A method and system for synergistic control of fruit and vegetable ripening

Abstract

The present application relates to fruit and vegetable ripening equipment technical field, specifically provide a kind of fruit and vegetable ripening synergic control method and system, the method includes: real-time acquisition multiple ripening unit's environmental parameter and fruit and vegetable state data, and environmental parameter and fruit and vegetable state data are preprocessed;According to the kind, quantity and target maturity of fruit and vegetable to be ripened and the environmental parameter and fruit and vegetable state data after ripening unit preprocessing, the temperature and humidity, ethylene release amount and gas circulation frequency of corresponding ripening unit are adjusted, and the multiple ripening unit collaborative operation is realized.The present application is according to the kind, quantity and target maturity of fruit and vegetable to be ripened and the environmental parameter and fruit and vegetable state data after ripening unit preprocessing, the temperature and humidity, ethylene release amount and gas circulation frequency of corresponding ripening unit are adjusted, and the multiple ripening unit collaborative operation is realized, can ensure that the ripening environment of all ripening unit remains consistent, effectively improves the uniformity of the same batch fruit and vegetable maturity.

Description

Technical Field

[0001] This invention relates to the field of fruit and vegetable ripening equipment technology, and more specifically, to a method and system for coordinated control of fruit and vegetable ripening. Background Technology

[0002] ripening agents are techniques used to accelerate the ripening of crops or fruits through artificial intervention. They are defined as the use of chemical or physical methods to quickly bring unripe fruits to edible standards. This is primarily applied to situations where natural ripening is difficult, early market entry is required, or short-term ripening is needed after harvest. Common methods include spraying with ethylene or ethephon, as well as traditional methods such as warm water soaking and charcoal smoking. These methods are applicable to crops with post-ripening properties, such as bananas, tomatoes, and persimmons, and are also used in agricultural production stages such as cotton boll splitting.

[0003] With technological advancements, ripening processes have entered an intelligent stage. For example, intelligent controlled atmosphere ripening chambers can precisely regulate temperature, humidity, and gas concentration through sensors to achieve uniform fruit ripening. Currently, existing fruit and vegetable ripening equipment, such as the Chinese invention patents "A Fruit and Vegetable Ripening System and Method" (application number CN202511159411.X), "A Fruit and Vegetable Ripening System" (application number CN202310609465.6), and "A Fruit and Vegetable Ripening Device and Refrigeration Equipment with the Device" (application number CN201910575790.9), are mostly independent unit control modes. There is a lack of coordination and linkage between ripening units. Each unit requires separate parameter settings and manual monitoring, which is not only cumbersome and labor-intensive but also prone to inconsistencies in ripening parameters between units. This results in significant differences in the maturity of fruits and vegetables from the same batch but different units, affecting the uniformity of product quality. Summary of the Invention

[0004] Based on this, in order to achieve coordinated control of multiple ripening units and improve the uniformity of ripening quality, the present invention provides a method and system for coordinated control of fruit and vegetable ripening, the specific technical solution of which is as follows: A method for synergistic control of fruit and vegetable ripening includes the following steps: Obtain the types, quantities, and target maturity levels of the fruits and vegetables to be ripened; Real-time collection of environmental parameters and fruit and vegetable status data from multiple ripening units, and preprocessing of the environmental parameters and fruit and vegetable status data; Based on the type, quantity, and target maturity of the fruits and vegetables to be ripened, as well as the environmental parameters and fruit and vegetable status data of the pre-treated ripening unit, the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit are adjusted to achieve coordinated operation of multiple ripening units.

[0005] The fruit and vegetable ripening synergistic control method of the present invention obtains the type, quantity, and target maturity of the fruits and vegetables to be ripened, and adjusts the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening units based on the type, quantity, target maturity, environmental parameters of the ripening units after pretreatment, and fruit and vegetable status data. This enables the synergistic operation of multiple ripening units, which not only solves the problems of independent control and inconsistent parameters of each ripening unit in the prior art, but also avoids the problems of insufficient or excessive ripening caused by traditional manual experience-based parameter setting. It can ensure that the ripening environment of all ripening units is consistent, effectively improve the uniformity of the maturity of the same batch of fruits and vegetables, and reduce fruit and vegetable losses caused by differences in maturity.

[0006] Preferably, the specific method for adjusting the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit includes the following steps: The real-time temperature and humidity of the ripening unit are obtained, and a real-time environmental parameter score reflecting the control accuracy of the ripening unit is obtained based on the real-time temperature and humidity. The firmness and color of the fruits and vegetables to be ripened were obtained, and the physiological state scores of the fruits and vegetables reflecting the ripening effect were obtained based on the firmness and color. The collaborative weight of each ripening unit is obtained based on real-time environmental parameter scores and fruit and vegetable physiological state scores.

[0007] Preferably, the specific method for adjusting the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit includes the following steps: To obtain the maximum respiration rate of fruits and vegetables to be ripened at the current temperature and the optimal ripening temperature for each variety; The ethylene release rate is dynamically adjusted based on the maximum respiration rate and the optimal ripening temperature for the variety.

[0008] Preferably, the method for synergistic control of fruit and vegetable ripening further includes the following steps: When the fruits and vegetables are detected to have reached the target maturity, a reminder is sent to the user through the user terminal, and at the same time, the ripening units are controlled to stop operating to complete the ripening process. Synchronously store the ripening data from this ripening process and optimize the ripening parameter model; Among them, the ripening parameter model is used to generate control commands and send them to the ripening unit to control the specific operating parameters of the ripening unit.

[0009] Preferably, according to the formula The collaborative weight of the i-th ripening unit at time t ; in, These represent the real-time environmental parameter scores, fruit and vegetable physiological state scores, and the zero constant for the i-th ripening unit, respectively. These represent the environmental parameter weighting coefficient, the physiological state weighting coefficient, and the total number of ripening units, respectively.

[0010] A fruit and vegetable ripening co-control system, comprising: The fruit and vegetable management platform is used to obtain the type, quantity, and target maturity of fruits and vegetables to be ripened. Based on the type, quantity, and target maturity of the fruits and vegetables to be ripened, as well as the environmental parameters and fruit and vegetable status data of the pre-treated ripening unit, the platform adjusts the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit to achieve coordinated operation of multiple ripening units. The edge computing module is used to collect environmental parameters and fruit and vegetable status data from multiple ripening units in real time, preprocess the environmental parameters and fruit and vegetable status data, and feed them back to the fruit and vegetable management platform.

[0011] Preferably, the fruit and vegetable management platform includes: The environmental score acquisition module is used to acquire the real-time temperature and humidity of the ripening unit, and to acquire real-time environmental parameter scores that reflect the control accuracy of the ripening unit based on the real-time temperature and humidity. The physiological score acquisition module is used to acquire the hardness and color of the fruits and vegetables to be ripened, and to acquire a physiological state score of the fruits and vegetables that reflects the ripening effect based on the hardness and color. The collaborative weight acquisition module is used to obtain the collaborative weight of each ripening unit based on real-time environmental parameter scores and fruit and vegetable physiological state scores.

[0012] Preferably, the fruit and vegetable management platform includes: The fruit and vegetable parameter acquisition module is used to obtain the maximum respiration rate of the fruits and vegetables to be ripened at the current temperature and the optimal ripening temperature for the variety. The ethylene dynamic adjustment module is used to dynamically adjust the ethylene release based on the maximum respiration rate and the optimal ripening temperature of the variety.

[0013] Preferably, the collaborative weight acquisition module obtains weights according to the formula. The collaborative weight of the i-th ripening unit at time t ; in, These represent the real-time environmental parameter scores, fruit and vegetable physiological state scores, and the zero constant for the i-th ripening unit, respectively. These represent the environmental parameter weighting coefficient, the physiological state weighting coefficient, and the total number of ripening units, respectively. Attached Figure Description

[0014] The invention will be further understood from the following description taken in conjunction with the accompanying drawings. The components in the drawings are not necessarily drawn to scale, but rather the emphasis is on illustrating the principles of the embodiments. In different views, the same reference numerals designate corresponding parts.

[0015] Figure 1 This is a schematic diagram of the overall process of a fruit and vegetable ripening synergistic control method in one embodiment of the present invention; Figure 2 This is a flowchart illustrating a specific method for adjusting the temperature, humidity, ethylene release, and gas circulation frequency of a corresponding ripening unit according to an embodiment of the present invention. Figure 1 ; Figure 3 This is a flowchart illustrating a specific method for adjusting the temperature, humidity, ethylene release, and gas circulation frequency of a corresponding ripening unit according to an embodiment of the present invention. Figure 2 ; Figure 4 This is a schematic diagram of the overall process of a fruit and vegetable ripening synergistic control method in another embodiment of the present invention. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to its embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not limit the scope of protection of the invention.

[0017] It should be noted that when an element is referred to as being "fixed to" another element, it can be directly attached to the other element or there may be an intervening element. When an element is referred to as being "connected to" another element, it can be directly connected to the other element or there may be an intervening element. The terms "vertical," "horizontal," "left," "right," and similar expressions used herein are for illustrative purposes only and do not represent the only possible implementation.

[0018] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0019] In this invention, "first" and "second" do not represent a specific quantity or order, but are merely used to distinguish names.

[0020] like Figure 1 As shown, an embodiment of the present invention provides a method for synergistic control of fruit and vegetable ripening, comprising the following steps: S1: Obtain the type, quantity, and target maturity of the fruits and vegetables to be ripened.

[0021] Specifically, users input the type, quantity, and target maturity of the fruits and vegetables to be ripened into the fruit and vegetable management platform through their user terminals. The platform then obtains this information through the user terminals. Alternatively, other methods can be used, such as machine vision recognition technology, to obtain the type and quantity of the fruits and vegetables, or big data technology, such as online surveys, interviews, and online forms, to obtain the target maturity.

[0022] The fruit and vegetable management platform pre-stores standardized ripening parameter models for various fruits and vegetables. These ripening parameter models are classified and stored with fruit and vegetable type as the primary index, target maturity as the secondary index, and fruit and vegetable quantity as the adjustment factor. Each ripening parameter model includes the optimal environmental parameter thresholds (including temperature threshold, humidity threshold, and ethylene concentration threshold), initial ethylene release rate, initial gas circulation frequency, and parameter adjustment gradient thresholds for that type of fruit and vegetable at the corresponding target maturity. Furthermore, the parameter models corresponding to different fruit and vegetable types, different target maturity levels, and different quantities are independent of each other and can be called individually.

[0023] After receiving the type, quantity, and target maturity of the fruits and vegetables to be ripened from the user's input via the user terminal, the management platform activates the parameter parsing module to standardize the input parameters. It uniformly matches the fruit and vegetable types to the first-level index name of the pre-stored model, divides the target maturity into three standardized levels—slight maturity, moderate maturity, and full maturity—corresponding to the second-level index of the pre-stored model, and converts the fruit and vegetable quantity into a unit mass parameter. Subsequently, based on the parsed parameters, it accurately matches the corresponding pre-stored ripening parameter model through dual indexing. If multiple similar models exist (such as the same fruit and vegetable type and similar target maturity), the model that best matches the input parameters is selected as the benchmark ripening parameter model.

[0024] Based on the matched baseline ripening parameter model and combined with the analyzed fruit and vegetable quantity parameters, the management platform adaptively corrects the initial parameters in the model: when the fruit and vegetable quantity is greater than the preset baseline quantity (e.g., 50kg), the initial ethylene release rate and the initial gas circulation frequency are increased proportionally to the quantity, while the temperature and humidity thresholds are finely adjusted (fluctuation range not exceeding ±1℃ and ±5%); when the fruit and vegetable quantity is less than the preset baseline quantity, the initial ethylene release rate and the initial gas circulation frequency are decreased proportionally to the quantity, ensuring that the initial parameters are compatible with the total amount of fruit and vegetables, and avoiding resource waste or insufficient ripening.

[0025] The control platform includes an instruction generation module, which integrates the corrected initial parameters (initial thresholds for temperature and humidity, initial rate of ethylene release, initial frequency of gas circulation), the start-up sequence of the ripening units (starting each ripening unit according to a preset priority), and the initial frequency of data acquisition into standardized initial control instructions, which are then sent to the edge computing module.

[0026] S2 collects environmental parameters and fruit and vegetable status data from multiple ripening units in real time, and preprocesses the environmental parameters and fruit and vegetable status data.

[0027] Here, data preprocessing mainly includes data reception verification, invalid data processing, noise reduction and balancing, standardization, and filtering and uploading. The edge computing module filters the standardized data, extracts key data related to the ripening parameter model, including real-time environmental parameters of each ripening unit (standardized temperature, humidity, and ethylene concentration values), key data on fruit and vegetable status (standardized hardness, color, and respiration rate values), etc., removes redundant data unrelated to ripening control, and packages and uploads the filtered preprocessed data to the management platform at a preset frequency; at the same time, the complete preprocessed data is temporarily stored locally in the edge computing module for subsequent anomaly tracing and data verification.

[0028] S3 adjusts the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit based on the type, quantity, and target maturity of the fruits and vegetables to be ripened, as well as the environmental parameters and fruit and vegetable status data of the pre-treated ripening unit, to achieve coordinated operation of multiple ripening units.

[0029] The edge computing module uploads the preprocessed data to the fruit and vegetable management platform. The fruit and vegetable management platform verifies and analyzes the data to determine whether the operating status of each ripening unit meets the requirements of the ripening parameter model. If not, it generates adjustment instructions and sends them to the edge computing module.

[0030] Specifically, the fruit and vegetable management platform retrieves the pre-stored ripening parameter models based on the type, quantity, and target maturity of the fruits and vegetables to be ripened in each ripening unit, and matches the key data of each ripening unit with the corresponding parameter thresholds (temperature and humidity thresholds, ethylene concentration thresholds, and fruit and vegetable state parameter thresholds) in the model one by one.

[0031] The fruit and vegetable management platform activates the data analysis module to quantitatively analyze key data and determine whether the operating status of each ripening unit meets the requirements of the ripening parameter model. The judgment criteria are as follows: ① If the real-time values ​​of all key parameters, such as temperature, humidity, ethylene concentration, and fruit and vegetable status, are within the model's preset threshold range and remain stable for two consecutive collection cycles (10 minutes), the operating status is judged to meet the requirements; ② If the real-time value of any key parameter exceeds the model's preset threshold, or if the fluctuation amplitude exceeds the preset gradient threshold for two consecutive collection cycles (such as temperature fluctuation exceeding 2℃), the operating status is judged to not meet the requirements, and the abnormal parameter item, abnormal ripening unit number, and abnormal duration are marked.

[0032] For ripening units determined to be operating in a non-compliant state, the fruit and vegetable management platform activates the instruction generation module to generate targeted adjustment instructions. The specific generation logic is as follows: ① Based on the abnormal parameter items and deviation magnitude, determine the adjustment direction, such as lowering the temperature if it is higher than the threshold and raising the ethylene concentration if it is lower than the threshold; ② Adjust the gradient threshold according to the parameters in the ripening parameter model to determine the adjustment magnitude. Here, the single adjustment magnitude does not exceed 10% of the model threshold to avoid parameter mutations affecting the ripening effect; ③ The adjustment instructions are encoded according to a preset format, with built-in instruction identifiers, check codes, and execution priorities to ensure accurate execution by the edge computing module; If multiple ripening units are abnormal at the same time, they are sorted according to the severity of the abnormality (e.g., ethylene concentration deviation > temperature and humidity deviation), and corresponding independent adjustment instructions are generated to avoid instruction conflicts.

[0033] The fruit and vegetable management platform encrypts and sends the generated adjustment instructions to the edge computing module through dual communication transmission methods. After receiving the instructions, the edge computing module verifies the instruction check code and instruction identifier. If the verification is successful, it sends a signal to the fruit and vegetable management platform indicating successful reception of the adjustment instructions and prepares to execute the adjustment operation. If the verification fails, it sends an instruction exception signal, and the fruit and vegetable management platform re-encodes and sends the instructions until the edge computing module successfully receives them. At the same time, the fruit and vegetable management platform stores the adjustment instructions and the sending records in the historical instruction database for subsequent traceability.

[0034] After the adjustment command is issued, the fruit and vegetable management platform continuously receives real-time key data uploaded by the edge computing module to track the parameter adjustment of the abnormal ripening unit. If the abnormal parameters return to the model threshold range for two consecutive collection cycles, the adjustment is deemed effective. If the adjusted parameters still do not meet the requirements, a second adjustment command is generated until the operating status of the ripening unit meets the model requirements.

[0035] Based on adjustment instructions, the edge computing module controls the corresponding execution units to adjust the temperature, humidity, ethylene release, and gas circulation frequency of the ripening unit, enabling the coordinated operation of multiple ripening units. Specifically, after receiving and verifying the adjustment instructions issued by the fruit and vegetable management platform, the edge computing module precisely controls the execution units to adjust the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit. Through priority scheduling and synchronous coordination mechanisms, the coordinated operation of multiple ripening units is achieved.

[0036] For example, the starting of heating / cooling components and humidifiers / dehumidifiers is controlled, and the temperature and humidity of the corresponding ripening unit are finely adjusted in increments not exceeding 10% of the model threshold. During the adjustment process, temperature and humidity feedback data are collected in real time to ensure smooth adjustment and avoid sudden parameter changes. The flow regulating valve of the ethylene generating component is controlled to increase or decrease the ethylene release rate by the adjustment range. Combined with real-time feedback of ethylene concentration, the ethylene concentration is ensured to gradually approach the model threshold to avoid excessive or insufficient ethylene. The speed of the gas circulation fan is controlled and the circulation frequency is adjusted to ensure uniform distribution of ethylene concentration, temperature and humidity within the ripening unit. At the same time, the coordination of multiple units is taken into account to avoid the high-load operation of a single unit fan affecting the overall system stability.

[0037] The edge computing module coordinates the adjustment status of each ripening unit in real time. If multiple units adjust temperature, humidity and ethylene release at the same time, it rationally allocates system resources such as ethylene supply and cooling power. Based on the collaborative weight of each unit, it dynamically allocates the resource ratio to ensure that the adjustment of each unit is synchronized and the parameters are coordinated, avoiding local resource overload or idleness, and ensuring that the ripening progress of the same batch of fruits and vegetables is consistent.

[0038] In summary, the fruit and vegetable ripening synergistic control method of the present invention obtains the type, quantity, and target maturity of the fruits and vegetables to be ripened, and adjusts the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening units based on the type, quantity, target maturity, environmental parameters of the ripening units after pretreatment, and fruit and vegetable status data. This enables the synergistic operation of multiple ripening units, which not only solves the problems of independent control and inconsistent parameters of each ripening unit in the prior art, but also avoids the problems of insufficient or excessive ripening caused by traditional manual experience-based parameter setting. It ensures that the ripening environment of all ripening units remains consistent, effectively improving the uniformity of maturity of the same batch of fruits and vegetables and reducing fruit and vegetable losses caused by differences in maturity.

[0039] In one embodiment, such as Figure 2 As shown, the specific methods for adjusting the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit include the following steps: S31, obtain the real-time temperature and humidity of the ripening unit, and obtain a real-time environmental parameter score to reflect the control accuracy of the ripening unit based on the real-time temperature and humidity.

[0040] S32, obtain the hardness and color of the fruits and vegetables to be ripened, and obtain a physiological state score of the fruits and vegetables to reflect the ripening effect based on the hardness and color.

[0041] S33, obtain the collaborative weight of each ripening unit based on real-time environmental parameter scores and fruit and vegetable physiological state scores.

[0042] For example, according to the formula The collaborative weight of the i-th ripening unit at time t ;in, These represent the real-time environmental parameter scores, fruit and vegetable physiological state scores, and the zero constant for the i-th ripening unit, respectively. These represent the environmental parameter weighting coefficient, the physiological state weighting coefficient, and the total number of ripening units, respectively.

[0043] Real-time environmental parameter score of the i-th ripening unit .in, The values ​​are represented in sequence as follows: real-time ambient temperature of the i-th ripening unit, optimal ripening temperature of the fruits and vegetables to be ripened, real-time ambient humidity of the i-th ripening unit, optimal ripening humidity of the fruits and vegetables to be ripened, real-time ethylene concentration of the i-th ripening unit, and optimal ripening ethylene concentration of the fruits and vegetables to be ripened. These represent the allowable deviation coefficients for temperature, humidity, and ethylene concentration, respectively. These are the weighting coefficients for temperature, humidity, and ethylene concentration, respectively.

[0044] The real-time environmental parameter score for the i-th ripening unit ranges from 0 to 100. A higher score indicates that the environmental parameters (temperature, humidity, ethylene concentration) of that ripening unit are closer to the optimal ripening state for fruits and vegetables. The temperature tolerance deviation coefficient controls the penalty intensity when the temperature deviates from the optimal value; the smaller the value, the faster the real-time environmental parameter score decreases after temperature deviation. Similarly, the humidity tolerance deviation coefficient controls the penalty intensity after humidity deviation, and the ethylene concentration tolerance deviation coefficient controls the penalty intensity after ethylene concentration deviation; the smaller the value, the faster the real-time environmental parameter score decreases after ethylene concentration deviation. An exponential decay term is used here, its core function being to quantify the environmental adaptability loss when parameters deviate from the optimal value. The smaller the deviation, the closer the decay term is to 1, and the higher the score; the larger the deviation, the closer the decay term is to 0, and the lower the score, achieving smooth quantification of environmental parameters.

[0045] This real-time environmental parameter scoring function transforms three core environmental parameters within the ripening unit—temperature, humidity, and ethylene concentration—into a standardized score of 0-100 through exponential decay terms and equal weighting. This score directly reflects the degree of matching between the unit's environment and the optimal ripening environment for fruits and vegetables. By adjusting... Three weighting coefficients, and Three deviation coefficients can be used to adapt to the different environmental parameter requirements of different fruits and vegetables (such as tropical fruits focusing on temperature and ethylene concentration, and leafy green vegetables focusing on humidity), thus improving the system's versatility.

[0046] Fruit and vegetable physiological state score of the i-th ripening unit .in, The values ​​represent, in order: fruit and vegetable color matching score, fruit and vegetable firmness decay score, real-time respiration rate of fruit and vegetables in the i-th ripening unit (reflecting the metabolic intensity of fruit and vegetables), and model baseline respiration rate (representing the ideal metabolic intensity). These are respectively represented as the weighting coefficients for color index, hardness index, and breathability deviation tolerance coefficient.

[0047] The physiological state score of fruits and vegetables ranges from 0 to 100. A higher score indicates that the physiological state of the fruits and vegetables is more in line with the expected ripening rhythm. The color index weighting coefficient is used to adjust the proportion of peel color in the physiological score. A larger value can be used for color-sensitive fruits and vegetables (such as mangoes and bananas). The firmness index weighting coefficient is used to adjust the proportion of flesh firmness in the physiological score. A larger value can be used for dense-fleshed fruits and vegetables (such as apples and kiwis).

[0048] Fruit and vegetable color matching scores can be collected by AI visual recognition and compared with the target maturity standard color card, reflecting the degree of peel color change, yellowing / reddening; fruit and vegetable firmness decay scores can be measured by firmness sensors, reflecting whether the rate of flesh softening conforms to the ripening pattern of the variety. Absolute deviation in respiration rate reflects the degree of abnormality of metabolism being too fast (high temperature, excessive ethylene) or too slow (low temperature, hypoxia); the tolerance coefficient for respiration deviation is set at 2 to 10, used to control the penalty intensity of respiration abnormalities on the score, the smaller the value, the more sensitive to respiration deviation.

[0049] This fruit and vegetable physiological status scoring system weights and integrates two key indicators of maturity: visual color and flesh firmness, and unifies them into a standardized physiological score of 0 to 100. It uses an exponential function to suppress excessively fast or slow respiration, avoids score jumps and negative numbers, and conforms to the physiological laws of plants.

[0050] For example, in a certain scenario, the ethylene allocation rate of a certain ripening unit = the total ethylene supply rate of the system × the coordination weight of the unit; if the ethylene concentration of the unit needs to be increased, the allocation rate is increased according to the weight ratio; if it needs to be decreased, the allocation rate is decreased according to the weight ratio, ensuring that ethylene resources are tilted towards units with better environmental and physiological conditions.

[0051] By monitoring the resource consumption and parameter adjustment progress of each unit in real time, if the adjustment progress of a certain unit is lagging behind (such as temperature and humidity deviating from the optimal value for too long) and its weight is high, the resource allocation ratio of that unit can be temporarily increased to speed up the adjustment; if the parameters of a certain unit are close to the optimal value, its resource allocation ratio can be reduced, and the excess resources can be allocated to other units that need to be adjusted to achieve dynamic resource balance.

[0052] In summary, the edge computing module coordinates the adjustment status of each ripening unit in real time. When multiple units adjust temperature, humidity and ethylene release at the same time, the system’s limited resources (such as ethylene supply and cooling power) are dynamically allocated based on the collaborative weight of each unit. This ensures that the adjustment of each unit is synchronized and the parameters are coordinated, avoiding local resource overload or idleness, and ensuring that the ripening progress of the same batch of fruits and vegetables is consistent.

[0053] In one embodiment, such as Figure 3 As shown, the specific methods for adjusting the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit include the following steps: S34, obtain the maximum respiration rate of the fruits and vegetables to be ripened at the current temperature and the optimal ripening temperature for the variety.

[0054] S35 dynamically adjusts the ethylene release based on the maximum respiration rate and the optimal ripening temperature for the variety.

[0055] For example, according to the formula Obtain ethylene release. Among them, The values ​​are, in order, the ethylene sensitivity coefficient (0.1-1.5), the baseline maximum respiration rate, the global temperature smoothing coefficient, and the real-time ambient temperature. C represents the target ethylene control concentration.

[0056] Specifically, the ethylene sensitivity coefficient is determined by the ethylene receptor density and ripening characteristics of fruit and vegetable varieties. Generally, tropical fruits such as bananas and mangoes have relatively high ethylene sensitivity coefficients (0.7-1.2), while apples and pears have weaker respiratory climacteric changes, with corresponding ethylene sensitivity coefficients (0.2-0.6). The baseline maximum respiration rate is defined as the standard respiration intensity fixed at a baseline temperature (e.g., 20℃), which does not change with the real-time temperature T. The global temperature smoothing coefficient is used to control the global attenuation of ethylene concentration due to temperature deviations, and is generally between 0.005 and 0.01. These represent the squared temperature deviation term and the global temperature smoothing attenuation factor, respectively. The squared temperature deviation term is used to smooth out deviations in both high and low temperatures.

[0057] To achieve a state where high temperatures do not cause punishment and low temperatures cause severe punishment, thus conforming to plant physiology, a high-low temperature asymmetric adjustment coefficient can be introduced. . This represents a penalty coefficient specifically for low-temperature applications, typically between 0.05 and 0.2, used to control the reduction in ethylene supply at low temperatures.

[0058] In summary, the target ethylene control concentration function is driven by the variety sensitivity coefficient and the baseline respiration rate. It achieves a mild temperature deviation penalty through a global temperature smoothing attenuation term and distinguishes between high-temperature compensation and low-temperature reduction strategies through high- and low-temperature asymmetry coefficients, so that the ethylene release concentration dynamically matches the metabolic intensity of fruits and vegetables with temperature utilization efficiency.

[0059] In one embodiment, such as Figure 4 As shown, the method for synergistic control of fruit and vegetable ripening further includes the following steps: S4: When the fruit and vegetables are detected to have reached the target maturity, a reminder is sent to the user through the user terminal, and at the same time, the ripening units are controlled to stop running to complete the ripening process.

[0060] S5 synchronously stores the ripening data for this period and optimizes the ripening parameter model.

[0061] Among them, the ripening parameter model is used to generate control commands and send them to the ripening unit to control the specific operating parameters of the ripening unit.

[0062] Specifically, when fruits and vegetables are detected to have reached the target maturity level, the edge computing module sends a maturity signal to the fruit and vegetable management platform. The fruit and vegetable management platform then sends a reminder to the user through the user terminal and simultaneously controls each ripening unit to stop operating, completing the ripening process. The fruit and vegetable management platform also stores the ripening data in real time and optimizes the ripening parameter model to achieve continuous iterative optimization of system parameters, thereby improving the efficiency and quality of subsequent fruit and vegetable ripening.

[0063] One embodiment of the present invention also provides a fruit and vegetable ripening collaborative control system, which includes a fruit and vegetable management platform and an edge computing module. The fruit and vegetable management platform is used to obtain the type, quantity, and target maturity of fruits and vegetables to be ripened. Based on the type, quantity, and target maturity of the fruits and vegetables to be ripened, as well as the environmental parameters and fruit and vegetable status data of the pre-processed ripening units, it adjusts the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening units to achieve collaborative operation of multiple ripening units. The edge computing module is used to collect environmental parameters and fruit and vegetable status data of multiple ripening units in real time, preprocess the environmental parameters and fruit and vegetable status data, and feed them back to the fruit and vegetable management platform.

[0064] The fruit and vegetable management platform includes an environmental score acquisition module, a physiological score acquisition module, and a collaborative weight acquisition module.

[0065] The environmental scoring module is used to acquire the real-time temperature and humidity of the ripening unit, and to acquire real-time environmental parameter scores that reflect the control accuracy of the ripening unit based on the real-time temperature and humidity; the physiological scoring module is used to acquire the hardness and color of the fruits and vegetables to be ripened, and to acquire physiological state scores of the fruits and vegetables that reflect the ripening effect based on the hardness and color; the collaborative weight acquisition module is used to acquire the collaborative weight of each ripening unit based on the real-time environmental parameter scores and the physiological state scores of the fruits and vegetables.

[0066] For example, the collaborative weight acquisition module obtains weights according to the formula. The collaborative weight of the i-th ripening unit at time t ;in, These represent the real-time environmental parameter scores, fruit and vegetable physiological state scores, and the zero constant for the i-th ripening unit, respectively. These represent the environmental parameter weighting coefficient, the physiological state weighting coefficient, and the total number of ripening units, respectively.

[0067] The fruit and vegetable management platform also includes a fruit and vegetable parameter acquisition module and an ethylene dynamic adjustment module.

[0068] The fruit and vegetable parameter acquisition module is used to acquire the maximum respiration rate of the fruits and vegetables to be ripened at the current temperature and the optimal ripening temperature for the variety; the ethylene dynamic adjustment module is used to dynamically adjust the ethylene release based on the maximum respiration rate and the optimal ripening temperature for the variety.

[0069] For example, according to the formula Obtain ethylene release. Among them, The values ​​are, in order, the ethylene sensitivity coefficient (0.1-1.5), the baseline maximum respiration rate, the global temperature smoothing coefficient, and the real-time ambient temperature. C represents the target ethylene control concentration.

[0070] In summary, the fruit and vegetable ripening collaborative control system of this invention acquires the type, quantity, and target maturity of the fruits and vegetables to be ripened. Based on the type, quantity, and target maturity of the fruits and vegetables, as well as the environmental parameters and fruit and vegetable status data of the pre-treated ripening units, it adjusts the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening units to achieve collaborative operation of multiple ripening units. This not only solves the problems of independent control and inconsistent parameters of each ripening unit in the prior art, but also avoids the problems of insufficient or excessive ripening caused by traditional manual experience-based parameter setting. It ensures that the ripening environment of all ripening units remains consistent, effectively improving the uniformity of maturity of the same batch of fruits and vegetables and reducing fruit and vegetable losses caused by differences in maturity.

[0071] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0072] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A method for synergic control of fruit and vegetable ripening, characterized in that, Includes the following steps: Obtain the types, quantities, and target maturity levels of the fruits and vegetables to be ripened; Real-time collection of environmental parameters and fruit and vegetable status data from multiple ripening units, and preprocessing of the environmental parameters and fruit and vegetable status data; Based on the type, quantity, and target maturity of the fruits and vegetables to be ripened, as well as the environmental parameters and fruit and vegetable status data of the pre-treated ripening unit, the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit are adjusted to achieve coordinated operation of multiple ripening units.

2. The method for synergic control of fruit ripening according to claim 1, wherein The specific methods for adjusting the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit include the following steps: The real-time temperature and humidity of the ripening unit are obtained, and a real-time environmental parameter score reflecting the control accuracy of the ripening unit is obtained based on the real-time temperature and humidity. The firmness and color of the fruits and vegetables to be ripened were obtained, and the physiological state scores of the fruits and vegetables reflecting the ripening effect were obtained based on the firmness and color. The collaborative weight of each ripening unit is obtained based on real-time environmental parameter scores and fruit and vegetable physiological state scores.

3. The method for synergic control of fruit ripening according to claim 2, wherein The specific methods for adjusting the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit include the following steps: To obtain the maximum respiration rate of fruits and vegetables to be ripened at the current temperature and the optimal ripening temperature for each variety; The ethylene release rate is dynamically adjusted based on the maximum respiration rate and the optimal ripening temperature for the variety.

4. The method for synergic control of fruit ripening according to claim 4, wherein It also includes the following steps: When the fruits and vegetables are detected to have reached the target maturity, a reminder is sent to the user through the user terminal, and at the same time, the ripening units are controlled to stop operating to complete the ripening process. Synchronously store the ripening data from this ripening process and optimize the ripening parameter model; Among them, the ripening parameter model is used to generate control commands and send them to the ripening unit to control the specific operating parameters of the ripening unit.

5. The method for synergistic control of fruit and vegetable ripening as described in claim 4, characterized in that, According to the formula Synergistic weight of the ith ripening unit at time t ; wherein, successively represents the real-time environmental parameter score of the i-th ripening unit, the fruit and vegetable physiological state score of the i-th ripening unit, and the prevention and elimination zero constant, successively represents the environmental parameter weight coefficient, the physiological state weight coefficient, and the total number of ripening units.

6. A fruit and vegetable ripening synergic control system, characterized in that, include: The fruit and vegetable management platform is used to obtain the type, quantity, and target maturity of fruits and vegetables to be ripened. Based on the type, quantity, and target maturity of the fruits and vegetables to be ripened, as well as the environmental parameters and fruit and vegetable status data of the pre-treated ripening unit, the platform adjusts the temperature, humidity, ethylene release, and gas circulation frequency of the corresponding ripening unit to achieve coordinated operation of multiple ripening units. The edge computing module is used to collect environmental parameters and fruit and vegetable status data from multiple ripening units in real time, preprocess the environmental parameters and fruit and vegetable status data, and feed them back to the fruit and vegetable management platform.

7. A fruit and vegetable ripening synergic control system as claimed in claim 6, characterized in that, The fruit and vegetable management platform includes: The environmental score acquisition module is used to acquire the real-time temperature and humidity of the ripening unit, and to acquire real-time environmental parameter scores that reflect the control accuracy of the ripening unit based on the real-time temperature and humidity. The physiological score acquisition module is used to acquire the hardness and color of the fruits and vegetables to be ripened, and to acquire a physiological state score of the fruits and vegetables that reflects the ripening effect based on the hardness and color. The collaborative weight acquisition module is used to obtain the collaborative weight of each ripening unit based on real-time environmental parameter scores and fruit and vegetable physiological state scores.

8. A fruit and vegetable ripening synergic control system as claimed in claim 7, characterized in that, The fruit and vegetable management platform includes: The fruit and vegetable parameter acquisition module is used to obtain the maximum respiration rate of the fruits and vegetables to be ripened at the current temperature and the optimal ripening temperature for the variety. The ethylene dynamic adjustment module is used to dynamically adjust the ethylene release based on the maximum respiration rate and the optimal ripening temperature of the variety.

9. The fruit and vegetable ripening co-control system as described in claim 8, characterized in that, The synergic weight acquisition module obtains the synergic weight of the i-th ripening unit at time t according to the formula synergic weight of the i-th ripening unit at time t ; wherein, representing, in order, the real-time environmental parameter score of the i-th ripening unit, the fruit and vegetable physiological state score of the i-th ripening unit, and the prevention constant, representing, in order, the environmental parameter weight coefficient, the physiological state weight coefficient, and the total number of ripening units.

Images