruits and vegetables corresponding to the next period. The determined target lighting mode can better meet the actual needs of various fruits and vegetables corresponding to the next period, thereby improving the preservation effect.

[0018] In some embodiments, in the process of detecting the target illumination mode corresponding to the next time period according to each fruit and vegetable type corresponding to the next time period, the controller is further configured to:

[0019] Obtaining at least one freshness-keeping index value for each type of fruit and vegetable corresponding to the next time period under each lighting mode, wherein the freshness-keeping index value includes at least one of a weight loss rate value and a nutrient retention rate value;

[0020] According to the values ​​of each preservation index, the preservation score corresponding to each lighting mode is detected, among which the preservation score is negatively correlated with the weight loss rate value, and the preservation score is positively correlated with the nutrient retention rate value;

[0021] The lighting mode corresponding to the highest freshness-keeping score is determined as the target lighting mode.

[0022] Technical effect: Through comprehensive scoring, a more comprehensive and accurate evaluation can be made on the preservation effects of all types of fruits and vegetables corresponding to each season, thereby effectively improving the light preservation effects in various scenarios.

[0023] In some embodiments, in the process of detecting the freshness score corresponding to each lighting mode according to each freshness index value, the controller is further configured to:

[0024] Convert each preservation index value into a preservation index score, and obtain the weight value of each preservation index score corresponding to each fruit and vegetable type;

[0025] According to each weight value, the weighted sum of each preservation index score of each fruit and vegetable type under each lighting mode is performed to obtain the preservation sub-score of each fruit and vegetable type under each lighting mode;

[0026] The freshness sub-scores of each fruit and vegetable type under each lighting mode were aggregated to obtain the freshness score corresponding to each lighting mode.

[0027] Technical effect: By assigning different weights to the freshness-keeping index values ​​corresponding to each type of fruit and vegetable, the importance of each freshness-keeping index value to each type of fruit and vegetable can be accurately reflected, thereby more accurately reflecting the contribution of each freshness-keeping index value to the freshness-keeping effect and obtaining a more reasonable comprehensive score.

[0028] In some embodiments, the fruit and vegetable categories include fruits and vegetables;

[0029] The freshness-keeping index values ​​corresponding to fruits include a first weight loss rate value, a soluble solids retention rate value, and a first vitamin C retention rate value, wherein a weight value of the first weight loss rate value is lower than a weight value of the soluble solids retention rate value, and lower than a weight value of the first vitamin C retention rate value;

[0030] The freshness-keeping index values ​​corresponding to vegetables include a second weight loss rate value, a chlorophyll retention rate value and a second vitamin C retention rate value, wherein a weight value of the second weight loss rate value is higher than a weight value of the chlorophyll retention rate value, and higher than a weight value of the second vitamin C retention rate value.

[0031] Technical effect: There are significant differences between fruits and vegetables in terms of water content, cell structure, nutritional components, appearance and taste requirements, and preservation goals. Therefore, designing different weight values ​​for fruits and vegetables respectively can improve the accuracy of preservation evaluation of the two.

[0032] In some embodiments, the multi-color light source is capable of emitting at least red light, blue light, purple light, and white light; the time period includes spring and autumn;

[0033] The target lighting patterns corresponding to spring and autumn are the same. Under the target lighting patterns corresponding to spring and autumn, the ratio between the length of time the light source is in operation and the length of time the light source is completely off is 1:(2-3), and the ratio of the daily lighting duration corresponding to blue light, the daily lighting duration corresponding to red light, the daily lighting duration corresponding to white light, and the daily lighting duration corresponding to purple light is 1:1:1:(0.3-0.5).

[0034] Technical effect: According to research, among the fruits and vegetables available in spring and autumn, the types of fruits and vegetables suitable for storage in refrigerators mainly include citrus, lemons, strawberries, spinach, cauliflower, etc. These fruits and vegetables have low content of polyphenols and anthocyanins, so the demand for ultraviolet light is low. Experimental verification shows that in spring and autumn, the ratio of daily illumination duration corresponding to blue light, daily illumination duration corresponding to red light, daily illumination duration corresponding to white light, and daily illumination duration corresponding to ultraviolet light is set to 1:1:1:(0.3-0.5), which has the best preservation effect on the fruits and vegetables that need to be preserved.

[0035] In some embodiments, the multi-color light source is capable of emitting at least red light, blue light, purple light, and white light; the time period includes summer;

[0036] Under the target lighting mode corresponding to summer, the ratio between the time the light source is in operation and the time the light source is completely off is 1:(2-3), and the ratio of the daily lighting time corresponding to red light, the daily lighting time corresponding to purple light, the daily lighting time corresponding to blue light, and the daily lighting time corresponding to white light is 1:1:(0.6-0.8):(0.3-0.5).

[0037] Technical effect: According to research, among the fruits and vegetables on the market in summer, the types of fruits and vegetables suitable for storage in the refrigerator mainly include grapes, blueberries, lettuce, etc. Among them, grapes, blueberries, etc. are rich in polyphenols and anthocyanins, so there is a certain demand for purple light. Red light and blue light have a better preservation effect on green leafy vegetables, so there is also a certain demand for red light and blue light. The overall illumination duration is limited, so it is necessary to relatively reduce the daily illumination duration of white light. Experimental verification shows that in summer, the daily illumination duration corresponding to red light, the daily illumination duration corresponding to purple light, the daily illumination duration corresponding to blue light, and the daily illumination duration corresponding to white light are set at a ratio of 1:1:(0.6-0.8):(0.3-0.5), which has the best preservation effect on the fruits and vegetables that need to be preserved.

[0038] In some embodiments, the multi-color light source is capable of emitting at least red light, blue light, purple light, and white light; the time period includes winter;

[0039] Under the target lighting mode corresponding to winter, the ratio between the time the light source is in operation and the time the light source is completely off is 1:(3.5-8), and the ratio of the daily lighting time corresponding to red light, the daily lighting time corresponding to blue light, the daily lighting time corresponding to white light, and the daily lighting time corresponding to purple light is 1:1:1:(0.4-0.6).

[0040] Technical effect: According to research, the fruits and vegetables that are suitable for storage in the refrigerator in winter mainly include kumquats, citrus fruits, cabbage, etc. These fruits and vegetables have low content of polyphenols and anthocyanins, so the demand for purple light is low. Experimental verification shows that in winter, the ratio of the daily illumination duration corresponding to red light, the daily illumination duration corresponding to blue light, the daily illumination duration corresponding to white light, and the daily illumination duration corresponding to purple light is set to 1:1:1:(0.4-0.6), which has the best preservation effect on the fruits and vegetables that need to be preserved.

[0041] In a second aspect, some embodiments further provide a light preservation method, which is applied to the refrigerator provided in the first aspect, and the method comprises:

[0042] Determine the current time period of the current moment from among the preset multiple time periods;

[0043] When the real time reaches the next time period after the current time period, the target lighting mode corresponding to the next time period is run, wherein the target lighting mode is at least used to define the daily lighting duration corresponding to each color of light.

[0044] Technical effect: Due to the significant seasonality of fruits and vegetables, the types of fruits and vegetables in different seasons are often different, and the physiological metabolic laws, structures and nutritional components of fruits and vegetables in different seasons are also different. Therefore, there are large differences in the actual needs of fruits and vegetables in different seasons for light of different colors. By setting multiple colors of light and multiple lighting modes, the actual needs of different types of fruits and vegetables for light of different colors can be met. Furthermore, since there are certain similarities in the physiological metabolic laws of fruits and vegetables that mature in the same season, and there are certain similarities in their structures and nutritional components, the seasonal laws of fruits and vegetables can be captured, and the time of a year can be divided into multiple time periods. By setting and switching the corresponding lighting modes as time changes and seasons change, it is possible to adapt to the actual needs of the physiological metabolic laws, structures and nutritional components of fruits and vegetables in different seasons, adjust the daily lighting duration of various colors of light, and thus improve the light preservation effect of various seasonal fruits and vegetables. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0046] Figure 1 A schematic diagram of the structure of a refrigerator provided in some embodiments of the present application;

[0047] Figure 2 A schematic diagram of a scene of a multi-color light source provided in some embodiments of the present application;

[0048] Figure 3 Schematic diagram of a multi-color light source scene provided in some other embodiments of the present application;

[0049] Figure 4 A schematic diagram of a process for implementing light preservation provided in some embodiments of the present application;

[0050] Figure 5 A schematic diagram of a process for obtaining a target illumination mode corresponding to a next time period provided in some embodiments of the present application;

[0051] Figure 6 A schematic diagram of a process for realizing the detection of a target illumination mode corresponding to a next time period provided in some embodiments of the present application;

[0052] Figure 7 A schematic diagram of a flow chart of a process for implementing a freshness-keeping scoring process corresponding to each lighting mode provided in some embodiments of the present application;

[0053] Figure 8Schematic diagram of representative fruits and vegetables in each season provided for some embodiments of the present application;

[0054] Fig. 9 A schematic diagram of an orthogonal experimental table of illumination modes provided in some embodiments of the present application;

[0055] Fig.10 A schematic diagram of test data of spring fruits and vegetables under various lighting modes provided in some embodiments of the present application;

[0056] Fig.11 A schematic diagram of test data of summer fruits and vegetables under various lighting modes provided in some embodiments of the present application;

[0057] Fig.12 A schematic diagram of test data of autumn fruits and vegetables under various lighting modes provided in some embodiments of the present application;

[0058] Fig.13 A schematic diagram of test data of winter fruits and vegetables under various lighting modes provided in some embodiments of the present application;

[0059] Fig.14 A schematic diagram of a freshness score provided in some embodiments of the present application;

[0060] Fig.15 A schematic flow chart of a method for implementing light preservation provided in some embodiments of the present application. DETAILED DESCRIPTION

[0061] The following embodiments are described in detail, and examples thereof are shown in the accompanying drawings. When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The implementations described in the following embodiments do not represent all implementations consistent with the present application. They are only examples of systems and methods consistent with some aspects of the present application as detailed in the claims.

[0062] In order to make the purpose and implementation of the present application clearer, the exemplary implementation of the present application will be clearly and completely described below in conjunction with the drawings in the exemplary embodiments of the present application. Obviously, the described exemplary embodiments are only part of the embodiments of the present application, 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.

[0063] It should be noted that the brief description of terms in this application is only for the convenience of understanding the embodiments described below, and is not intended to limit the embodiments of this application. Unless otherwise specified, these terms should be understood according to their common and usual meanings.

[0064] The terms "first", "second", "third", etc. in the specification and claims of this application and the above drawings are used to distinguish similar or similar objects or entities, and do not necessarily mean to limit a specific order or sequence, unless otherwise noted. It should be understood that the terms used in this way can be interchangeable under appropriate circumstances.

[0065] The terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover but not exclude inclusion, for example, a product or device comprising a list of components is not necessarily limited to all the components expressly listed but may include other components not expressly listed or inherent to such product or device.

[0066] The term "module" refers to any known or later developed hardware, software, firmware, artificial intelligence, fuzzy logic, or combination of hardware and / or software code that is capable of performing the functions associated with that element.

[0067] See also Figure 1 , is a schematic diagram of the structure of a refrigerator provided by an embodiment of the present invention. The embodiment of the present invention provides a refrigerator 10, including a box body 11, and at least one storage chamber 12 is provided inside the box body, such as a refrigerator chamber, a freezer chamber, and a temperature-changing chamber, etc., for storing items that need to be kept fresh or frozen. The refrigerator also includes a refrigeration system for performing the refrigeration operation of the refrigerator.

[0068] In some embodiments, the storage chamber may be provided with an independent fruit and vegetable storage chamber 121, a medicine storage chamber, etc., for storing items of different storage requirements.

[0069] It should be noted that the refrigerator performs refrigeration operation through the refrigeration system, providing cold energy to be transmitted to the storage chamber so as to maintain the storage chamber at a constant low temperature. Specifically, the refrigeration system of the refrigerator in the embodiment of the present invention is composed of a compressor, a condenser, a throttling device and an evaporator, and the refrigeration process of the refrigeration system includes a compression process, a condensation process, a throttling process and an evaporation process.

[0070] During the refrigeration process, low-temperature and low-pressure refrigerant enters the compressor, which is compressed into high-temperature and high-pressure refrigerant gas and discharged. The discharged refrigerant gas flows into the condenser, which condenses the compressed refrigerant into liquid phase, and the heat is released to the surrounding environment through the condensation process.

[0071] The throttling device expands the high-temperature and high-pressure liquid refrigerant formed in the condenser into a low-pressure liquid refrigerant. The evaporator evaporates the refrigerant expanded in the throttling device and returns the refrigerant gas in a low-temperature and low-pressure state to the compressor. The evaporator can achieve a refrigeration effect by exchanging heat with the material to be cooled through the latent heat of evaporation of the refrigerant. In this embodiment, the evaporator exchanges heat with the air to form air for cooling the storage compartment, thereby achieving cooling of the storage compartment. The throttling device can be a capillary tube.

[0072] A filter may also be provided downstream of the condenser to filter impurities in the refrigerant, thereby improving the heat exchange efficiency of the refrigeration unit and reducing the risk of pipeline blockage.

[0073] A liquid storage tank can also be set on the suction side of the compressor. The liquid storage tank is used to separate the refrigerant from gas and liquid. The liquid storage tank is a shell-shaped component. The gas-liquid mixed refrigerant fluid enters the liquid storage tank for basic phase separation. The gas enters the gas channel for gravity sedimentation to separate the droplets, and the liquid enters the liquid space to separate the bubbles. The gas flows out from the gas outlet and is sucked into the compressor, which avoids the compressor from sucking liquid and prolongs the service life of the compressor.

[0074] The compressor and the condenser can be arranged on the lower rear side of the shell, and the evaporator can be arranged on the rear side of the shell corresponding to the storage compartment. The evaporator and the condenser can also be arranged in other positions according to the industrial design of the box body 11, which are not listed here one by one. The position where the evaporator is arranged has a certain space, allowing air to flow therein. The air is driven by a fan to deliver the air formed by the evaporator for cooling the storage compartment to the target position, and to inhale the air in the storage compartment to form an air circulation. In one or more embodiments of the present application, the fan may include a refrigeration fan and a freezing fan. In some embodiments, the fan may also be arranged in conjunction with the condenser.

[0075] In some embodiments, a display may be provided on the box 11, and the display is configured to display a human-computer interaction interface.

[0076] In some embodiments, see Figure 2 The refrigerator 10 further includes a multicolor light source 13, which may be disposed inside one or more storage chambers 12. In some feasible embodiments, the multicolor light source may be a surface light source.

[0077] As an example, Figure 3 As shown, the multicolor light source may include multiple monochromatic light sources 131. Different monochromatic light sources may emit light of different wavelengths, and light of different wavelengths may appear in different colors. The monochromatic light source 131 may refer to a lamp bead that can emit light of different wavelengths.

[0078] As another example, a multicolor light source may refer to a light source capable of emitting light of multiple wavelengths, so that each multicolor light source may be controlled to emit light of different wavelengths at different times, and light of different wavelengths may appear as different colors.

[0079] In some embodiments, the refrigerator 10 also includes a controller, which can be connected to the multi-color light source and is used to: determine the current time period at the current moment from a plurality of preset time periods; when the real time reaches the next time period after the current time period, run the target lighting mode corresponding to the next time period, wherein the target lighting mode is at least used to define the daily lighting duration corresponding to each color of light, so as to control the multi-color light source to emit light according to the daily lighting duration corresponding to each color of light defined by the target lighting mode.

[0080] In some embodiments, the controller can also be connected to other functional modules in the refrigerator 10, so that other functional modules can be controlled to cooperate with the multi-color light source to further improve the lighting preservation effect. As an example, the controller can be connected to a display, and the user can interact with the display during the use of the refrigerator, and input demand information through the display. The controller can obtain the demand information input by the user through the connection with the display, and optimize the currently running lighting mode based on the demand information. As another example, the refrigerator 10 can also include a network connection module for accessing the Internet to achieve remote control, status monitoring, intelligent management and other functions. The controller can be connected to the network connection module, so that after the information is updated, the updated information can be obtained from the Internet through the network connection module, and then the currently running lighting mode is optimized based on the updated information.

[0081] In some embodiments, a refrigerator is provided, the refrigerator comprising:

[0082] A box body, with a storage chamber inside, for storing food materials;

[0083] a multi-color light source disposed inside the storage chamber and configured to emit light of multiple colors;

[0084] The controller is configured as:

[0085] Determine the current time period of the current moment from among the preset multiple time periods;

[0086] When the real time reaches the next time period after the current time period, the target lighting mode corresponding to the next time period is run, wherein the target lighting mode is at least used to define the daily lighting duration corresponding to each color of light.

[0087] The time periods can be obtained by segmenting a year based on the seasonal patterns of fruits and vegetables.

[0088] In some embodiments, the time period can be divided into six time periods: January-February, March-April, May-June, July-August, September-October, and November-December.

[0089] In other embodiments, the time period may also be divided into four time periods: March to May, June to August, September to November, and December to February of the following year. The specific time periods may be determined in advance through testing and analysis, etc., and this embodiment does not limit this.

[0090] In some feasible implementations, the time period may refer to a season. A season may refer to different time periods divided into a year based on the regularity and periodicity of astronomical phenomena, meteorological conditions, biological activity patterns in ecosystems, etc. that change over time. In the process of the earth's revolution around the sun, due to the influence of the earth's axis tilt and the orbit of revolution, the climate, ecology and astronomical phenomena experienced by a certain area in a year show regular changes. Such changes are usually manifested as significant differences in temperature, precipitation, sunshine duration, and animal and vegetable activities. Such changes will also lead to the seasonality of fruits and vegetables. There are also significant differences in the physiological metabolic laws, structures and nutritional components of fruits and vegetables that mature in different seasons, while the physiological metabolic laws, structures and nutritional components of fruits and vegetables that mature in the same season are more similar.

[0091] It is understandable that the seasons can be divided into spring, summer, autumn and winter, or can be divided in other ways, for example, according to physiological metabolic laws, etc. This embodiment does not limit this.

[0092] Light preservation in this embodiment may refer to a technology that uses a variety of specific wavelengths of light to irradiate fruits and vegetables to extend the shelf life of fruits and vegetables. In addition to delaying the decay of fruits and vegetables, fruit and vegetable preservation can also delay the deterioration of fruit and vegetable quality by delaying the loss of water and nutrients. Studies have found that purple light is the main light energy that promotes the formation of pigments in fruits and vegetables, and has a significant promoting effect on the accumulation of substances such as polyphenols and anthocyanins, and it directly affects the absorption of elements such as phosphorus and aluminum by fruits and vegetables and the formation of vitamin D. In addition, purple light also has a certain effect on the accumulation of dry matter and the formation of the cuticle; blue light can effectively increase the number of seedling roots, improve root vitality and absorption area, and can also promote the activity of active chloroplasts and photosynthesis; red light can promote the elongation of leaves and top hooks, increase leaf growth rate, and can also effectively inhibit photosynthetic products. It can be seen that appropriate light has a positive effect on improving the preservation of fruits and vegetables.

[0093] The lighting mode may refer to the operating mode of the lighting system inside the refrigerator. By setting a suitable lighting mode, energy efficiency can be optimized, food preservation effect can be improved, etc. The lighting mode may include a lighting mode corresponding to each time period. In other embodiments, the lighting mode may also include an energy-saving mode, a dark mode, etc.

[0094] The lighting mode corresponding to each time period is at least used to define the daily lighting duration corresponding to each color of light in each time period. Among them, the daily lighting duration can refer to the total duration of a certain color of light emitted by a multi-color light source every day, and the specific luminous time corresponding to each color of light can be set according to actual conditions. Exemplarily, the opening method of the multi-color light source may include at least one of continuous opening, periodic opening and flexible opening, among which continuous opening can refer to that after each color of light is turned on, it will not be turned off until the opening duration reaches its corresponding daily lighting duration; periodic opening can refer to that according to a preset cycle, it is turned on for a period of time and then turned off for a period of time, alternating in this way until the total duration reaches the corresponding daily lighting duration; flexible opening can refer to flexibly adjusting the opening time according to actual needs.

[0095] In some feasible implementations, multiple colors of light may be emitted at the same time to illuminate the fruits and vegetables simultaneously, or each color of light may be controlled to illuminate the fruits and vegetables separately.

[0096] In some feasible embodiments, the multicolor light source can emit white light and light of other colors, and when the refrigerator door is open, the controller can control the multicolor light source to emit white light to provide lighting for the user. In this case, the light emission time corresponding to the white light can include the door opening time period and the remaining time period, and the remaining time period can be set at the latest time of the day. For example, assuming that the daily illumination duration corresponding to the white light is 2 hours, before 22:00 in the evening, if it is detected that the total duration of the door opening time period is 10 minutes, the multicolor light source can be controlled to emit white light from 22:10 in the evening until 24:00. In this way, the timing accuracy of the daily illumination duration corresponding to the white light can be effectively ensured, the strict implementation of the target illumination mode can be ensured, and the preservation effect of fruits and vegetables can be improved.

[0097] It is understandable that if other colors of light are used to illuminate fruits and vegetables in other scenarios where the refrigerator is used, they can also be controlled using a control method similar to the above-mentioned white light control method, thereby ensuring the strict implementation of the target lighting mode and improving the preservation effect of fruits and vegetables.

[0098] In some feasible implementations, the target illumination mode corresponding to each time period may be determined based on the type of fruits and vegetables corresponding to each time period.

[0099] In some embodiments, Figure 4 As shown, the controller can monitor the real-time time, determine the current time period at the current moment, and then, when the real-time time is monitored to reach the next time period, run the target lighting mode corresponding to the next time period, wherein the method of running the target lighting mode includes: controlling the multi-color light source to emit light according to the daily lighting duration corresponding to each color of light.

[0100] In some feasible implementations, before the real-time time is monitored to have not yet reached the next time period, the next time period may be determined according to the current time period at the current moment, and then the target illumination mode corresponding to the next time period may be obtained.

[0101] The method of obtaining the target illumination mode corresponding to the next time period may include: based on the determined next time period, querying a preset correspondence table between seasons and illumination modes to determine the target illumination mode corresponding to the next time period.

[0102] Among them, the preset correspondence table between seasons and light modes can be preset in the memory of the refrigerator before leaving the factory.

[0103] In other embodiments, the preset correspondence table between seasons and light modes may also be obtained from a server or other terminal by establishing a network connection with the server or other terminal.

[0104] In other embodiments, the preset correspondence table between seasons and light modes may also be optimized and updated by a server or other terminal through a network connection with the server or other terminal.

[0105] In other embodiments, the preset season-light mode correspondence table may also be updated in response to user operations.

[0106] The time for obtaining the target lighting mode corresponding to the next time period can be before the real-time time reaches the next time period. The target lighting mode corresponding to the next time period can be obtained immediately after the real-time time enters the current time period. Alternatively, the target lighting mode corresponding to the next time period can be obtained when the time interval between the real-time time and the next time period is less than a preset time interval threshold. The preset time interval threshold can be determined based on the execution time required for the step of obtaining the target lighting mode corresponding to the next time period. For example, it can be greater than or equal to the execution time required for the step of obtaining the target lighting mode corresponding to the next time period.

[0107] The target lighting mode corresponding to each time period can be adjusted and optimized according to the actual situation of each season. Try to obtain the target lighting mode corresponding to the next time period as close to the next time period as possible. The obtained target lighting mode is more consistent with the actual situation of the next time period and has a better preservation effect.

[0108] In this embodiment, since the seasonality of fruits and vegetables is more significant, the types of fruits and vegetables in different seasons are often different, and the physiological metabolic laws, structures and nutritional components of fruits and vegetables in different seasons are also different. Therefore, there are large differences in the actual needs of fruits and vegetables in different seasons for light of different colors. By setting multiple colors of light and multiple lighting modes, the actual needs of different types of fruits and vegetables for light of different colors can be met. Further, since there are certain similarities in the physiological metabolic laws of fruits and vegetables that mature in the same season, and there are certain similarities in their structures and nutritional components, the seasonal laws of fruits and vegetables can be captured, and the time of a year can be divided into multiple time periods. By setting and switching the corresponding lighting modes as time changes and seasons change, it is possible to adapt to the actual needs of the physiological metabolic laws, structures and nutritional components of fruits and vegetables in different seasons, adjust the daily lighting duration of light of various colors, and thus improve the lighting preservation effect of various seasonal fruits and vegetables.

[0109] In some embodiments, the multi-color light source is capable of emitting at least violet light.

[0110] Studies have found that ultraviolet light is the main light energy that promotes the formation of pigments in fruits and vegetables. It has a significant promoting effect on the accumulation of polyphenols, anthocyanins and other substances, and directly affects the absorption of elements such as phosphorus and aluminum by fruits and vegetables and the formation of vitamin D. In addition, ultraviolet light also has a certain effect on the accumulation of dry matter and the formation of the cuticle. It can be seen that using ultraviolet light to irradiate fruits and vegetables has a positive effect on improving the preservation of fruits and vegetables.

[0111] In some feasible implementations, the wavelength of the violet light may be greater than 400 nm, and optionally, may be greater than 420 nm. Experimental tests have found that violet light with a shorter wavelength is more likely to cause the degradation of pigments such as chlorophyll. Setting the wavelength of violet light to be greater than 400 nm, or even greater than 420 nm, can effectively avoid the degradation of pigments such as chlorophyll, thereby further improving the preservation effect of fruits and vegetables.

[0112] In this embodiment, by irradiating fruits and vegetables with ultraviolet light, the accumulation of substances such as polyphenols and anthocyanins can be effectively promoted, the absorption of elements such as phosphorus and aluminum by fruits and vegetables can be improved, the formation of vitamin D can be promoted, and the accumulation of dry matter and the formation of the stratum corneum can be promoted, thereby improving the preservation effect of fruits and vegetables.

[0113] In some embodiments, Figure 5 As shown, before running the target illumination mode corresponding to the next time period, the controller is further configured to perform the following steps:

[0114] Step 502, determining at least one fruit and vegetable type corresponding to the next time period according to a preset correspondence table between time periods and fruit and vegetable types;

[0115] Step 504: Detect the target illumination mode corresponding to the next time period according to the types of fruits and vegetables corresponding to the next time period.

[0116] It should be noted that there are significant differences in the physiological metabolic laws, structure and nutritional components of fruits and vegetables that mature in different seasons, while the physiological metabolic laws, structure and nutritional components of fruits and vegetables that mature in the same season are more similar. If the same lighting mode is used for fruits and vegetables in different seasons, it may lead to better preservation effects in some seasons and poor preservation effects in other seasons. For example, in the ripening season of fruits with high polyphenol and anthocyanin content such as grapes and blueberries, extending the exposure time of ultraviolet light can effectively reduce the loss of nutrients and have a better preservation effect. However, for other seasons, the corresponding types of fruits and vegetables are different, and the light requirements may be different. If ultraviolet light is used for a long time, the preservation effect equivalent to the former cannot be achieved.

[0117] In some feasible implementations, the correspondence table between the preset time periods and the types of fruits and vegetables can be updated and optimized in a triggering, real-time or scheduled manner. Exemplarily, the correspondence information provided by the server or other terminal can be obtained by connecting to the network, and the correspondence table between the preset time periods and the types of fruits and vegetables can be optimized and updated based on the latest correspondence information. For example, if a new variety is cultivated in a certain year, the correspondence between the new variety and the season can be added to the correspondence table between the preset time periods and the types of fruits and vegetables. For another example, if the listing time of a certain type of fruit and vegetable is advanced or delayed due to climate, ecology and other reasons in a certain year, the correspondence table between the preset time periods and the types of fruits and vegetables can be updated according to the changed listing time of the fruit and vegetable type.

[0118] In other embodiments, the correspondence table between preset time periods and fruit and vegetable types can be updated and optimized in response to user operations. For example, for a refrigerator with a display that can interact with a user, an editing interface for the correspondence table between time periods and fruit and vegetable types can be provided to the user, and the user can edit and update the correspondence table between time periods and fruit and vegetable types based on the information he or she knows.

[0119] In some embodiments, after determining the next time period, a correspondence table between preset time periods and fruit and vegetable types can be queried based on the next time period to determine one or more fruit and vegetable types corresponding to the next time period; then, based on the various fruit and vegetable types corresponding to the next time period, the target lighting mode corresponding to the next time period is detected.

[0120] As an example, according to the types of fruits and vegetables corresponding to the next time period, the method of detecting the target lighting mode corresponding to the next time period includes: respectively querying and counting the lighting mode corresponding to each type of fruit and vegetable from the preset correspondence table between the types of fruit and vegetables and the lighting modes, and then determining the lighting mode corresponding to the maximum count as the target lighting mode.

[0121] As another example, according to the types of fruits and vegetables corresponding to the next time period, the method of detecting the target lighting mode corresponding to the next time period includes: scoring each lighting mode according to the types of fruits and vegetables corresponding to the next time period, and determining the lighting mode with the highest score as the target lighting mode.

[0122] In this embodiment, before each season changes, the target lighting mode corresponding to the next time period is determined according to the types of fruits and vegetables corresponding to the next time period. The determined target lighting mode can better meet the actual needs of various fruits and vegetables corresponding to the next time period, thereby improving the preservation effect.

[0123] In some embodiments, Figure 6 As shown, in the process of detecting the target illumination mode corresponding to the next time period according to each fruit and vegetable type corresponding to the next time period, the controller is further configured to perform the following steps:

[0124] Step 602, obtaining at least one preservation index value of each fruit and vegetable type corresponding to the next time period under each lighting mode, wherein the preservation index value includes at least one of a weight loss rate value and a nutrient retention rate value;

[0125] Step 604, detecting the freshness score corresponding to each lighting mode according to each freshness index value, wherein the freshness score is negatively correlated with the weight loss rate value, and the freshness score is positively correlated with the nutrient retention rate value;

[0126] Step 606: determine the lighting mode corresponding to the highest freshness score as the target lighting mode.

[0127] It should be noted that although the method of selecting the lighting mode based on the preservation needs of most types of fruits and vegetables in a certain season can better preserve these types of fruits and vegetables, it will inevitably sacrifice the preservation effect of some types of fruits and vegetables. If the user happens to need to store these fruits and vegetables with poor preservation effects, the preservation effect will be significantly lower than expected.

[0128] Among them, the preservation index can refer to the quantitative or qualitative standard used to measure the quality of fruits and vegetables during the light preservation process, including at least the weight loss rate and the nutrient retention rate, and can also include at least one of the color, texture, hardness, etc.

[0129] Weight loss rate refers to the percentage of weight loss of fruits and vegetables during the preservation process due to water evaporation, respiration and other reasons. Fruits and vegetables contain a large amount of water, usually between 70% and 95%. Water is an important factor in maintaining the freshness and taste of fruits and vegetables. The weight loss rate directly reflects the loss of water in fruits and vegetables during the preservation process. The higher the weight loss rate, the more water is lost, which will cause the surface of fruits and vegetables to shrink and lose their luster. It will also make the fruits and vegetables become shriveled, the taste will deteriorate, and they will lose their crispness and tenderness, and the quality of fruits and vegetables will be significantly reduced.

[0130] Nutrient retention rate refers to the degree of nutrient retention in fruits and vegetables during the light preservation process. Fruits and vegetables are an important source of nutrients such as vitamins, minerals, and dietary fiber for the human body. The higher the nutrient retention rate, the higher the nutritional value and health benefits of fruits and vegetables, and the higher the quality of fruits and vegetables.

[0131] The freshness-keeping index value may refer to the specific value obtained by conducting freshness-keeping index detection on each type of fruit and vegetable under each lighting mode. It can be understood that the result obtained by the freshness-keeping index detection may be a qualitative result, which may be further converted into a corresponding value as the freshness-keeping index value to facilitate subsequent scoring calculations. For example, the sensory test results are usually qualitative results. The degree of yellowing of the leaves can be visually divided into green, slightly yellowing and completely yellowing. The freshness-keeping index value corresponding to green may be 3, slightly yellowing is 2, and completely yellowing is 1.

[0132] In some embodiments, after determining the types of fruits and vegetables corresponding to the next time period, a preset freshness index value table can be queried according to each lighting mode and each type of fruits and vegetables corresponding to the next time period to determine at least one freshness index value for each type of fruits and vegetables corresponding to the next time period under each lighting mode; then, each lighting mode is scored based on the respective freshness index values ​​corresponding to each lighting mode to obtain a freshness score corresponding to each lighting mode; the numerical values ​​of the freshness scores corresponding to the various lighting modes are compared, and the lighting mode corresponding to the highest freshness score is determined as the target lighting mode.

[0133] Among them, the freshness-keeping index value table is used to store the freshness-keeping index values. As an example, the first row and the first column of the freshness-keeping index value table can respectively record various types of fruits and vegetables and various lighting modes. When querying, based on the types of fruits and vegetables corresponding to the next time period and each lighting mode, at least one freshness-keeping index value of each type of fruits and vegetables corresponding to the next time period under each lighting mode can be located from the freshness-keeping index value table.

[0134] As an example, the method of scoring each lighting mode based on each preservation index value corresponding to each lighting mode includes: first converting each preservation index value into a corresponding preservation index score, and then aggregating each preservation index score corresponding to each lighting mode to obtain a preservation score corresponding to each lighting mode. Among them, the method of aggregating each preservation index score may include at least one of summing, averaging, weighted summing, weighted averaging, etc. The method of converting the preservation index value into the corresponding preservation index score may include normalization, etc., which can be specifically determined according to actual conditions, and this embodiment does not limit this.

[0135] As another example, the method of scoring each lighting mode based on each freshness index value corresponding to each lighting mode includes: bringing each freshness index value corresponding to each lighting mode into a preset freshness scoring algorithm to calculate the freshness score of each lighting mode. The freshness scoring algorithm can be at least one of a mathematical algorithm or an artificial intelligence algorithm.

[0136] In this embodiment, a more comprehensive and accurate evaluation of the preservation effects of all types of fruits and vegetables corresponding to each season can be performed by means of comprehensive scoring, thereby effectively improving the light preservation effects in various scenarios.

[0137] In some embodiments, Figure 7 As shown, in the process of detecting the freshness score corresponding to each lighting mode according to each freshness index value, the controller is further configured to perform the following steps:

[0138] Step 702, converting each freshness-keeping index value into a freshness-keeping index score, and obtaining a weight value of each freshness-keeping index score corresponding to each fruit and vegetable type;

[0139] Step 704: performing weighted summation of the freshness-keeping index scores of each fruit and vegetable type under each lighting mode according to each weight value, to obtain the freshness-keeping sub-score of each fruit and vegetable type under each lighting mode;

[0140] Step 706: Aggregate the freshness sub-scores of each fruit and vegetable type under each lighting mode to obtain a freshness score corresponding to each lighting mode.

[0141] It should be noted that for each type of fruit and vegetable, there are multiple preservation indices for evaluating its preservation effect, and different preservation indices may have different degrees of influence on the preservation effect of each type of fruit and vegetable.

[0142] Among them, the weight value can be used to characterize the relative importance of each preservation index value in the preservation score. A higher weight value indicates that the preservation index value has a greater impact on the overall preservation effect of the fruit and vegetable type, while a lower weight value indicates that the preservation index value has a smaller impact on the overall preservation effect of the fruit and vegetable type. The weight value of each preservation index value corresponding to each fruit and vegetable type should ensure that the weight corresponding to each preservation index value can accurately reflect its contribution to the preservation effect. It can be specifically determined based on scientific research and actual data, etc., and this embodiment does not limit this.

[0143] In some embodiments, after determining the types of fruits and vegetables corresponding to the next time period, each freshness-preserving index value can be converted into a corresponding freshness-preserving index score, and the weight value of each freshness-preserving index score pre-set for each type of fruit and vegetable can be obtained; then, since one or more freshness-preserving index values ​​can be queried based on the combination of each type of fruit and vegetable and each lighting mode, one or more freshness-preserving index scores can be obtained after conversion. Therefore, based on the obtained weight value, the freshness-preserving index scores of each type of fruit and vegetable in each lighting mode can be weighted and summed to obtain the freshness-preserving sub-score of each type of fruit and vegetable in each lighting mode; then, the freshness-preserving sub-scores corresponding to the same lighting mode are aggregated separately to obtain the freshness-preserving score corresponding to each lighting mode. For example, assuming that the fruit and vegetable types corresponding to the next time period include F1 and F2, the lighting mode includes M1, the freshness index values ​​of F1 under M1 include T1 and T2, and the freshness index values ​​of F2 under M1 include T3 and T4, first convert T1 into the freshness index score S1, convert T2 into the freshness index score S2, convert T3 into the freshness index score S3, and convert T4 into the freshness index score S4, and obtain the weight value W1 corresponding to S1, the weight value W2 corresponding to S2, the weight value W3 corresponding to S3, and the weight value W4 corresponding to S4. Therefore, it can be calculated that the freshness sub-score of the fruit and vegetable type F1 under the lighting mode M1 is R1=S1×W1+S2+W2, and the freshness sub-score of the fruit and vegetable type F2 under the lighting mode M1 is R2=S3×W3+S4+W4, and then aggregate R1 and R2 to obtain the freshness score corresponding to M1.

[0144] In this embodiment, by assigning different weights to the freshness-keeping index values ​​corresponding to each type of fruit and vegetable, the importance of each freshness-keeping index value to each type of fruit and vegetable can be accurately reflected, thereby more accurately reflecting the contribution of each freshness-keeping index value to the freshness-keeping effect and obtaining a more reasonable comprehensive score.

[0145] In some embodiments, the fruit and vegetable categories include fruits and vegetables;

[0146] The freshness-keeping index values ​​corresponding to fruits include a first weight loss rate value, a soluble solids retention rate value, and a first vitamin C retention rate value, wherein a weight value of the first weight loss rate value is lower than a weight value of the soluble solids retention rate value, and lower than a weight value of the first vitamin C retention rate value;

[0147] The freshness-keeping index values ​​corresponding to vegetables include a second weight loss rate value, a chlorophyll retention rate value and a second vitamin C retention rate value, wherein a weight value of the second weight loss rate value is higher than a weight value of the chlorophyll retention rate value, and higher than a weight value of the second vitamin C retention rate value.

[0148] Among them, the water content in fruits and vegetables is relatively high. In addition, fruits are rich in vitamin C and soluble solids, and vegetables are rich in vitamin C and chlorophyll. Among them, vitamin C is an important antioxidant, which is beneficial to human health and the preservation of fruits and vegetables themselves; soluble solids directly affect the sweetness and flavor of fruits; chlorophyll is the main source of green vegetables and has an important impact on the appearance of vegetables. The degradation of chlorophyll is closely related to the aging and quality decline of vegetables.

[0149] Since vegetables have high water content and loose cell structure, thin cell walls, and large intercellular gaps, water is easily lost. Therefore, the weight loss rate has a more significant impact on the appearance, taste, and commodity value of vegetables. Fruits are mostly covered with peels, with thick cell walls and small intercellular gaps, so water is relatively difficult to lose. In addition to the weight loss rate, the nutrient retention rate may be more critical during the preservation process. According to the survey, for vegetables, users pay more attention to their water loss than to their nutritional content, and the water loss of vegetables is closely related to their weight loss rate; for fruits, users pay more attention to their nutritional value, sweetness, taste, etc. than to their weight loss rate, which are closely related to the nutrient retention rate of fruits. Therefore, in the preservation score of vegetables, setting a higher weight for the weight loss rate can more accurately reflect the preservation effect of vegetables; and in the preservation score of fruits, increasing the weight of the nutrient retention rate and relatively reducing the weight of the weight loss rate can more accurately reflect the preservation effect of fruits.

[0150] In this embodiment, there are significant differences between fruits and vegetables in terms of water content, cell structure, nutritional components, appearance and taste requirements, and preservation goals. Therefore, designing different weight values ​​for fruits and vegetables can improve the accuracy of preservation evaluation of the two.

[0151] In some embodiments, the multi-color light source is capable of emitting at least red light, blue light, purple light and white light; the time period includes spring and autumn; the target lighting modes corresponding to spring and autumn are the same, and under the target lighting modes corresponding to spring and autumn, the ratio between the length of time the light source is in operation and the length of time the light source is completely off is 1:(2-3), and the ratio of the daily lighting duration corresponding to blue light, the daily lighting duration corresponding to red light, the daily lighting duration corresponding to white light and the daily lighting duration corresponding to purple light is 1:1:1:(0.3-0.5).

[0152] The light source operation time may refer to the total operation time of the multi-color light source every day. When the multi-color light source is in operation, the light emitted by the multi-color light source may illuminate the fruits and vegetables in the storage room to keep them fresh. The light source is completely off time may refer to the total stop operation time of the multi-color light source every day. When the multi-color light source stops operating, the multi-color light source does not emit light, and the fruits and vegetables in the storage room will not be illuminated by the light emitted by the multi-color light source.

[0153] Fruits and vegetables corresponding to spring and autumn have moderate demand for light. The ratio between the time the light source is running and the time the light source is completely off is 1:(2-3), which can effectively delay the loss of water and nutrients in fruits and vegetables. If the light duration is too short, the effect of light on the internal physiological activities of fruits and vegetables is not sufficient, and the expected preservation effect cannot be effectively achieved; but if the light duration is too long, it may cause photolysis of vitamins and other nutrients in fruits and vegetables, resulting in nutrient loss. Continuous light may also cause local temperature rise, which will not only accelerate the respiration of fruits and vegetables, but also promote water evaporation, thereby affecting their freshness and taste. In addition, some fruits and vegetables are sensitive to light. Long-term light exposure may cause changes in the color of the surface of fruits and vegetables, resulting in deterioration of their appearance.

[0154] According to research, among the fruits and vegetables available in spring and autumn, the types of fruits and vegetables suitable for storage in refrigerators mainly include citrus, lemons, strawberries, spinach, cauliflower, etc. These fruits and vegetables have low levels of polyphenols and anthocyanins, so the demand for ultraviolet light is low. Experimental verification shows that in spring and autumn, the ratio of daily illumination duration corresponding to blue light, daily illumination duration corresponding to red light, daily illumination duration corresponding to white light, and daily illumination duration corresponding to ultraviolet light is set to 1:1:1:(0.3-0.5), which has the best preservation effect on the fruits and vegetables that need to be preserved.

[0155] In some embodiments, the multi-color light source is capable of emitting at least red light, blue light, purple light and white light; the time period includes summer; in the target lighting mode corresponding to summer, the ratio between the operating time of the light source and the time when the light source is completely off is 1:(2-3), and the ratio of the daily lighting time corresponding to red light, the daily lighting time corresponding to purple light, the daily lighting time corresponding to blue light and the daily lighting time corresponding to white light is 1:1:(0.6-0.8):(0.3-0.5).

[0156] The corresponding fruits and vegetables in summer have moderate demands for light. The ratio between the time the light source is in operation and the time the light source is completely off is 1:(2-3), which can effectively delay the loss of water and nutrients in fruits and vegetables.

[0157] According to the survey, among the fruits and vegetables on the market in summer, the types of fruits and vegetables suitable for storage in the refrigerator mainly include grapes, blueberries, lettuce, etc. Among them, grapes, blueberries, etc. are rich in polyphenols and anthocyanins, so there is a certain demand for purple light. Red light and blue light have a better preservation effect on green leafy vegetables, so there is also a certain demand for red light and blue light. The overall illumination duration is limited, so it is necessary to relatively reduce the daily illumination duration of white light. Experimental verification shows that in summer, the daily illumination duration corresponding to red light, the daily illumination duration corresponding to purple light, the daily illumination duration corresponding to blue light, and the daily illumination duration corresponding to white light are set at a ratio of 1:1:(0.6-0.8):(0.3-0.5), which has the best preservation effect on the fruits and vegetables that need to be preserved.

[0158] In some embodiments, the multi-color light source is capable of emitting at least red light, blue light, purple light and white light; the time period includes winter; in the target lighting mode corresponding to winter, the ratio between the operating time of the light source and the time when the light source is completely off is 1:(3.5-8), and the ratio of the daily lighting time corresponding to red light, the daily lighting time corresponding to blue light, the daily lighting time corresponding to white light and the daily lighting time corresponding to purple light is 1:1:1:(0.4-0.6).

[0159] Fruits and vegetables corresponding to winter have lower requirements for light. The ratio between the length of time the light source is in operation and the length of time the light source is completely off is 1:(3.5-8), which can effectively delay the loss of water and nutrients in fruits and vegetables.

[0160] According to research, the types of fruits and vegetables suitable for storage in refrigerators in winter mainly include kumquats, citrus fruits, cabbage, etc. These fruits and vegetables have low levels of polyphenols and anthocyanins, so they have low demand for ultraviolet light. Experimental verification shows that in winter, the ratio of daily illumination duration corresponding to red light, daily illumination duration corresponding to blue light, daily illumination duration corresponding to white light, and daily illumination duration corresponding to ultraviolet light is 1:1:1:(0.4-0.6), which has the best preservation effect on fruits and vegetables that need to be preserved.

[0161] In some embodiments, based on market research, popular fruit and vegetable categories in the four seasons of spring, summer, autumn and winter are first screened out, and fruit and vegetable categories that are not suitable for fresh storage in the refrigerator are screened out, and finally representative fruit and vegetable categories suitable for fresh storage in the refrigerator in each season are determined, such as Figure 8 shown.

[0162] Then design an orthogonal experimental table with four factors and three levels. Fig. 9 As shown, the four factors include red light, blue light, white light and purple light, and the three levels include lighting duration of 2 minutes, 4 minutes and 6 minutes. The optimal lighting mode for each season of spring, summer, autumn and winter is determined by testing the weight loss rate, vitamin C retention rate, chlorophyll retention rate and soluble solids retention rate of the corresponding fruits and vegetables.

[0163] The test plan is as follows: Place the surface light source samples in the storage room of the refrigerator and test the preservation effect of the surface light source illumination combination corresponding to 9 modes. The control group is the vegetable / fruit mode group and the no-light group in the conventional technology. The test cycle is 7 days, and samples are taken on the 0th and 7th days. According to the test results, the best preservation effect is selected.

[0164] During the test, in order to avoid individual differences in different batches and maturity of fruits and vegetables, all fruits and vegetables were mixed and randomly selected into groups, and each indicator was tested three times in parallel to take the average value. The evaluation scheme for the freshness preservation effect is as follows:

[0165] The evaluation scoring scheme is as follows:

[0166] 1) For vegetables, the weight loss rate accounts for 60%, and the chlorophyll retention rate and vitamin C retention rate account for 20% for comprehensive scoring;

[0167] 2) For fruits, the comprehensive score is based on the weight loss rate accounting for 20%, the soluble solids retention rate and the vitamin C retention rate accounting for 40% each;

[0168] 3) Fruit or vegetable scores are comprehensively evaluated based on the number of fruit and vegetable types;

[0169] 4) Each lighting mode is scored from low to high according to the freshness-keeping index, with a total of 11 groups, with a minimum of 0 points and a maximum of 10 points.

[0170] The freshness-keeping score of the lighting mode = {[vegetable weight loss score*0.6+vegetable chlorophyll score*0.2+vegetable vitamin C score*0.2]+[fruit weight loss score*0.2+fruit soluble solids score*0.4+fruit vitamin C score*0.4]} / n, where n is the number of fruits and vegetables under this lighting mode.

[0171] The raw data of the fruit and vegetable preservation effect under each mode after 7 days of storage are as follows Figures 10 to 13 As shown in the figure, based on these data, each lighting mode is selected in each season to perform freshness preservation scoring. The freshness preservation scoring results are shown in Fig.14As shown. According to the experimental results, the most suitable lighting mode for spring, summer, autumn and winter modes is screened out, and the lighting color ratio and lighting duration control scheme are summarized as follows: ① In spring and autumn modes, the lighting mode is the light running time: the light is completely off time = 1: (2-3), among which, blue light ≥ red light ≈ white light > purple light, blue, red, white and purple lighting duration = 1: 1: 1: (0.3-0.5); ② In summer mode, the lighting mode is the light running time: the light is completely off time = 1: (2-3), among which, red light ≈ purple light > blue light > white light, red, purple, blue and white lighting duration = 1: 1: (0.6-0.8): (0.3-0.5); ③ In winter mode, the lighting mode is the light running time: the light is completely off time = 1: (3.5-8), among which, red light ≈ blue light ≈ white light > purple light, red, blue, white and purple lighting duration = 1: 1: 1: (0.4-0.6). The four types of light can be combined at will in terms of on / off time and sequence according to the ratio of on / off duration, which has little effect on the preservation effect.

[0172] In some embodiments, a light preservation method is provided, such as Fig.15 As shown, the method includes:

[0173] Step 1502, determining the current time period of the current moment from among the preset multiple time periods;

[0174] Step 1504, when the real time reaches the next time period after the current time period, the target lighting mode corresponding to the next time period is run, wherein the target lighting mode is at least used to define the daily lighting duration corresponding to each color of light.

[0175] In this embodiment, since the seasonality of fruits and vegetables is more significant, the types of fruits and vegetables in different seasons are often different, and the physiological metabolic laws, structures and nutritional components of fruits and vegetables in different seasons are also different. Therefore, there are large differences in the actual needs of fruits and vegetables in different seasons for light of different colors. By setting a variety of colors of light, the actual needs of different types of fruits and vegetables for light of different colors can be met. Further, since there are certain similarities in the physiological metabolic laws of fruits and vegetables that mature in the same season, there are also certain similarities in their structures and nutritional components. By setting and switching the corresponding lighting mode with the alternation of seasons, it is adapted to the actual needs of the physiological metabolic laws, structures and nutritional components of fruits and vegetables in different seasons, and the daily lighting duration of light of various colors is adjusted, thereby improving the lighting preservation effect of various seasonal fruits and vegetables.

[0176] The polychromatic light source is capable of emitting at least violet light.

[0177] In some embodiments, the multi-color light source is capable of emitting at least violet light.

[0178] In some embodiments, obtaining the target illumination mode corresponding to the next time period includes:

[0179] Determine at least one fruit and vegetable type corresponding to the next time period according to a preset correspondence table between time periods and fruit and vegetable types;

[0180] According to the types of fruits and vegetables corresponding to the next time period, the target lighting mode corresponding to the next time period is detected.

[0181] In some embodiments, according to each fruit and vegetable type corresponding to the next time period, detecting the target illumination mode corresponding to the next time period includes:

[0182] Obtaining at least one freshness-keeping index value for each type of fruit and vegetable corresponding to the next time period under each lighting mode, wherein the freshness-keeping index value includes at least one of a weight loss rate value and a nutrient retention rate value;

[0183] According to the values ​​of each preservation index, the preservation score corresponding to each lighting mode is detected, among which the preservation score is negatively correlated with the weight loss rate value, and the preservation score is positively correlated with the nutrient retention rate value;

[0184] The lighting mode corresponding to the highest freshness-keeping score is determined as the target lighting mode.

[0185] In some embodiments, according to each freshness-keeping index value, detecting the freshness-keeping score corresponding to each lighting mode includes:

[0186] Convert each preservation index value into a preservation index score, and obtain the weight value of each preservation index score corresponding to each fruit and vegetable type;

[0187] According to each weight value, the weighted sum of each preservation index score of each fruit and vegetable type under each lighting mode is performed to obtain the preservation sub-score of each fruit and vegetable type under each lighting mode;

[0188] The freshness sub-scores of each fruit and vegetable type under each lighting mode were aggregated to obtain the freshness score corresponding to each lighting mode.

[0189] In some embodiments, the fruit and vegetable categories include fruits and vegetables;

[0190] The freshness-keeping index values ​​corresponding to fruits include a first weight loss rate value, a soluble solids retention rate value, and a first vitamin C retention rate value, wherein a weight value of the first weight loss rate value is lower than a weight value of the soluble solids retention rate value, and lower than a weight value of the first vitamin C retention rate value;

[0191] The freshness-keeping index values ​​corresponding to vegetables include a second weight loss rate value, a chlorophyll retention rate value and a second vitamin C retention rate value, wherein a weight value of the second weight loss rate value is higher than a weight value of the chlorophyll retention rate value, and higher than a weight value of the second vitamin C retention rate value.

[0192] In some embodiments, the multi-color light source is capable of emitting at least red light, blue light, purple light, and white light; the time period includes spring and autumn;

[0193] The target lighting patterns corresponding to spring and autumn are the same. Under the target lighting patterns corresponding to spring and autumn, the ratio between the length of time the light source is in operation and the length of time the light source is completely off is 1:(2-3), and the ratio of the daily lighting duration corresponding to blue light, the daily lighting duration corresponding to red light, the daily lighting duration corresponding to white light, and the daily lighting duration corresponding to purple light is 1:1:1:(0.3-0.5).

[0194] In some embodiments, the multi-color light source is capable of emitting at least red light, blue light, purple light, and white light; the time period includes summer;

[0195] Under the target lighting mode corresponding to summer, the ratio between the time the light source is in operation and the time the light source is completely off is 1:(2-3), and the ratio of the daily lighting time corresponding to red light, the daily lighting time corresponding to purple light, the daily lighting time corresponding to blue light, and the daily lighting time corresponding to white light is 1:1:(0.6-0.8):(0.3-0.5).

[0196] In some embodiments, the multi-color light source is capable of emitting at least red light, blue light, purple light, and white light; the time period includes winter;

[0197] Under the target lighting mode corresponding to winter, the ratio between the time the light source is in operation and the time the light source is completely off is 1:(3.5-8), and the ratio of the daily lighting time corresponding to red light, the daily lighting time corresponding to blue light, the daily lighting time corresponding to white light, and the daily lighting time corresponding to purple light is 1:1:1:(0.4-0.6).

[0198] In an exemplary embodiment, a computer device is provided, including a memory and a processor, wherein a computer program is stored in the memory, and the method of the above embodiment is implemented when the processor executes the computer program.

[0199] In one embodiment, a computer-readable storage medium is provided, on which a computer program is stored. When the computer program is executed by a processor, the method of the above embodiment is implemented.

[0200] In one embodiment, a computer program product is provided, including a computer program, which implements the method of the above embodiment when executed by a processor.

[0201] It should be noted that the user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for analysis, stored data, displayed data, etc.) involved in this application are all information and data authorized by the user or fully authorized by all parties, and the collection, use and processing of relevant data must comply with relevant regulations.

[0202] A person of ordinary skill in the art can understand that all or part of the processes in the above-mentioned embodiment method can be completed by instructing the relevant hardware through a computer program, and the computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, any reference to the memory, database or other medium used in the embodiments provided in the present application can include at least one of non-volatile memory and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. As an illustration and not limitation, RAM can be in various forms, such as static random access memory (SRAM) or dynamic random access memory (DRAM). The database involved in each embodiment provided in this application may include at least one of a relational database and a non-relational database. Non-relational databases may include distributed databases based on blockchains, etc., but are not limited to this. The processor involved in each embodiment provided in this application may be a general-purpose processor, a central processing unit, a graphics processor, a digital signal processor, a programmable logic device, a data processing logic device based on quantum computing, an artificial intelligence (AI) processor, etc., but are not limited to this.

[0203] The technical features of the above embodiments may be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this application.

[0204] The above embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the present application. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the protection scope of the present application shall be subject to the attached claims.

Claims

1. A refrigerator, characterized in that: include: A box body, with a storage chamber inside, for storing food materials; a multi-color light source disposed inside the storage chamber and configured to emit light of multiple colors; The controller is configured as: Determine the current time period of the current moment from among the preset multiple time periods; When the real time reaches the next time period after the current time period, the target lighting mode corresponding to the next time period is run, wherein the target lighting mode is at least used to define the daily lighting duration corresponding to each color of light.

2. The refrigerator according to claim 1, characterized in that: The multi-color light source is capable of emitting at least violet light.

3. The refrigerator according to claim 1, characterized in that: Before running the target illumination mode corresponding to the next time period, the controller is further configured to: Determine at least one fruit and vegetable type corresponding to the next time period according to a preset correspondence table between time periods and fruit and vegetable types; According to the types of fruits and vegetables corresponding to the next time period, the target lighting mode corresponding to the next time period is detected.

4. The refrigerator according to claim 3, characterized in that: In the process of detecting the target illumination mode corresponding to the next time period according to each of the fruit and vegetable types corresponding to the next time period, the controller is further configured to: Obtaining at least one freshness-keeping index value of each fruit and vegetable type corresponding to the next time period under each lighting mode, wherein the freshness-keeping index value includes at least one of a weight loss rate value and a nutrient retention rate value; According to each of the preservation index values, detecting the preservation score corresponding to each lighting mode, wherein the preservation score is negatively correlated with the weight loss rate value, and the preservation score is positively correlated with the nutrient retention rate value; The lighting mode corresponding to the highest freshness-keeping score is determined as the target lighting mode.

5. The refrigerator according to claim 4, characterized in that: In the process of detecting the freshness-keeping score corresponding to each lighting mode according to each of the freshness-keeping index values, the controller is further configured to: Convert each of the fresh-keeping index values ​​into a fresh-keeping index score, and obtain a weight value of each fresh-keeping index score corresponding to each type of fruit and vegetable; According to the weight values, the fresh-keeping index scores of each fruit and vegetable type under each lighting mode are weighted and summed to obtain the fresh-keeping sub-score of each fruit and vegetable type under each lighting mode; The freshness sub-scores of each fruit and vegetable type under each lighting mode were aggregated to obtain the freshness score corresponding to each lighting mode.

6. The refrigerator according to claim 5, characterized in that: The types of fruits and vegetables include fruits and vegetables; The freshness-keeping index values ​​corresponding to the fruits include a first weight loss rate value, a soluble solids retention rate value, and a first vitamin C retention rate value, wherein the weight value of the first weight loss rate value is lower than the weight value of the soluble solids retention rate value, and lower than the weight value of the first vitamin C retention rate value; The freshness-keeping index values ​​corresponding to the vegetables include a second weight loss rate value, a chlorophyll retention rate value and a second vitamin C retention rate value, wherein the weight value of the second weight loss rate value is higher than the weight value of the chlorophyll retention rate value, and higher than the weight value of the second vitamin C retention rate value.

7. The refrigerator according to claim 6, characterized in that: The multi-color light source can emit at least red light, blue light, purple light and white light; the time period includes spring and autumn; The target lighting modes corresponding to the spring and the autumn are the same. Under the target lighting modes corresponding to the spring and the autumn, the ratio between the operating time of the light source and the time when the light source is completely extinguished is 1:(2-3), and the ratio of the daily lighting time corresponding to blue light, the daily lighting time corresponding to red light, the daily lighting time corresponding to white light, and the daily lighting time corresponding to purple light is 1:1:1:(0.3-0.5).

8. The refrigerator according to claim 6, characterized in that: The multi-color light source can emit at least red light, blue light, purple light and white light; the time period includes summer; In the target lighting mode corresponding to the summer, the ratio between the operating time of the light source and the time when the light source is completely extinguished is 1:(2-3), and the ratio of the daily lighting time corresponding to red light, the daily lighting time corresponding to purple light, the daily lighting time corresponding to blue light, and the daily lighting time corresponding to white light is 1:1:(0.6-0.8):(0.3-0.5).

9. The refrigerator according to claim 6, characterized in that: The multi-color light source is capable of emitting at least red light, blue light, purple light and white light; the time period includes winter; In the target lighting mode corresponding to the winter, the ratio between the operating time of the light source and the time when the light source is completely extinguished is 1:(3.5-8), and the ratio of the daily lighting time corresponding to red light, the daily lighting time corresponding to blue light, the daily lighting time corresponding to white light, and the daily lighting time corresponding to purple light is 1:1:1:(0.4-0.6).

10. A light preservation method, characterized in that: The method comprises: Determine the current time period of the current moment from among the preset multiple time periods; When the real time reaches the next time period after the current time period, the target lighting mode corresponding to the next time period is run, wherein the target lighting mode is at least used to define the daily lighting duration corresponding to each color of light.

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