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 detect the types of the fruits and vegetables stored in the storage chamber; obtaining fresh-keeping evaluation results of the fruit and vegetable types in a plurality of preset illumination modes; the illumination mode with the fresh-keeping evaluation result meeting a preset evaluation condition is determined as a target illumination mode, the target illumination mode is operated, and the target illumination mode is at least used for defining the daily illumination duration corresponding to light of various colors. By adopting the refrigerator, the illumination fresh-keeping effect of fruits and vegetables can be improved.

Description

Technical Field

[0001] This application relates to the technical field of refrigerators, and particularly to a refrigerator and a light preservation method. Background Art

[0002] Refrigerators are indispensable appliances in modern families. They are not only used for storing food but also can extend the shelf life of fruits and vegetables and improve their nutritional value through advanced light preservation technology.

[0003] In traditional technologies, usually before leaving the factory, based on experimental data or statistical analysis of the fresh-keeping requirements of typical fruits and vegetables, by calculating the average value or selecting the fresh-keeping conditions of representative fruits and vegetables, a fixed fresh-keeping mode is preset for the refrigerator.

[0004] However, traditional technologies assume that most fruits and vegetables can achieve better light preservation effects under the same environmental conditions. However, due to the seasonality of fruits and vegetables and the diversity of user preferences, this may result in poor light preservation effects of the fruits and vegetables actually stored by some users under the preset fresh-keeping mode. Summary of the Invention

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

[0006] In a first aspect, some embodiments provide a refrigerator, including: a box body with a storage chamber inside for storing food ingredients;

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

[0008] A controller configured to:

[0009] Detect the types of fruits and vegetables stored in the storage chamber;

[0010] Obtain the fresh-keeping evaluation results of the fruit and vegetable types under a preset variety of light modes;

[0011] Determine the light mode whose fresh-keeping evaluation result meets the preset evaluation conditions as the target light mode, and run the target light mode, where the target light mode is at least used to define the daily light duration corresponding to each of the lights of various colors.

[0012] Technical effects: On the one hand, since different fruits and vegetables have different requirements for light preservation conditions such as light color, light intensity, and light time, by presetting multiple preservation modes, the actual needs of a wider and more diverse range of fruit and vegetable types and combinations of fruit and vegetable types can be met. On the other hand, by dynamically identifying the types of fruits and vegetables actually stored in the storage compartment during the actual operation of the refrigerator and evaluating the light preservation effect of each preservation mode according to the types of fruits and vegetables actually stored, the limitation that the fixed preservation mode can only meet the needs of typical fruits and vegetables is overcome, and the seasonal changes of fruits and vegetables and the diversity of user preferences can be flexibly adapted to ensure better light preservation effects in different scenarios.

[0013] Second aspect, some embodiments also provide a light preservation method applied to the refrigerator provided in the first aspect. The method includes:

[0014] Detect the types of fruits and vegetables stored in the storage compartment;

[0015] Obtain the preservation evaluation results of the types of fruits and vegetables under a preset variety of light modes;

[0016] Determine the light mode whose preservation evaluation result meets the preset evaluation conditions as the target light mode, and run the target light mode, where the target light mode is at least used to define the daily light duration corresponding to each color of light.

[0017] Technical effects: On the one hand, since different fruits and vegetables have different requirements for light preservation conditions such as light color, light intensity, and light time, by presetting multiple preservation modes, the actual needs of a wider and more diverse range of fruit and vegetable types and combinations of fruit and vegetable types can be met. On the other hand, by dynamically identifying the types of fruits and vegetables actually stored in the storage compartment during the actual operation of the refrigerator and evaluating the light preservation effect of each preservation mode according to the types of fruits and vegetables actually stored, the limitation that the fixed preservation mode can only meet the needs of typical fruits and vegetables is overcome, and the seasonal changes of fruits and vegetables and the diversity of user preferences can be flexibly adapted to ensure better light preservation effects in different scenarios. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present application. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0019] Figure 1 It is a schematic structural diagram of a refrigerator provided by some embodiments of the present application;

[0020] Figure 2 Scenario schematic diagram of a multi - color light source provided by some embodiments of the present application;

[0021] Figure 3 Scenario schematic diagram of a multi - color light source provided by other embodiments of the present application;

[0022] Figure 4 Schematic diagram of a light mode table provided by some embodiments of the present application;

[0023] Figure 5 Timing diagram of implementing the light - based freshness preservation process provided by some embodiments of the present application;

[0024] Figure 6 Scenario schematic diagram of an image acquisition device provided by other embodiments of the present application;

[0025] Figure 7 Flow schematic diagram of the process of obtaining the freshness preservation evaluation result provided by some embodiments of the present application;

[0026] Figure 8 Flow schematic diagram of the freshness preservation scoring process provided by some embodiments of the present application;

[0027] Figure 9 Flow schematic diagram of the freshness preservation scoring process provided by other embodiments of the present application;

[0028] Figure 10 Flow schematic diagram of the process of updating the weight adjustment factor provided by some embodiments of the present application;

[0029] Figure 11 Schematic diagram of the interface display during the process of adjusting the index weights provided by some embodiments of the present application;

[0030] Figure 12 Timing diagram of the process of updating the weight adjustment factor provided by some embodiments of the present application;

[0031] Figure 13 Flow schematic diagram of the process of updating the weight adjustment factor provided by other embodiments of the present application;

[0032] Figure 14 Flow schematic diagram of the process of updating the weight adjustment factor provided by still other embodiments of the present application;

[0033] Figure 15 Flow schematic diagram of implementing the light - based freshness preservation method provided by some embodiments of the present application. Detailed implementation manners

[0034] Embodiments will be described in detail below, and examples thereof are shown in the accompanying drawings. When the following description refers to the accompanying drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The embodiments described in the following examples do not represent all embodiments consistent with the present application. They are merely examples of systems and methods consistent with some aspects of the present application as detailed in the claims.

[0035] To make the objectives and embodiments of the present application clearer, the exemplary embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in the exemplary embodiments of the present application. Obviously, the described exemplary embodiments are only a part of the embodiments of the present application, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts fall within the scope of protection of the present invention.

[0036] It should be noted that the brief description of the terms in the present application is only for the convenience of understanding the embodiments described next, rather than intending to limit the embodiments of the present application. Unless otherwise specified, these terms should be understood in their ordinary and common meanings.

[0037] The terms "first", "second", "third", etc. in the description, claims and the above-mentioned drawings of the present application are used to distinguish similar or like objects or entities, and do not necessarily mean to limit a specific order or sequence, unless otherwise noted. It should be understood that such terms can be interchanged under appropriate circumstances.

[0038] The terms "comprising" and "having" and any variations thereof are intended to cover but not exclude inclusion. For example, a product or device comprising a series of components does not necessarily have to be limited to all the components clearly listed, but may include other components not clearly listed or inherent to these products or devices.

[0039] The term "module" refers to any known or later-developed hardware, software, firmware, artificial intelligence, fuzzy logic, or a combination of hardware and / or software code that can perform functions related to that element.

[0040] See Figure 1 , which is a schematic structural diagram of a refrigerator provided by an embodiment of the present invention. An embodiment of the present invention provides a refrigerator 10, including a cabinet 11, and at least one storage compartment 12 is provided inside the cabinet, such as a refrigerating compartment, a freezing compartment, a variable-temperature compartment, etc., for storing items with preservation or freezing requirements. The refrigerator further includes a refrigeration system for performing the refrigeration operation of the refrigerator.

[0041] In some embodiments, the storage compartment may be provided with an independent fruit and vegetable storage compartment 121, a medicine storage compartment, etc., for storing different categories of items with different storage requirements.

[0042] It should be noted that the refrigerator performs a refrigeration operation through a refrigeration system, providing cold quantity transmission into the storage chamber to maintain the storage chamber at a constant low temperature state. Specifically, the refrigeration system of the refrigerator according to the embodiment of the present invention is composed of a compressor, a condenser, a throttling device, and an evaporator. The refrigeration process of the refrigeration system includes a compression process, a condensation process, a throttling process, and an evaporation process.

[0043] During the refrigeration process, the refrigerant in a low-temperature and low-pressure state enters the compressor and is compressed into a refrigerant gas in a high-temperature and high-pressure state by the compressor, and the compressed refrigerant gas is discharged. The discharged refrigerant gas flows into the condenser, and the condenser condenses the compressed refrigerant into a liquid phase, and heat is released to the surrounding environment through the condensation process.

[0044] The throttling device causes the liquid-phase refrigerant in a high-temperature and high-pressure state formed in the condenser to expand into a low-pressure liquid-phase 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 performing a heat exchange with the material to be cooled through the latent heat of evaporation of the refrigerant. In this embodiment, the evaporator exchanges heat with air to form air for cooling the storage compartment, realizing the cooling of the storage compartment. Among them, the throttling device can be a capillary tube.

[0045] A filter can also be provided downstream of the condenser. The filter is used to filter impurities in the refrigerant, improve the heat exchange efficiency of the refrigeration unit, and at the same time reduce the risk of pipeline blockage.

[0046] A liquid storage tank can also be provided on the suction side of the compressor. The liquid storage tank is used to separate the refrigerant into gas and liquid. The liquid storage tank is a shell-like component. The refrigerant fluid mixed with gas and liquid enters the liquid storage tank for basic phase separation. The gas enters the gas passage for gravity sedimentation to separate out liquid droplets, and the liquid enters the liquid space to separate out bubbles. The gas flows out from the gas outlet and is sucked into the compressor, avoiding liquid carry-over during compressor suction and extending the service life of the compressor.

[0047] The compressor and the condenser can be arranged at the lower rear side of the housing, and the evaporator can be arranged at the position corresponding to the storage compartment at the rear side of the housing. The evaporator and the condenser can also be arranged at other positions according to the industrial design of the box body 11, which will not be listed one by one here. The position where the evaporator is provided has a certain space to allow air to flow therein. The air is driven by a fan to send the air formed by the evaporator for cooling the storage compartment to the target position and suck the air in the storage compartment, forming an air circulation. In one or more embodiments of the present application, the fan can include a refrigerating fan and a freezing fan. In some embodiments, the fan can also be arranged in cooperation with the condenser.

[0048] In some embodiments, a human-machine interaction module may be provided on the cabinet 11, and the human-machine interaction module is configured to perform human-machine interaction with a user. The human-machine interaction module may include at least one of a display, a sound collection device, an image collection device, a sound output device, etc. Among them, both the display and the sound output device may serve as information output devices and are configured to display information to the user.

[0049] Among them, the display is configured to display a human-machine interaction interface.

[0050] The sound collection device is configured to collect external sounds in an on state. The external sounds may include at least one of user voice commands and environmental sounds. Among them, the environmental sounds may also include sounds made by the user, such as the user's conversation sounds, the user's cough sounds, etc. In some feasible implementation manners, before initially enabling the sound collection device to collect external sounds, a sound collection device activation prompt message may be displayed for the user to select whether to activate or not activate the sound collection device. After the user selects to activate the sound collection device, the sound collection device may be switched to the on state. In the on state, the sound collection device may collect external sounds in real time, at regular intervals, or in a triggered manner.

[0051] The sound output device is configured to output information in the form of sound so that the information can be received by the user.

[0052] In some embodiments, referring to Figure 2 , the refrigerator 10 further includes a multi-color light source 13, and the multi-color light source 13 may be provided inside one or more storage compartments 12. In some feasible implementation manners, the multi-color light source may be a surface light source.

[0053] As an example, as Figure 3 shown, the multi-color light source may include a variety of monochromatic light sources 131. Different monochromatic light sources may emit light of different wavelengths, and light of different wavelengths may be presented as different colors. The monochromatic light source 131 may refer to a lamp bead that can emit light of different wavelengths.

[0054] As another example, the multi-color light source may refer to a light source that can emit light of multiple wavelengths. In this way, it is possible to control each multi-color light source to emit light of different wavelengths at different times, and light of different wavelengths may be presented as different colors.

[0055] In some embodiments, the refrigerator 10 further includes a controller. The controller may be connected to the multi-color light source and is used for: detecting the types of fruits and vegetables stored in the storage compartment; obtaining the freshness preservation evaluation results of the fruit and vegetable types under a preset variety of lighting modes; determining the lighting mode whose freshness preservation evaluation result meets the preset evaluation conditions as the target lighting mode, and running the target lighting mode, where the target lighting mode is at least used to define the daily lighting duration corresponding to each color of light.

[0056] In some embodiments, the controller can also be connected to other functional modules in the refrigerator 10, so as to control the cooperation between the other functional modules and the multi-color light source, further improving the light preservation effect.

[0057] As an example, the controller can be connected to a display. During the use of the refrigerator, the user can interact with the display, input demand information through the display, and the controller can obtain the demand information input by the user through the connection with the display, so as to optimize the currently running lighting mode based on the demand information.

[0058] As another example, the refrigerator 10 can also include a network connection module for accessing the Internet, so as to implement functions such as remote control, status monitoring, and intelligent management. 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 can be optimized based on the updated information.

[0059] In some embodiments, a refrigerator is provided, which includes:

[0060] A box body with a storage room inside for storing food ingredients;

[0061] A multi-color light source disposed inside the storage room and configured to emit lights of multiple colors;

[0062] A controller configured to:

[0063] Detect the types of fruits and vegetables stored in the storage room;

[0064] Obtain the preservation evaluation results of the fruit and vegetable types under a preset variety of lighting modes;

[0065] Determine the lighting mode whose preservation evaluation result meets the preset evaluation conditions as the target lighting mode, and run the target lighting mode, where the target lighting mode is at least used to define the daily lighting duration corresponding to each color of light.

[0066] Among them, light preservation can refer to a technology that irradiates fruits and vegetables with light of multiple specific wavelengths 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. Through research, it has been 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 antioxidant substances such as polyphenols and anthocyanins. 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 roots of seedlings, improve root activity and absorption area, and can also promote the activities of active chloroplasts and photosynthesis; red light can promote the elongation of leaves and apical hooks, increase the leaf growth rate, and can also effectively inhibit photosynthetic products.

[0067] Since the physiological characteristics, nutritional components, and pigment compositions of different types of fruits and vegetables may be different, different types of fruits and vegetables may have different sensitivities and actual requirements for light of different colors. For example, for fruits and vegetables rich in antioxidant substances such as polyphenols and anthocyanins, purple light has a significant promoting effect on the accumulation of their antioxidant substances and improves their preservation effect. However, for fruits and vegetables that are insensitive to purple light, if purple light irradiation is still used, not only can the preservation effect not be achieved, but it may even have a negative effect due to photooxidation, heat accumulation, or physiological interference, and may also lead to a shortening of the illumination time of other colors of light that are more effective for their preservation, missing more effective illumination conditions. Thus, it can be seen that appropriate light can play a more positive role in the light preservation of fruits and vegetables.

[0068] The lighting mode can refer to the operating mode of the internal lighting system of the refrigerator. The lighting mode can be used to define the operating parameters of the multi-color light source, where the operating parameters can include. By setting appropriate lighting modes, energy efficiency can be optimized and the light preservation effect of food can be improved, etc.

[0069] The lighting mode is at least used to define the daily lighting duration corresponding to each color of light. It can also be used to define at least one of the lighting color, lighting intensity, lighting frequency, and the daily lighting start time and daily lighting end time corresponding to each color of light.

[0070] Currently, although many refrigerators have the function of light preservation, the lighting preservation mode they operate is still pre-set before leaving the factory. For example, based on experiments with typical fruits and vegetables, the lighting preservation mode with the best average preservation effect is tested; or the change of sunlight in the natural environment within a day is simulated to regulate the lighting time and non-lighting time in the refrigerator.

[0071] However, all these methods are based on the testers' estimation of users. For example, the selection of typical fruits and vegetables is based on the types of fruits and vegetables that testers estimate users to purchase more frequently, and the evaluation of the preservation effect is based on the actual preservation needs that testers estimate users have. However, there are more and more new varieties of fruits and vegetables, and users' preferences vary. If the fruits and vegetables stored by users and their own preservation needs happen to fall within the estimated range of testers, the actual preservation effect of the refrigerator may be good, and users can also have a good user experience. However, if the fruits and vegetables stored by users and their own preservation needs happen to be outside the estimated range of testers, the actual preservation effect of the refrigerator may be poor, and users may not be able to feel the light preservation effect. Obviously, the same light preservation mode is difficult to meet the actual preservation needs of different users.

[0072] Therefore, multiple light modes can be preset in the refrigerator. The values of various operating parameters defined in different light modes and the combination methods between parameters can be different, so as to more comprehensively cover and meet the actual needs of various fruits and vegetables and combinations of various types of fruits and vegetables. In some feasible implementation manners, the light mode can be designed based on one or more of light color, light duration, light frequency, light intensity, etc. As an example, six light colors of red, blue, purple, white, yellow, and green and four light durations of 2, 4, 6, and 8 minutes can be used to design a 6-factor 4-level orthogonal table. Each set of parameter combinations can be used as a light mode, and the light mode table is as Figure 4 shown.

[0073] In some feasible implementation manners, the multi-color light source can emit white light and other colors of light. And when the refrigerator door is opened, the controller can control the multi-color light source to emit white light to provide lighting for users. In this case, the light-emitting time corresponding to the white light can include the time period when the refrigerator door is opened and the remaining time period, and the remaining time period can be set at the latest time of each day. For example, assuming that the daily light duration corresponding to the white light is 2 hours, before 22:00 at night, if it is detected that the total duration of the time period when the refrigerator door is opened is 10 minutes, then the multi-color light source can be controlled to emit white light starting from 22:10 at night until 24:00. In this way, it can effectively ensure the timing accuracy of the daily light duration corresponding to the white light, ensure the strict execution of the target light mode, and improve the light preservation effect of fruits and vegetables.

[0074] It can be understood that if other colors of light irradiate fruits and vegetables in other scenarios of refrigerator use, a control method similar to the above white light can also be adopted to ensure the strict execution of the target light mode and improve the light preservation effect of fruits and vegetables.

[0075] The fresh-keeping evaluation result can be used to characterize the fresh-keeping effect of a certain light mode on fruits and vegetables of a specified type for fresh-keeping by light. For example, assuming that the types of fruits and vegetables stored in the storage room are A1 and A2, and the light modes preset in the refrigerator include M1 and M2, then for A1 and A2, the fresh-keeping effects of the light modes M1 and M2 can be evaluated respectively to obtain the fresh-keeping evaluation result corresponding to M1 and the fresh-keeping evaluation result corresponding to M2.

[0076] The evaluation condition can be a quantitative or qualitative requirement for the fresh-keeping evaluation result.

[0077] In some feasible embodiments, the fresh-keeping evaluation result can include a fresh-keeping score; the evaluation condition can be: the highest fresh-keeping score. The fresh-keeping score can refer to the comprehensive score determined by comprehensively evaluating the fresh-keeping effects of various light modes on various types of fruits and vegetables.

[0078] In some other feasible embodiments, the fresh-keeping evaluation result can include a fresh-keeping score and a fresh-keeping index value; the evaluation condition can also be: on the premise that the fresh-keeping index value meets the preset evaluation sub-condition, the fresh-keeping score is the highest, where the preset evaluation sub-condition can refer to that the fresh-keeping index value corresponding to each type of fruit and vegetable is higher than the preset index value threshold.

[0079] In some embodiments, as Figure 5 shown, the controller can first detect the types of fruits and vegetables stored in the storage room, and then based on the determined types of fruits and vegetables and the preset multiple light modes, obtain the fresh-keeping evaluation results corresponding to each light mode, and each fresh-keeping evaluation result corresponds to each light mode one by one; furthermore, screen out the fresh-keeping evaluation results that meet the preset evaluation conditions from each fresh-keeping evaluation result, and based on the corresponding relationship between the fresh-keeping evaluation result and the light mode, determine the target light mode corresponding to the fresh-keeping evaluation result that meets the preset evaluation conditions from each light mode, and run the target light mode. Among them, the way to run the target light mode includes: controlling the multi-color light source to emit light according to the daily light duration corresponding to each color of light in the target light mode.

[0080] In some feasible embodiments, as Figure 6 shown, the refrigerator can also include an image acquisition device 64, and the image acquisition device 64 can be arranged inside the storage room 62, or at a position where the fruits and vegetables placed in the storage room 62 can be imaged, such as on the refrigerator door 66 or at the top of the refrigerator body, etc.; the way to detect the types of fruits and vegetables stored in the storage room can include: acquiring images of the fruits and vegetables stored in the storage room through the image acquisition device to obtain fruit and vegetable images, and then, the types of fruits and vegetables placed in the storage room can be determined by performing image recognition on the acquired fruit and vegetable images.

[0081] In some other feasible embodiments, the refrigerator may further include a human-computer interaction module. The method for detecting the types of fruits and vegetables stored in the storage compartment may include: through the human-computer interaction module, obtaining the information on the types of fruits and vegetables input by the user, so as to determine the types of fruits and vegetables stored in the storage compartment. Exemplarily, the human-computer interaction module may display the information on the types of fruits and vegetables stored in the storage compartment to the user. After the user takes or puts fruits and vegetables into the storage compartment, the user can interact with the human-computer interaction module to edit the information on the types of fruits and vegetables displayed by the human-computer interaction module and update the information on the types of fruits and vegetables. After the information on the types of fruits and vegetables is updated, the updated types of fruits and vegetables in the storage compartment can be detected.

[0082] In some feasible embodiments, the method for obtaining the freshness preservation evaluation results of the types of fruits and vegetables under a preset variety of lighting modes may include: using the types of fruits and vegetables and the lighting modes as indexes, querying the freshness preservation evaluation results corresponding to each lighting mode from a preset freshness preservation evaluation result data table. For example, assuming that the types of fruits and vegetables detected in the storage compartment are A1 and A2, and the preset lighting modes of the refrigerator include M1 and M2, the freshness preservation evaluation results corresponding to M1 can be queried from the freshness preservation evaluation result data table by using the combination of A1 and A2 and M1 as the index, and the freshness preservation evaluation results corresponding to M2 can also be queried from the freshness preservation evaluation result data table by using the combination of A1 and A2 and M2 as the index.

[0083] Among them, the freshness preservation evaluation result data table can be created in advance. Exemplarily, multiple types of fruits and vegetables and their combinations can be listed in advance, and then the freshness preservation effects of each type of fruit and vegetable and each combination of types of fruits and vegetables under each lighting mode are evaluated to obtain the freshness preservation evaluation results. A freshness preservation evaluation result data table is established with the types of fruits and vegetables or combinations of types of fruits and vegetables as column names and the lighting modes as row names, and the evaluated freshness preservation evaluation results are written into the freshness preservation evaluation result data table.

[0084] Among them, after the freshness preservation evaluation result data table is created, it can also be updated. For example, with the addition of new types of fruits and vegetables or the improvement of testing methods, the data in the freshness preservation evaluation result data table can be added and updated. The update process of the freshness preservation evaluation result data table can be completed first on the server or external device. When the refrigerator can access the network or communicate with the external device, the updated freshness preservation evaluation result data table can replace the originally stored freshness preservation evaluation result data table in the refrigerator to achieve the update of the freshness preservation evaluation result data table.

[0085] In some other feasible embodiments, the method for obtaining the freshness preservation evaluation results of fruit and vegetable types under a plurality of preset lighting modes may include: after each determination of the fruit and vegetable type, based on the re-determined fruit and vegetable type, re-evaluating the freshness preservation effects of the plurality of preset lighting modes to obtain the freshness preservation evaluation results that meet the current actual requirements.

[0086] Among them, the evaluation of the freshness preservation effect can be achieved by at least one of methods such as artificial intelligence models, data analysis, scoring algorithms, sensory evaluation, etc. In some feasible embodiments, through experiments, the freshness preservation index values of each type of fruit and vegetable under each lighting mode can be tested, and then combined with the freshness preservation index values of each type of fruit and vegetable corresponding to each lighting mode, a comprehensive evaluation of each lighting mode can be carried out to obtain the freshness preservation evaluation results of each lighting mode.

[0087] In this embodiment, on the one hand, since different fruits and vegetables have different requirements for lighting freshness preservation conditions such as lighting color, lighting intensity, lighting time, etc., by presetting a variety of freshness preservation modes, the actual requirements of a wider and more diverse range of fruit and vegetable types and combinations of fruit and vegetable types can be met. On the other hand, by dynamically identifying the actual fruit and vegetable types stored in the storage compartment during the actual operation of the refrigerator and evaluating the lighting freshness preservation effects of each freshness preservation mode according to the actual fruit and vegetable types stored, the limitation that a fixed freshness preservation mode can only meet the needs of typical fruits and vegetables is overcome, and it can flexibly adapt to the seasonal changes of fruits and vegetables and the diversity of user preferences, ensuring better lighting freshness preservation effects in different scenarios.

[0088] In some embodiments, as Figure 7 shown, the freshness preservation evaluation results include freshness preservation scores; in the process of obtaining the freshness preservation evaluation results of fruit and vegetable types under a plurality of preset lighting modes, the controller is further configured to perform the following steps:

[0089] Step 702, query the freshness preservation index values of the fruit and vegetable type under each preset lighting mode, and the index weights corresponding to each freshness preservation index value;

[0090] Step 704, perform freshness preservation scoring on each lighting mode according to each freshness preservation index value and the index weight corresponding to each freshness preservation index value.

[0091] It should be noted that for each fruit and vegetable type, there are multiple freshness preservation indexes for evaluating its freshness preservation effect, and the influence degrees of different freshness preservation indexes on the freshness preservation effect of each fruit and vegetable may be different.

[0092] Among them, the freshness preservation index can refer to a quantitative or qualitative standard for measuring the quality of fruits and vegetables during the lighting freshness preservation process. It includes at least one of sensory indexes, physical and chemical indexes, safety indexes, shelf life, etc.

[0093] The freshness preservation index value can refer to the specific value obtained by detecting the freshness preservation index for each fruit and vegetable variety under each light mode. It can be understood that the result obtained from the freshness preservation index detection can be a qualitative result, which can be further converted into a corresponding numerical value as the freshness preservation index value for subsequent score calculation. For example, the result of sensory detection is usually a qualitative result. By visually observing the degree of yellowing of the vegetable leaves, it can be divided into green, slightly yellowed, and completely yellowed. The freshness preservation index value corresponding to green can be 3, slightly yellowed is 2, and completely yellowed is 1.

[0094] The index weight can be used to characterize the relative importance of each freshness preservation index value in the freshness preservation score of this fruit and vegetable variety. A higher index weight indicates that the freshness preservation index value has a greater impact on the overall freshness preservation effect of this fruit and vegetable variety, while a lower index weight indicates that the freshness preservation index value has a smaller impact on the overall freshness preservation effect of this fruit and vegetable variety. The index weight should be able to accurately reflect the contribution of its corresponding freshness preservation index value to the freshness preservation effect, and can be specifically determined based on scientific research and actual data, etc. This embodiment does not limit this.

[0095] In some feasible implementation manners, the freshness preservation index value can include the weight loss rate and the nutrient content retention rate value. Since vegetables have a high water content, relatively loose cell structures, thin cell walls, and large cell gaps, water is easily lost. Therefore, the weight loss rate has a more significant impact on the appearance, taste, and commercial value of vegetables. While most fruits are covered with peels, have thicker cell walls, smaller cell gaps, and relatively less water loss. And during the freshness preservation process, in addition to the weight loss rate, the nutrient content retention rate may be more critical. According to research, for vegetables, compared with nutrient components, users are more concerned about their water loss situation, and the water loss situation of vegetables is closely related to their weight loss rate; for fruits, compared with the weight loss rate, users are more concerned about their nutritional value, sweetness, taste, etc., which are closely related to the nutrient content retention rate of fruits. Therefore, in the freshness preservation score of vegetables, setting a higher index weight for the weight loss rate can more accurately reflect the freshness preservation effect of vegetables; while in the freshness preservation score of fruits, increasing the index weight of the nutrient content retention rate and relatively reducing the index weight of the weight loss rate can more accurately reflect the freshness preservation effect of fruits. That is to say, for different fruit and vegetable varieties, the same freshness preservation index value can be used for freshness preservation evaluation, but different freshness preservation weights can be set for the corresponding freshness preservation index values of different fruit and vegetable varieties.

[0096] In some embodiments, after determining the types of fruits and vegetables, according to each combination of lighting modes and each type of fruits and vegetables, a preset fresh-keeping index data table can be queried to determine at least one fresh-keeping index value of each type of fruits and vegetables under each lighting mode. Synchronously, the index weights corresponding to the respective fresh-keeping index values preset for each type of fruits and vegetables can also be obtained. Then, based on the respective fresh-keeping index values corresponding to each lighting mode and the index weights corresponding to the respective fresh-keeping index values, each lighting mode is scored to obtain the fresh-keeping score corresponding to each lighting mode.

[0097] Among them, the fresh-keeping index data table is used to store fresh-keeping index values. As an example, the first row and the first column of the fresh-keeping index data table can record various types of fruits and vegetables and various lighting modes respectively. When querying, at least one fresh-keeping index value of each type of fruits and vegetables under each lighting mode can be located from the fresh-keeping index data table based on the type of fruits and vegetables currently stored in the storage room and the preset each lighting mode.

[0098] As an example, the method for performing fresh-keeping scoring on each lighting mode according to the respective fresh-keeping index values and the index weights corresponding to the respective fresh-keeping index values includes: first converting each fresh-keeping index value into a corresponding fresh-keeping index score, and then, according to the index weight corresponding to each fresh-keeping index value, performing weighted aggregation on the respective fresh-keeping index scores corresponding to each lighting mode to obtain the fresh-keeping score corresponding to each lighting mode. Among them, the method for aggregating the respective fresh-keeping index scores can include at least one of weighted summation, weighted average, etc. The method for converting the fresh-keeping index value into a corresponding fresh-keeping index score can include normalization, etc., which can be specifically determined according to the actual situation, and this embodiment does not limit this.

[0099] As another example, the method for performing fresh-keeping scoring on each lighting mode according to the respective fresh-keeping index values and the index weights corresponding to the respective fresh-keeping index values includes: substituting the respective fresh-keeping index values corresponding to each lighting mode and the index weights corresponding to the respective fresh-keeping index values into a preset fresh-keeping scoring algorithm to infer the fresh-keeping score of each lighting mode. Among them, the fresh-keeping scoring algorithm can be at least one of a mathematical algorithm, an artificial intelligence algorithm, etc.

[0100] In some feasible implementation manners, for leafy vegetables and cauliflower, such as rape, spinach, Chinese cabbage, broccoli, kohlrabi, etc., since such vegetables are prone to water loss, wilting, and yellowing, light can inhibit the wilting of leafy vegetables, inhibit yellowing and aging, and improve the sensory quality and chlorophyll content. Among them, blue light can increase the growth of antioxidant substances such as anthocyanins and glucosinolates in cruciferous vegetables such as broccoli. For leafy vegetables and cauliflower, the index weight of the weight loss rate can be 30%, the index weight of the chlorophyll retention rate can be 25%, and the index weights of the vitamin C retention rate, dietary fiber retention rate, and antioxidant substance retention rate can each account for 15%.

[0101] In some feasible embodiments, for tomato and eggplant vegetables, such as tomatoes, cucumbers, eggplants, wax gourds, zucchinis, etc., the index weights of weight loss rate, vitamin C retention rate, dietary fiber retention rate, and antioxidant retention rate can each account for 25%.

[0102] In some feasible embodiments, for mushroom vegetables, such as shiitake mushrooms, white mushrooms, enoki mushrooms, oyster mushrooms, etc., light can affect the metabolic activities of mushrooms, including enzyme activity and the production of metabolites, and these changes can affect the flavor and texture of mushrooms. Moreover, mushrooms have strong respiratory functions and are prone to water loss and browning. For mushroom vegetables, the index weights of weight loss rate, protein retention rate, dietary fiber retention rate, and antioxidant retention rate can each account for 25%.

[0103] In some feasible embodiments, for citrus fruits, such as oranges, grapefruits, etc., red light illumination can increase carotenoids, sugar content, and vitamin C, and prevent dry rot disease. For citrus fruits, the index weight of weight loss rate can be 40%, and the index weights of soluble solids and vitamin C retention rate can each account for 30%.

[0104] In this embodiment, by assigning different index weights to each freshness preservation index value corresponding to each fruit and vegetable type, the importance of each freshness preservation index value for each fruit and vegetable type can be accurately reflected, so that the contribution of each freshness preservation index value to the freshness preservation effect can be more accurately reflected, and a more reasonable comprehensive score can be obtained.

[0105] In some embodiments, as Figure 8 shown, the freshness preservation index value includes at least one of the weight loss rate value and the nutrient retention rate value; in the process of performing freshness preservation scoring on each lighting mode according to each freshness preservation index value and the index weight corresponding to each freshness preservation index value, the controller is further configured to perform the following steps:

[0106] Step 802, convert each freshness preservation index value into a freshness preservation index score, where the freshness preservation index score is negatively correlated with the weight loss rate value and positively correlated with the nutrient retention rate value;

[0107] Step 804, according to the index weight corresponding to each freshness preservation index value, perform weighted summation on the freshness preservation index scores of each fruit and vegetable type in each lighting mode to obtain the freshness preservation sub-score of each fruit and vegetable type in each lighting mode;

[0108] Step 806, aggregate the freshness preservation sub-scores corresponding to each lighting mode respectively to obtain the freshness preservation scores corresponding to each lighting mode.

[0109] Among them, the weight loss rate can refer to the percentage of weight reduction of fruits and vegetables during the preservation process due to reasons such as water evaporation and respiration. 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 water loss of 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 wrinkle and lose luster, and also make the fruits and vegetables become shriveled, with a poor taste and a loss of crispness, and the quality of fruits and vegetables is significantly reduced.

[0110] The retention rate of nutrients can refer to the degree of retention of nutrients in fruits and vegetables during the light preservation process. Fruits and vegetables are important sources for the human body to obtain nutrients such as vitamins, minerals, dietary fiber, and antioxidants. The higher the retention rate of nutrients, the higher the nutritional value and health benefits of fruits and vegetables, and the higher the quality of fruits and vegetables.

[0111] In some embodiments, the values of each preservation index can be first converted into corresponding preservation index scores, and then, based on the obtained index weights, the preservation index scores of each fruit and vegetable type under each light mode are weighted and summed to obtain the preservation sub-scores of each fruit and vegetable type under each light mode; then the preservation sub-scores corresponding to the same light mode are aggregated respectively to obtain the preservation score corresponding to each light mode. For example, assume that the fruit and vegetable types corresponding to the next time period include F1 and F2, the light modes include M1, the preservation index values of F1 under M1 include T1 and T2, and the preservation index values of F2 under M1 include T3 and T4. First, convert T1 into the preservation index score S1, convert T2 into the preservation index score S2, convert T3 into the preservation index score S3, and convert T4 into the preservation index score S4. Obtain the index weight W1 corresponding to S1, the index weight W2 corresponding to S2, the index weight W3 corresponding to S3, and the index weight W4 corresponding to S4. Therefore, it can be calculated that the preservation sub-score of fruit and vegetable type F1 under light mode M1 is R1 = S1×W1 + S2 + W2, and the preservation sub-score of fruit and vegetable type F2 under light mode M1 is R2 = S3×W3 + S4 + W4. Then, by aggregating R1 and R2, the preservation score corresponding to M1 can be obtained.

[0112] In this embodiment, through the comprehensive scoring method, the preservation effects of all fruit and vegetable types corresponding to each season can be evaluated more comprehensively and accurately, thereby effectively improving the light preservation effect in various scenarios.

[0113] In some embodiments, as Figure 9 shown, in the process of performing preservation scoring on each light mode according to the values of each preservation index and the index weights corresponding to each preservation index value, the controller is further configured to perform the following steps:

[0114] Step 902: Obtain the weight adjustment factor corresponding to each index weight.

[0115] Step 904: Score the freshness preservation of each lighting mode according to each freshness preservation index value, the index weight corresponding to each freshness preservation index value, and the weight adjustment factor corresponding to each index weight.

[0116] It should be noted that the index weight is used to represent the relative importance of each freshness preservation index value in the freshness preservation score of this fruit and vegetable variety. It is usually determined based on scientific research, experimental data, etc. Therefore, it can reflect the needs of most users and the general laws of freshness preservation effects, ensuring a high accuracy in the evaluation of lighting freshness preservation effects. However, due to the fixed weight, the evaluation result may not accurately reflect the actual needs of users or environmental changes, resulting in a mismatch between the freshness preservation effect score and the actual situation. For example, some users are more concerned about the sensory experience of fruits and vegetables, and the water loss rate has a greater impact on the appearance, taste, etc. of fruits and vegetables. However, some users may be more concerned about the retention of nutrients and not particularly care about the sensory experience. Obviously, the fixed weight cannot adapt to the different preferences of different users. Another example is that due to climate reasons, the sweetness of a certain fruit may be lower in some years. For the same soluble solid retention rate, the actual felt freshness preservation effect may vary greatly, and the fixed weight cannot adapt to this change in the actual situation.

[0117] Among them, the weight adjustment factor can refer to a factor used to dynamically adjust the index weight, so that the index weight can be flexibly adjusted to adapt to actual needs or environmental changes, thereby more accurately reflecting the importance of the freshness preservation index value in the freshness preservation evaluation result. For each fruit and vegetable variety, the weight adjustment factor corresponds one-to-one with the index weight.

[0118] In some embodiments, the weight adjustment factor corresponding to each index weight at the current moment can be obtained first, and then, based on each freshness preservation index value corresponding to each lighting mode, the index weight corresponding to each freshness preservation index value, and the weight adjustment factor corresponding to each index weight, each lighting mode is scored to obtain the freshness preservation score corresponding to each lighting mode.

[0119] In some feasible implementation manners, the initial values of the weight adjustment factors corresponding to each index weight can be the same. That is, in the case where the weight adjustment function is not triggered, the freshness preservation of each lighting mode can be scored according to the weights determined in advance based on scientific research, experimental data, etc. After the weight adjustment function is triggered, the index weight can be flexibly adjusted by updating the weight adjustment factor, so as to adapt to the changes in the actual situation. Therefore, the weight adjustment factors corresponding to the same index weight obtained at different times may be different.

[0120] In some feasible embodiments, the sum of multiple weight adjustment factors corresponding to the same fruit and vegetable type is equal to 1. For example, the freshness preservation index values corresponding to fruit and vegetable type A include B1 and B2, the weight adjustment factor corresponding to B1 is C1, the weight adjustment factor corresponding to B2 is C2, and C1 + C2 = 1.

[0121] In some feasible embodiments, the initial value of the weight adjustment factor corresponding to each index weight can be equal to 1 / n, where n is the sum of the number of index weights corresponding to each fruit and vegetable type. For example, the freshness preservation index values corresponding to fruit and vegetable type A include B1 and B2, the weight adjustment factor corresponding to B1 is C1, the weight adjustment factor corresponding to B2 is C2, and the number of freshness preservation index values corresponding to fruit and vegetable type A is 2. Therefore, the initial values of C1 and C2 can both be equal to 1 / 2. Subsequently, if the index weight adjustment function is triggered and C1 is increased to 3 / 5, then C2 = 1 - 3 / 5 = 2 / 5.

[0122] In some feasible embodiments, the method for performing freshness preservation scoring on each lighting mode according to each freshness preservation index value, the index weight corresponding to each freshness preservation index value, and the weight adjustment factor corresponding to each index weight may include: converting each freshness preservation index value into a freshness preservation index score, multiplying each index weight by its corresponding weight adjustment factor to obtain the actual value of the index weight, and then based on the actual value of the index weight, performing weighted summation on the freshness preservation index scores of each fruit and vegetable type in each lighting mode to obtain the freshness preservation sub-score of each fruit and vegetable type in each lighting mode; then aggregating the respective freshness preservation sub-scores corresponding to the same lighting mode to obtain the freshness preservation score corresponding to each lighting mode.

[0123] Exemplarily, the freshness preservation score S can be expressed as:

[0124]

[0125] where V ij represents the i-th freshness preservation index score of the j-th fruit and vegetable type; W ij represents the index weight corresponding to the i-th freshness preservation index score of the j-th fruit and vegetable type; A ij represents the weight adjustment factor corresponding to the i-th freshness preservation index score of the j-th fruit and vegetable type; n represents the number of freshness preservation index scores; and m represents the number of fruit and vegetable types.

[0126] In this embodiment, by setting the weight adjustment factor, the adjustment of the index weight adapted to the actual requirements or environmental changes is realized, so that the actual index weight can more accurately reflect the importance of the freshness preservation index value in the freshness preservation evaluation result, thereby improving the accuracy of the freshness preservation evaluation result, making the finally determined target lighting mode more in line with the actual requirements of the user and the changes in the environment, and improving the lighting freshness preservation effect of the refrigerator.

[0127] In some embodiments, the refrigerator further includes a sound collection device configured to collect external sounds in the on state; as Figure 10 shown, before performing freshness preservation scoring on each lighting mode according to each freshness preservation index value, the corresponding index weight of each freshness preservation index value, and the weight adjustment factor corresponding to each index weight, the controller is further configured to perform the following steps:

[0128] Step 1004, in response to a weight adjustment event, update the weight adjustment factor corresponding to each index weight.

[0129] Among them, the weight adjustment event may refer to an event used to trigger the start of the weight adjustment function. The weight adjustment event may be caused by user operations, system-generated messages, or changes in hardware status, etc. In some feasible embodiments, the weight adjustment event is generated based on user behavior, that is, it may be a certain operation actively performed by the user that triggers the weight adjustment event, or certain behaviors of the user, such as words spoken or actions taken, are detected by the refrigerator, thereby triggering the weight adjustment event.

[0130] In some feasible embodiments, the weight adjustment event may be triggered by a user operation. Exemplarily, the refrigerator may include a human-computer interaction module; the user can view, input, or modify the weight adjustment factor through the human-computer interaction module. When the human-computer interaction module receives an input operation or modification operation for the weight adjustment factor, it triggers the weight adjustment event, thereby realizing the update of the weight adjustment factor. For example, the human-computer interaction module may be a display, as Figure 11 shown, after detecting the type of fruits and vegetables, it can display information 1102 about the detected type of fruits and vegetables, information 1104 about the freshness preservation index value corresponding to each type of fruits and vegetables, and information 1106 about the index weight corresponding to each freshness preservation index value to the user through the display. The user can edit the displayed information. If the type of fruits and vegetables is misidentified, the user can click on the information about the type of fruits and vegetables to modify it. If the freshness preservation index does not meet the actual needs of the user, the user can click on the information about the freshness preservation index to modify it. If the index weight does not meet the actual needs of the user, the user can also click on the information about the index weight to modify it.

[0131] In some other feasible embodiments, the weight adjustment event may be triggered by freshness preservation requirement characteristic information.

[0132] In some embodiments, when the controller detects a weight adjustment event, it can extract weight adjustment factor update information from the weight adjustment event, and based on the weight adjustment factor update information, adjust the values of each weight adjustment factor to obtain new weight adjustment factors, thereby realizing the update of the weight adjustment factors.

[0133] Among them, the weight adjustment factor update information includes at least one of the adjustment range, adjustment direction, and target value. The adjustment range may refer to the adjustment range of the weight adjustment factor, the adjustment direction may refer to increasing or decreasing the weight adjustment factor, and the target value may refer to the specific value of the adjusted weight adjustment factor. For example, if the adjustment of the weight adjustment factor is a proportional adjustment, the weight adjustment factor update information may be at least one of 110%, 80%, doubling, reducing by 1 / 3, etc. If the adjustment of the weight adjustment factor is directly adjusted to the target value, the weight adjustment factor update information may be the target value.

[0134] It can be understood that when the sum of multiple weight adjustment factors corresponding to the same fruit and vegetable type is equal to 1, if one of the weight adjustment factors is updated, the other weight adjustment factors can also be adjusted proportionally so that the sum of multiple weight adjustment factors corresponding to the same fruit and vegetable type is still equal to 1 after the update. For example, the freshness preservation index values corresponding to fruit and vegetable type A include B1 and B2, the weight adjustment factor corresponding to B1 is C1, the weight adjustment factor corresponding to B2 is C2, and the number of freshness preservation index values corresponding to fruit and vegetable type A is 2. Therefore, the initial values of C1 and C2 can both be equal to 1 / 2. Subsequently, if the index weight adjustment function is triggered and C1 is increased to 3 / 5, then C2 = 1 - 3 / 5 = 2 / 5.

[0135] In this embodiment, through the weight adjustment event, the changes in actual needs and the environment can be captured, so as to update the weight adjustment factor to adapt to such changes, enabling the actual index weight to more accurately reflect the importance of the freshness preservation index value in the freshness preservation evaluation result, thereby improving the accuracy of the freshness preservation evaluation result, making the finally determined target lighting mode more in line with the actual needs of users and the changes in the environment, and improving the lighting freshness preservation effect of the refrigerator.

[0136] In some embodiments, the refrigerator further includes a sound collection device configured to collect external sounds in the on state;

[0137] In the process of updating the weight adjustment factors corresponding to each index weight in response to the weight adjustment event, the controller is further configured to:

[0138] In the case of extracting freshness preservation demand feature information from the external sounds, update the weight adjustment factors corresponding to each index weight based on the freshness preservation demand feature information.

[0139] Among them, the external sounds at least include user sounds, and the user sounds may include voice commands actively issued by the user, as well as sounds generated by the user's behaviors collected, such as the sounds of the user talking to others, the user's coughing sounds, etc.

[0140] The fresh-keeping demand characteristic information may refer to data that can reflect the specific fresh-keeping needs of fruits and vegetables identified from external sounds, including keywords and specified sound types. For example, when the user says "I like it a bit sweeter", the keywords "like" and "sweet" can be identified from this sentence. Thus, based on the corresponding relationship between the preset keywords and adjustment strategies, the adjustment strategies corresponding to "like" and "sweet" can be determined. For example, the weight adjustment factor corresponding to maintaining the soluble solids retention rate can be increased; or, if frequent coughing sounds are the specified sound type, when the user's frequent coughing sounds are identified, based on the corresponding relationship between the preset sound type and adjustment strategies, the adjustment strategy corresponding to the frequent coughing sounds can be determined. For example, the weight adjustment factor corresponding to maintaining the vitamin C retention rate can be increased.

[0141] In some embodiments, as Figure 12 shown, when the sound collection device is in the on state, if the user makes a sound, the external sound containing the user's sound can be collected in real-time, regularly, or triggeringly through the sound collection device. Furthermore, feature extraction and recognition are performed on the collected external sound. When the fresh-keeping demand characteristic information is identified from the collected external sound, based on the corresponding relationship between the preset fresh-keeping demand characteristic information and adjustment strategies, the target adjustment strategy corresponding to the identified fresh-keeping demand characteristic information can be determined. Then, based on the target adjustment strategy, the weight adjustment factors corresponding to each index weight are updated. Furthermore, based on the updated weight adjustment factors, the target light mode can be re-determined, and then the updated target light mode can be run. That is, the multi-color light source is controlled to emit light according to the daily light duration corresponding to each color of light in the updated target light mode.

[0142] In this embodiment, by actively collecting external sounds, the user's needs can be actively captured, and the weight adjustment factors can be updated in a timely manner, making the light mode more timely match the user's actual needs. It can also reduce user operations and improve the fluency of the experience.

[0143] In some embodiments, as Figure 13 shown, the refrigerator further includes an information output device configured to display information to the user;

[0144] In the process of updating the weight adjustment factors corresponding to each index weight based on the fresh-keeping demand characteristic information when the fresh-keeping demand characteristic information is extracted from the external sound, the controller is further configured to perform the following steps:

[0145] Step 1302, when the fresh-keeping demand characteristic information is extracted from the external sound, generate and display the index weight adjustment confirmation information based on the fresh-keeping demand characteristic information;

[0146] Step 1304, in response to the metric weight adjustment confirmation operation triggered by the user based on the metric weight adjustment confirmation information, update the weight adjustment factor corresponding to each metric weight based on the fresh-keeping demand characteristic information.

[0147] It should be noted that when identifying the fresh-keeping demand characteristic information from the sound generated by the user's behavior, there may be misidentifications, and there may also be cases where although the user objectively has this demand, subjectively the user does not want to update the weight adjustment factor. For example, the original weight adjustment factor was set based on the user's preference for fruits with higher moisture and sweetness. When it is identified that the user has a cold, objectively the user has a need to supplement vitamin C, but the user feels that the cold is not serious and still hopes to retain more moisture and soluble solids, so the user does not want to update the weight adjustment factor.

[0148] In some embodiments, in the case of identifying the fresh-keeping demand characteristic information from the collected external sound, the target adjustment strategy corresponding to the identified fresh-keeping demand characteristic information can be determined according to the preset correspondence between the fresh-keeping demand characteristic information and the adjustment strategy. Then, first generate the corresponding metric weight adjustment confirmation information based on the target adjustment strategy, where the metric weight adjustment confirmation information can include the information of the target adjustment strategy; furthermore, display the metric weight adjustment confirmation information for the user to judge whether to adjust each metric weight according to the target adjustment strategy. If the user confirms to adjust according to the target adjustment strategy, the metric weight adjustment confirmation operation can be executed. If the controller detects the metric weight adjustment confirmation operation triggered by the user based on the metric weight adjustment confirmation information, the weight adjustment factor corresponding to each metric weight can be updated based on the target adjustment strategy. Furthermore, the target light mode can be re-determined based on the updated weight adjustment factor, and then the updated target light mode can be run, that is, control the multi-color light source to emit light according to the daily light duration corresponding to each color of light in the updated target light mode.

[0149] In some feasible implementation manners, if the user does not want to adjust according to the target adjustment strategy, the metric weight adjustment cancellation operation can be executed or no operation can be performed. If the controller does not detect the metric weight adjustment confirmation operation triggered by the user based on the metric weight adjustment confirmation information, this update can be stopped and the fresh-keeping demand characteristic information in the external sound can be continuously monitored.

[0150] In this embodiment, by feeding back the relevant information of the metric weight adjustment to the user for the user to judge and select by themselves, the risk of misoperation can be effectively reduced, the dissatisfaction or discomfort of the user that may be caused by automatically adjusting the weight adjustment factor can be avoided, and the user's control and participation are enhanced.

[0151] In some embodiments, such as Figure 14As shown, the fresh-keeping demand feature information includes positive demand feature information; in the process of updating the weight adjustment factors corresponding to each index weight based on the fresh-keeping demand feature information, the controller is further configured to perform the following steps:

[0152] Step 1402, query the fresh-keeping index corresponding to the positive demand feature information according to the corresponding relationship between the preset feature information and the fresh-keeping index;

[0153] Step 1404, determine the positive-adjustment fresh-keeping index as the fresh-keeping index corresponding to the positive demand feature information, and determine the other fresh-keeping indexes except the positive-adjustment fresh-keeping index as the negative-adjustment fresh-keeping indexes;

[0154] Step 1406, increase the weight adjustment factor corresponding to the positive-adjustment fresh-keeping index and decrease the weight adjustment factor corresponding to the negative-adjustment fresh-keeping index.

[0155] It should be noted that the weight adjustment factor is mainly used to adjust the index weight. If only the index weights directly related to the actual demand are adjusted based on the actual demand, it is easy to cause an imbalance in weight distribution, and it is difficult to directly compare the scoring results of different models or time periods. Over time, it is easy to affect the accuracy of the evaluation results.

[0156] Among them, the fresh-keeping demand feature information includes positive demand feature information. Positive demand can refer to positive expectations or preferences, such as like, need, etc. The fresh-keeping demand feature information can also include negative demand feature information. Negative demand can refer to negative expectations or dissatisfaction, such as dislike, hate, don't need, etc.

[0157] In some embodiments, when the positive demand feature information is recognized, the fresh-keeping index corresponding to the positive demand feature information can be queried according to the corresponding relationship between the preset feature information and the fresh-keeping index, and then the fresh-keeping index corresponding to the positive demand feature information is determined as the positive-adjustment fresh-keeping index, and the other fresh-keeping indexes except the positive-adjustment fresh-keeping index are determined as the negative-adjustment fresh-keeping indexes; then, according to the corresponding relationship between the preset fresh-keeping demand feature information and the adjustment strategy, the target adjustment strategy corresponding to the recognized positive demand feature information is determined, and then based on the target adjustment strategy, the weight adjustment factor corresponding to the positive-adjustment fresh-keeping index is increased, and the weight adjustment factor corresponding to the negative-adjustment fresh-keeping index is decreased.

[0158] In some other embodiments, in the case where negative demand characteristic information is recognized, the corresponding freshness preservation index of the negative demand characteristic information can be queried according to the corresponding relationship between the preset characteristic information and the freshness preservation index, and then the freshness preservation index corresponding to the negative demand characteristic information is determined as the negative adjustment freshness preservation index, and the other freshness preservation indexes except the negative adjustment freshness preservation index are determined as the positive adjustment freshness preservation indexes; then, according to the corresponding relationship between the preset freshness preservation demand characteristic information and the adjustment strategy, the target adjustment strategy corresponding to the recognized freshness preservation demand characteristic information is determined, and then based on the target adjustment strategy, the weight adjustment factor corresponding to the positive adjustment freshness preservation index is increased, and the weight adjustment factor corresponding to the negative adjustment freshness preservation index is decreased.

[0159] In some feasible implementation manners, after adjusting the weight adjustment factor, the sum of multiple weight adjustment factors corresponding to the same fruit and vegetable type is equal to 1.

[0160] In this embodiment, by synchronously adjusting the weight adjustment factors corresponding to the freshness preservation indexes directly related to the adjustment demand and the weight adjustment factors corresponding to other freshness preservation indexes irrelevant to the demand, the balance of the index weights can be effectively balanced, the imbalance of weight distribution can be avoided, and thus the accuracy of the freshness preservation evaluation result can be improved.

[0161] In some embodiments, the fruit and vegetable types at least include grape berries; the multi-color light source can at least emit purple light;

[0162] The freshness preservation index values of grape berries include the retention rate of antioxidant substances, the weight loss rate, the retention rate of soluble solids, and the retention rate of vitamin C;

[0163] Among the freshness preservation index values of grape berries, the index weight corresponding to the retention rate of antioxidant substances is greater than any one of the index weights corresponding to the weight loss rate, the retention rate of soluble solids, and the retention rate of vitamin C.

[0164] Among them, grape berries can refer to small berry fruits with similar morphological characteristics and biological characteristics, and can include grapes, raisins, strawberries, blueberries, blackberries, raspberries, etc. The common characteristics of these fruits are that the fruits are small, juicy, rich in seeds, and usually have high antioxidant substances, such as polyphenols, anthocyanins, etc. Antioxidant substances are the main manifestation of the nutritional value of grape berries, and antioxidant substances not only affect the nutritional value, but also are closely related to the appearance, taste and shelf life of the fruits. Higher content of antioxidant substances can effectively delay the oxidation and aging of the fruits, reduce the darkening of color, softening of texture and loss of flavor, so as to comprehensively improve the freshness preservation effect.

[0165] Therefore, among the various fresh-keeping index values of grape berries, the index weight corresponding to the retention rate of antioxidant substances is the highest, greater than any one of the index weights corresponding to the weight loss rate, the retention rate of soluble solids, and the retention rate of vitamin C.

[0166] In some feasible embodiments, the index weight of antioxidant substances can be 40%, and the index weights of the weight loss rate, the retention rate of soluble solids, and the retention rate of vitamin C can each account for 20%.

[0167] It has been found through research that purple light is the main light energy that promotes the formation of pigments in fruits and vegetables, has a significant promoting effect on the accumulation of antioxidant substances such as polyphenols and anthocyanins, and 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. Thus, it can be seen that irradiating fruits and vegetables with purple light has a positive effect on improving the fresh-keeping effect of fruits and vegetables.

[0168] In some feasible embodiments, the wavelength of purple light can be greater than 400 nm, and optionally, it can be greater than 420 nm. Through experimental tests, it has been found that purple light with a shorter wavelength is more likely to cause the degradation of pigments such as chlorophyll. Setting purple light with a wavelength greater than 400 nm, or even greater than 420 nm, can effectively avoid the degradation of pigments such as chlorophyll, thereby further improving the fresh-keeping effect of fruits and vegetables.

[0169] By irradiating fruits and vegetables with purple light, the accumulation of antioxidant substances such as polyphenols and anthocyanins can be effectively promoted. Therefore, the fresh-keeping effect of grape berries on antioxidant substances can be significantly improved.

[0170] In this embodiment, in view of the characteristic that grape berries are rich in antioxidant substances, increasing the index weight corresponding to the retention rate of antioxidant substances can improve the accuracy of the fresh-keeping evaluation of grape berries. And by configuring a multi-color light source capable of emitting purple light, the light-based fresh-keeping effect of grape berries rich in antioxidant substances can be effectively improved.

[0171] In some embodiments, a light-based fresh-keeping method is provided, as Figure 15 shown, the method includes:

[0172] Step 1502, detecting the type of fruits and vegetables stored in the storage room;

[0173] Step 1504, obtaining the fresh-keeping evaluation results of the fruit and vegetable type under a preset variety of light modes;

[0174] Step 1506, determining the target light mode from the light modes whose fresh-keeping evaluation results meet the preset evaluation conditions, and running the target light mode, where the target light mode is at least used to define the daily light duration corresponding to each color of light.

[0175] In this embodiment, on the one hand, since different fruits and vegetables have different requirements for light preservation conditions such as light color, light intensity, and light duration, by presetting a variety of preservation modes, the actual needs of a wider and more diverse range of fruit and vegetable types and combinations of fruit and vegetable types can be met. On the other hand, during the actual operation of the refrigerator, by dynamically identifying the types of fruits and vegetables actually stored in the storage compartment and evaluating the light preservation effect of each preservation mode according to the types of fruits and vegetables actually stored, the limitation that a fixed preservation mode can only meet the needs of typical fruits and vegetables is overcome, and it can flexibly adapt to the seasonal changes of fruits and vegetables and the diversity of user preferences, ensuring better light preservation effects in different scenarios.

[0176] In some embodiments, the preservation evaluation result includes a preservation score; during the process of obtaining the preservation evaluation results of fruit and vegetable types under a preset variety of light modes, the controller is further configured to:

[0177] Query the preservation index values of the fruit and vegetable types under each preset light mode, and the index weights corresponding to each preservation index value;

[0178] Perform a preservation score on each light mode according to each preservation index value and the index weight corresponding to each preservation index value.

[0179] In some embodiments, the preservation index value includes at least one of a weight loss rate value and a nutrient retention rate value; performing a preservation score on each light mode according to each preservation index value and the index weight corresponding to each preservation index value includes:

[0180] Convert each preservation index value into a preservation index score, where the preservation index score is negatively correlated with the weight loss rate value and positively correlated with the nutrient retention rate value;

[0181] According to the index weight corresponding to each preservation index value, perform a weighted sum of the preservation index scores of each fruit and vegetable type under each light mode to obtain the preservation sub-score of each fruit and vegetable type under each light mode;

[0182] Aggregate the preservation sub-scores corresponding to each light mode respectively to obtain the preservation scores corresponding to each light mode.

[0183] In some embodiments, performing a preservation score on each light mode according to each preservation index value and the index weight corresponding to each preservation index value includes:

[0184] Obtain the weight adjustment factor corresponding to each index weight;

[0185] Perform freshness preservation scoring for each lighting mode according to each freshness preservation index value, the index weight corresponding to each freshness preservation index value, and the weight adjustment factor corresponding to each index weight.

[0186] In some embodiments, before performing freshness preservation scoring for each lighting mode according to each freshness preservation index value, the index weight corresponding to each freshness preservation index value, and the weight adjustment factor corresponding to each index weight, the method further includes:

[0187] In response to a weight adjustment event, update the weight adjustment factor corresponding to each index weight.

[0188] In some embodiments, the refrigerator further includes a sound collection device configured to collect external sounds in an on state;

[0189] Updating the weight adjustment factor corresponding to each index weight in response to a weight adjustment event includes:

[0190] In the case where freshness preservation requirement feature information is extracted from the external sound, based on the freshness preservation requirement feature information, update the weight adjustment factor corresponding to each index weight.

[0191] In some embodiments, the refrigerator further includes an information output device configured to display information to the user;

[0192] In the case where freshness preservation requirement feature information is extracted from the external sound, based on the freshness preservation requirement feature information, updating the weight adjustment factor corresponding to each index weight includes:

[0193] In the case where freshness preservation requirement feature information is extracted from the external sound, generate and display index weight adjustment confirmation information based on the freshness preservation requirement feature information;

[0194] In response to an index weight adjustment confirmation operation triggered by the user based on the index weight adjustment confirmation information, update the weight adjustment factor corresponding to each index weight based on the freshness preservation requirement feature information.

[0195] In some embodiments, the freshness preservation requirement feature information includes positive requirement feature information; updating the weight adjustment factor corresponding to each index weight based on the freshness preservation requirement feature information includes:

[0196] According to the preset correspondence between the feature information and the freshness preservation index, query the freshness preservation index corresponding to the positive requirement feature information;

[0197] Determine the freshness preservation index corresponding to the positive requirement feature information as the positive adjustment freshness preservation index, and determine the other freshness preservation indexes except the positive adjustment freshness preservation index as the negative adjustment freshness preservation indexes;

[0198] Increase the weight adjustment factor corresponding to the positive adjustment freshness index and decrease the weight adjustment factor corresponding to the negative adjustment freshness index.

[0199] In some embodiments, the types of fruits and vegetables at least include grape berries; the multi-color light source can at least emit purple light;

[0200] The freshness index values of grape berries include the retention rate of antioxidants, the weight loss rate, the retention rate of soluble solids, and the retention rate of vitamin C;

[0201] Among the freshness index values of grape berries, the index weight corresponding to the retention rate of antioxidants is greater than any one of the index weights corresponding to the weight loss rate, the retention rate of soluble solids, and the retention rate of vitamin C.

[0202] In an exemplary embodiment, a computer device is provided, including a memory and a processor. A computer program is stored in the memory, and when the processor executes the computer program, the methods of the above embodiments are implemented.

[0203] In an 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 methods of the above embodiments are implemented.

[0204] In an embodiment, a computer program product is provided, including a computer program. When the computer program is executed by a processor, the methods of the above embodiments are implemented.

[0205] 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 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 need to comply with relevant regulations.

[0206] Those of ordinary skill in the art can understand that all or part of the processes in the methods of the above embodiments can be completed by instructing relevant hardware through a computer program. 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 methods. Among them, any reference to a 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), magnetoresistive 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. By way of illustration and not limitation, RAM can be in various forms, such as static random access memory (SRAM) or dynamic random access memory (DRAM), etc. The databases involved in the embodiments provided in the present application can include at least one of relational databases and non-relational databases. Non-relational databases can include distributed databases based on blockchain, etc., without limitation. The processors involved in the embodiments provided in the present application can be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, data processing logics based on quantum computing, artificial intelligence (AI) processors, etc., without limitation.

[0207] The technical features of the above embodiments can be combined arbitrarily. For the sake of brevity of description, 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, it should be considered as the scope recorded in the present application.

[0208] The above embodiments merely represent several implementation manners of the present application. The description thereof is relatively specific and detailed, but it should not be construed as a limitation to the patent scope of the present application. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present application, several modifications and improvements can still be made, and these all fall within the protection scope of the present application. Therefore, the protection scope of the present application shall be subject to the appended 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: Detecting the types of fruits and vegetables stored in the storage chamber; Obtaining freshness-keeping evaluation results of the fruit and vegetable types under multiple preset lighting modes; The lighting mode whose preservation evaluation result meets the preset evaluation conditions is determined as the target lighting mode, and the target lighting mode is operated, 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 freshness evaluation result includes a freshness score; in the process of obtaining the freshness evaluation results of the fruit and vegetable types under the preset multiple lighting modes, the controller is further configured to: Query the freshness-keeping index values ​​of the fruit and vegetable types under each preset lighting mode, and the index weights corresponding to each of the freshness-keeping index values; A freshness-keeping score is performed on each of the lighting modes according to each of the freshness-keeping index values ​​and the index weight corresponding to each of the freshness-keeping index values.

3. The refrigerator according to claim 2, characterized in that: The freshness-keeping index value includes at least one of a weight loss rate value and a nutrient retention rate value; in the process of scoring the freshness-keeping of each lighting mode according to each of the freshness-keeping index values ​​and the index weights corresponding to each of the freshness-keeping index values, the controller is further configured as follows: Converting each of the fresh-keeping index values ​​into a fresh-keeping index score, wherein the fresh-keeping index score is negatively correlated with the weight loss rate value, and the fresh-keeping index score is positively correlated with the nutrient retention rate value; According to the indicator weights corresponding to the respective preservation indicator values, weighted summation is performed on the preservation indicator scores of each fruit and vegetable type under each lighting mode to obtain the preservation sub-score of each fruit and vegetable type under each lighting mode; The freshness-keeping sub-scores corresponding to the respective illumination modes are aggregated respectively to obtain the freshness-keeping scores corresponding to the respective illumination modes.

4. The refrigerator according to claim 2, characterized in that: In the process of scoring the freshness preservation of each of the illumination modes according to each of the freshness preservation index values ​​and the index weights corresponding to each of the freshness preservation index values, the controller is further configured as follows: Obtaining the weight adjustment factor corresponding to each of the indicator weights; A freshness-keeping score is performed on each of the lighting modes according to each of the freshness-keeping index values, the index weight corresponding to each of the freshness-keeping index values, and the weight adjustment factor corresponding to each of the index weights.

5. The refrigerator according to claim 4, characterized in that: Before performing a freshness-keeping score on each of the illumination modes according to each of the freshness-keeping index values, the index weights corresponding to each of the freshness-keeping index values, and the weight adjustment factors corresponding to each of the index weights, the controller is further configured to: In response to a weight adjustment event, the weight adjustment factors corresponding to the respective indicator weights are updated.

6. The refrigerator according to claim 5, characterized in that: The refrigerator further comprises a sound collecting device configured to collect external sound when in the turned-on state; In the process of updating the weight adjustment factors corresponding to the respective indicator weights in response to the weight adjustment event, the controller is further configured to: In the case where the fresh-keeping requirement characteristic information is extracted from the external sound, the weight adjustment factors corresponding to the respective indicator weights are updated based on the fresh-keeping requirement characteristic information.

7. The refrigerator according to claim 6, characterized in that: The refrigerator further comprises an information output device configured to display information to a user; In the process of updating the weight adjustment factors corresponding to the respective indicator weights based on the freshness-keeping requirement characteristic information extracted from the external sound, the controller is further configured to: In the case where freshness preservation requirement characteristic information is extracted from the external sound, indicator weight adjustment confirmation information is generated and displayed based on the freshness preservation requirement characteristic information; In response to an indicator weight adjustment confirmation operation triggered by a user based on the indicator weight adjustment confirmation information, weight adjustment factors corresponding to the respective indicator weights are updated based on the freshness-keeping demand characteristic information.

8. The refrigerator according to claim 6 or 7, characterized in that: The fresh-keeping demand characteristic information includes positive demand characteristic information; in the process of updating the weight adjustment factors corresponding to the weights of the respective indicators based on the fresh-keeping demand characteristic information, the controller is further configured as follows: According to the correspondence between the preset characteristic information and the freshness-keeping index, query the freshness-keeping index corresponding to the positive demand characteristic information; Determine the freshness-keeping index corresponding to the positive demand characteristic information as the positive adjustment freshness-keeping index, and determine other freshness-keeping indexes except the positive adjustment freshness-keeping index as the negative adjustment freshness-keeping index; The weight adjustment factor corresponding to the positive adjustment freshness-keeping index is increased, and the weight adjustment factor corresponding to the negative adjustment freshness-keeping index is decreased.

9. The refrigerator according to any one of claims 2 to 7, characterized in that: The fruit and vegetable types at least include grapes and berries; the multi-color light source can at least emit purple light; The preservation index values ​​of the grape berry fruits include antioxidant retention rate, weight loss rate, soluble solids retention rate and vitamin C retention rate; Among the various freshness-keeping index values ​​of the grape berries, the index weight corresponding to the antioxidant retention rate is greater than any one of the index weight corresponding to the weight loss rate, the index weight corresponding to the soluble solids retention rate and the index weight corresponding to the vitamin C retention rate.

10. A light preservation method, characterized in that: The method comprises: Detect the types of fruits and vegetables stored in the storage room; Obtaining freshness-keeping evaluation results of the fruit and vegetable types under multiple preset lighting modes; The lighting mode whose preservation evaluation result meets the preset evaluation conditions is determined as the target lighting mode, and the target lighting mode is operated, 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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