Intelligent fresh-keeping control method for fresh-keeping transport warehouse

Abstract

The application is an intelligent fresh-keeping control method of a fresh-keeping transport warehouse, and belongs to the field of fruit and vegetable fresh-keeping. The application can automatically distinguish respiratory climacteric fruits and vegetables from non-respiratory climacteric fruits and vegetables and match corresponding fresh-keeping control parameters, realize differentiated fresh-keeping control of fruits and vegetables, realize collaborative operation of multiple sets of refrigeration, humidification, sterilization, respiration inhibition and air conditioning equipment through standardized time sequence logic time-sharing linkage, avoid mutual conflict of working conditions of each equipment, realize mild and long-acting sterilization in the whole warehouse by generating hydroxyl radicals through ozone-ultraviolet light catalysis, reduce oxidation damage of the skin of fruits and vegetables, simultaneously realize real-time collection of multi-dimensional data of the environment in the warehouse, transport vibration positioning and fruit and vegetable images, automatically identify transport abnormalities and quality deterioration of fruits and vegetables and dynamically correct operation parameters, support local and remote multi-terminal control, completely retain whole-process storage and transport data to form traceable archives, and stably maintain suitable storage and transport micro-environment in the warehouse, and reduce postharvest storage and transport loss of fruits and vegetables.

Description

Technical Field

[0001] This invention belongs to the field of fruit and vegetable preservation, specifically relating to an intelligent preservation control method for a fresh-keeping transportation warehouse. Background Technology

[0002] Fruits and vegetables are classified according to the changes in their respiration intensity. Based on these changes, they can be divided into two main categories: climacteric and non-climacteric. Climacteric fruits and vegetables exhibit a significant increase in respiration intensity during ripening, followed by a gradual decrease. This change in respiration intensity is closely related to the ripeness and quality of the fruit or vegetable. Non-climacteric fruits and vegetables, on the other hand, show a relatively stable respiration intensity during ripening, without a significant increase.

[0003] Traditional refrigerated boxes rely solely on low temperatures for preservation, lacking integrated modules for humidification, broad-spectrum sterilization, respiration suppression, and dynamic controlled atmosphere. During fruit and vegetable storage and transportation, low humidity and dry, wrinkled skins are common problems; mold and bacteria proliferate, leading to spoilage; continuous respiration consumes nutrients, accelerating decay; and the accumulation of oxygen, carbon dioxide, and ethylene within the box cannot be controlled in real-time, significantly shortening shelf life. The few modified boxes on the market with added controlled atmosphere and sterilization devices are mostly independent units without unified, sequential control logic. Independent start-stop and conflicting operation of each device prevents phased environmental control according to the physiological processes of fruits and vegetables, greatly reducing preservation effectiveness. Furthermore, the lack of a dedicated 1-MCP controllable release device makes it difficult to specifically suppress the respiration intensity of fruits and vegetables undergoing rapid respiration. Summary of the Invention

[0004] To address the problems existing in the prior art, this invention provides an intelligent preservation control method for refrigerated transport warehouses, which can integrate multi-system time-series linkage control to achieve real-time acquisition of multiple parameters across the entire domain and remote intelligent management and control.

[0005] The specific technical solution adopted in this invention is as follows:

[0006] An intelligent preservation control method for a refrigerated transport warehouse includes the following steps:

[0007] S1. Real-time multi-dimensional data acquisition of the entire warehouse: The system collects environmental data and fruit and vegetable image data in real time and uploads the collected data to the control system.

[0008] S2. Intelligent matching and parameter comparison of fruit and vegetable categories: The control system compares the data collected in step S1 with the built-in preservation model database, distinguishes the fruit and vegetable categories, and generates corresponding control instructions.

[0009] S3. Multi-system linkage and normal preservation control: Adjust the storage temperature, humidity, gas, disinfection and 1-MCP release standard parameters in the warehouse in real time according to the control instructions generated in step S2, and match the standard parameters of the current storage environment required by fruits and vegetables.

[0010] S4. Anomaly Identification and Dynamic Correction Control: Automatically adjusts equipment operating conditions in response to abnormal fruit and vegetable quality.

[0011] S5. Repeat steps S1 to S4 to form a closed-loop feedback control across the entire domain, continuously stabilizing the microenvironment of storage and transportation within the warehouse.

[0012] The environmental data in step S1 includes the temperature inside and outside the warehouse, humidity inside the warehouse, carbon dioxide concentration, oxygen concentration, nitrogen concentration, ethylene concentration, ozone concentration, and chlorine dioxide concentration.

[0013] The preservation model database mentioned in step S2 contains at least 33 kinds of fruits and vegetables, and stores three kinds of micro-ecological preservation schemes: pre-harvest spraying, post-harvest room temperature, and post-harvest low temperature. The database pre-stores the optimal storage temperature, humidity, gas concentration and expected storage days for each kind of fruit and vegetable.

[0014] The control instructions generated in step S2 are divided into climacteric fruit and vegetable instructions and non-climacteric fruit and vegetable instructions according to the type of fruit and vegetables. In step S3, non-climacteric fruits and vegetables are disinfected with low doses intermittently to reduce or shut down the release of 1-MCP; climacteric fruits and vegetables release 1-MCP quantitatively and slowly to block the ethylene ripening signal and remove ethylene in the warehouse at the same time; for citrus fruits and vegetables that are sensitive to low oxygen, the oxygen concentration is automatically increased to 8%~10% and the ethylene removal module is automatically started when the ethylene level exceeds the standard.

[0015] The specific instructions for climacteric fruit and vegetable regulation in step S3 are as follows:

[0016] At times S31 and T0, the refrigeration system performs a self-test and starts.

[0017] S32, T0+20s, simultaneously start the high-pressure micro-mist humidification system and the hydroxyl-based sterilization and disinfection system;

[0018] S33, T0+2h, shut down the hydroxyl disinfection system;

[0019] S34, T0+2h30min, activate the respiratory depression system to controllably release 1-MCP;

[0020] S35, T0+3h, start the controlled atmosphere equipment to dynamically adjust the oxygen, carbon dioxide and nitrogen ratio in the chamber, and control the concentration error of oxygen, carbon dioxide and nitrogen to no more than ±0.1%.

[0021] The hydroxyl-based sterilization and disinfection system employs an ozone-ultraviolet photocatalytic hydroxyl radical sterilization process. Ozone and water vapor in the chamber enter the photocatalytic reaction chamber, where hydroxyl radicals are generated under the synergistic effect of ultraviolet lamps and titanium dioxide catalytic mesh. These radicals then inhibit bacteria throughout the airflow. A concentration monitoring component is also included to adjust the ozone output.

[0022] Step S4, anomaly identification and dynamic correction control, includes: identifying water loss, browning, and rot in fruit and vegetable images, and automatically adjusting humidification power or disinfection cycle.

[0023] Between steps S4 and S5, there is also step S4-1, which provides multi-terminal management and full-process traceability: It supports three control modes: local automatic, local manual, and PC / mobile remote. Remote terminals can view data curves and fruit and vegetable images in real time and remotely modify parameters and start and stop equipment. The system automatically records environmental parameters, equipment operation records, positioning trajectories, and operation records to generate traceable electronic files.

[0024] The beneficial effects of this invention are:

[0025] This invention relates to an intelligent preservation control method for a fresh-keeping transportation warehouse. It can automatically distinguish between fruits and vegetables exhibiting climacteric and non-climacteric respiration rates and match corresponding preservation control parameters, achieving differentiated preservation management. Through multi-system linkage, it coordinates the operation of multiple sets of equipment for routine preservation control, including refrigeration, humidification, disinfection, respiration suppression, and controlled atmosphere, avoiding conflicts between different equipment operating conditions. It utilizes ozone-ultraviolet photocatalysis to generate hydroxyl radicals, achieving mild and long-lasting antibacterial effects throughout the warehouse and reducing oxidative damage to the fruit and vegetable skins. Simultaneously, it can collect real-time multi-dimensional data on the warehouse environment and fruit and vegetable images, automatically identifying transportation anomalies and deterioration in fruit and vegetable quality and dynamically correcting operating parameters. It supports local and remote multi-terminal management, completely retaining all storage and transportation data to form a traceable archive. Overall, it can stably maintain a suitable microenvironment within the warehouse, effectively delaying fruit and vegetable ripening and decay, and reducing post-harvest storage and transportation losses. Attached Figure Description

[0026] Figure 1 This is a schematic diagram of the process of the present invention. Detailed Implementation

[0027] The present invention will be further described below with reference to the accompanying drawings and specific embodiments:

[0028] Specific implementation examples Figure 1 As shown,

[0029] An intelligent preservation control method for a refrigerated transport warehouse includes the following steps:

[0030] S1. Real-time multi-dimensional data acquisition of the entire warehouse: The system collects environmental data and fruit and vegetable image data in real time and uploads the collected data to the control system.

[0031] S2. Intelligent matching and parameter comparison of fruit and vegetable categories: The control system compares the data collected in step S1 with the built-in preservation model database, distinguishes the fruit and vegetable categories, and generates corresponding control instructions.

[0032] S3. Multi-system linkage and normal preservation control: Adjust the storage temperature, humidity, gas, disinfection and 1-MCP release standard parameters in the warehouse in real time according to the control instructions generated in step S2, and match the standard parameters of the current storage environment required by fruits and vegetables.

[0033] S4. Anomaly Identification and Dynamic Correction Control: Automatically adjusts equipment operating conditions in response to abnormal fruit and vegetable quality.

[0034] S5. Repeat steps S1 to S4 to form a closed-loop feedback control across the entire domain, continuously stabilizing the microenvironment of storage and transportation within the warehouse.

[0035] First, the data acquisition system collects real-time data from the entire cold storage warehouse across multiple dimensions, including environmental data and images of fruits and vegetables. All real-time data is then synchronously uploaded to the core control system. Next, the control system retrieves the built-in preservation model database, intelligently compares and analyzes the collected environmental and fruit / vegetable image data, accurately identifies the types of fruits and vegetables to be stored, and generates specific preservation control commands. Following these commands, the system coordinates with various preservation equipment systems within the warehouse, dynamically adjusting key preservation parameters such as temperature, humidity, gas composition, disinfection conditions, and 1-MCP release in real time, ensuring the warehouse microenvironment conforms to the current storage standards for fruits and vegetables. Simultaneously, the system monitors the status of fruits and vegetables in real time, identifies quality anomalies, and dynamically corrects equipment operating conditions. Finally, the entire process of data acquisition, intelligent matching, coordinated control, and anomaly correction is continuously and cyclically executed, forming a continuous, closed-loop feedback control system that stabilizes the microenvironment within the warehouse, achieving end-to-end preservation of fruits and vegetables.

[0036] This invention achieves automated, intelligent, and dynamic preservation control through a closed-loop process of data acquisition, intelligent matching, precise control, and anomaly correction, eliminating the need for real-time manual intervention and significantly reducing manual maintenance costs. Simultaneously, it can adapt to dynamic changes in road conditions, ambient temperature, and the condition of fruits and vegetables during transportation, avoiding the imbalance of the preservation environment caused by fixed parameter control and greatly improving the environmental stability during fruit and vegetable storage and transportation. Integrating multi-dimensional preservation methods such as temperature and humidity, gas control, disinfection, and preservative release, it achieves synergistic preservation through multiple technologies. Compared to single preservation methods, it offers comprehensive and stable preservation effects, effectively extending the storage and preservation period of fruits and vegetables.

[0037] The environmental data in step S1 includes the temperature inside and outside the warehouse, humidity inside the warehouse, carbon dioxide concentration, oxygen concentration, nitrogen concentration, ethylene concentration, ozone concentration, and chlorine dioxide concentration.

[0038] All environmental parameters and fruit and vegetable image data are collected synchronously and uploaded in real time, providing comprehensive, detailed and accurate data support for subsequent fruit and vegetable category identification, parameter matching and precise control, ensuring the accuracy and adaptability of subsequent control commands.

[0039] By adding key parameters such as external temperature, ethylene, and disinfection gas concentration, the system achieves comprehensive monitoring of the preservation environment, eliminating blind spots in control caused by missing key data. External temperature data collection can predict the interference of the external environment on the internal storage and transportation environment, allowing for advance adaptation of control parameters and effectively resisting preservation fluctuations caused by changes in external temperature.

[0040] Ethylene concentration monitoring can accurately identify the core factors inducing ripening and senescence in fruits and vegetables, controlling preservation quality from the source. Real-time collection of ozone and chlorine dioxide disinfection gas concentrations allows for precise control of disinfection conditions, avoiding problems such as excessively high concentrations damaging fruits and vegetables or insufficient concentrations failing to achieve antibacterial and preservation effects, thus ensuring the safety and effectiveness of disinfection and preservation.

[0041] The preservation model database mentioned in step S2 contains at least 33 kinds of fruits and vegetables, storing three types of micro-ecological preservation schemes: pre-harvest spraying, post-harvest ambient temperature, and post-harvest low temperature. The database pre-stores the optimal storage temperature, humidity, gas concentration, and expected storage days for each kind of fruit and vegetable. Pre-storing the optimal preservation parameters and storage cycles for various fruits and vegetables provides accurate data benchmarks for intelligent comparison and automatic control, avoiding errors and experience biases from manual parameter settings, and achieving standardized, precise, and intelligent preservation.

[0042] The control instructions generated in step S2 are divided into climacteric fruit and vegetable instructions and non-climacteric fruit and vegetable instructions according to the type of fruit and vegetables. In step S3, non-climacteric fruits and vegetables are disinfected with low doses intermittently to reduce or shut down the release of 1-MCP; climacteric fruits and vegetables release 1-MCP quantitatively and slowly to block the ethylene ripening signal and remove ethylene in the warehouse at the same time; for citrus fruits and vegetables that are sensitive to low oxygen, the oxygen concentration is automatically increased to 8%~10% and the ethylene removal module is automatically started when the ethylene level exceeds the standard.

[0043] Based on the physiological and metabolic characteristics of fruits and vegetables, this system categorizes and regulates their growth, completely overcoming the drawbacks of traditional "one-size-fits-all" control methods. It specifically matches the preservation needs of different fruits and vegetables, resulting in more targeted preservation. For non-climacteric fruits and vegetables, intermittent low-dose disinfection and shutdown of 1-MCP are used, reducing pesticide and energy consumption while avoiding pesticide residues and damage to the fruit and vegetable skin from excessive disinfection, ensuring the quality and safety of the produce. For climacteric fruits and vegetables, precise ripening inhibition and ethylene removal are implemented, delaying fruit and vegetable aging from the source and significantly extending shelf life. For low-oxygen-sensitive fruits and vegetables such as citrus, specific oxygen concentration ranges are set to effectively avoid damage during storage and transportation, reducing storage and transportation losses.

[0044] The specific instructions for climacteric fruit and vegetable regulation in step S3 are as follows:

[0045] At times S31 and T0, the refrigeration system performs a self-test and starts.

[0046] S32, T0+20s, simultaneously start the high-pressure micro-mist humidification system and the hydroxyl-based sterilization and disinfection system;

[0047] S33, T0+2h, shut down the hydroxyl disinfection system;

[0048] S34, T0+2h30min, activate the respiratory depression system to controllably release 1-MCP;

[0049] S35, T0+3h, start the controlled atmosphere equipment to dynamically adjust the oxygen, carbon dioxide and nitrogen ratio in the chamber, and control the concentration error of oxygen, carbon dioxide and nitrogen to no more than ±0.1%.

[0050] Employing a time-sequential, step-by-step control mode, multiple devices are started and stopped in an orderly manner, operating at off-peak times to avoid excessive voltage load and drastic fluctuations in environmental parameters caused by simultaneous startup of multiple systems, thus ensuring stable equipment operation. Based on the logic of fruit and vegetable preservation, a multi-level preservation environment of low temperature, constant humidity, sterility, ripening inhibition, and precise controlled atmosphere is constructed step-by-step, conforming to the preservation pattern of climacteric fruits and vegetables: "first temperature and humidity control, then antibacterial treatment, and finally ripening inhibition controlled atmosphere." This makes the preservation logic more scientific. The error of the controlled atmosphere parameters is controlled within ±0.1%, achieving high-precision gas ratio control, greatly improving the accuracy of controlled atmosphere preservation, maximizing the suppression of fruit and vegetable respiration, and reducing nutrient loss.

[0051] 1-MCP (1-methylcyclopropene) is an advanced preservative used to extend the shelf life and storage period of fruits, vegetables, and flowers. It is measured in micrograms, applied via fumigation, and its active ingredient is the 1-MCP gas it contains. Application must be carried out in a closed environment.

[0052] The hydroxyl-based sterilization and disinfection system employs an ozone-ultraviolet photocatalytic hydroxyl radical sterilization process. Ozone and water vapor in the chamber enter the photocatalytic reaction chamber, where hydroxyl radicals are generated under the synergistic effect of ultraviolet lamps and titanium dioxide catalytic mesh. These radicals then inhibit bacteria throughout the airflow. A concentration monitoring component is also included to adjust the ozone output.

[0053] Employing hydroxyl radical disinfection technology, this method offers higher sterilization and bacteriostatic efficiency compared to traditional ozone-based disinfection. It effectively kills harmful microorganisms such as bacteria and mold within the storage area, inhibiting the spoilage and rot of fruits and vegetables. The disinfection agent is generated through an in-situ reaction with moisture within the storage area, eliminating the need for additional chemical agents. It is green and residue-free, and the disinfection agent diffuses evenly, achieving comprehensive disinfection without blind spots. A concentration monitoring component dynamically regulates ozone output, precisely controlling the ozone concentration to prevent excessively high concentrations from oxidizing and damaging fruits and vegetables and harming human health, or excessively low concentrations from rendering the disinfection ineffective. This enables intelligent and safe control of the disinfection process.

[0054] Step S4, anomaly identification and dynamic correction control, includes: identifying water loss, browning, and rot in fruit and vegetable images, and automatically adjusting humidification power or disinfection cycle.

[0055] By leveraging machine vision image recognition technology, the quality status of fruits and vegetables can be automatically and intelligently identified, replacing manual visual inspection. This offers higher real-time performance and accuracy, allowing for early prediction of spoilage risks. It breaks away from the traditional passive control model centered on environmental parameters, shifting to proactive dynamic correction and control centered on fruit and vegetable quality. This precisely matches the real-time status of fruits and vegetables, making preservation control more aligned with actual needs. It specifically addresses core storage and transportation issues such as water loss, browning, and rotting in fruits and vegetables, promptly correcting preservation conditions, effectively curbing quality deterioration, significantly reducing storage and transportation losses, and improving the overall quality of finished products.

[0056] Between steps S4 and S5, there is also step S4-1, which provides multi-terminal management and full-process traceability: It supports three control modes: local automatic, local manual, and PC / mobile remote. Remote terminals can view data curves and fruit and vegetable images in real time and remotely modify parameters and start and stop equipment. The system automatically records environmental parameters, equipment operation records, positioning trajectories, and operation records to generate traceable electronic files.

[0057] The local automatic mode ensures unattended operation as a routine practice, while the manual mode is suitable for equipment debugging and special operating condition adjustments. The remote mode overcomes site limitations, significantly improving the flexibility and convenience of equipment operation and maintenance. Remote real-time visual monitoring and parameter control can promptly handle unexpected anomalies during storage and transportation, eliminating the need for on-site supervision, greatly reducing maintenance labor costs, and improving the efficiency of cold chain transportation management. Full-process data is automatically recorded and archived, forming a complete and traceable electronic file, enabling traceability of the transportation process, review of preservation quality, and troubleshooting of equipment malfunctions. This facilitates quality control and standardized management of cold chain transportation, meeting the traceability and supervision needs of high-end fruit and vegetable cold chain systems.

Claims

1. An intelligent preservation control method for a refrigerated transport warehouse, characterized in that, Includes the following steps: S1. Real-time multi-dimensional data acquisition of the entire warehouse: The system collects environmental data and fruit and vegetable image data in real time and uploads the collected data to the control system. S2. Intelligent matching and parameter comparison of fruit and vegetable categories: The control system compares the data collected in step S1 with the built-in preservation model database, distinguishes the fruit and vegetable categories, and generates corresponding control instructions. S3. Multi-system linkage and normal preservation control: Adjust the storage temperature, humidity, gas, disinfection and 1-MCP release standard parameters in the warehouse in real time according to the control instructions generated in step S2, and match the standard parameters of the current storage environment required by fruits and vegetables. S4. Anomaly Identification and Dynamic Correction Control: Automatically adjusts equipment operating conditions in response to abnormal fruit and vegetable quality. S5. Repeat steps S1 to S4 to form a closed-loop feedback control across the entire domain, continuously stabilizing the microenvironment of storage and transportation within the warehouse.

2. The intelligent preservation control method for a refrigerated transport warehouse according to claim 1, characterized in that: The environmental data in step S1 includes the temperature inside and outside the warehouse, humidity inside the warehouse, carbon dioxide concentration, oxygen concentration, nitrogen concentration, ethylene concentration, ozone concentration, and chlorine dioxide concentration.

3. The intelligent preservation control method for a refrigerated transport warehouse according to claim 1, characterized in that: The preservation model database mentioned in step S2 contains at least 33 kinds of fruits and vegetables, and stores three kinds of micro-ecological preservation schemes: pre-harvest spraying, post-harvest room temperature, and post-harvest low temperature. The database pre-stores the optimal storage temperature, humidity, gas concentration and expected storage days for each kind of fruit and vegetable.

4. The intelligent preservation control method for a refrigerated transport warehouse according to claim 1, characterized in that: The control instructions generated in step S2 are divided into climacteric fruit and vegetable instructions and non-climacteric fruit and vegetable instructions according to the type of fruit and vegetables. In step S3, non-climacteric fruits and vegetables are disinfected with low doses intermittently to reduce or shut down the release of 1-MCP; climacteric fruits and vegetables release 1-MCP quantitatively and slowly to block the ethylene ripening signal and remove ethylene in the warehouse at the same time; for citrus fruits and vegetables that are sensitive to low oxygen, the oxygen concentration is automatically increased to 8%~10% and the ethylene removal module is automatically started when the ethylene level exceeds the standard.

5. The intelligent preservation control method for a refrigerated transport warehouse according to claim 4, characterized in that: The specific instructions for climacteric fruit and vegetable regulation in step S3 are as follows: At times S31 and T0, the refrigeration system performs a self-test and starts. S32, T0+20s, simultaneously start the high-pressure micro-mist humidification system and the hydroxyl-based sterilization and disinfection system; S33, T0+2h, shut down the hydroxyl disinfection system; S34, T0+2h30min, activate the respiratory depression system to controllably release 1-MCP; S35, T0+3h, start the controlled atmosphere equipment to dynamically adjust the oxygen, carbon dioxide and nitrogen ratio in the chamber, and control the concentration error of oxygen, carbon dioxide and nitrogen to no more than ±0.1%.

6. The intelligent preservation control method for a refrigerated transport warehouse according to claim 5, characterized in that: The hydroxyl-based sterilization and disinfection system employs an ozone-ultraviolet photocatalytic hydroxyl radical sterilization process. Ozone and water vapor in the chamber enter the photocatalytic reaction chamber, where hydroxyl radicals are generated under the synergistic effect of ultraviolet lamps and titanium dioxide catalytic mesh. These radicals then inhibit bacteria throughout the airflow. A concentration monitoring component is also included to adjust the ozone output.

7. The intelligent preservation control method for a refrigerated transport warehouse according to claim 1, characterized in that: Step S4, anomaly identification and dynamic correction control, includes: identifying water loss, browning, and rot in fruit and vegetable images, and automatically adjusting humidification power or disinfection cycle.

8. The intelligent preservation control method for a refrigerated transport warehouse according to claim 1, characterized in that: Between steps S4 and S5, there is also step S4-1, which provides multi-terminal management and full-process traceability: It supports three control modes: local automatic, local manual, and PC / mobile remote. Remote terminals can view data curves and fruit and vegetable images in real time and remotely modify parameters and start and stop equipment. The system automatically records environmental parameters, equipment operation records, positioning trajectories, and operation records to generate traceable electronic files.

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