Control methods and systems for suppressing browning in litchi based on low-frequency electromagnetic fields

Abstract

This invention discloses a control method and system for suppressing browning in litchi based on low-frequency electromagnetic fields, relating to the field of litchi browning monitoring technology. The control method for suppressing litchi browning based on low-frequency electromagnetic fields includes the following steps: browning suppression analysis, suppression quality adjustment, and browning suppression optimization. This invention uses browning monitoring data to perform low-frequency electromagnetic field browning suppression analysis on a preset batch of litchi to determine whether to perform browning suppression quality loss analysis. If browning suppression quality loss analysis is performed, then the preset batch of litchi undergoes low-frequency electromagnetic field browning adjustment optimization based on the browning quality detection results; otherwise, the preset batch of litchi undergoes low-frequency electromagnetic field browning suppression optimization based on the browning suppression analysis results. This achieves more efficient suppression of litchi browning using low-frequency electromagnetic fields, solving the problem in existing technologies where the correlation between low-frequency electromagnetic field control and litchi quality loss during litchi browning suppression is insufficient.

Description

Technical Field

[0001] This invention relates to the field of litchi browning monitoring technology, and in particular to a control method and system for suppressing litchi browning based on low-frequency electromagnetic fields. Background Technology

[0002] Browning in lychees is a common problem in fruit storage and transportation, especially for fresh lychees after harvesting. This browning not only affects their appearance but also reduces their market value. Lychee fruits contain a large amount of phenolic substances, such as catechins, which are easily oxidized in the presence of oxygen in the air, leading to browning. Traditional methods for inhibiting lychee browning can slow down the process to some extent, but each has its limitations, such as limited effectiveness, high cost, safety concerns, and technical complexity. Low-frequency electromagnetic fields, as an emerging fruit preservation technology, have many potential advantages, such as being free of chemical additives and being safe and environmentally friendly. Research and application of low-frequency electromagnetic fields in inhibiting lychee browning can not only improve the preservation effect and extend the shelf life of lychees but also have multiple social, economic, and environmental benefits, including reducing chemical additives, mitigating environmental impact, and increasing consumer trust. With further research and technological maturity, low-frequency electromagnetic fields are expected to become a widely used fruit and vegetable preservation technology, thereby promoting innovation and development in agricultural science and technology and contributing to sustainable agricultural development.

[0003] Existing research on inhibiting browning in litchi using low-frequency electromagnetic fields primarily focuses on the cellular structure and metabolic processes of the litchi fruit, influencing its physiological activities through the application of an external electromagnetic field. Typically, equipment designed to inhibit browning using low-frequency electromagnetic fields is tailored to the size and shape of the litchi fruit, adjusting the frequency, intensity, and duration of the electromagnetic field. Common equipment includes a low-frequency electromagnetic field generator, coils, and regulating devices. Low-frequency electromagnetic field treatment is often combined with other preservation methods, such as refrigeration, modified atmosphere packaging, and immersion in preservative solutions, to further enhance its effectiveness and ensure the litchi's quality is maintained for a longer period.

[0004] For example, patent application CN118655092A discloses a method, apparatus, equipment, and medium for detecting the quality of liquid nitrogen-frozen lychees. This includes: acquiring the physicochemical content of liquid nitrogen-frozen lychee samples and corresponding hyperspectral images of the samples; constructing a lychee quality detection model based on the SVR algorithm using spectral reflectance data after feature dimensionality reduction and the contents of soluble solids, titratable acid, and vitamin C; predicting the corresponding physicochemical content of the liquid nitrogen-frozen lychees to be tested based on the pre-trained lychee quality detection model; and determining the quality score of the liquid nitrogen-frozen lychees to be tested based on the physicochemical content and the corresponding weight loss value.

[0005] For example, the invention patent announcement CN117074353B discloses a non-destructive detection method and system for litchi fruit stem borers, which includes: placing the sample to be tested on a conveyor belt; acquiring sample information of the sample placed on the conveyor belt based on visible / near-infrared light and X-ray imaging technology; wherein, visible / near-infrared light acquires the internal quality characteristics of the litchi; X-ray imaging technology acquires the internal density change characteristics of the litchi; and analyzing the sample information according to a preset data processing and analysis method based on PLSR and support vector machine to obtain the classification result of whether the sample to be tested has insects or not.

[0006] However, in the process of implementing the inventive technical solution in the embodiments of this application, it was found that the above-mentioned technology has at least the following technical problems:

[0007] The quality differences of lychees directly affect their response to low-frequency electromagnetic fields. Fixed electromagnetic field parameters fail to account for quality changes in the fruit during storage, such as moisture content. Differences in lychee fruit's moisture, sugar, and acidity also influence browning and the effectiveness of electromagnetic fields. Fruits with higher moisture content may be more sensitive to electromagnetic field absorption, while sugar and acidity also affect the interaction between the electromagnetic field and the fruit's internal chemical reactions. Quality differences affect the lychee's response to low-frequency electromagnetic fields, resulting in inconsistent effects when using fixed parameters for low-frequency electromagnetic fields on lychee fruits of varying quality.

[0008] Existing technologies for inhibiting browning in litchi using low-frequency electromagnetic fields mostly employ fixed treatment parameters, such as the frequency and intensity of the electromagnetic field. However, as litchi fruit ripens and its quality fluctuates during storage, these fixed electromagnetic field parameters cannot adapt to these changes, thus affecting the browning inhibition effect. This results in an insufficient correlation between low-frequency electromagnetic field control and litchi quality loss during the browning inhibition process. Summary of the Invention

[0009] This application provides a control method and system for suppressing browning in litchi based on low-frequency electromagnetic fields. This solves the problem in the prior art that the correlation between low-frequency electromagnetic field control and litchi quality loss during the suppression of litchi browning is insufficient, and achieves more efficient suppression of litchi browning by low-frequency electromagnetic fields.

[0010] This application provides a method for controlling browning in litchi based on low-frequency electromagnetic fields, comprising the following steps: acquiring browning monitoring data within a preset browning suppression time period; performing low-frequency electromagnetic field browning suppression analysis on a preset batch of litchi based on the browning monitoring data to obtain browning suppression analysis results; determining whether to perform browning suppression quality loss analysis based on the browning suppression analysis results, wherein the browning suppression analysis results are used to determine the degree of browning suppression of the preset batch of litchi by the low-frequency electromagnetic field; if browning suppression quality loss analysis is performed, then performing browning suppression quality control on the preset batch of litchi based on the browning suppression analysis results. Loss analysis was performed to obtain browning quality test results. Based on these results, low-frequency electromagnetic field browning regulation was optimized for a preset batch of lychees. This optimization involved combining the browning inhibition analysis results and the browning quality test results with low-frequency electromagnetic field control to improve the browning inhibition effect. Alternatively, if browning inhibition quality loss analysis was not performed, low-frequency electromagnetic field browning inhibition optimization was applied to a preset batch of lychees based on the browning inhibition analysis results. This optimization involved combining the browning inhibition analysis results with low-frequency electromagnetic field control to improve the browning inhibition effect.

[0011] Furthermore, browning monitoring data is obtained within a preset browning inhibition period. The specific steps are as follows: Sampling and testing are performed on a preset batch of litchi to obtain initial browning monitoring data within the preset browning inhibition period. This initial browning monitoring data includes the initial browning area, initial phenol content, and initial color difference value of the litchi. The initial color difference value includes the initial brightness, initial red-green hue, and initial yellow-blue hue of the litchi. Finally, browning monitoring data is obtained within the preset browning inhibition period. This final browning monitoring data includes the final browning area, final phenol content, and final color difference value of the litchi. The final color difference value includes the final brightness, final red-green hue, and final yellow-blue hue of the litchi. The browning monitoring data includes both initial and final browning monitoring data.

[0012] Furthermore, the specific steps for low-frequency electromagnetic field browning suppression analysis of a preset batch of litchi based on browning monitoring data are as follows: The initial color difference value of the litchi and the corresponding final color difference value are processed and then coupled to obtain the browning color difference value; the ratio of the final browning area to the initial browning area of ​​the litchi is analyzed and combined with the regional area detection compensation amount for compensation calculation; the ratio of the litchi phenol content deviation to the maximum deviation of the reference litchi phenol content is analyzed and combined with the regional phenol content detection compensation amount for compensation calculation, and then coupled to obtain the browning area detection value. The litchi phenol content deviation is used to describe... The degree of difference between the final and initial phenol content of litchi was determined. The browning color difference value and browning area detection value were weighted and coupled with the corresponding browning color detection compensation amount and browning area detection compensation amount. This was then corrected using an electromagnetic interference browning correction factor obtained from a pre-set database to obtain the litchi browning detection index. The litchi browning detection index is used to quantify the degree of browning inhibition by low-frequency electromagnetic fields on a pre-set batch of litchi. The litchi browning detection index represents the quantitative data of browning color difference value and browning area detection value for low-frequency electromagnetic field suppression of browning in a pre-set batch of litchi.

[0013] Furthermore, the specific process for obtaining the browning inhibition analysis results is as follows: Based on the preset browning inhibition threshold range obtained from the preset database, determine whether the obtained litchi browning detection index is within the preset browning inhibition threshold range; if the litchi browning detection index is within the preset browning inhibition threshold range, the browning inhibition analysis result is recorded as litchi browning detection qualified; if the litchi browning detection index is not within the preset browning inhibition threshold range, the browning inhibition analysis result is recorded as litchi browning detection unqualified; the browning inhibition analysis results include litchi browning detection qualified and litchi browning detection unqualified.

[0014] Furthermore, based on the browning inhibition analysis results, the decision on whether to perform browning inhibition quality loss analysis is made. The specific process is as follows: when the browning inhibition analysis result shows that the litchi browning detection is qualified, the browning inhibition quality loss analysis is not performed, while continuously monitoring whether the litchi browning detection index is within the preset browning inhibition threshold range; when the browning inhibition analysis result shows that the litchi browning detection is unqualified, the browning inhibition quality loss analysis is performed. The browning inhibition quality loss analysis is used to analyze the degree of influence of low-frequency electromagnetic field on the quality loss of a preset batch of litchi during the browning inhibition process.

[0015] Furthermore, based on the browning inhibition analysis results, a browning inhibition quality loss analysis was conducted on a preset batch of lychees. The specific steps are as follows: Quality detection data within the preset quality loss analysis detection period were obtained, including lychee sugar content, lychee moisture content, and lychee acidity. The deviations in lychee sugar content, lychee moisture content, and lychee acidity were weighted and coupled with their corresponding compensation values ​​to obtain a lychee quality detection score. The compensation values ​​included browning sugar content compensation, browning moisture content compensation, and browning acidity compensation. The lychee quality detection score was used to quantitatively assess the degree of quality loss in the preset batch of lychees during the low-frequency electromagnetic field browning inhibition process. The lychee quality detection score represents the quantitative data of the combined assessment of the degree of quality loss in the preset batch of lychees during the low-frequency electromagnetic field browning inhibition process by lychee sugar content, lychee moisture content, and lychee acidity.

[0016] Furthermore, the specific process for obtaining the browning quality test results is as follows: determine whether the obtained lychee quality test score is within the preset quality test threshold range obtained from the preset database; if the lychee quality test score is within the preset quality test threshold range, then the browning quality test result is recorded as lychee browning quality test qualified; if the lychee quality test score is not within the preset quality test threshold range, then the browning quality test result is recorded as lychee browning quality test unqualified; the browning quality test results include lychee browning quality test qualified and lychee browning quality test unqualified.

[0017] Furthermore, based on the browning quality test results, low-frequency electromagnetic field browning adjustment optimization is performed on a preset batch of lychees. The specific process is as follows: When the browning quality test result indicates that the lychee browning quality is qualified, the lychee browning detection index deviation and the lychee quality test score deviation are input into a comprehensive mapping set for mapping to obtain the electromagnetic field intensity adjustment level and the electromagnetic field frequency adjustment level. The lychee browning detection index deviation describes the degree of deviation between the lychee browning detection index and the reference lychee browning detection threshold, and the lychee quality test score deviation describes the degree of deviation between the lychee quality test score and the reference lychee quality test threshold. The comprehensive mapping set includes a browning intensity adjustment comprehensive mapping set and a browning frequency adjustment comprehensive mapping set. The browning intensity adjustment comprehensive mapping set represents the lychee browning detection index and... Based on the mapping relationship between the deviation of the reference lychee browning detection threshold, the lychee quality detection score, and the reference lychee quality detection threshold deviation and the electromagnetic field intensity adjustment, a comprehensive mapping set for browning frequency adjustment represents the mapping relationship between the lychee browning detection index, the deviation of the reference lychee browning detection threshold, the lychee quality detection score, and the reference lychee quality detection threshold deviation and the electromagnetic field frequency adjustment. The electromagnetic field intensity adjustment and electromagnetic field frequency adjustment are input together to a low-frequency electromagnetic field generator to obtain the corresponding low-frequency electromagnetic field intensity and frequency. Based on the obtained low-frequency electromagnetic field intensity and frequency, low-frequency electromagnetic field browning adjustment is optimized. When the browning quality detection result indicates that the lychee browning quality is unqualified, a low-frequency electromagnetic field browning adjustment warning command is sent.

[0018] Furthermore, based on the browning suppression analysis results, low-frequency electromagnetic field optimization was performed on a preset batch of litchi to suppress browning. The specific process was as follows: the litchi browning detection index was input into a browning detection mapping set in a preset database for mapping, obtaining the browning detection time window length. Low-frequency electromagnetic field browning suppression analysis was then performed based on the browning detection time window length to achieve browning suppression analysis and detection optimization. The browning detection mapping set represents the mapping relationship between the litchi browning detection index and the browning detection time window length. The deviation between the litchi browning detection index and the reference litchi browning detection threshold was input into an electromagnetic field browning intensity mapping set and an electromagnetic field browning frequency mapping set in a preset database for mapping, respectively, to obtain the electromagnetic field intensity adjustment optimization level and the electromagnetic field frequency adjustment. The optimization efforts are as follows: the electromagnetic field browning intensity mapping set represents the mapping relationship between the deviation of the litchi browning detection index and the reference litchi browning detection threshold and the electromagnetic field intensity adjustment optimization effort; the electromagnetic field browning frequency mapping set represents the mapping relationship between the deviation of the litchi browning detection index and the reference litchi browning detection threshold and the electromagnetic field frequency adjustment optimization effort; the electromagnetic field intensity adjustment optimization effort and the electromagnetic field frequency adjustment optimization effort are input together into the low-frequency electromagnetic field generator to obtain the corresponding low-frequency electromagnetic field optimization intensity and low-frequency electromagnetic field optimization frequency; low-frequency electromagnetic field control optimization is performed based on the obtained low-frequency electromagnetic field optimization intensity and low-frequency electromagnetic field optimization frequency; low-frequency electromagnetic field browning suppression optimization includes browning suppression analysis and detection optimization and low-frequency electromagnetic field control optimization.

[0019] This application provides a control system for inhibiting browning in litchi based on low-frequency electromagnetic fields, including: a browning inhibition analysis module, an inhibition quality adjustment module, and an inhibition optimization module. The browning inhibition analysis module acquires browning monitoring data within a preset browning inhibition time period, performs low-frequency electromagnetic field browning inhibition analysis on a preset batch of litchi based on the browning monitoring data, obtains browning inhibition analysis results, and determines whether to perform browning inhibition quality loss analysis based on the browning inhibition analysis results. The browning inhibition analysis results are used to determine the degree of browning inhibition by the low-frequency electromagnetic field on the preset batch of litchi. The inhibition quality adjustment module, if browning inhibition quality loss analysis is performed, adjusts the browning inhibition analysis based on the results. The results showed that a browning inhibition quality loss analysis was performed on a preset batch of lychees, and browning quality test results were obtained. Based on the browning quality test results, low-frequency electromagnetic field browning regulation optimization was performed on the preset batch of lychees. The low-frequency electromagnetic field browning regulation optimization means that the low-frequency electromagnetic field is controlled and adjusted in combination with the browning inhibition analysis results to improve the browning inhibition effect of lychees. The browning inhibition optimization module is used to perform low-frequency electromagnetic field browning inhibition optimization on a preset batch of lychees based on the browning inhibition analysis results if the browning inhibition quality loss analysis is not performed. The low-frequency electromagnetic field browning inhibition optimization means that the low-frequency electromagnetic field is controlled and adjusted in combination with the browning inhibition analysis results to improve the browning inhibition effect of lychees.

[0020] One or more technical solutions provided in the embodiments of this application have at least the following technical effects or advantages:

[0021] 1. By performing low-frequency electromagnetic field browning inhibition analysis on a preset batch of lychees, it is determined whether to perform browning inhibition quality loss analysis. If browning inhibition quality loss analysis is performed, the preset batch of lychees is adjusted and optimized using low-frequency electromagnetic field based on the browning quality detection results. Otherwise, the preset batch of lychees is optimized for browning inhibition using low-frequency electromagnetic field based on the browning inhibition analysis results. This achieves the analysis of the impact of quality loss during lychee browning inhibition and the optimization of low-frequency electromagnetic field control, thereby improving the browning inhibition effect of low-frequency electromagnetic field on lychee and effectively solving the problem of insufficient correlation between low-frequency electromagnetic field control and lychee quality loss in the existing technology during lychee browning inhibition.

[0022] 2. By acquiring quality test data within a preset quality loss analysis and detection time period, the differences in sugar content deviation, moisture content deviation, and acidity deviation of lychee are weighted and coupled with the corresponding detection compensation amount to obtain the lychee quality test score. This achieves a quantitative assessment of the degree of quality loss of a preset batch of lychees during the low-frequency electromagnetic field browning inhibition process, thereby improving the reliability of the assessment of the degree of quality loss of a preset batch of lychees during the low-frequency electromagnetic field browning inhibition process.

[0023] 3. By inputting both the electromagnetic field strength adjustment and the electromagnetic field frequency adjustment into the low-frequency electromagnetic field generator, the corresponding low-frequency electromagnetic field strength and frequency are obtained. Based on the obtained low-frequency electromagnetic field strength and frequency, the browning adjustment of the low-frequency electromagnetic field is optimized, thereby realizing the control and optimization of the low-frequency electromagnetic field when the quality test of lychee browning is qualified. This further improves the accuracy of low-frequency electromagnetic field control and adjustment to address the impact of quality loss during the lychee browning inhibition process. Attached Figure Description

[0024] Figure 1 A flowchart illustrating a control method for suppressing browning in litchi based on low-frequency electromagnetic fields, provided in an embodiment of this application.

[0025] Figure 2 A logic diagram of a control method for suppressing browning in litchi based on low-frequency electromagnetic fields provided in an embodiment of this application;

[0026] Figure 3 A schematic diagram of the control system for suppressing browning of litchi based on low-frequency electromagnetic fields provided in this application embodiment;

[0027] Figure 4 The structural flowchart of the control system for suppressing browning of litchi based on low-frequency electromagnetic fields provided in the embodiments of this application is shown. Detailed Implementation

[0028] This application provides a control method and system for suppressing browning in litchi based on low-frequency electromagnetic fields. This solves the problem in existing technologies where the correlation between low-frequency electromagnetic field control and litchi quality loss during browning suppression is insufficient. The method acquires browning monitoring data within a preset browning suppression time period and performs low-frequency electromagnetic field browning suppression analysis on a preset batch of litchi based on this data to obtain browning suppression analysis results. Then, based on the browning suppression analysis results, it determines whether to perform browning suppression quality loss analysis. If browning suppression quality loss analysis is performed, then based on the browning suppression analysis results, a browning suppression quality loss analysis is performed on the preset batch of litchi to obtain browning quality detection results. Finally, based on the browning quality detection results, low-frequency electromagnetic field browning adjustment and optimization are performed on the preset batch of litchi. If browning suppression quality loss analysis is not performed, then low-frequency electromagnetic field browning suppression optimization is performed on the preset batch of litchi based on the browning suppression analysis results. This achieves more efficient suppression of litchi browning using low-frequency electromagnetic fields.

[0029] The technical solution in this application aims to address the problem of insufficient correlation between low-frequency electromagnetic field control and litchi quality loss during the above-mentioned litchi browning inhibition process. The overall approach is as follows:

[0030] By performing low-frequency electromagnetic field browning inhibition analysis on a preset batch of lychees, it was determined whether to perform browning inhibition quality loss analysis. If browning inhibition quality loss analysis was performed, the preset batch of lychees was adjusted and optimized using low-frequency electromagnetic field based on the browning quality test results. Otherwise, the preset batch of lychees was optimized for browning inhibition using low-frequency electromagnetic field based on the browning inhibition analysis results, thus achieving a more efficient effect of inhibiting browning of lychees using low-frequency electromagnetic field.

[0031] To better understand the above technical solutions, the following will provide a detailed explanation of the technical solutions in conjunction with the accompanying drawings and specific implementation methods.

[0032] like Figure 1The diagram shows a flowchart of a method for controlling browning of litchi based on low-frequency electromagnetic fields, provided in an embodiment of this application. The method includes the following steps: acquiring browning monitoring data within a preset browning suppression time period; performing low-frequency electromagnetic field browning suppression analysis on a preset batch of litchi based on the browning monitoring data to obtain browning suppression analysis results; determining whether to perform browning suppression quality loss analysis based on the browning suppression analysis results; the browning suppression analysis results are used to determine the degree of browning suppression of the preset batch of litchi by the low-frequency electromagnetic field; if browning suppression quality loss analysis is performed, then the preset batch of litchi is subjected to further analysis based on the browning suppression analysis results. Browning inhibition quality loss analysis was performed, and browning quality test results were obtained. Based on the browning quality test results, low-frequency electromagnetic field browning regulation optimization was carried out on a preset batch of lychees. Low-frequency electromagnetic field browning regulation optimization means combining the browning inhibition analysis results and the browning quality test results to control and regulate the low-frequency electromagnetic field to improve the browning inhibition effect of lychees. If browning inhibition quality loss analysis is not performed, low-frequency electromagnetic field browning inhibition optimization is carried out on a preset batch of lychees based on the browning inhibition analysis results. Low-frequency electromagnetic field browning inhibition optimization means combining the browning inhibition analysis results to control and regulate the low-frequency electromagnetic field to improve the browning inhibition effect of lychees.

[0033] In this embodiment, as Figure 2 The diagram shown is a logic diagram of a control method for suppressing browning in litchi based on low-frequency electromagnetic fields provided in this application embodiment. Litchi, as a tropical fruit, is prone to browning after harvesting due to its high water content and the activity of phenolic substances in the pulp, especially during storage and transportation. Low-frequency electromagnetic field technology has been proposed as a potential solution. By applying a low-frequency electromagnetic field during litchi storage and transportation, the biochemical reactions in the fruit can be interfered with, thereby slowing down the browning process.

[0034] Although low-frequency electromagnetic field technology is considered a non-destructive technique and is unlikely to cause significant damage to fruit, prolonged or excessively strong electromagnetic fields may affect the cellular structure of the fruit. For example, electromagnetic fields may have a potential negative impact on the water content, sugar concentration, or other nutrients in the fruit, and may even affect the taste and nutritional value, thus negatively impacting the quality of lychees. The effectiveness of low-frequency electromagnetic fields is closely related to factors such as the strength and frequency of the electric field. Different electromagnetic field parameters may have significantly different inhibitory effects on browning. If the parameters are not optimized, they may negatively impact the quality of lychees or result in insignificant inhibitory effects. To avoid the impact of low-frequency electromagnetic fields on quality loss during lychee browning inhibition, this application conducts a correlation analysis on the parameter adjustment in lychee quality loss and low-frequency electromagnetic field browning inhibition, thereby scientifically and effectively optimizing the parameters of the low-frequency electromagnetic field. This not only helps ensure the market competitiveness of lychee products but also promotes the widespread application and development of low-frequency electromagnetic field technology in agricultural preservation.

[0035] Furthermore, browning monitoring data is obtained within a preset browning inhibition period. The specific steps are as follows: Sampling and testing are performed on a preset batch of litchi to obtain initial browning monitoring data within the preset browning inhibition period. Specifically, the initial browning monitoring data includes the initial browning area of ​​the litchi, the initial phenol content of the litchi, and the initial color difference value of the litchi. The initial color difference value includes the initial brightness, initial red-green hue, and initial yellow-blue hue of the litchi. The initial browning area of ​​the litchi is obtained using image processing software (such as the findContours function in OpenCV), the initial phenol content of the litchi is obtained using a spectrometer, and the initial color difference value of the litchi is obtained using image processing software (such as OpenCV).

[0036] Acquire monitoring data on the final state of browning within a preset browning suppression time period. This data includes the final browning area of ​​litchi, the final phenol content of litchi, and the final color difference value of litchi. The final color difference value includes the final detected brightness, the final detected red-green hue, and the final detected yellow-blue hue. Specifically, the final browning area and color difference value of litchi are obtained using image processing software (such as OpenCV), and the final phenol content of litchi is obtained using a spectrometer. The units for the initial browning area and the final browning area are consistent, both being square pixels. The units for the final phenol content, the initial phenol content, and the maximum deviation from the reference phenol content are consistent, both being milligrams per gram. The maximum deviation from the reference phenol content is represented by the maximum value calculated from the historical differences between the final and initial phenol contents of litchi.

[0037] In this embodiment, the browning monitoring data includes initial browning monitoring data and final browning monitoring data; by monitoring the initial and final states of a preset batch of lychees to obtain browning monitoring data, the reliability of data evaluation in detecting the degree of browning inhibition of a preset batch of lychees by low-frequency electromagnetic fields is improved.

[0038] Furthermore, the specific steps for low-frequency electromagnetic field browning inhibition analysis of a preset batch of litchi based on browning monitoring data are as follows:

[0039] A1. The browning color difference value is obtained by coupling the initial color difference value of the litchi with the corresponding final color difference value after differential processing. The method for obtaining the browning color difference value is as follows:

[0040]

[0041] In the formula, Lsj represents the browning color difference value within the preset browning suppression time period, and L * (t c () indicates the initial detection brightness of litchi within the preset browning suppression period, L * (t j A represents the final detection brightness of litchi within the preset browning suppression time period.* (t c A(t) represents the initial red-green color of litchi detected during the preset browning suppression period. j B(t) represents the red-green color of litchi in its final state during the preset browning suppression period. c () indicates the yellow-blue intensity of litchi in its initial state during the preset browning suppression period, B * (t j The value indicates the yellow-blue intensity of litchi in its final state during the preset browning suppression period.

[0042] A2, the analysis results of the ratio of the final browning area to the initial browning area of ​​litchi are combined with the regional area detection compensation amount for compensation calculation. Similarly, the analysis results of the ratio of the litchi phenol content deviation to the maximum deviation of the reference litchi phenol content are combined with the regional phenol content detection compensation amount for compensation calculation. These are then coupled to obtain the browning area detection value. The method for obtaining the browning area detection value is as follows:

[0043]

[0044] In the formula, Lqj represents the detected value of the browning area, ξ m ξ represents the area detection compensation amount. f ΔMAX represents the compensation amount for phenol content detection in the region, SH represents the final browning area of ​​litchi within the preset browning inhibition time period, AH represents the initial browning area of ​​litchi within the preset browning inhibition time period, MH represents the final phenol content of litchi within the preset browning inhibition time period, FH represents the initial phenol content of litchi within the preset browning inhibition time period, and ΔMAX represents the phenol content of litchi within the preset browning inhibition time period. FH This indicates the maximum deviation from the reference litchiol content.

[0045] Among them, the litchiol content deviation is used to describe the degree of difference between the final state phenol content and the initial state phenol content of litchi; the sum of the regional area detection compensation and the regional phenol content detection compensation is 1, which is obtained from a preset database. For example, the real-time regional area detection data (the analysis results of the ratio of the final state area of ​​litchi browning to the initial state area of ​​litchi browning, i.e., in the formula) is used. ) and regional phenol content detection results (analysis results of the maximum deviation ratio of litchiol content deviation from reference litchiol content, i.e., in the formula) By inputting the preset mapping sets of compensation amounts corresponding to the area detection and phenol content detection of the region into the database, the corresponding compensation amounts for area detection and phenol content detection of the region are obtained.

[0046] A3. The browning color difference value and browning area detection value are weighted and coupled with the corresponding browning color detection compensation amount and browning area detection compensation amount. Then, this is combined with an electromagnetic interference browning correction factor obtained from a preset database for correction, resulting in the litchi browning detection index. The method for obtaining the litchi browning detection index is as follows:

[0047]

[0048] In the formula, LhJ represents the litchi browning detection index, ξ represents the electromagnetic interference browning correction factor, and ξ Ls Indicates the browning color detection compensation amount, ξ Lm This indicates the amount of compensation for browning area detection.

[0049] It should be added that the lychee browning detection index represents the quantitative data of browning color difference value and browning area detection value on the browning suppression detection of a preset batch of lychees using low-frequency electromagnetic fields. It is used to quantify the degree of browning suppression of the preset batch of lychees by low-frequency electromagnetic fields. Both the browning color difference value and the browning area detection value in the lychee browning detection index affect the browning suppression detection of the preset batch of lychees by low-frequency electromagnetic fields. Specifically, as the browning color difference value and the browning area detection value decrease, it indicates that the degree of browning suppression of the preset batch of lychees by low-frequency electromagnetic fields increases, that is, the lychee browning detection index increases accordingly.

[0050] Browning color detection compensation and browning region detection compensation are used to describe the influence of browning color difference and browning region detection values ​​on the lychee browning detection index, respectively. For example, the real-time browning color difference and browning region detection values ​​are input into a preset mapping set of browning color difference, browning region detection values ​​and their corresponding compensation values ​​in the database to obtain the corresponding browning color detection compensation and browning region detection compensation. The electromagnetic field interference browning correction factor is used to describe the influence of electromagnetic field interference noise intensity on the lychee browning detection index. It is obtained from a preset database. For example, the real-time electromagnetic field interference noise intensity is input into a preset mapping set of electromagnetic field interference noise intensity and its corresponding electromagnetic field interference browning correction factor in the database to obtain the corresponding electromagnetic field interference browning correction factor.

[0051] In this embodiment, the litchi browning detection index considers the correlation and mutual influence between various factors, including multiple parameters, and performs comprehensive analysis through quantitative methods. For example, the browning color difference value is usually caused by the oxidation of phenolic substances on the litchi surface. Phenolic substances are the core of the browning reaction. The greater the color difference change, the stronger the browning reaction. That is, as the browning color difference value increases, the deviation of litchi phenol content from the maximum deviation of reference litchi phenol content increases (i.e., the ratio of litchi phenol content deviation to the maximum deviation of reference litchi phenol content increases), and the browning area detection value increases accordingly. In addition, the increase in the final browning area of ​​litchi is usually related to the increase of browning color difference value and phenol content. The expansion of the browning area is often accompanied by color change and phenolic substance change. That is, as the browning area detection value increases, the browning color difference value increases, thereby reducing the litchi browning detection index. The browning color difference value and the browning area detection value work together to affect the detection degree of browning inhibition of a preset batch of litchi by the low-frequency electromagnetic field.

[0052] By quantitatively detecting the degree of browning inhibition of a preset batch of lychees by low-frequency electromagnetic fields, a more accurate analysis of the degree of browning inhibition of a preset batch of lychees by low-frequency electromagnetic fields was achieved, thereby improving the reliability of the assessment of the degree of browning inhibition of a preset batch of lychees by low-frequency electromagnetic fields.

[0053] Furthermore, the specific procedure for obtaining the browning inhibition analysis results is as follows:

[0054] B1. Based on the preset browning inhibition threshold range obtained from the preset database, determine whether the obtained lychee browning detection index is within the preset browning inhibition threshold range; wherein, the preset browning inhibition threshold range is set by professionals according to the standards in the field, for example, the preset browning inhibition threshold range is set to be 1.0 to 2.0.

[0055] B2. If the browning detection index of litchi is within the preset browning inhibition threshold range, the browning inhibition analysis result will be recorded as qualified for litchi browning detection. Browning inhibition quality loss analysis will not be performed. At the same time, the litchi browning detection index will be continuously monitored to see if it is within the preset browning inhibition threshold range.

[0056] B3. If the browning detection index of lychee is not within the preset browning inhibition threshold range, the browning inhibition analysis result will be recorded as unqualified for lychee browning detection, and browning inhibition quality loss analysis will be performed.

[0057] In this embodiment, the browning inhibition analysis results include lychee browning detection passing and lychee browning detection failing; among them, the browning inhibition quality loss analysis is used to analyze the degree of influence of low-frequency electromagnetic field on the quality loss of a preset batch of lychees during browning inhibition; by combining the preset browning inhibition threshold range to detect and judge the degree of browning inhibition of the preset batch of lychees by low-frequency electromagnetic field, a more accurate judgment of the degree of browning inhibition of the preset batch of lychees by low-frequency electromagnetic field is achieved, thereby improving the accuracy of the assessment and judgment of the degree of browning inhibition of the preset batch of lychees by low-frequency electromagnetic field.

[0058] Furthermore, based on the browning inhibition analysis results, a browning inhibition quality loss analysis was conducted on the preset batches of litchi. The specific steps are as follows:

[0059] C1. Acquire quality testing data within a preset quality loss analysis period. This data includes lychee sugar content, moisture content, and acidity. Specifically, lychee sugar content is acquired using a refractometer, moisture content using a moisture analyzer, and acidity using a pH meter. Reference lychee sugar content, moisture content, and acidity are represented by averaging the collected historical lychee sugar content, moisture content, and acidity values. The maximum absolute value of the difference between the collected quality testing data and the corresponding reference lychee sugar content, moisture content, and acidity values ​​represents the maximum deviation in reference sugar content detection, maximum deviation in reference moisture content detection, and maximum deviation in reference acidity detection.

[0060] C2, representing the difference in sugar content deviation of lychees (i.e., in the formula). ), the difference in moisture content of litchi (i.e., in the formula) ), the difference in acidity deviation in litchi testing (i.e., in the formula) The litchi quality detection score is obtained by coupling the weighted calculation with the corresponding detection compensation value. The method for obtaining the litchi quality detection score is as follows:

[0061]

[0062] In the formula, LhP represents the litchi quality test score, δ td Indicates the browning sugar content detection compensation amount, δ sd Indicates the browning moisture detection compensation amount, δ pd The values ​​represent the browning acidity compensation amount, ΔTD represents the reference lychee sugar content, TD represents the measured lychee sugar content, ΔSD represents the reference lychee moisture content, SD represents the measured lychee moisture content, ΔPD represents the reference lychee acidity, PD represents the measured lychee acidity, and ΔMAX represents the reference lychee acidity compensation amount. TD ΔMAX represents the maximum deviation from the reference sugar content measurement.SD ΔMAX represents the maximum deviation from the reference moisture detection. PD This indicates the maximum deviation from the reference acidity test.

[0063] The detection compensation quantities include browning sugar content detection compensation quantity, browning moisture content detection compensation quantity, and browning acidity detection compensation quantity. These quantities are used to describe the degree of influence of differences in sugar content, moisture content, and acidity on the quality detection score of lychee. For example, by inputting the real-time differences in sugar content, moisture content, and acidity of lychee detection into a pre-defined mapping set of these differences and their corresponding compensation quantities in the database, the corresponding browning sugar content detection compensation quantity, browning moisture content detection compensation quantity, and browning acidity detection compensation quantity are obtained.

[0064] The litchi quality test score is used to quantitatively assess the degree of quality loss of a preset batch of litchis during the low-frequency electromagnetic field browning inhibition process. The litchi quality test score includes multiple parameters. Specifically, as the differences in litchi sugar content deviation, litchi moisture content deviation, and litchi acidity deviation increase, the degree of quality loss of the preset batch of litchis during the low-frequency electromagnetic field browning inhibition process increases, and the litchi quality test score increases accordingly.

[0065] In this embodiment, the lychee quality detection score represents the quantitative data used to assess the degree of quality loss of a preset batch of lychees during the low-frequency electromagnetic field browning inhibition process, based on the combined effects of lychee sugar content, lychee moisture content, and lychee acidity. Lychee browning is often accompanied by moisture loss, typically due to cell wall damage and peel brittleness. As the lychee fruit loses moisture, the pulp becomes shriveled and fibrous, resulting in quality loss. Simultaneously, with browning, the sugars in the lychee may be oxidized, and some organic acids may degrade, leading to a decrease in both sugar and acidity. As browning intensifies, the sugar-acid balance in the fruit may change, causing the originally balanced fruit to become excessively acidic or sweet, thus affecting the lychee quality. The lychee quality detection score, through quantitative analysis, considers the correlation and mutual influence between various parameters. Lychee sugar content refers to the concentration of soluble sugars in the lychee, while lychee moisture content is the proportion of water in the lychee. When the moisture content of lychees is high, the sugar concentration may be relatively low, and vice versa. That is, as the deviation in sugar content of lychees increases, the deviation in moisture content also increases, and the lychee quality score also increases. There is also an interaction between the sugar content and acidity of lychees. The acidity of lychees usually refers to the concentration of organic acids in lychees, mainly citric acid and malic acid. The balance between sugar content and acidity affects the quality of lychees. As the deviation in sugar content and acidity increases, it indicates that the quality loss of the preset batch of lychees increases during the low-frequency electromagnetic field browning inhibition process, that is, the lychee quality score increases accordingly.

[0066] Furthermore, the specific procedure for obtaining browning quality test results is as follows:

[0067] Determine whether the obtained lychee quality test score is within the preset quality test threshold range obtained from the preset database; wherein, the preset quality test threshold range is set by professionals according to the standards in the field, for example, the preset quality test threshold range is set to be 0 to 1.0.

[0068] If the lychee quality test score is within the preset quality test threshold range, the browning quality test result will be recorded as qualified for lychee browning quality test.

[0069] If the quality test score of the lychee is not within the preset quality test threshold range, the browning quality test result will be recorded as the lychee browning quality test result being unqualified.

[0070] In this embodiment, the browning quality test results include lychee browning quality test qualified and lychee browning quality test unqualified; by combining the lychee quality test score with the preset quality test threshold range, a more accurate judgment of the quality loss degree of the preset batch of lychees during the low-frequency electromagnetic field browning inhibition process is realized, thereby improving the reliability of the analysis of the quality loss degree of the preset batch of lychees during the low-frequency electromagnetic field browning inhibition process.

[0071] Furthermore, based on the browning quality test results, the browning regulation of a preset batch of lychees was optimized using low-frequency electromagnetic fields. The specific process is as follows:

[0072] When the browning quality test result is qualified for lychee browning quality, the lychee browning test index deviation and the lychee quality test score deviation are input into the comprehensive mapping set for mapping to obtain the electromagnetic field strength adjustment force and the electromagnetic field frequency adjustment force respectively.

[0073] Among them, the litchi browning detection index deviation is used to describe the degree of deviation between the litchi browning detection index and the reference litchi browning detection threshold (i.e., the absolute value of the difference between the litchi browning detection index and the reference litchi browning detection threshold); the litchi quality detection score deviation is used to describe the degree of deviation between the litchi quality detection score and the reference litchi quality detection threshold (i.e., the absolute value of the difference between the litchi quality detection score and the reference litchi quality detection threshold); the reference litchi browning detection threshold is the result of summing and averaging the collected historical litchi browning detection indices; the reference litchi quality detection threshold is the result of summing and averaging the collected historical litchi quality detection scores. Specifically, as the litchi browning detection index deviation and the litchi quality detection score deviation increase, the electromagnetic field strength adjustment intensity and the electromagnetic field frequency adjustment intensity both increase accordingly.

[0074] The comprehensive mapping set includes a comprehensive mapping set for browning intensity regulation and a comprehensive mapping set for browning frequency regulation. The comprehensive mapping set for browning intensity regulation represents the mapping relationship between the deviation between the litchi browning detection index and the reference litchi browning detection threshold, the deviation between the litchi quality detection score and the reference litchi quality detection threshold, and the intensity of electromagnetic field regulation. The comprehensive mapping set for browning frequency regulation represents the mapping relationship between the deviation between the litchi browning detection index and the reference litchi browning detection threshold, the deviation between the litchi quality detection score and the reference litchi quality detection threshold, and the intensity of electromagnetic field frequency regulation.

[0075] The electromagnetic field strength adjustment force and the electromagnetic field frequency adjustment force are input together into the low-frequency electromagnetic field generator to obtain the corresponding low-frequency electromagnetic field strength and low-frequency electromagnetic field frequency. The low-frequency electromagnetic field browning adjustment is optimized based on the obtained low-frequency electromagnetic field strength and low-frequency electromagnetic field frequency.

[0076] When the browning quality test result shows that the lychee fails the browning quality test, a low-frequency electromagnetic field browning adjustment warning command is sent.

[0077] In this embodiment, the browning regulation of the low-frequency electromagnetic field is optimized by obtaining the low-frequency electromagnetic field intensity and frequency, thereby realizing the control and optimization of the low-frequency electromagnetic field when the browning quality test of litchi is qualified, and thus improving the accuracy of low-frequency electromagnetic field control and regulation to address the impact of quality loss during the browning inhibition process of litchi.

[0078] Furthermore, based on the browning inhibition analysis results, the browning inhibition of the preset batch of lychees was optimized using low-frequency electromagnetic fields. The specific process is as follows:

[0079] The browning detection index of litchi is input into the browning detection mapping set in the preset database for mapping to obtain the browning detection time window length. Based on the browning detection time window length, low-frequency electromagnetic field browning suppression analysis is performed to optimize the browning suppression analysis detection. The browning detection mapping set represents the mapping relationship between the litchi browning detection index and the browning detection time window length.

[0080] Secondly, the deviation between the litchi browning detection index and the reference litchi browning detection threshold is input into the electromagnetic field browning intensity mapping set and the electromagnetic field browning frequency mapping set in the preset database for mapping, respectively, to obtain the electromagnetic field intensity adjustment optimization strength and the electromagnetic field frequency adjustment optimization strength. Specifically, as the deviation between the litchi browning detection index and the reference litchi browning detection threshold increases, the electromagnetic field intensity adjustment optimization strength and the electromagnetic field frequency adjustment optimization strength also increase.

[0081] The electromagnetic field browning intensity mapping set represents the mapping relationship between the deviation of the litchi browning detection index and the reference litchi browning detection threshold and the optimization strength of electromagnetic field intensity adjustment. The electromagnetic field browning frequency mapping set represents the mapping relationship between the deviation of the litchi browning detection index and the reference litchi browning detection threshold and the optimization strength of electromagnetic field frequency adjustment.

[0082] In addition, the electromagnetic field strength adjustment optimization force and the electromagnetic field frequency adjustment optimization force are input together into the low-frequency electromagnetic field generator to obtain the corresponding low-frequency electromagnetic field optimization strength and low-frequency electromagnetic field optimization frequency. Based on the obtained low-frequency electromagnetic field optimization strength and low-frequency electromagnetic field optimization frequency, low-frequency electromagnetic field control optimization is performed.

[0083] In this embodiment, the optimization of low-frequency electromagnetic field suppression of browning includes browning suppression analysis and detection optimization and low-frequency electromagnetic field control optimization. By optimizing the low-frequency electromagnetic field intensity and frequency, the electromagnetic field control optimization is performed, realizing the dynamic adjustment of electromagnetic field parameters during the low-frequency electromagnetic field control process in the browning suppression of litchi, thereby achieving a more efficient enhancement of the inhibition degree of low-frequency electromagnetic field on litchi browning.

[0084] like Figure 3 The diagram shown is a structural schematic of a control system for inhibiting browning of litchi based on low-frequency electromagnetic fields provided in this application embodiment. The control system for inhibiting browning of litchi based on low-frequency electromagnetic fields provided in this application embodiment includes: a browning inhibition analysis module, an inhibition quality adjustment module, and an inhibition optimization module.

[0085] like Figure 4 The diagram shown is a flowchart illustrating the structure of a control system for suppressing browning in litchi based on low-frequency electromagnetic fields, as provided in this application embodiment. Specifically, the browning suppression analysis module acquires browning monitoring data within a preset browning suppression time period, performs low-frequency electromagnetic field browning suppression analysis on a preset batch of litchi based on the browning monitoring data, obtains browning suppression analysis results, and determines whether to perform browning suppression quality loss analysis based on the browning suppression analysis results. The browning suppression analysis results are used to determine the degree of browning suppression of the preset batch of litchi by the low-frequency electromagnetic field. The quality suppression adjustment module is used to adjust the quality of the preset batch of litchi based on the browning suppression analysis results if browning suppression quality loss analysis is performed. A browning inhibition quality loss analysis was performed on lychees to obtain browning quality test results. Based on the browning quality test results, a low-frequency electromagnetic field browning regulation optimization was performed on a preset batch of lychees. The low-frequency electromagnetic field browning regulation optimization means combining the browning inhibition analysis results and the browning quality test results to control and adjust the low-frequency electromagnetic field to improve the browning inhibition effect of lychees. The browning inhibition optimization module is used to perform low-frequency electromagnetic field browning inhibition optimization on a preset batch of lychees based on the browning inhibition analysis results if the browning inhibition quality loss analysis is not performed. The low-frequency electromagnetic field browning inhibition optimization means combining the browning inhibition analysis results to control and adjust the low-frequency electromagnetic field to improve the browning inhibition effect of lychees.

[0086] In summary, this application embodiment performs low-frequency electromagnetic field browning suppression analysis on a preset batch of lychees to determine whether to perform browning suppression quality loss analysis. If browning suppression quality loss analysis is performed, the preset batch of lychees is then optimized for low-frequency electromagnetic field browning adjustment based on the browning quality detection results. Otherwise, the preset batch of lychees is optimized for low-frequency electromagnetic field browning suppression based on the browning suppression analysis results. This achieves the analysis of the impact of quality loss during lychee browning suppression and the optimization of low-frequency electromagnetic field control adjustment, thereby achieving more efficient suppression of lychee browning by low-frequency electromagnetic fields. This effectively solves the problem in the prior art where the correlation between low-frequency electromagnetic field control and lychee quality loss during lychee browning suppression is insufficient.

[0087] Those skilled in the art will understand that embodiments of the present invention can be provided as methods, systems, or computer program products. Therefore, the present invention can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, the present invention can take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0088] This invention is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, generate instructions for implementing the flowchart illustrations and / or block diagrams. Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0089] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing device to function in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0090] These computer program instructions may also be loaded onto a computer or other programmable data processing equipment to cause a series of operational steps to be performed on the computer or other programmable equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0091] Although preferred embodiments of the invention have been described, those skilled in the art, upon learning the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including both the preferred embodiments and all changes and modifications falling within the scope of the invention.

[0092] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Therefore, if these modifications and variations fall within the scope of the claims of this invention and their equivalents, this invention also intends to include these modifications and variations.

Claims

1. A method for controlling browning in litchi based on low-frequency electromagnetic fields, characterized in that, Includes the following steps: Acquire browning monitoring data within a preset browning inhibition time period, perform low-frequency electromagnetic field browning inhibition analysis on a preset batch of lychees based on the browning monitoring data, obtain browning inhibition analysis results, and determine whether to perform browning inhibition quality loss analysis based on the browning inhibition analysis results. The browning inhibition analysis results are used to determine the degree of browning inhibition of the preset batch of lychees by the low-frequency electromagnetic field. If a browning inhibition quality loss analysis is performed, then a browning inhibition quality loss analysis is performed on a preset batch of lychees based on the browning inhibition analysis results to obtain browning quality detection results. Based on the browning quality detection results, a low-frequency electromagnetic field browning regulation optimization is performed on the preset batch of lychees. The low-frequency electromagnetic field browning regulation optimization means combining the browning inhibition analysis results and the browning quality detection results to perform low-frequency electromagnetic field control and regulation to improve the browning inhibition effect of lychees. If browning inhibition quality loss analysis is not performed, then the browning inhibition of a preset batch of lychees is optimized by low-frequency electromagnetic field based on the browning inhibition analysis results. The low-frequency electromagnetic field browning inhibition optimization means combining the browning inhibition analysis results with low-frequency electromagnetic field control and adjustment to improve the browning inhibition effect of lychees. The specific process for optimizing the low-frequency electromagnetic field suppression of browning in a preset batch of lychees based on browning suppression analysis results is as follows: The browning detection index of litchi is input into the browning detection mapping set in the preset database for mapping to obtain the browning detection time window length. Based on the browning detection time window length, low-frequency electromagnetic field browning inhibition analysis is performed to achieve browning inhibition analysis and detection optimization. The browning detection mapping set represents the mapping relationship between the litchi browning detection index and the length of the browning detection time window; The deviation between the litchi browning detection index and the reference litchi browning detection threshold is input into the electromagnetic field browning intensity mapping set and the electromagnetic field browning frequency mapping set in the preset database for mapping, so as to obtain the electromagnetic field intensity adjustment optimization strength and the electromagnetic field frequency adjustment optimization strength. The electromagnetic field browning intensity mapping set represents the mapping relationship between the deviation of the litchi browning detection index and the reference litchi browning detection threshold and the optimization strength of electromagnetic field intensity adjustment; the electromagnetic field browning frequency mapping set represents the mapping relationship between the deviation of the litchi browning detection index and the reference litchi browning detection threshold and the optimization strength of electromagnetic field frequency adjustment. The electromagnetic field strength adjustment and optimization force and the electromagnetic field frequency adjustment and optimization force are input together into the low-frequency electromagnetic field generator to obtain the corresponding low-frequency electromagnetic field optimization strength and low-frequency electromagnetic field optimization frequency. The low-frequency electromagnetic field control optimization is performed based on the obtained low-frequency electromagnetic field optimization strength and low-frequency electromagnetic field optimization frequency. The optimization of low-frequency electromagnetic field suppression of browning includes optimization of browning suppression analysis and detection, and optimization of low-frequency electromagnetic field control.

2. The method for controlling browning of litchi based on low-frequency electromagnetic fields as described in claim 1, characterized in that, The specific steps for obtaining browning monitoring data within a preset browning inhibition time period are as follows: Sampling and testing of a preset batch of lychees were conducted to obtain monitoring data on the initial state of browning within a preset browning inhibition time period. The monitoring data on the initial state of browning included the initial browning area of ​​the lychee, the initial phenol content of the lychee, and the initial color difference value of the lychee. The initial color difference value of the lychee included the initial brightness of the lychee, the initial red-green color of the lychee, and the initial yellow-blue color of the lychee. Acquire browning end-state monitoring data within a preset browning suppression time period. The browning end-state monitoring data includes the browning end-state area of ​​litchi, the phenol content of litchi, and the color difference value of litchi. The color difference value of litchi includes the brightness of litchi end-state detection, the red-green tint of litchi, and the yellow-blue tint of litchi. The browning monitoring data includes initial browning monitoring data and final browning monitoring data.

3. The method for controlling browning of litchi based on low-frequency electromagnetic fields as described in claim 2, characterized in that, The specific steps for performing low-frequency electromagnetic field browning inhibition analysis on a preset batch of lychees based on browning monitoring data are as follows: The browning color difference value is obtained by coupling the initial color difference value of litchi with the corresponding final color difference value of litchi after difference processing. The analysis results of the ratio of the final browning area of ​​litchi to the initial browning area of ​​litchi are combined with the regional area detection compensation amount for compensation calculation. The analysis results of the ratio of the deviation of litchi phenol content to the maximum deviation of reference litchi phenol content are combined with the regional phenol content detection compensation amount for compensation calculation. Then, the coupling processing is performed to obtain the browning area detection value. The litchi phenol content deviation is used to describe the degree of difference between the final state phenol content and the initial state phenol content of litchi. The browning color difference value and browning area detection value are weighted and coupled with the corresponding browning color detection compensation amount and browning area detection compensation amount. Then, the browning correction factor of electromagnetic field interference obtained from the preset database is used for correction to obtain the litchi browning detection index. The litchi browning detection index is used to quantify the degree of browning inhibition of a preset batch of litchi by low-frequency electromagnetic fields. The litchi browning detection index represents the quantitative data of browning color difference value and browning area detection value for a preset batch of litchis, obtained by using a low-frequency electromagnetic field to suppress browning.

4. The control method for suppressing browning of litchi based on low-frequency electromagnetic fields as described in claim 3, characterized in that, The specific procedure for obtaining the browning inhibition analysis results is as follows: Based on the preset browning inhibition threshold range obtained from the preset database, determine whether the obtained litchi browning detection index is within the preset browning inhibition threshold range; If the browning detection index of litchi is within the preset browning inhibition threshold range, the browning inhibition analysis result will be recorded as qualified for litchi browning detection. If the browning detection index of litchi is not within the preset browning inhibition threshold range, the browning inhibition analysis result will be recorded as litchi browning detection failure. The browning inhibition analysis results include those of litchi that passed the browning test and those that failed the browning test.

5. The method for controlling browning of litchi based on low-frequency electromagnetic fields as described in claim 4, characterized in that, The specific procedure for determining whether to perform browning inhibition quality loss analysis based on the results of browning inhibition analysis is as follows: When the browning inhibition analysis result is that the litchi browning test is qualified, the browning inhibition quality loss analysis is not performed, and the litchi browning test index is continuously monitored to see if it is within the preset browning inhibition threshold range. When the browning inhibition analysis result shows that the litchi browning test is unqualified, a browning inhibition quality loss analysis is performed. The browning inhibition quality loss analysis is used to analyze the degree of impact of low-frequency electromagnetic field on the quality loss of a preset batch of lychees during browning inhibition.

6. The control method for suppressing browning of litchi based on low-frequency electromagnetic fields as described in claim 5, characterized in that, The specific steps for analyzing the browning inhibition quality loss of a preset batch of lychees based on the browning inhibition analysis results are as follows: Acquire quality test data within a preset quality loss analysis and detection time period, including lychee sugar content, lychee moisture content, and lychee acidity. The differences in sugar content, moisture content, and acidity of lychee are weighted and coupled with the corresponding detection compensation values ​​to obtain the lychee quality detection score. The detection compensation amounts include browning sugar content detection compensation amounts, browning moisture content detection compensation amounts, and browning acidity detection compensation amounts; The litchi quality test score is used to quantitatively assess the degree of quality loss of a preset batch of litchis during the low-frequency electromagnetic field browning inhibition process. The litchi quality test score represents quantitative data that assesses the degree of quality loss of a preset batch of litchis during the low-frequency electromagnetic field browning inhibition process, based on the combined effects of litchi sugar content, litchi moisture content, and litchi acidity.

7. The method for controlling browning of litchi based on low-frequency electromagnetic fields as described in claim 6, characterized in that, The specific procedure for obtaining the browning quality test results is as follows: Determine whether the obtained lychee quality test score is within the preset quality test threshold range obtained from the preset database; If the lychee quality test score is within the preset quality test threshold range, the browning quality test result will be recorded as lychee browning quality test qualified. If the quality test score of the lychee is not within the preset quality test threshold range, the browning quality test result will be recorded as the lychee browning quality test is unqualified. The browning quality test results include those of lychees that pass the browning quality test and those that fail the browning quality test.

8. The method for controlling browning of litchi based on low-frequency electromagnetic fields as described in claim 7, characterized in that, The specific process for optimizing the browning of a preset batch of lychees using low-frequency electromagnetic field based on browning quality test results is as follows: When the browning quality test result is qualified for lychee browning quality, the lychee browning test index deviation and the lychee quality test score deviation are input into the comprehensive mapping set for mapping to obtain the electromagnetic field strength adjustment force and the electromagnetic field frequency adjustment force respectively. The lychee browning test index deviation is used to describe the degree of deviation between the lychee browning test index and the reference lychee browning test threshold, and the lychee quality test score deviation is used to describe the degree of deviation between the lychee quality test score and the reference lychee quality test threshold. The comprehensive mapping set includes a browning intensity adjustment comprehensive mapping set and a browning frequency adjustment comprehensive mapping set. The browning intensity adjustment comprehensive mapping set represents the mapping relationship between the deviation between the litchi browning detection index and the reference litchi browning detection threshold, the deviation between the litchi quality detection score and the reference litchi quality detection threshold, and the electromagnetic field intensity adjustment strength. The browning frequency adjustment comprehensive mapping set represents the mapping relationship between the deviation between the litchi browning detection index and the reference litchi browning detection threshold, the deviation between the litchi quality detection score and the reference litchi quality detection threshold, and the electromagnetic field frequency adjustment strength. The electromagnetic field strength adjustment force and the electromagnetic field frequency adjustment force are input together into the low-frequency electromagnetic field generator to obtain the corresponding low-frequency electromagnetic field strength and low-frequency electromagnetic field frequency. The low-frequency electromagnetic field browning adjustment is optimized based on the obtained low-frequency electromagnetic field strength and low-frequency electromagnetic field frequency. When the browning quality test result shows that the lychee fails the browning quality test, a low-frequency electromagnetic field browning adjustment warning command is sent.

9. A control system for suppressing browning in litchi based on low-frequency electromagnetic fields, employing the control method for suppressing browning in litchi based on low-frequency electromagnetic fields as described in any one of claims 1-8, characterized in that, include: Browning inhibition analysis module, browning inhibition quality adjustment module, and browning inhibition optimization module; The browning inhibition analysis module is used to acquire browning monitoring data within a preset browning inhibition time period, perform low-frequency electromagnetic field browning inhibition analysis on a preset batch of lychees based on the browning monitoring data, obtain browning inhibition analysis results, and determine whether to perform browning inhibition quality loss analysis based on the browning inhibition analysis results. The browning inhibition analysis results are used to determine the degree of browning inhibition of the preset batch of lychees by the low-frequency electromagnetic field. The browning inhibition quality adjustment module is used to perform browning inhibition quality loss analysis on a preset batch of lychees based on the browning inhibition analysis results, obtain browning quality detection results, and optimize the browning inhibition of the preset batch of lychees using low-frequency electromagnetic field. The low-frequency electromagnetic field browning inhibition optimization means combining the browning inhibition analysis results and the browning quality detection results to perform low-frequency electromagnetic field control and adjustment to improve the browning inhibition effect of lychees. The browning suppression optimization module is used to perform low-frequency electromagnetic field browning suppression optimization on a preset batch of lychees based on the browning suppression analysis results if browning suppression quality loss analysis is not performed. The low-frequency electromagnetic field browning suppression optimization means combining the browning suppression analysis results with low-frequency electromagnetic field control and adjustment to improve the browning suppression effect of lychees.

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