Package design method and system considering application requirements

Abstract

The invention provides a package design method and system considering application requirements, and relates to the technical field of paper product structure design, and the method achieves regional and differentiated ripening state adjustment by carrying out refined division on a fruit and vegetable stacking region and dynamically collecting ripening state data of different regions; besides, through innovative design of air hole structures in the top area, the middle area and the bottom area and combination of an ethylene discharge priority division strategy, the ethylene release accuracy and the ripening effect consistency are effectively improved, excessive ripening of fruits and vegetables is avoided, and meanwhile the safety of the adjacent environment and products can be protected.

Description

Technical Field

[0001] The present invention relates to the technical field of paper product structure design, and in particular to a packaging design method and system considering usage requirements. Background Art

[0002] Ripening packaging usually uses ethylene gas as a key regulating factor. By appropriately controlling parameters such as ethylene concentration, temperature, and humidity, the ripening of fruits and vegetables is accelerated or delayed, so as to maintain the quality of fruits and vegetables at different circulation stages. At present, most traditional fruit and vegetable packaging uses unified materials and fixed breathable hole structures to achieve basic gas exchange and humidity control through passive breathable design. However, this design cannot achieve targeted regulation according to the physical distribution characteristics of fruit and vegetable stacking (such as the pressure difference between the upper and lower layers and the difference in air flow distribution), resulting in poor uniformity of ethylene regulation in the internal area of fruits and vegetables.

[0003] In the prior art, the publication number is CN113111406A, and the name is a corrugated paper product design method and computer system based on a usage requirement data model. First, the point cloud data of the commodity to be packaged is obtained, and a voxel model of the commodity is constructed based on the point cloud data. Then, the basic geometric bodies corresponding to the voxel model are identified, and the placement posture of the commodity is determined based on the basic geometric bodies. After that, a shock absorption model adapted to the placement posture is selected from the shock absorption model library according to the occupied space of the voxel model. Then, a suitable carton model is selected from the carton model library according to the sizes and placement postures of the voxel model and the shock absorption model. Furthermore, the quantities of the voxel model and the shock absorption model are obtained. Finally, when there is a gap between the voxel model and the carton model, a bearing model is selected from the inner lining model library to fill the gap; the whole process of this method is fully automated, and it can carry out packaging design for various different types and forms of small commodities, making the packaging design intelligent and convenient.

[0004] The main deficiencies of the prior art in the field of ripening control are mainly reflected in the following aspects: First, most existing packaging designs fail to make targeted ripening adjustments according to the state differences of fruits and vegetables in different stacking areas. For example, in the top area, excessive accumulation is likely to occur due to the natural upward movement of ethylene gas, while in the bottom area, the ethylene emission efficiency is reduced due to the influence of stacking pressure. This difference leads to uneven ripening of fruits and vegetables in different stacking areas, ultimately affecting the overall quality consistency of the product. Second, the existing packaging usually adopts a static hole-opening mode in the breathable hole structure design, making it difficult to dynamically adjust the breathable amount to cope with the situation changes during the ripening process, lacking flexibility and precision in regulation. In addition, most existing designs ignore the issues of ethylene, safety, and environmental impact. For example, excessive ethylene may cause over-ripening of some fruits and vegetables, while affecting the ripening state of adjacent fruits and vegetables, and even leading to the adverse situation of too high ethylene concentration in the entire environment;

[0005] The above information disclosed in the background art section is only used to enhance the understanding of the background of the present disclosure. Therefore, it may include information that does not constitute the prior art known to those of ordinary skill in the art. Summary of the Invention

[0006] An object of the present invention is to provide a packaging design method and system considering usage requirements to solve the problems raised in the above background art.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] A packaging design method considering usage requirements, the specific steps include:

[0009] Step S1: According to the stacking height of the target fruits and vegetables, divide the internal space of the current packaging design into multiple stacking areas, including a top area, a middle area, and a bottom area, and determine the initial ventilation hole structure of the top area, the middle area, and the bottom area;

[0010] Step S2: In the preliminary ripening stage, collect the first ripening state data and ripening results of the target fruits and vegetables in different stacking areas of the current packaging design. The first ripening state data includes: ethylene release concentration, temperature parameter, and humidity parameter;

[0011] Step S3: Obtain the ripening results corresponding to the first ripening state data of the target fruits and vegetables in different stacking areas, and based on the ripening results, determine the ideal ripening state data of the target fruits and vegetables in different stacking areas;

[0012] Step S4: Obtain the ideal ripening state data of the target fruits and vegetables in different stacking areas, and calculate the difference value between the first ripening state data and the ideal ripening state data in different stacking areas;

[0013] According to the calculated difference results, divide the priority levels of ethylene discharge for the top area, the middle area, and the bottom area in the current packaging design;

[0014] Step S5: According to the priority division results of the multiple stacking areas, provide an adjustment strategy for the initial ventilation hole structure of the top area, the middle area, and the bottom area.

[0015] A packaging design system considering usage requirements, the system is used to execute the packaging design method considering usage requirements, including:

[0016] A division module: used to divide the internal space of the current packaging design into multiple stacking areas, including a top area, a middle area, and a bottom area, according to the stacking height of the target fruits and vegetables, and determine the initial ventilation hole structure of the top area, the middle area, and the bottom area;

[0017] Data acquisition module: It is used to collect the first ripening state data and ripening results of target fruits and vegetables in different stacking areas under the current packaging design during the preliminary ripening stage. The first ripening state data includes: ethylene release concentration, temperature parameter, and humidity parameter;

[0018] Ideal ripening state data generation module: It is used to obtain the ripening results corresponding to the first ripening state data of target fruits and vegetables in different stacking areas, and based on the ripening results, determine the ideal ripening state data of target fruits and vegetables in different stacking areas;

[0019] Difference value calculation module: It is used to obtain the ideal ripening state data of target fruits and vegetables in different stacking areas, and calculate the difference value between the first ripening state data and the ideal ripening state data in different stacking areas;

[0020] According to the calculated difference results, prioritize the ethylene discharge for the top area, middle area, and bottom area in the current packaging design;

[0021] Adjustment module: It is used to provide adjustment strategies for the initial ventilation hole structures of the top area, middle area, and bottom area according to the priority division results of multiple stacking areas.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows: By finely dividing the stacking areas of fruits and vegetables and dynamically collecting the ripening state data of different areas, regional and differential ripening state adjustment is achieved; In addition, by innovatively designing the ventilation hole structures of the top, middle, and bottom areas and combining the division strategy of ethylene emission priority, the accuracy of ethylene release and the consistency of ripening effect are effectively improved. While avoiding over-ripening of fruits and vegetables, it can protect the safety of the adjacent environment and products. Brief Description of the Drawings

[0023] Figure 1 It is a schematic diagram of the overall method flow of the present invention;

[0024] Figure 2 It is a block diagram of the system module of the present invention. Detailed Description of the Embodiment

[0025] To make the objectives, technical solutions, and advantages of the present invention clearer and more understandable, the present invention will be further described in detail below in conjunction with specific embodiments.

[0026] It should be noted that unless otherwise defined, the technical terms or scientific terms used in the present invention should have the ordinary meanings understood by those with ordinary skills in the field to which the present invention belongs. The "first", "second" and similar terms used in the present invention do not denote any order, quantity or importance, but are only used to distinguish different components. Words such as "including" or "comprising" mean that the elements or objects appearing before this word cover the elements or objects listed after this word and their equivalents, without excluding other elements or objects. Words such as "connected" or "linked" are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. "Up", "down", "left", "right", etc. are only used to represent relative position relationships. When the absolute position of the object being described changes, the relative position relationship may also change accordingly.

[0027] Embodiment 1:

[0028] Please refer to Figure 1 , the present invention provides a technical solution:

[0029] A packaging design method considering usage requirements, applicable to packaging for controlling the ripening degree of fruits and vegetables. The specific steps include:

[0030] Step S1: According to the stacking height of the target fruits and vegetables, divide the internal space of the current packaging design into multiple stacking areas, including a top area, a middle area, and a bottom area, and determine the initial ventilation hole structures of the top area, the middle area, and the bottom area;

[0031] Step S2: In the initial ripening stage, collect the first ripening state data and ripening results of the target fruits and vegetables in different stacking areas of the current packaging design. The first ripening state data includes: ethylene release concentration, temperature parameter, and humidity parameter;

[0032] Step S3: Obtain the ripening results corresponding to the first ripening state data of the target fruits and vegetables in different stacking areas, and based on the ripening results, determine the ideal ripening state data of the target fruits and vegetables in different stacking areas;

[0033] Step S4: Obtain the ideal ripening state data of the target fruits and vegetables in different stacking areas, and calculate the difference values between the first ripening state data and the ideal ripening state data in different stacking areas;

[0034] According to the calculated difference results, divide the priorities of ethylene discharge for the top area, the middle area, and the bottom area in the current packaging design;

[0035] Step S5: According to the priority division results of the multiple stacking areas, provide adjustment strategies for the initial ventilation hole structures of the top area, the middle area, and the bottom area.

[0036] Further explanation: Obtain the size and shape characteristics of the target fruits and vegetables, and obtain the average height of the target fruits and vegetables and the height change data during stacking;

[0037] Measure the total height inside the current packaging design, and use the total height as the basis for dividing multiple stacking areas;

[0038] Determine the area ratio: Set the division ratios for the top area, middle area, and bottom area; The division ratios use the following ratios:

[0039] Top area: Accounts for 20% of the total height (for low-concentration ethylene emissions);

[0040] Middle area: Accounts for 50% of the total height (high ethylene concentration, requires key ventilation);

[0041] Bottom area: Accounts for 30% of the total height (for moisture emission);

[0042] According to the actual stacking characteristics of the fruits and vegetables, fine-tune the height ratios of each area to ensure that the ventilation and moisture removal effects are both optimal during actual use;

[0043] The top area represents a low-concentration ethylene release area; The ethylene release concentration is low, serving as an air flow discharge outlet; Mainly serving as the final ethylene discharge outlet;

[0044] In the top low-concentration area:

[0045] The initial ventilation hole structure of the top area is: Open single-point large-hole ventilation structures on the top wall and the surrounding side walls of the top area; The single-point large-hole ventilation structure specifically sets exhaust holes with a diameter of 5 mm; Embed an ethylene filter (such as using a zeolite coating) in the exhaust holes to purify the discharged gas and avoid excessive ethylene affecting the surrounding environment or adjacent fruits and vegetables.

[0046] The middle area represents a high-concentration ethylene release area: The ethylene release concentration is high, and key management is required; The ethylene emission priority is the highest to ensure stable data release;

[0047] The initial ventilation hole structure of the middle area is: Design a high-density ventilation hole group on the surrounding side walls of the middle area; The high-density ventilation hole group consists of small-diameter holes with a diameter of 1 to 2 mm; The number of holes per square centimeter is at least 10 to ensure efficient ventilation; The spacing of each hole is set to not less than 5 mm; Arrange the hole group in a regular distribution manner to ensure that ethylene can be released evenly; For example, arrange the high-density ventilation hole group within a defined square area or circular area;

[0048] The bottom area represents a moisture accumulation area; It is prone to moisture settlement, but the ethylene release concentration is medium; Mainly for moisture removal, while also taking into account appropriate ethylene emission;

[0049] The initial ventilation hole structure in the bottom area is as follows: multiple groups of long strip ventilation holes are arranged on the side walls around the bottom area. Each strip has a length of 10 millimeters and a width of 2 millimeters;

[0050] The inclined guide hole wall design is adopted to guide the moisture outwards to avoid the accumulation of moisture in the internal circulation.

[0051] Further explanation: Obtain the ripening results corresponding to the first ripening state data of the target fruits and vegetables in different stacking areas, and based on the ripening results, determine the ideal ripening state data of the target fruits and vegetables in different stacking areas, specifically including:

[0052] 2.1) Experimental design and stacking area selection:

[0053] Select a group of target fruits and vegetables (such as apples or tomatoes), and ensure that they are in the initial ripening stage at the start of the experiment, that is, not yet fully ripe but in the sensitive period of ripening;

[0054] The following are the specific quantitative criteria for determining the "initial ripening stage" of apples and tomatoes:

[0055] In this embodiment, for the initial ripening stage of apples and tomatoes, the following examples are given:

[0056] For apples:

[0057] 1. The sugar content is characterized by the Brix value: 10°Brix - 12°Brix is regarded as the initial ripening stage.

[0058] 2. The fruit color change is characterized by the chromaticity change: Using the Lab chromaticity space, the a* value starts to approach zero from a negative value, indicating the color change from green to red.

[0059] 3. Fruit hardness (unit: pound-force): At 14 - 16 pound-force, it indicates that the pulp starts to soften but still retains a certain hardness.

[0060] For tomatoes:

[0061] 1. Brix value: 4°Brix - 5°Brix indicates that it has started to become sweet but is still in the early stage of development.

[0062] 2. Chromaticity change: Using the Lab chromaticity space, the a* value is between 10 - 20, indicating that it starts to turn red but is not yet fully ripe.

[0063] 3. Fruit hardness (unit: pound-force): 8 - 10 pound-force, indicating that the fruit has softened slightly but remains firm.

[0064] The ranges of these quantitative indicators will vary with different varieties and specific experimental conditions, and should be adjusted and verified according to the actual situation.

[0065] Select different stacking areas for experiments: Set the total height in the current packaging design to be 50 cm - 75 cm, and the division ratios of the top area, middle area, and bottom area are as follows:

[0066] Top area (10 cm - 15 cm), middle area (15 cm - 25 cm), bottom area (25 cm - 35 cm), etc.;

[0067] 2.2) Environmental monitoring device configuration:

[0068] Install ethylene gas sensors (for monitoring ethylene release concentration), temperature sensors (for monitoring the temperature inside the package), and humidity sensors (for monitoring humidity changes) in multiple stacking areas of the current packaging design; each sensor has the function of real-time data recording and transmission, and is connected to the central control system through a wireless network;

[0069] To ensure the comprehensiveness of monitoring, set at least 6 different points for monitoring in the top area, middle area, and bottom area;

[0070] 2.3) Data collection and recording:

[0071] During the experiment in the initial ripening stage, continuously monitor and record the ethylene release concentration, temperature, and humidity parameters in the top area, middle area, and bottom area; the data collection frequency is once every 15 minutes to ensure the meticulousness and real-time nature of the experimental data;

[0072] Set the experimental period corresponding to the initial ripening stage to be at least 7 days to obtain accurate data on the first ripening state and the corresponding ripening results; during this period, regularly record and save the data for subsequent analysis.

[0073] 3.1) Setting of quantitative indicators for ripening results:

[0074] The ripening results include but are not limited to sugar content (measured using a refractometer) or fruit firmness (measured using a fruit firmness tester) or fruit color change (measuring the change in peel color through a color difference meter);

[0075] The measurement steps for fruit firmness are as follows:

[0076] Select a suitable probe: Select a probe with a suitable size according to the size and hardness characteristics of the target fruits and vegetables.

[0077] Determine the measurement position: Based on the experiential knowledge of the experimenter, select a representative position on the surface of the target fruits and vegetables, usually the central part of the fruit.

[0078] Insert the probe: Insert the probe of the fruit hardness meter evenly into the target fruits and vegetables, and record the depth of probe insertion and the required force (usually in Newtons).

[0079] Read the value: The fruit hardness meter will display or record the pressure value required for insertion, reflecting the hardness of the fruit.

[0080] Use the a* value in the Lab color space to represent the fruit color change; the larger the a* value, the more the target fruits and vegetables change from green to red or yellow; among them, when the a* value moves from negative to zero, it indicates that the color of the target fruits and vegetables changes from green to red, or tends to yellow;

[0081] The change in the a* value is used to represent the change in color on the red-green axis;

[0082] As the maturity increases, the color of the target fruits and vegetables gradually changes from green to red or yellow, which is usually manifested as the a* value gradually increasing from negative to positive or even approaching zero in the Lab color space;

[0083] When the a* value becomes positive or approaches zero, it indicates that the ripe fruits and vegetables have a strong red or yellow hue. For example, ripe tomatoes, apples, etc. show red or orange-red, which is manifested as an increase in the a* value.

[0084] Under different stacking areas, obtain the first ripening state data collected regularly during the experimental period and the corresponding ripening results;

[0085] According to the collected ripening results, define a ripening effect index for each stacking area, and the ripening effect index is used to represent the ripening effect of each stacking area;

[0086]

[0087] Among them, Ei is the ripening effect index of the i-th stacking area; i ∈ {1, 2, 3}, where 1, 2, and 3 represent the top area, the middle area, and the bottom area respectively;

[0088] Bi is the value obtained by normalizing the current sugar content of the i-th stacking area with the m1 times of sugar content collected historically;

[0089] Hi is the value obtained by normalizing the current fruit hardness of the i-th stacking area with the m1 times of fruit hardness collected historically;

[0090] Ci is the value obtained by normalizing the current fruit color change of the i-th stacking area with the m1 times of fruit color change collected historically; the above m1 ranges from 1 to 10, and in this embodiment, m1 is selected as 6;

[0091] Moreover, the output values of Bi, Hi, and Ci are within the range of (0, 1); the normalization value is determined by the Min - Max normalization method; and the maximum and minimum values in the normalization are determined based on the ripening results regularly collected during the experimental period.

[0092] w1, w2, and w3 are the weight coefficients of the corresponding parameters, and the sum of w1, w2, and w3 is 1.

[0093] In this embodiment, according to the characteristics of the target fruit or vegetable, w1, w2, and w3 are determined to be 0.5, 0.3, and 0.2 respectively. This setting indicates that the importance degree of Bi of the current target fruit or vegetable is the highest, and the importance degree of Ci is the lowest; it shows that the ripening effect of the current target fruit or vegetable is mainly based on the sugar content and is applicable to apples, etc.

[0094] If w1, w2, and w3 are 0.5, 0.4, and 0.1 respectively, then it indicates that the ripening effect of the current target fruit or vegetable is mainly based on the sugar content and fruit firmness and is applicable to bananas, etc.; these example values of w1, w2, and w3 are for illustration and are specifically adjusted according to the actual type of the target fruit or vegetable, which will not be elaborated here.

[0095] w1, w2, and w3 are determined for the corresponding weights through the entropy weight method and the fuzzy analytic hierarchy process (FAHP).

[0096] The larger the value of Ei, the higher the sugar content, or the softer the fruit firmness, or the more the fruit color changes towards red or yellow, and the better the ripening effect of the corresponding target fruit or vegetable.

[0097] 3.2) Determine the ideal ripening state:

[0098] Determine the expected value of the ripening effect index according to the ripening requirements of the target fruit or vegetable, calculate the difference between this expected value and the currently calculated ripening effect index to obtain the expected difference; define the expected value of the i - th stacking area as Ei'.

[0099] When Q1i ≥ Ei - Ei' ≥ 0, it indicates that the ripening effect index of the current i - th stacking area under the first ripening state data is greater than the expected value, meeting the expected requirements, and the ideal ripening state data of the i - th stacking area is the current first ripening state data.

[0100] Among them, Q1i is the over - ripening upper limit threshold of the i - th stacking area; the determination method of Q1i is as follows:

[0101] Combining traditional experience and the storage characteristics of the target fruit or vegetable, determine the values of Bi, Hi, and Ci when over - ripening causes a decline in the flavor, texture, or commercial value of the fruit or vegetable. Based on these values, calculate Ei - Ei' = Q1i.

[0102] When Ei - Ei′ > Q1i, it indicates that the ripening effect index of the current ith stacking area under the first ripening state data is much greater than the expected value, exceeding the expected requirements, and the target fruit and vegetable has been over-ripened. Then, a numerical reduction setting needs to be performed based on the current first ripening state data to generate the reduced ideal ripening state data;

[0103] When Ei - Ei′ < 0, it indicates that the ripening effect index of the current ith stacking area under the first ripening state data is less than the expected value, not meeting the expected requirements; then, a numerical increase setting needs to be performed based on the current first ripening state data to generate the increased ideal ripening state data;

[0104] In this embodiment, when Ei - Ei′ < 0, an incremental setting is performed based on the current first ripening state data until Ei - Ei′ ≥ 0, and the incremented value is used as the ideal ripening state data;

[0105] The ripening requirements include: giving the required numerical values to be achieved for Bi, Hi, and Ci in the ith stacking area;

[0106] According to the calculated expected difference, combined with existing literature and practical experience, an ideal ripening state data set is set; according to the ripening results of the target fruit and vegetable in each stacking area, the ideal ripening state data in the ith stacking area is set as Ch LX,i , Th LX,i and Hh LX,i ; and Ch LX,i , Th LX,i and Hh LX,i respectively represent the ideal ethylene release concentration, ideal temperature parameter, and ideal humidity parameter in the ith stacking area.

[0107] Ch LX,i , Th LX,i and Hh LX,i In LX, it is the abbreviation annotation for "ideal";

[0108] In this embodiment, combined with existing literature and practical experience, the ideal ethylene release concentration is 0.1 ppm, the ideal temperature parameter is 18 °C, and the ideal humidity parameter is 85%.

[0109] Further explanation: Obtain the ideal ripening state data of the target fruit and vegetable in different stacking areas, and calculate the difference between the first ripening state data and the ideal ripening state data in different stacking areas, specifically including:

[0110] For each stacking area, calculate the difference between the current first ripening state data and the ideal ripening state data; the difference value is calculated using the Euclidean distance formula:

[0111]

[0112] Among them, Ch SJ,i , Th SJ,i and Hh SJ,i are respectively the ethylene release concentration, temperature parameter, and humidity parameter of the i-th stacking area under the current first ripening state data of the target fruit and vegetable; Ch SJ,i , Th SJ,i and Hh SJ,i The SJ in is the abbreviation annotation of "current";

[0113] Ch LX,i , Th LX,i and Hh LX,i are respectively the ideal ethylene release concentration, ideal temperature parameter, and ideal humidity parameter of the i-th stacking area under the ideal ripening state data;

[0114] CYZ i is the difference value between the first ripening state data and the ideal ripening state data in the i-th stacking area;

[0115] After calculating the difference value of each stacking area, prioritize the ethylene emissions according to the magnitude of the difference value; the stacking area with a larger difference value has a higher priority.

[0116] Further explanation: According to the priority division results of multiple stacking areas, provide adjustment strategies for the initial ventilation hole structures of the top area, middle area, and bottom area, specifically including:

[0117] The adjustment principle of the initial ventilation hole structures of the top area, middle area, and bottom area is: the higher the priority of the stacking area, the greater the adjustment amplitude of the initial ventilation hole structure;

[0118] In this embodiment, when the priorities of the top area, middle area, and bottom area decrease in turn, the adjustment amplitude differences of the initial ventilation hole structures of the top area, middle area, and bottom area are 15%, 10%, and 5% respectively;

[0119] When Ei - Ei′ > Q1i, adjust the opening size and / or quantity of the initial ventilation hole structure to reduce the value of the current first ripening state data;

[0120] For the top area, increase the mesh density of the filter screen in the ventilation hole to enhance the purification efficiency;

[0121] For the middle area, increase the ventilation hole density in the grid or adjust the opening range;

[0122] For the bottom area, increase the strip length of the pores to increase the excessive ethylene emission;

[0123] The adjustment strategy for the initial ventilation hole structure in the top region is as follows:

[0124] To improve the air flow in the top region, increase the symmetric distribution of the hole positions, and use large holes with a diameter of 5 mm every 5 cm.

[0125] Reason for selection: The ethylene release rate in the top region needs to be much greater than that in other regions. The 5-mm diameter holes can ensure rapid exhaust, but the gas quality can be controlled through the embedded filter technology. Compared with the traditional small-hole mode, this design can accelerate ethylene emission per unit time and prevent excessive accumulation.

[0126] The adjustment strategy for the initial ventilation hole structure in the middle region is as follows:

[0127] The pressure in the middle region is relatively uniform, and the ethylene release concentration is relatively high. It is the key point of the ethylene release efficiency in the stacking region. If the exhaust holes are unevenly distributed, local concentration differences will occur, resulting in uneven ripening.

[0128] Use a design of regularly distributed high-density ventilation hole groups, and cover the side walls around the middle region with small holes. Each square centimeter of the design contains at most 12 small holes, with a hole diameter of 1 mm to 2 mm.

[0129] The spacing of each hole is set to a minimum of 5 mm to avoid structural damage caused by too-close micro-hole diameters.

[0130] The ventilation holes are distributed in a grid pattern along the outer side of the middle region (for example, evenly arranged within a square or circular area) to ensure uniform emission of ethylene gas.

[0131] Add a special hole-opening area (such as additional encryption at the four corners) to guide the ethylene emission direction and improve the working efficiency of the ventilation holes.

[0132] The design of the middle region takes into account the importance of uniform ventilation. Different from the strong exhaust of the large holes in the top region, the middle region selects a high-density small-hole structure to uniformly release ethylene, making the ripening process more stable and controllable.

[0133] The adjustment strategy for the initial ventilation hole structure in the bottom region is as follows:

[0134] Due to the influence of physical stacking pressure in the bottom region, the ethylene emission efficiency will decrease. A stable exhaust method is required to avoid aggregation and improve ventilation uniformity.

[0135] Set multiple groups of long-strip ventilation holes on the side walls around the bottom region. The length of each hole is 10 mm and the width is 2 mm.

[0136] Multiple groups of strip-shaped ventilation holes are arranged in the direction of uniform intervals, with the gap between each hole controlled within 1 cm to ensure the smoothness of the ventilation path while avoiding the reduction of material strength.

[0137] The design of long strip-shaped ventilation holes can provide a more efficient ventilation channel under physical stacking pressure. Combined with the designs of the top and middle parts, it forms a differentiated emission strategy, which is suitable for the high-pressure environment in the bottom area and effectively solves the limitation that ethylene in the bottom area is difficult to discharge in the prior art.

[0138] When Ei - Ei′ < 0, by adjusting the opening size and / or quantity of the initial ventilation hole structure, the value of the current first ripening state data is increased.

[0139] In the top area, reduce the mesh density of the filter screen in the ventilation holes to reduce the ethylene discharge volume.

[0140] In the middle area, reduce the ventilation hole density within the grid or adjust the opening range to reduce the ethylene discharge volume.

[0141] In the bottom area, reduce the strip length of the pores to reduce the ethylene discharge volume.

[0142] Embodiment 2:

[0143] Please refer to Figure 2 , a packaging design system considering usage requirements, which is used to execute the packaging design method considering usage requirements, including:

[0144] Partition module: used to divide the internal space of the current packaging design into multiple stacking areas according to the stacking height of the target fruits and vegetables, including the top area, the middle area and the bottom area, and determine the initial ventilation hole structures of the top area, the middle area and the bottom area;

[0145] Data acquisition module: used to collect the first ripening state data and ripening results of the target fruits and vegetables in different stacking areas of the current packaging design during the preliminary ripening stage. The first ripening state data includes: ethylene release concentration, temperature parameter and humidity parameter;

[0146] Ideal ripening state data generation module: used to obtain the ripening results corresponding to the first ripening state data of the target fruits and vegetables in different stacking areas, and determine the ideal ripening state data of the target fruits and vegetables in different stacking areas based on the ripening results;

[0147] Difference value calculation module: used to obtain the ideal ripening state data of the target fruits and vegetables in different stacking areas, and calculate the difference value between the first ripening state data and the ideal ripening state data in different stacking areas;

[0148] According to the calculated difference results, prioritize the ethylene discharge for the top region, middle region, and bottom region in the current packaging design;

[0149] Adjustment module: used to provide an adjustment strategy for the initial ventilation hole structure of the top region, middle region, and bottom region according to the priority division results of multiple stacking regions.

[0150] The above formulas are all dimensionless and take their numerical calculations. The formula is a formula obtained by collecting a large amount of data for software simulation to approximate the real situation as closely as possible. The preset parameters in the formula are set by those skilled in the art according to the actual situation.

[0151] The above embodiments can be implemented in whole or in part by software, hardware, firmware, or any other combination. When implemented using software, the above embodiments can be implemented in whole or in part in the form of a computer program product. Those skilled in the art can realize that the units and algorithm steps of each example described in combination with the embodiments disclosed herein can be implemented by electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are executed by hardware or software methods depends on the specific application and design constraints of the technical solution.

[0152] The units described as separate components may or may not be physically separated. The components shown as units may or may not be physical units. They can be located in one place or distributed to multiple network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0153] The above is only the specific implementation manner of this application, but the protection scope of this application is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed in this application, and all should be covered by the protection scope of this application.

Claims

1. A packaging design method considering usage requirements, suitable for packaging to control the ripening degree of fruits and vegetables, characterized in that: The specific steps include: Step S1: according to the stacking height of the target fruits and vegetables, the internal space of the current packaging design is divided into multiple stacking areas, including a top area, a middle area and a bottom area, and the initial air permeability structure of the top area, the middle area and the bottom area is determined; Step S2: In the initial ripening stage, first ripening state data and ripening results of target fruits and vegetables in different stacking areas in the current packaging design are collected, and the first ripening state data includes: ethylene release concentration, temperature parameters and humidity parameters; Step S3: Obtaining ripening results corresponding to the first ripening state data of the target fruits and vegetables in different stacking areas, and determining ideal ripening state data of the target fruits and vegetables in different stacking areas based on the ripening results; Step S4: obtaining the ideal ripening state data of the target fruits and vegetables in different stacking areas, and calculating the difference between the first ripening state data and the ideal ripening state data in different stacking areas; According to the calculated difference results, the top area, the middle area and the bottom area in the current packaging design are prioritized for ethylene emission; Step S5: providing adjustment strategies for the initial vent structures of the top region, the middle region, and the bottom region according to the priority division results of the plurality of stacking regions.

2. A packaging design method considering usage requirements according to claim 1, characterized in that: The top region characterizes the low-concentration area of ​​ethylene release; The initial air permeable hole structure of the top area is: a single-point large-hole air permeable structure is opened on the top wall and the surrounding side walls of the top area; The middle region characterizes the high-concentration area of ​​ethylene release; The initial vent structure of the middle area is: a high-density vent group is designed on the side walls around the middle area; The bottom area characterizes the area of ​​moisture accumulation; The initial air vent structure of the bottom area is as follows: a plurality of groups of long strip-shaped air vents are arranged on the surrounding side walls of the bottom area.

3. A packaging design method considering usage requirements according to claim 2, characterized in that: Obtaining the ripening results corresponding to the first ripening state data of the target fruits and vegetables in different stacking areas, and determining the ideal ripening state data of the target fruits and vegetables in different stacking areas based on the ripening results, specifically includes: The ripening results include but are not limited to changes in sugar content or fruit firmness or fruit color; The a* value in the Lab color space is used to represent the color change of the fruit. The larger the a* value, the more the target fruit or vegetable changes from green to red or yellow. According to the collected ripening results, a ripening effect index is defined for each stacking area, and the ripening effect index is used to represent the ripening effect of each stacking area; Where Ei is the ripening effect index of the i-th stacking area; i∈{1,2,3}, where 1, 2 and 3 represent the top area, middle area and bottom area respectively; Bi is the value obtained by normalizing the current sugar content of the i-th stacking area with the sugar content of m1 times collected historically; Hi is the value obtained by normalizing the current fruit hardness of the i-th stacking area with the m1-time fruit hardness collected historically; Ci is the value obtained by normalizing the current fruit color change of the i-th stacking area with the m1-time fruit color changes collected historically; And the output values ​​of Bi, Hi and Ci are within the range of (0, 1); w1, w2 and w3 are weight coefficients of the corresponding parameters, and the sum of w1, w2 and w3 is 1; The larger the Ei value, the higher the sugar content or the softer the fruit hardness or the more the fruit color changes towards red or yellow, and the better the ripening effect of the corresponding target fruits and vegetables; Define the ripening requirements, including: give the required values ​​for Bi, Hi and Ci of the i-th stacking area; Determine the expected value of the ripening effect index according to the ripening requirements of the target fruits and vegetables, perform difference calculation between the expected value and the currently calculated ripening effect index to obtain the expected difference; define the expected value of the i-th stacking area as Ei′; When Q1i≥Ei-Ei′≥0, it means that the ripening effect index of the current i-th stacking area under the first ripening state data is greater than the expected value, which meets the expected requirements, and the ideal ripening state data of the i-th stacking area is the current first ripening state data; Where Q1i is the upper threshold of over-ripening in the ith stacking area; When Ei-Ei′>Q1i, it means that the ripening effect index of the current i-th stacking area under the first ripening state data is much greater than the expected value, exceeding the expected requirements, and the target fruits and vegetables are over-ripened. It is necessary to set a numerical reduction based on the current first ripening state data to generate the reduced ideal ripening state data; When Ei-Ei′<0, it means that the ripening effect index of the current i-th stacking area under the first ripening state data is less than the expected value and does not meet the expected requirements; it is necessary to increase the value on the basis of the current first ripening state data to generate the increased ideal ripening state data; According to the ripening results of the target fruits and vegetables in each stacking area, the ideal ripening state data in the i-th stacking area is set as Ch LX,i , Th LX,i and Hh LX,i ; and Ch LX,i , Th LX,i and Hh LX,i represent the ideal ethylene release concentration, ideal temperature parameter and ideal humidity parameter under the i-th stacking area respectively.

4. A packaging design method considering usage requirements according to claim 3, characterized in that: Obtain the ideal ripening state data of the target fruits and vegetables in different stacking areas, and calculate the difference between the first ripening state data and the ideal ripening state data in different stacking areas, specifically including: For each stacking area, the difference between the current first ripening state data and the ideal ripening state data is calculated; the difference value is calculated using the Euclidean distance formula: Among them, Ch SJ,i , Th SJ,i and Hh SJ,i are respectively the ethylene release concentration, temperature parameter and humidity parameter of the i-th stacking area under the current first ripening state data of the target fruits and vegetables; Ch LX,i ,Th LX,i and Hh LX,i are the ideal ethylene release concentration, ideal temperature parameter and ideal humidity parameter of the i-th stacking area under the ideal ripening state data; CYZ i is the difference between the first ripening state data and the ideal ripening state data in the i-th stacking area; After calculating the difference value for each stacking area, the ethylene emissions are prioritized according to the difference value; the stacking area with a larger difference value has a higher priority.

5. The packaging design method according to claim 4, characterized in that: According to the priority division results of multiple stacking areas, adjustment strategies are provided for the initial vent structures of the top area, the middle area and the bottom area, including: The principle of adjusting the initial vent structure of the top area, the middle area and the bottom area is: the higher the priority of the stacking area, the greater the adjustment of the initial vent structure; When Ei-Ei′>Q1i, the opening size and / or number of the initial air-permeable pore structure is adjusted to reduce the value of the current first ripening state data; In the top area, the mesh density of the filter inside the air vents is increased to enhance purification efficiency; In the middle area, increase the density of air holes in the mesh or adjust the range of openings; In the bottom region, the strip length of the pores was increased to increase the excess ethylene emission; When Ei-Ei′<0, the opening size and / or number of the initial air-permeable pore structure is adjusted to increase the value of the current first ripening state data; In the top area, the mesh density of the filter in the vents is reduced to reduce ethylene emissions; In the middle area, reduce the density of air holes in the mesh or adjust the range of openings to reduce ethylene emissions; In the bottom region, the strip length of the pores was reduced to reduce the ethylene emission.

6. A packaging design system that takes usage requirements into consideration, characterized in that: The system is used to execute the packaging design method considering usage requirements as described in any one of claims 1 to 5, comprising: Division module: used to divide the internal space of the current packaging design into multiple stacking areas, including the top area, the middle area and the bottom area, according to the stacking height of the target fruits and vegetables, and determine the initial air permeability structure of the top area, the middle area and the bottom area; Data collection module: used to collect the first ripening state data and ripening results of the target fruits and vegetables in different stacking areas in the current packaging design in the initial ripening stage, and the first ripening state data includes: ethylene release concentration, temperature parameters and humidity parameters; An ideal ripening state data generating module is used to obtain the ripening results corresponding to the first ripening state data of the target fruits and vegetables in different stacking areas, and determine the ideal ripening state data of the target fruits and vegetables in different stacking areas based on the ripening results; Difference value calculation module: used to obtain the ideal ripening state data of the target fruits and vegetables in different stacking areas, and calculate the difference value between the first ripening state data and the ideal ripening state data in different stacking areas; According to the calculated difference results, the top area, the middle area and the bottom area in the current packaging design are prioritized for ethylene emission; Adjustment module: used to provide adjustment strategies for initial vent structures of the top area, the middle area, and the bottom area according to the priority division results of multiple stacking areas.

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