Fresh-keeping device, control method thereof and refrigerator

Abstract

The invention provides a fresh-keeping device, a control method thereof and a refrigerator. The fresh-keeping device comprises a fresh-keeping chamber used for storing fruits, and the control method comprises the steps that type information and color information of the fruits in the fresh-keeping chamber are obtained; determining ripening stages of the fruits according to the type information and the color information of the fruits, wherein the ripening stages comprise a physiological ripening stage and an edible ripening stage; if it is determined that the fruits are in the physiological ripening stage, the fresh-keeping chamber is used for promoting ripening of the fruits; and if it is determined that the fruits are in the edible ripening stage, the fresh-keeping chamber is used for inhibiting aging of the fruits. The method has the advantages that the ripening stage of the fruit can be accurately identified, so that the fruit ripening is promoted in the physiological ripening stage of the fruit, the fruit aging is inhibited in the edible ripening stage of the fruit, the fresh-keeping quality of the fruit is improved, and the fresh-keeping time of the fruit is prolonged.

Description

Technical Field

[0001] The present invention relates to the technical field of fruit preservation, and particularly to a preservation device, a control method thereof, and a refrigerator. Background Art

[0002] The main manifestations of fruit ripening are the disappearance of green color, the appearance of its unique color, aroma and taste, the reduction of starch content, the rapid increase of soluble sugar content, the fruit becoming sweet, the decrease of organic acid content, the reduction of sour taste, the disappearance of astringency, and the fruit tissue changing from hard to soft. Since different fruit species do not ripen synchronously, ripening can be further divided into initial ripening, full ripening, and over-ripening.

[0003] For example, fruits such as pears and kiwifruits, although they have reached the physiological maturity stage, are still very hard and inedible. They can be eaten only after being left for a period of time. Therefore, through this softening process, the texture, flavor, aroma, and color of the fruit reach the best edible stage, that is, the edible maturity stage.

[0004] To ensure the logistics quality of long-distance transportation, most of the fruits in the market circulation are not fully ripe. Therefore, a large part of the fruits still do not reach the best edible state when they reach the user end. Immature fruits are hard, have a sour and astringent taste, less juice, and their edible quality is much lower than that of ripe fruits. Therefore, the most suitable degree of ripeness is crucial for the user's experience of eating fruits. In addition, ripe fruits are prone to rapid senescence and loss of nutrients, and there are problems such as a short shelf life and difficulty in storage.

[0005] Existing preservation technologies mostly use means of temperature and humidity adjustment for fruit preservation. Although this method can play a certain role in preservation, it does not specifically preserve fruits according to their degree of ripeness, and it is difficult to achieve the effect of both adjusting the degree of ripeness of fruits and prolonging the preservation time of fruits. Summary of the Invention

[0006] An object of the present invention is to accurately identify the ripening stage of fruits, so as to promote fruit ripening at the physiological maturity stage of fruits and inhibit fruit senescence at the edible maturity stage of fruits.

[0007] Another object of the present invention is to conduct a general classification of the fruits in the preservation compartment and take into account the preservation effects of different varieties of fruits.

[0008] Specifically, according to the first aspect of the present invention, there is provided a control method for a preservation device, the preservation device including a preservation compartment for storing fruits, and the control method including:

[0009] Obtaining the type information and color information of the fruits in the preservation compartment;

[0010] Determine the ripening stage of the fruit according to the type information and color information of the fruit, where the ripening stage includes a physiological ripening stage and an edible ripening stage;

[0011] If it is determined that the fruit is in the physiological ripening stage, use the preservation compartment to promote the ripening of the fruit;

[0012] If it is determined that the fruit is in the edible ripening stage, use the preservation compartment to inhibit the senescence of the fruit.

[0013] Optionally, the steps of using the preservation compartment to promote the ripening of the fruit include:

[0014] Adjust the oxygen concentration in the preservation compartment to within a preset first target concentration range; and / or

[0015] Adjust the internal temperature of the preservation compartment to within a preset first target temperature range.

[0016] Optionally, the steps of using the preservation compartment to inhibit the senescence of the fruit include:

[0017] Adjust the oxygen concentration in the preservation compartment to within a preset second target concentration range, where the second target concentration range is less than the first target concentration range; and / or

[0018] Adjust the internal temperature of the preservation compartment to within a preset second target temperature range, where the second target temperature range is less than the first target temperature range.

[0019] Optionally, the first target concentration range is 15% - 21%, and the first target temperature range is 8°C - 10°C; and

[0020] The second target concentration range is 3% - 10%, and the second target temperature range is 0°C - 2°C.

[0021] Optionally, the steps of determining the ripening stage of the fruit according to the type information and color information of the fruit include:

[0022] Use the type information and color information of the fruit as the input layer, and input them into the trained detection network for feature extraction and classification prediction;

[0023] Determine the ripening stage of the fruit according to the result of the classification prediction.

[0024] Optionally, after the step of obtaining the type information and color information of the fruit in the preservation compartment, it further includes:

[0025] Judge whether the fruit in the preservation compartment is of a single variety;

[0026] If the judgment result is yes, perform the step of determining the ripening stage of the fruit according to the type information and color information of the fruit.

[0027] Optionally, after the step of determining whether the fruit in the preservation chamber is of a single variety, the method further includes:

[0028] If there are multiple varieties of fruit in the preservation chamber, perform a major category identification on the fruit in the preservation chamber;

[0029] Adjust the oxygen concentration in the preservation chamber according to the major category to which the fruit in the preservation chamber belongs.

[0030] Optionally, the step of adjusting the oxygen concentration in the preservation chamber according to the major category to which the fruit in the preservation chamber belongs includes:

[0031] If it is identified that all the fruit in the preservation chamber belongs to the stone fruit major category, adjust the oxygen concentration in the preservation chamber to 2% - 3%;

[0032] If it is identified that all the fruit in the preservation chamber belongs to the pome fruit major category, adjust the oxygen concentration in the preservation chamber to 10% - 15%;

[0033] If it is identified that all the fruit in the preservation chamber belongs to the tropical fruit major category, adjust the oxygen concentration in the preservation chamber to 5% - 8%.

[0034] According to a second aspect of the present invention, there is provided a preservation device, including:

[0035] A preservation container, which defines a preservation chamber therein for storing fruit to be preserved; and

[0036] A controller, which includes a processor and a memory, and a machine-executable program is stored in the memory, and when the machine-executable program is executed by the processor, it is used to implement the control method described in any one of the above.

[0037] According to a third aspect of the present invention, there is provided a refrigerator, including the preservation device described above.

[0038] The control method of the preservation device of the present invention can relatively accurately judge the ripening stage of the fruit by obtaining the type information and color information of the fruit. If it is found that the fruit is in the physiological ripening stage, the preservation chamber can be used to promote the ripening of the fruit, so that the sweetness of the fruit increases, the sourness and astringency decrease, and the pulp becomes soft. If it is found that the fruit is in the edible ripening stage, the preservation chamber can be used to inhibit the senescence of the fruit, thereby reducing the loss of nutrients in the fruit and maintaining the freshness and nutritional value of the fruit.

[0039] Further, for the control method of the freshness preservation device of the present invention, if it is found that there are multiple varieties of fruits in the freshness preservation chamber, the fruits in the freshness preservation chamber can be classified into major categories, and then the oxygen concentration in the freshness preservation chamber can be adjusted according to the major category to which the fruits belong. In this way, it is possible to prevent the fruits placed earlier from spoiling and deteriorating, avoid affecting the freshness of the fruits placed later, and is conducive to taking into account the freshness preservation effects of different varieties of fruits, so that the fruits in the freshness preservation chamber can be in an edible state for a long time.

[0040] Those skilled in the art will become more apparent about the above and other objects, advantages and features of the present invention from the following detailed description of specific embodiments of the present invention in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] By reading the following detailed description of the preferred embodiments, various other advantages and benefits will become clear to those of ordinary skill in the art. The drawings are only for the purpose of showing the preferred embodiments and are not considered to be a limitation of the present invention. And throughout the drawings, the same reference numerals are used to represent the same components. In the drawings:

[0042] Figure 1 is a schematic front view of a refrigerator according to an embodiment of the present invention;

[0043] Figure 2 is a schematic principle diagram of a freshness preservation device according to an embodiment of the present invention;

[0044] Figure 3 is a schematic structural block diagram of a freshness preservation device according to an embodiment of the present invention;

[0045] Figure 4 is a flowchart of a control method of a freshness preservation device according to an embodiment of the present invention.

[0046] Reference Numerals:

[0047] 10, refrigerator; 100, box body; 101, refrigerating chamber; 102, freezing chamber; 20, freshness preservation device; 210, freshness preservation container; 211, drawer sleeve; 212, drawer body; 213, freshness preservation chamber; 220, controlled atmosphere module; 221, housing; 222, communication port; 223, cathode plate; 224, anode plate; 225, liquid storage cavity; 226, exhaust port; 300, controller; 310, processor; 320, memory; 321, machine-executable program; 410, image recognition sensor; 420, oxygen concentration sensor. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0048] Reference will now be made in detail to embodiments of the present invention, one or more examples of which are illustrated in the accompanying drawings. Each of the embodiments provided is intended to explain the present invention, not to limit the present invention. In fact, various modifications and variations to the present invention will be apparent to those skilled in the art without departing from the scope or spirit of the present invention. For example, features illustrated or described as part of one embodiment can be used with another embodiment to yield yet another embodiment. Accordingly, the present invention is intended to cover such modifications and variations that fall within the scope of the appended claims and their equivalents.

[0049] Reference will be made below to Figures 1 to 4 describe the freshness preservation device 20 of the embodiment of the present invention, its control method, and the refrigerator 10. Among them, the orientation or positional relationship indicated by "inside", "outside", "upper", "lower", "top", "bottom", "lateral", "longitudinal", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be construed as a limitation on the present invention. For the convenience of schematically showing the structure of the device, some of the drawings of the present invention are shown in a perspective form.

[0050] In the description of this embodiment, it should be understood that the meaning of the term "a plurality" is at least two, such as two, three, etc., unless otherwise specifically defined. When a certain feature "includes or contains" a certain or certain features it covers, unless otherwise specifically described, this indicates that other features are not excluded and other features can be further included.

[0051] In the description of this embodiment, the description with reference to terms such as "one embodiment", "some embodiments", "some examples", "one example", etc. means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0052] Figure 1 is a schematic front view of a refrigerator 10 according to an embodiment of the present invention, as Figure 1 shown, the refrigerator 10 generally may include a cabinet 100, and one or more storage compartments are formed inside the cabinet 100. The storage compartments can be configured as a refrigerating compartment 101, a freezing compartment 102, a freshness preservation compartment 213, etc. according to the refrigeration temperature. For the convenience of understanding, Figure 1Taking the upper region of the box body 100 as the refrigerated compartment 101, the lower region as the freezer compartment 102, and the middle region as the fresh-keeping compartment 213 as an example. Specifically, the number, functions, and layout of the storage compartments can be set specifically according to actual needs.

[0053] The refrigerator 10 may further include a fresh-keeping device 20. Figure 2 It is a schematic principle diagram of the fresh-keeping device 20 according to an embodiment of the present invention. As Figure 2 shown, the fresh-keeping device 20 may include a fresh-keeping container 210 and an air-conditioning module 220.

[0054] Among them, the fresh-keeping container 210 can be installed in the box body 100 of the refrigerator 10 or placed in the storage compartment of the refrigerator 10. The fresh-keeping container 210 can be a drawer-type container, and the fresh-keeping compartment 213 can be formed in the fresh-keeping container 210 for storing fruits to be fresh-kept.

[0055] For example, the fresh-keeping container 210 includes a drawer sleeve 211 and a drawer body 212. The drawer sleeve 211 is installed in the box body 100 of the refrigerator 10. The drawer sleeve 211 has a forward opening, and the drawer body 212 has a top opening. The drawer body 212 is slidably arranged in the drawer sleeve 211, so as to jointly define the fresh-keeping compartment 213 with the drawer sleeve 211.

[0056] The air-conditioning module 220 can be arranged in the fresh-keeping compartment 213 or communicated with the fresh-keeping compartment 213, and by consuming the oxygen in the fresh-keeping compartment 213, the oxygen concentration in the fresh-keeping compartment 213 can be adjusted.

[0057] For example, the air-conditioning module 220 is in air flow communication with the fresh-keeping compartment 213. Air flow communication means that the oxygen in the fresh-keeping compartment 213 can flow to the air-conditioning module 220, so that the air-conditioning module 220 can carry out an electrochemical reaction with the oxygen in the fresh-keeping compartment 213 as a reactant, thereby playing a role in deoxidation.

[0058] Of course, the type of electrochemical reaction of the air-conditioning module 220 can be set according to actual needs, as long as the electrochemical reaction can play a role in eliminating oxygen. For example, the electrochemical reaction can be an electrolysis of water reaction.

[0059] In an alternative embodiment, the air-conditioning module 220 may include a housing 221, a cathode plate 223, and an anode plate 224.

[0060] Among them, the housing 221 is formed with a communication port 222 communicating with the fresh-keeping compartment 213. The cathode plate 223 is disposed at the communication port 222, jointly defining a liquid storage cavity 225 with the housing 221 for containing electrolyte, and is used for consuming oxygen in the fresh-keeping compartment 213 through an electrochemical reaction under the action of an electrolysis voltage. The cathode plate 223 has a waterproof and breathable function (such as a waterproof and breathable membrane), which can ensure the air flow communication between the cathode plate 223 and the fresh-keeping compartment 213 while closing the liquid storage cavity 225.

[0061] For example, oxygen in the fresh-keeping compartment 213 can undergo a reduction reaction at the cathode plate 223, that is: O2 + 2H2O + 4e- → 4OH-. The anode plate 224 is disposed in the liquid storage cavity 225 and is used for providing reactants to the cathode plate 223 through an electrochemical reaction. The anode plate 224 and the cathode plate 223 are arranged at intervals in the liquid storage cavity 225. And under the condition of power-on, the anode plate 224 is used for providing reactants (such as electrons) to the cathode plate 223 through an electrochemical reaction and generating oxygen.

[0062] Again, for example, OH- generated by the cathode plate 223 can undergo an oxidation reaction at the anode plate 224 and generate oxygen, that is: 4OH- → O2 + 2H2O + 4e-. An exhaust port 226 can also be opened on the housing 221, and oxygen can be discharged through the exhaust port 226.

[0063] As mentioned above, the ripening stage of fruits can include the physiological ripening stage and the edible ripening stage. During the storage of fruits, their respiration intensity first gradually decreases, reaches the full ripening stage (entering the edible ripening stage from the physiological ripening stage), the respiration intensity significantly increases, and then gradually decreases until complete senescence.

[0064] The fresh-keeping device 20 can also include an image recognition sensor 410. The image recognition sensor 410 can be installed above the interior of the fresh-keeping compartment 213 for detecting the type information and color information of fruits, so as to accurately judge the ripening stage of fruits, so that the oxygen concentration in the fresh-keeping compartment 213 can be adjusted accordingly by the gas conditioning module 220 according to the ripening stage of fruits, thereby promoting the ripening of fruits when they are in the physiological ripening stage, inhibiting the senescence of fruits when they are in the edible ripening stage, and further improving the fresh-keeping quality of fruits and extending the fresh-keeping duration of fruits.

[0065] The fresh-keeping device 20 can also include an oxygen concentration sensor 420. The oxygen concentration sensor 420 can be closely arranged with the image recognition sensor 410 in the fresh-keeping compartment 213 for detecting the oxygen concentration in the fresh-keeping compartment 213, so as to provide an accurate control basis for the start and stop of the gas conditioning module 220, so that in the physiological ripening stage of fruits, the oxygen concentration in the fresh-keeping compartment 213 is beneficial to the ripening of fruits, and in the edible ripening stage of fruits, the oxygen concentration in the fresh-keeping compartment 213 can inhibit the senescence of fruits.

[0066] Figure 3 It is a schematic structural block diagram of a fresh-keeping device 20 according to an alternative embodiment of the present invention. The fresh-keeping device 20 of the embodiment of the present invention may further include a controller 300.

[0067] Among them, the controller 300 may include a processor 310 and a memory 320. The memory 320 stores a machine-executable program 321. When the machine-executable program 321 is executed by the processor 310, it is used to implement the control method of the fresh-keeping device 20 in any of the following embodiments. The controller 300 is signal-connected to the air-conditioning module 220, and is used to provide a control signal to the air-conditioning module 220, so as to start and stop the air-conditioning module 220 and adjust parameters such as the power and duty cycle of the air-conditioning module 220. The controller 300 may be integrated on the main control board of the refrigerator 10, or may be separately provided adjacent to the air-conditioning module 220. The controller 300 may further be connected to the main control device of the refrigerator 10, provide the operating state of the air-conditioning module 220 to the main control device, and receive control instructions from the main control device.

[0068] The controller 300 may be implemented by various devices with certain data processing capabilities. In a typical configuration, the controller 300 may include a processor 310, a memory 320, an input / output interface, etc.

[0069] The controller 300 may be a main control chip. The processor 310 may be a central processing unit (CPU), or a digital signal processing unit (DSP), etc. The memory 320 is used to store the program executed by the processor 310. The memory 320 may be any medium that can be used to carry or store the desired program code in the form of instructions or data structures and can be accessed by a computer, but is not limited thereto. For example, the memory 320 may also be a combination of various memories 320.

[0070] It should be noted that the flowcharts provided in this embodiment are not intended to indicate that the operations of the method will be executed in any specific order, or that all operations of the method are included in every case. In addition, the method may include additional operations. Within the scope of the technical idea provided by the method in this embodiment, additional changes may be made to the following method.

[0071] The present invention provides a control method for a fresh-keeping device 20, Figure 4 which is a flowchart of the control method for the fresh-keeping device 20 according to an embodiment of the present invention. As Figure 4 shown, the control method of the fresh-keeping device 20 at least includes the following steps S402 to step S408.

[0072] Step S402, obtaining the type information and color information of the fruits in the fresh-keeping compartment 213.

[0073] Step S404: Determine the ripening stage of the fruit based on the fruit type information and color information, where the ripening stage includes the physiological ripening stage and the edible ripening stage.

[0074] Step S406: If it is determined that the fruit is in the physiological ripening stage, use the fresh-keeping compartment 213 to promote the ripening of the fruit.

[0075] Step S408: If it is determined that the fruit is in the edible ripening stage, use the fresh-keeping compartment 213 to inhibit the senescence of the fruit.

[0076] Using the above control method, by obtaining the fruit type information and color information, the ripening stage of the fruit can be judged more accurately. When the fruit is in the physiological ripening stage, the fresh-keeping compartment 213 can be used to promote the ripening of the fruit, making the fruit sweeter, less astringent, and the pulp softer. When the fruit is in the edible ripening stage, the fresh-keeping compartment 213 can be used to inhibit the senescence of the fruit, thereby reducing the loss of nutrients in the fruit and maintaining the freshness and nutritional value of the fruit.

[0077] In an alternative embodiment, the step of using the fresh-keeping compartment 213 to promote the ripening of the fruit can be to adjust the oxygen concentration in the fresh-keeping compartment 213 to within a preset first target concentration range and adjust the internal temperature of the fresh-keeping compartment 213 to within a preset first target temperature range.

[0078] The first target concentration and the first target temperature can be measured through a number of comparative experiments. When the fruit is in the physiological ripening stage, by adjusting the oxygen concentration in the fresh-keeping compartment 213 to within the first target concentration range and adjusting the internal temperature of the fresh-keeping compartment 213 to within the first temperature range, the anabolic metabolism of the fruit can be better promoted, enabling the fruit to fully synthesize sugars and flavor substances, thereby improving the edible taste of the fruit.

[0079] The first target concentration range can be 15% - 21%. For example, adjust the oxygen concentration in the fresh-keeping compartment 213 to 15%, 18%, 21%, etc. Too high or too low oxygen concentration is not conducive to the anabolic metabolism of the fruit. The first target temperature range can be 8°C - 10°C. For example, adjust the internal temperature of the fresh-keeping compartment 213 to 8°C, 9°C, 10°C, etc. Too high temperature will accelerate the reproduction of bacteria and easily cause the fruit to spoil. Too low temperature will affect the life activities of the fruit and delay the ripening of the fruit.

[0080] In an alternative embodiment, the step of using the fresh-keeping compartment 213 to inhibit the senescence of the fruit can be to adjust the oxygen concentration in the fresh-keeping compartment 213 to within a preset second target concentration range and adjust the internal temperature of the fresh-keeping compartment 213 to within a preset second target temperature range.

[0081] The second target concentration and the second target temperature can be measured through several sets of comparative experiments. When the fruit is in the edible ripening stage, by adjusting the oxygen concentration in the fresh-keeping compartment 213 within the second target concentration range and adjusting the internal temperature of the fresh-keeping compartment 213 within the second temperature range, the respiration of the fruit can be better inhibited, the catabolism of the fruit can be reduced, and the loss of water and nutrients in the fruit can be reduced, which is beneficial to maintaining the freshness and nutritional value of the fruit.

[0082] The second target concentration range can be 3% - 10%. For example, the oxygen concentration in the fresh-keeping compartment 213 can be adjusted to 3%, 5%, 8%, 10%, etc., so as to create a low-oxygen atmosphere in the fresh-keeping compartment 213. If the oxygen concentration is too high, the respiration of the fruit cannot be effectively inhibited. If the oxygen concentration is too low, the fruit is prone to hypoxic decay. The second target temperature range can be 0°C - 2°C. For example, the internal temperature of the fresh-keeping compartment 213 can be adjusted to 0°C, 1°C, 2°C, etc. If the temperature is too high, to a certain extent, it will also accelerate the catabolism of the fruit and the reproduction of bacteria, which is not conducive to extending the fresh-keeping duration of the fruit. If the temperature is too low, the fruit is easily frozen, affecting the edible taste of the fruit.

[0083] In an alternative embodiment, the step of determining the ripening stage of the fruit according to the type information and color information of the fruit can be to use the type information and color information of the fruit as the input layer, input them into the trained detection network for feature extraction and classification prediction, and then determine the ripening stage of the fruit in real time according to the results of the classification prediction.

[0084] Of course, the above examples of the determination method of the fruit ripening stage are only illustrative. Based on the understanding of the above embodiments, those skilled in the art should easily transform the determination method of the fruit ripening stage, and these transformations should all fall within the protection scope of the present invention.

[0085] For example, in some other examples, the type of the fruit can be identified by means of image acquisition, processing and analysis, and data transmission. On this basis, the color of the fruit is further analyzed. For example, when the fruit is identified as a banana, the ripening stage of the banana can be further identified according to the proportion of the green and yellow on the banana peel.

[0086] Another example is that after knowing the type of the fruit, the ripening stage of the fruit can be identified by a hyperspectral camera under visible-near infrared (VNIR) conditions. Most of the substance components have good absorption and reflection in the near infrared range of 900nm - 1700nm and the short-wave infrared range of 1000nm - 2500nm, and the spectral characteristics are obvious in this wavelength range.

[0087] During the ripening of fruits, color substances such as chlorophyll are converted and decomposed into other substances, resulting in spectral changes. When chlorophyll is converted to lycopene, the spectral absorption peak will migrate from 550nm to 750nm. During the ripening of fruits, there are also changes and migrations of water, which will affect the absorption peak at 970nm. In addition, the sugar content of fruits will also change with the degree of ripeness, forming a reflection spectrum. Therefore, it is relatively easy and accurate to distinguish the ripening stage of fruits through a hyperspectral camera.

[0088] In an alternative embodiment, after obtaining the type information and color information of the fruits in the preservation compartment 213, it is also possible to determine whether the fruits in the preservation compartment 213 are of a single variety. If the determination result is yes, then execute the determination of the ripening stage of the fruits based on the type information and color information of the fruits.

[0089] That is to say, there may be multiple types of fruits stored in the preservation compartment 213, and the ripening stages of each type of fruit may be different. Therefore, only when the fruits in the preservation compartment 213 are of a single type of fruit (for example, only apples), can the ripening stage of the fruits be determined based on the type information and color information of the fruits.

[0090] Furthermore, if the fruits in the preservation compartment 213 are of multiple varieties (for example, apples, pears, and loquats), it is possible to perform a general classification of the fruits in the preservation compartment 213, and then adjust the oxygen concentration in the preservation compartment 213 according to the general category to which the fruits in the preservation compartment 213 belong. In this way, the preservation of multiple types of fruits in the preservation compartment 213 can be taken into account, preventing the fruits placed first from rotting, and avoiding the contamination of other fruits after the fruits rot.

[0091] In an alternative embodiment, the step of adjusting the oxygen concentration in the preservation compartment 213 according to the general category to which the fruits in the preservation compartment 213 belong may be: if it is recognized that all the fruits in the preservation compartment 213 belong to the stone fruit category, the oxygen concentration in the preservation compartment 213 can be adjusted to 2% - 3%; if it is recognized that all the fruits in the preservation compartment 213 belong to the pome fruit category, the oxygen concentration in the preservation compartment 213 can be adjusted to 10% - 15%; if it is recognized that all the fruits in the preservation compartment 213 belong to the tropical fruit category, the oxygen concentration in the preservation compartment 213 can be adjusted to 5% - 8%.

[0092] By performing a general classification of the fruits in the preservation compartment 213 and correspondingly regulating the oxygen concentration in the preservation compartment 213 according to the general category to which the fruits belong, the ripening and senescence of the fruits can be taken into account, and overall preservation of the fruits can be achieved, so as to avoid problems such as the fruits being unable to ripen normally or aging rapidly.

[0093] It should be noted that the fresh-keeping device 20 in the embodiment of the present invention can be used in the refrigerator 10 or used independently of the refrigerator 10. When the fresh-keeping device 20 is used in the refrigerator 10, the fresh-keeping compartment 213 is supplied with cold energy by the refrigeration system of the refrigerator 10, so as to adjust the internal temperature of the fresh-keeping compartment 213. When the fresh-keeping compartment 213 is used independently of the refrigerator 10, other temperature control components can be used to adjust the internal temperature of the fresh-keeping compartment 213.

[0094] The control method of the fresh-keeping device 20 in the embodiment of the present invention accurately identifies the ripening stage of fruits, and specifically, when the fruits are in the physiological ripening stage, the ripening of the fruits is promoted by adjusting the oxygen concentration and the internal temperature of the fresh-keeping compartment 213, and when the fruits are in the edible ripening stage, the senescence of the fruits is inhibited by adjusting the oxygen concentration and the internal temperature of the fresh-keeping compartment 213. In this way, the time required for the fruits to transition from the physiological ripening stage to the edible ripening stage can be greatly shortened, and at the same time, the senescence of the fruits can be inhibited, and the fresh-keeping time of the fruits can be extended, so that users can eat relatively fresh fruits for a long time.

[0095] At this point, those skilled in the art should recognize that although many exemplary embodiments of the present invention have been shown and described in detail herein, many other variations or modifications that conform to the principles of the present invention can still be directly determined or derived from the content disclosed in the present invention without departing from the spirit and scope of the present invention. Therefore, the scope of the present invention should be understood and determined to cover all these other variations or modifications.

Claims

1. A control method for a fresh-keeping device, the fresh-keeping device including a fresh-keeping compartment for storing fruits, the control method comprising: Obtain the type information and color information of the fruits in the fresh-keeping chamber. Determine the ripening stage of the fruits according to the type information and color information of the fruits, where the ripening stage includes the physiological ripening stage and the edible ripening stage. If it is determined that the fruits are in the physiological ripening stage, use the fresh-keeping chamber to promote the ripening of the fruits. If it is determined that the fruits are in the edible ripening stage, use the fresh-keeping chamber to inhibit the senescence of the fruits.

2. The control method according to claim 1, wherein, The steps of using the fresh-keeping chamber to promote the ripening of the fruits include: Adjust the oxygen concentration in the fresh-keeping chamber to a preset first target concentration range; and / or Adjust the internal temperature of the fresh-keeping chamber to a preset first target temperature range.

3. The control method according to claim 2, wherein, The steps of using the fresh-keeping chamber to inhibit the senescence of the fruits include: Adjust the oxygen concentration in the fresh-keeping chamber to a preset second target concentration range, where the second target concentration range is less than the first target concentration range; and / or Adjust the internal temperature of the fresh-keeping chamber to a preset second target temperature range, where the second target temperature range is less than the first target temperature range.

4. The control method according to claim 3, wherein, The first target concentration range is 15% - 21%, and the first target temperature range is 8°C - 10°C; and The second target concentration range is 3% - 10%, and the second target temperature range is 0°C - 2°C.

5. The control method according to claim 1, wherein, The steps of determining the ripening stage of the fruits according to the type information and color information of the fruits include: Use the type information and color information of the fruits as the input layer and input them into the trained detection network for feature extraction and classification prediction. Determine the ripening stage of the fruits according to the result of the classification prediction.

6. The control method according to claim 1, wherein, After the step of obtaining the type information and color information of the fruits in the fresh-keeping chamber, it further includes: Judge whether the fruits in the fresh-keeping chamber are of a single variety. If the judgment result is yes, execute the step of determining the ripening stage of the fruits according to the type information and color information of the fruits.

7. The control method according to claim 1, wherein, After the step of judging whether the fruits in the fresh-keeping chamber are of a single variety, it further includes: If there are multiple varieties of fruits in the fresh-keeping chamber, conduct a major category identification of the fruits in the fresh-keeping chamber. Adjust the oxygen concentration in the fresh-keeping chamber according to the major category to which the fruits in the fresh-keeping chamber belong.

8. The control method according to claim 1, wherein, The steps of adjusting the oxygen concentration in the fresh-keeping chamber according to the major category to which the fruits in the fresh-keeping chamber belong include: If it is identified that all the fruits in the fresh-keeping chamber belong to the stone fruit major category, adjust the oxygen concentration in the fresh-keeping chamber to 2% - 3%. If it is identified that all the fruits in the fresh-keeping chamber belong to the pome fruit major category, adjust the oxygen concentration in the fresh-keeping chamber to 10% - 15%. If it is identified that all the fruits in the fresh-keeping chamber belong to the tropical fruit major category, adjust the oxygen concentration in the fresh-keeping chamber to 5% - 8%.

9. A fresh-keeping device, comprising: A fresh-keeping container, which defines a fresh-keeping chamber inside and is used to store fruits to be fresh-kept. And A controller, which includes a processor and a memory. The memory stores machine-executable programs, and when the machine-executable programs are executed by the processor, they are used to implement the control method according to any one of claims 1 - 8.

10. A refrigerator, comprising the fresh-keeping device according to claim 9.

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