Low-voltage electrostatic field and low-temperature coordinated kiwi fruit bulk preservation device

Abstract

The utility model discloses a low -voltage electrostatic field and low temperature cooperation's kiwi fruit big storehouse fresh -keeping device relates to agricultural product fresh -keeping equipment field, and it aims at solving traditional fresh -keeping technology bacteriostasis is poor, electric field is uneven, ventilation is blocked and so on. The device includes cuboid closed big storehouse main part, electrostatic field generating system, kiwi fruit placing system and cold -blast system. Intelligent power module and temperature control unit signal linkage can dynamically adjust field intensity along with storehouse temperature fluctuation, realizes electrostatic field and low temperature cooperation. The device adapts big storehouse scale storage, and electric field and low temperature even cover, reduce fruit injury, improve fresh -keeping stability.

Description

Technical Field

[0001] This utility model relates to the field of agricultural product preservation equipment technology, specifically to a large-scale kiwifruit preservation device that combines the coupling effect of a low-voltage electrostatic field and gradient low temperature, and achieves precise control through intelligent monitoring. Background Technology

[0002] Kiwifruit, as a typical climacteric fruit, exhibits vigorous post-harvest physiological metabolism. Within just a few days, the ethylene released through respiration can accelerate softening, leading to skin wrinkling, flesh browning, and even rotting if not carefully managed. This places extremely high demands on post-harvest preservation techniques. For a long time, the industry has mainly relied on two traditional methods to extend its shelf life, but both have certain technical shortcomings.

[0003] Traditional refrigeration technology slows down fruit metabolism through low temperatures, which can delay softening to some extent, but it cannot effectively inhibit the growth of microorganisms in the storage environment. Especially after storage for more than 60 days, microorganisms such as mold and yeast will slowly proliferate in the low-temperature environment, leading to localized mold growth on the fruit, and the rate of good fruit is often less than 70%. More importantly, low temperatures alone can easily cause chilling injury spots on the skin of kiwifruit, affecting the marketability of the fruit.

[0004] The use of chemical preservatives was once seen as a way to quickly extend shelf life, but the problem of their residues has remained unresolved. As consumers become more concerned about food safety, preservation methods containing chemicals are gradually being rejected by the market, and many regions have explicitly restricted their use in fresh agricultural products, which has narrowed the application space for chemical preservation.

[0005] In recent years, low-voltage electrostatic fields have gradually gained attention as a physical preservation technology. Their ability to inhibit microbial activity and slow fruit respiration through electric field action offers a new direction for kiwifruit preservation. However, existing electrostatic field preservation equipment is mostly still in the laboratory stage, and its structural design is difficult to adapt to the large-scale, basket-stacking scenarios in warehouses. On the one hand, unreasonable electrode layout makes it difficult for the electric field to penetrate the stacked baskets, resulting in a field strength difference of over 30% between different layers of baskets. Fruit in lower baskets fails to achieve preservation due to insufficient field strength, while fruit in upper baskets may suffer physiological damage due to excessively high field strength. On the other hand, the electrostatic field system and temperature control system of these devices often operate independently, lacking a coordinated control mechanism. When the temperature fluctuates within the warehouse, the electric field strength cannot be adjusted in time, not only wasting energy but also causing unstable preservation effects due to the imbalance between the electric field and low temperature.

[0006] Furthermore, existing equipment typically uses ordinary plastic crates or cardboard boxes for storage. These crates have enclosed side walls and lack ventilation at the bottom, hindering internal airflow and preventing the release of heat and moisture. This not only easily leads to mechanical damage to the kiwifruit due to compression but also accelerates localized fruit decay and spoilage. These problems collectively restrict the application of low-voltage electrostatic field technology in the large-scale preservation of kiwifruit. There is an urgent need for an integrated device that can accommodate crate stacking, achieve uniform electric field penetration, provide coordinated electric field-low temperature control, and enable intelligent monitoring to address the shortcomings of existing technologies. Utility Model Content

[0007] This invention aims to overcome the shortcomings of existing kiwifruit preservation equipment, such as poor adaptability to basket stacking, difficulty in penetrating the stacked baskets by electric field, lack of coordinated control between electric field and low temperature, and easy damage to fruit inside the baskets due to poor ventilation. It provides a low-voltage electrostatic field and low-temperature coordinated preservation device with reasonable structure, adaptability to large warehouse basket stacking, and good preservation effect.

[0008] To achieve the above objectives, the specific technical solution adopted by this utility model is as follows: A kiwifruit preservation device combining low-voltage electrostatic field and low temperature includes: The main body of the warehouse is a rectangular closed structure, and the warehouse wall is composed of an outer structural layer and an inner insulating layer. An electrostatic field generating system includes a high-voltage electrode, a grounding electrode, and an intelligent power module. The high-voltage electrode includes a comb-shaped high-voltage electrode disposed on the top of the chamber and a flat plate-shaped high-voltage electrode disposed on both sides of the chamber. The grounding electrode is honeycomb-shaped and disposed at the bottom of the chamber. The intelligent power module is electrically connected to the high-voltage electrode. The kiwi fruit storage system includes tiered shelves and matching cardboard boxes. The tiered shelves are arranged in multiple layers along the height of the warehouse. Each layer has a perforated support plate on its surface. Multiple layers of matching cardboard boxes are placed on the perforated support plate. The matching cardboard boxes are equipped with a ventilation structure so that the cold air inside the warehouse can penetrate and circulate within the boxes even when they are stacked. The cooling system includes multiple cooling ducts installed at the top of the main warehouse structure, each duct having multiple air outlets, temperature sensors installed at the front, middle, and rear of each shelf layer, and a temperature control unit electrically connected to the temperature sensors. The temperature control unit adjusts the cooling air volume based on the average temperature collected by the temperature sensors, and the temperature control unit is signal-connected to an intelligent power module. The intelligent power module synchronously adjusts the output field strength of the high-voltage electrode based on the average temperature feedback from the temperature control unit, achieving coordinated control of the low-voltage electrostatic field and low temperature.

[0009] Furthermore, the insulation layer is a polyurethane foam board that also serves as a thermal insulation layer, with a thickness of 50-80mm and an insulation resistance ≥10 Ω·cm. 12 Ω.

[0010] Furthermore, the comb-shaped high-voltage electrode includes a horizontal main rod and vertical teeth extending perpendicularly to the main rod. The horizontal main rod is a 304 stainless steel round rod with a diameter of 10 mm, and the vertical teeth are 304 stainless steel round rods with a diameter of 8 mm. The length of the vertical teeth is 800 mm and extends downward in the vertical direction. The flat high-voltage electrode is a 304 stainless steel plate with a thickness of 5 mm, and the vertical distance between its lower end and the grounding electrode is 150 mm-200 mm. The grounding electrode is a 304 stainless steel plate with honeycomb-shaped through holes of 80 mm diameter evenly distributed on it.

[0011] Furthermore, the vertical distance between the horizontal main rod and the grounding electrode is 3500mm, and the center-to-center distance between adjacent vertical teeth is 150mm; the top of the flat high-voltage electrode is at the same height as the top of the tiered shelf, ensuring that the electric field covers the kiwifruit on the top layer of the shelf; the grounding electrode is hidden under a 10mm thick epoxy resin or polycarbonate floor.

[0012] Furthermore, the output field strength adjustment range of the intelligent power module is 50-300kV / m, and it supports continuous adjustment in gradients of 0-5kV / m. When the average temperature inside the chamber fluctuates by ±2℃, the field strength is adjusted synchronously by ±10-30kV / m.

[0013] Furthermore, the cold air system has 3-5 cold air ducts arranged parallel to the length of the main body of the warehouse, with the air outlet of each cold air duct facing the gap between adjacent shelf layers, and the air outlet diameter is 8-12mm.

[0014] Furthermore, the main body of the large warehouse adopts a double-door design, with a 50-80cm wide buffer cavity between the two doors. The inner wall of the buffer cavity is equipped with a heat insulation layer, and the edge of the warehouse door is embedded with a magnetic sealing strip.

[0015] Furthermore, the side height of the matching cardboard box is greater than or equal to the height of a single layer of kiwifruit, and the four corners extend upward to form supporting columns, with evenly spaced perforations at the bottom.

[0016] Furthermore, the total area of ​​the perforations accounts for more than 10% of the bottom of the matching cardboard box.

[0017] Furthermore, the accompanying cardboard box contains eight open cardboard sleeves, each sleeve holding four kiwis; auxiliary perforations are also provided on the open cardboard sleeves.

[0018] Compared with the prior art, the present invention has the following beneficial effects: 1. More uniform electric field distribution, suitable for large-scale stacked storage: through the combined layout of the comb-shaped top electrode, the flat side electrode and the honeycomb bottom electrode, combined with the hollowed-out design of the layered shelves and the ventilation structure of the matching cartons, the penetration of the electric field to the stacked fruits can be effectively improved, the electric field intensity difference between fruits at different layers can be reduced, and the problem that the electric field of traditional equipment is uneven and it is difficult to adapt to bulk storage in large warehouses is solved.

[0019] 2. Synergistic effect of electrostatic field and low temperature brings stronger preservation stability: through the signal linkage between the intelligent power module and the temperature control unit, the electric field intensity can be dynamically adjusted according to the temperature inside the warehouse, so that the microbial inhibition effect of the low-voltage electrostatic field and the metabolism delaying effect of low temperature form a coupling effect, which avoids the matching imbalance when the two operate independently, and improves the stability of the preservation effect.

[0020] 3.兼顾 ventilation and protection to reduce fruit damage: the ventilation structure of the matching carton (hollowed-out bottom and side walls, stacking gaps) can promote the circulation of cold air in the warehouse and avoid the accumulation of local heat and moisture; meanwhile, the internal partition design of the carton can reduce fruit extrusion, and with the stable support of the layered shelves, the risk of mechanical damage is reduced, and the merchantability of the fruits is maintained.

[0021] 4. The structural design is adapted to large warehouse scenarios with outstanding practicability: the composite warehouse wall of the main body of the large warehouse meets both insulation and heat preservation requirements, and the double-door buffer cavity reduces environmental fluctuations when the door is opened. The overall structure meets the space utilization and operation and maintenance requirements for large-scale storage of kiwifruits, which is convenient for practical promotion and application. Description of the Drawings

[0022] Figure 1 is a schematic structural view of the present utility model.

[0023] Figure 2 is a Figure 1 transverse cross-sectional view of.

[0024] Figure 3 is a Figure 1 longitudinal cross-sectional view of.

[0025] Figure 4 is a schematic structural view of the matching carton of the present utility model.

[0026] Figure 5 is a schematic structural view of the matching carton of the present utility model from another perspective. Detailed Description of Embodiments

[0027] Hereinafter in conjunction with the attached Figure 1-5 drawings, the preferred embodiments of the present utility model and modified examples thereof are described in detail by way of illustration without limiting the protection scope required by the utility model concept.

[0028] As shown in Figure 1-5 , a kiwifruit preservation device adapted for a 100 m2 large warehouse comprises: The main body of the large warehouse 1 is a rectangular enclosed structure with a length of 10m, a width of 10m, and a height of 4.5m. The warehouse wall is composed of an outer structural layer 11 and an inner insulation layer 12. The outer structural layer 11 is made of steel structure covered with 1.2mm thick color steel plate, which mainly plays a supporting and protective role to ensure the stability of the warehouse structure. The inner insulation layer 12 is a 50mm thick polyurethane foam board, which also plays a role in heat preservation. The electrostatic field generating system 2 includes a high-voltage electrode 21, a grounding electrode 22, and an intelligent power module. The high-voltage electrode 21 includes a comb-shaped high-voltage electrode 211 disposed on the top of the chamber and a flat plate-shaped high-voltage electrode 212 disposed on both sides of the chamber. The grounding electrode 22 is honeycomb-shaped and disposed at the bottom of the chamber. The intelligent power module is electrically connected to the high-voltage electrode. Kiwi fruit placement system 3 includes a tiered shelf 31 and matching cardboard boxes 32. The tiered shelf 31 has multiple layers along the height of the warehouse, and each layer has a perforated support plate on its surface. Multiple layers of matching cardboard boxes 32 are placed on the perforated support plate. The matching cardboard boxes 32 are equipped with a ventilation structure so that the cold air inside the warehouse can penetrate and circulate inside the box when they are stacked. The cooling system 4 includes multiple cooling ducts 41 installed at the top of the main warehouse 1, each cooling duct 41 having multiple air outlets, temperature sensors 42 installed at the front, middle, and rear ends of each shelf, and a temperature control unit electrically connected to the temperature sensors 42. The temperature control unit adjusts the cooling air volume according to the average temperature collected by the temperature sensors 42, and the temperature control unit is signal-connected to the intelligent power module. The intelligent power module synchronously adjusts the output field strength of the high-voltage electrode 21 according to the average temperature fed back by the temperature control unit, thereby achieving coordinated control of the low-voltage electrostatic field and the low temperature.

[0029] The technical principles of this embodiment are explained in detail below.

[0030] I. The Preservation Principle of Low-Voltage Electrostatic Fields Low-voltage electrostatic fields (50-300kV / m) directly affect the postharvest physiological metabolism and microbial activity of kiwifruit through physical action. The specific mechanisms are as follows: 1. Inhibit microbial reproduction: The electrostatic field can change the permeability of the cell membrane of microorganisms (molds, yeasts, etc.), disrupt the cell membrane potential balance, lead to leakage of intracellular electrolytes, and inhibit their protein synthesis and proliferation; at the same time, the electric field can interfere with the activity of microbial enzyme systems, reduce their metabolic rate, and reduce fruit rot caused by microbial growth.

[0031] 2. Delaying Fruit Respiration: As a climacteric fruit, kiwifruit consumes sugars and releases ethylene (accelerating softening) through aerobic respiration after harvest. A low-voltage electrostatic field can reduce the activity of respiratory enzymes (such as succinate dehydrogenase and cytochrome oxidase) in fruit cells, reducing oxygen consumption and carbon dioxide production, thereby delaying the arrival of the respiratory peak.

[0032] 3. Reduce ethylene production: The electric field can inhibit the activity of key enzymes for ethylene synthesis in the fruit (such as ACC synthase and ACC oxidase), reduce ethylene release, and delay fruit softening and senescence.

[0033] II. The principle of preservation in low-temperature environments Low temperatures (4-6℃) indirectly regulate the physiological metabolism of kiwifruit by reducing molecular motion rate and enzyme activity, specifically as follows: 1. Slowing down the metabolic rate: Low temperature reduces the rate of biochemical reactions in fruit cells (enzyme activity decreases by about 50% for every 10°C decrease in temperature), reducing the consumption of nutrients such as sugars and organic acids, and delaying the decrease in fruit firmness and flavor deterioration.

[0034] 2. Reduce moisture evaporation: The high humidity inside the warehouse at low temperatures reduces moisture evaporation from the kiwifruit skin, preventing skin wrinkling and maintaining fruit freshness.

[0035] 3. Limitations: Although low temperature alone can slow down metabolism, it cannot completely inhibit microbial activity (some low-temperature adapted microorganisms can still reproduce slowly), and long-term low temperature (<4℃) can easily lead to damage to the epidermal cells of kiwifruit, resulting in cold damage spots (such as local browning).

[0036] III. The Synergistic Relationship Between Electrostatic Field and Temperature and its Dynamic Adaptation Logic Electrostatic field and temperature do not act independently, but rather form a dynamic adaptive relationship through the linkage of "physiological state - environmental parameters", specifically manifested as follows: 1. The effect of temperature on the electrostatic field: When the temperature inside the warehouse increases (e.g., from 5℃ to 7℃), the respiration of kiwifruit increases and the activity of microorganisms increases. At this time, a higher field strength (e.g., from 150kV / m to 180kV / m) is needed to strengthen the inhibition of respiratory enzymes and microorganisms and compensate for the accelerated metabolism caused by the increase in temperature. When the temperature inside the storage room decreases (e.g., from 5℃ to 3℃), the metabolic rate of the fruit slows down and the activity of microorganisms decreases. At this time, the electric field strength can be reduced (e.g., from 150kV / m to 120kV / m) to avoid excessive electric field causing physiological damage to fruit cells (e.g., abnormal cell membrane permeability).

[0037] 2. The electrostatic field assists in the role of temperature: Electrostatic fields can reduce the risk of chilling injury caused by low temperatures: the electric field can stabilize the cell membrane structure of the fruit, reduce the damage to the membrane caused by intracellular ice formation at low temperatures, and enable kiwifruit to maintain cell integrity even at critical low temperatures of around 4℃. Electrostatic fields can reduce energy consumption for low-temperature preservation: by directly inhibiting microorganisms through an electric field, the same preservation effect can be achieved without lowering the temperature (such as below 2°C), thus reducing the energy consumption of the refrigeration system.

[0038] IV. The core mechanism of synergistic gain (the source of the 1+1>2 effect) The synergistic effect of electrostatic field and low temperature achieves gain through "functional complementarity + dynamic control", specifically manifested in: 1. The superimposed effect of microbial inhibition: Low temperature mainly inhibits the reproduction of microorganisms by reducing their metabolic rate, while electrostatic field directly destroys the microbial cell structure. The combination of the two can significantly improve the antibacterial effect (the antibacterial rate is increased by more than 40% compared with low temperature or electric field alone), solving the problem of mold growth during long-term storage.

[0039] 2. Precise balance of metabolic regulation: Low temperature slows down the "basal rate" of metabolism, and the electrostatic field dynamically regulates the "fluctuation amplitude" of metabolism. Through the linkage between the intelligent power module and the temperature control unit, the respiration intensity and ethylene production of the fruit are maintained at a lower level (more than 50% lower than that of a single technology), thus extending the shelf life.

[0040] 3. Optimization of environmental adaptability: The ventilation structure of the matching cardboard boxes and the hollow design of the tiered shelves ensure that the low-temperature cold air and electrostatic field act evenly on each layer of fruit; the "insulation + heat preservation" composite function of the polyurethane foam board in the inner layer of the warehouse not only avoids electric field leakage but also reduces temperature fluctuations, providing a stable environmental carrier for synergistic effects.

[0041] In summary, this embodiment overcomes the limitations of a single technology by employing a triple mechanism of "electrostatic field inhibiting microorganisms and regulating metabolism + low temperature delaying basal metabolism + dynamic synergistic regulation," thereby improving the large-scale preservation effect of kiwifruit in warehouses.

[0042] In another preferred embodiment, the insulating layer 12 is a polyurethane foam board that also serves as a thermal insulation layer, with a thickness of 50-80 mm and an insulation resistance ≥10 Ω·cm. 12 Ω. Using polyurethane foam boards with both heat insulation and insulation resistance, the high insulation ensures a stable and leak-proof electrostatic field, while the good heat insulation reduces heat exchange between the inside and outside of the compartment. This provides a stable environmental basis for the synergistic effect of low-voltage electrostatic field and low temperature, avoiding the impact of insufficient insulation or temperature fluctuations on the preservation effect.

[0043] In another preferred embodiment, the comb-shaped high-voltage electrode 211 includes a horizontal main rod 2111 and vertical teeth 2112 extending perpendicularly to the main rod. The horizontal main rod 2111 is a 304 stainless steel round rod with a diameter of 10mm, and the vertical teeth 2112 are 304 stainless steel round rods with a diameter of 8mm. The vertical teeth are 800mm long and extend downward in the vertical direction. The flat high-voltage electrode 212 is a 304 stainless steel plate with a thickness of 5mm, and the vertical distance between its lower end and the grounding electrode 22 is 150mm-200mm. The grounding electrode 22 is a 304 stainless steel plate with honeycomb-shaped through holes of 80mm diameter evenly distributed on it. By specifying the electrode material, size, and spacing, the three-dimensional electric field formed by the comb-shaped top electrode, the flat side electrode, and the honeycomb bottom electrode is more uniform, which can effectively penetrate the stacked matching cardboard boxes, ensuring that kiwifruit of different grades are all subjected to appropriate electric field strength, avoiding local differences in preservation effect caused by uneven electric field strength, and improving the overall preservation consistency.

[0044] In another preferred embodiment, the vertical distance between the horizontal main rod and the grounding electrode 22 is 3500mm, and the center-to-center distance between adjacent vertical teeth is 150mm; the top of the flat high-voltage electrode 212 is at the same height as the top of the tiered shelf 31, ensuring that the electric field covers the kiwifruit on the top layer of the shelf; the grounding electrode 22 is hidden under a 10mm thick epoxy resin or polycarbonate floor. By limiting the vertical distance between the horizontal main rod and the grounding electrode, the distance between the vertical teeth, and the height of the flat electrode, the electric field coverage is further optimized, ensuring that the fruit on the top layer of the shelf can also be effectively affected by the electric field; the grounding electrode is hidden under the insulating floor, which not only avoids damage to the electrode from mechanical collisions but also does not affect the electric field penetration, while making the warehouse floor flat, facilitating shelf installation and goods handling.

[0045] In another preferred embodiment, the output field strength adjustment range of the intelligent power module is 50-300kV / m, and it supports continuous adjustment in gradients of 0-5kV / m. When the average temperature inside the chamber fluctuates by ±2℃, the field strength is adjusted synchronously by ±10-30kV / m. By limiting the field strength adjustment range, gradient, and linkage logic with temperature, precise dynamic adjustment of the electric field strength is achieved as the temperature inside the chamber fluctuates. This ensures that when the low-temperature environment changes, the electrostatic field can adapt in a timely manner to strengthen or weaken its effect, avoiding an imbalance between the electric field and the low temperature, and ensuring the stability of the preservation effect.

[0046] In another preferred embodiment, the cold air system 4 has 3-5 cold air ducts 41 arranged parallel to the length of the main body 1 of the warehouse. The air outlet of each cold air duct 41 faces the gap between adjacent shelf layers 31, and the diameter of the air outlet is 8-12mm. By limiting the number, spacing, and direction and size of the cold air ducts, cold air can be directionally delivered to the gaps between each shelf layer, promoting uniform circulation of cold air in the warehouse, ensuring a consistent low-temperature environment for kiwifruit on each layer, and improving the uniformity of the overall warehouse preservation effect in conjunction with the electrostatic field.

[0047] In another preferred embodiment, the main body 1 of the large storage chamber features a double-door design, with a 50-80cm wide buffer cavity between the two doors. The inner wall of the buffer cavity is lined with an insulation layer, and the edges of the doors are fitted with magnetic sealing strips. This double-door design and buffer cavity structure effectively reduce the direct entry of hot and humid air from the outside into the storage chamber when the doors are opened. Combined with the magnetic sealing strips, this enhances the sealing performance, reduces temperature and humidity fluctuations within the storage chamber caused by operation, maintains a stable preservation environment, and minimizes interference with the physiological metabolism of the kiwifruit.

[0048] In another preferred embodiment, the side height of the matching cardboard box 32 is greater than or equal to the height of a single layer of kiwifruit, with four corners extending upwards to form support columns 321, and evenly spaced perforations 322 at the bottom. The design of the side height adapted to the placement of kiwifruit, the four corner support columns, and the bottom perforations avoids fruit stacking and compression, while also creating ventilation gaps when multiple layers are stacked. Combined with the bottom perforations, this promotes cool air penetration through the cardboard box, solving the problem of obstructed ventilation in traditional cardboard box stacking and reducing localized heat and moisture accumulation on the fruit.

[0049] In another preferred embodiment, the total area of ​​the perforations 322 accounts for more than 10% of the bottom of the matching cardboard box 32. By limiting the proportion of the total area of ​​the perforations, sufficient ventilation is ensured at the bottom of the cardboard box, allowing cool air to fully enter the box and flow through the gaps between the fruits, promptly removing the moisture and heat released by the kiwifruit's respiration, avoiding localized mold growth due to insufficient ventilation, and improving the freshness of the fruits inside the box.

[0050] In another preferred embodiment, eight open cardboard sleeves 323 are placed inside the matching cardboard box 32, and each cardboard sleeve 323 holds four kiwifruits; the open cardboard sleeves 323 also have auxiliary perforations 324. The open cardboard sleeves allow for independent separation of individual fruits, reducing crush damage between fruits, while the auxiliary perforation design ensures that cold air and electric fields can penetrate to the area around each fruit, combining protection and preservation functions to maintain the integrity of the fruit skin and the uniformity of quality.

[0051] In addition to being suitable for large-scale storage in fixed warehouses, this device is also applicable to mobile cold storage scenarios. It can meet flexible needs such as temporary preservation after field harvesting, cross-regional transportation and supporting storage, and emergency dispatch preservation. Its modular structural design, low-voltage electrostatic field and low-temperature synergistic control mechanism, and excellent thermal insulation performance are highly compatible with the flexible deployment, compact space, and strong adaptability to environmental fluctuations of mobile cold storage, further expanding the application scenarios and practical value of the equipment.

[0052] Although preferred embodiments of the present invention have been described above by way of example, the scope of protection of the present invention is not limited to the above description, but is defined by all the technical features given in the appended claims and their equivalents. It will be understood by those skilled in the art that any modifications and variations may still fall within the scope of protection of the claims of the present invention without departing from the spirit and essence of the teachings of the present invention.

Claims

1. A kiwifruit preservation device for large-scale storage using a combination of low-voltage electrostatic field and low temperature, characterized in that, include, The main body of the large warehouse (1) is a rectangular closed structure, and the warehouse wall is composed of an outer structural layer (11) and an inner insulating layer (12); The electrostatic field generating system (2) includes a high-voltage electrode (21), a grounding electrode (22) and an intelligent power module. The high-voltage electrode (21) includes a comb-shaped high-voltage electrode (211) disposed on the top of the chamber and a flat plate-shaped high-voltage electrode (212) disposed on both sides of the chamber. The grounding electrode (22) is honeycomb-shaped and disposed at the bottom of the chamber. The intelligent power module is electrically connected to the high-voltage electrode. The kiwi fruit placement system (3) includes a layered shelf (31) and matching cartons (32). The layered shelf (31) has multiple layers along the height of the warehouse. Each layer has a perforated support plate on its surface. Multiple layers of matching cartons (32) are placed on the perforated support plate. The matching cartons (32) are equipped with a ventilation structure so that the cold air inside the warehouse does not block the penetration and circulation of the cold air inside the box when stacked. The cold air system (4) includes multiple cold air ducts (41) installed at the top of the main body of the warehouse (1), each cold air duct (41) has multiple air outlets, temperature sensors (42) installed at the front, middle and rear of each shelf, and a temperature control unit electrically connected to the temperature sensors (42); the temperature control unit adjusts the cold air volume according to the average temperature collected by the temperature sensors (42), and the temperature control unit is connected to the intelligent power module. The intelligent power module synchronously adjusts the output field strength of the high voltage electrode (21) according to the average temperature fed back by the temperature control unit, so as to realize the coordinated control of low voltage electrostatic field and low temperature.

2. The kiwifruit preservation device for synergistic use of low-voltage electrostatic field and low temperature as described in claim 1, characterized in that, The insulation layer (12) is a polyurethane foam board that also serves as a thermal insulation layer, with a thickness of 50-80mm and an insulation resistance ≥10. 12 Ω.

3. The kiwifruit preservation device for synergistic use of low-voltage electrostatic field and low temperature as described in claim 1, characterized in that, The comb-shaped high-voltage electrode (211) includes a horizontal main rod (2111) and vertical teeth (2112) extending perpendicularly to the main rod. The horizontal main rod (2111) is a 304 stainless steel round rod with a diameter of 10 mm, and the vertical teeth (2112) are 304 stainless steel round rods with a diameter of 8 mm. The length of the vertical teeth is 800 mm and they extend downward in the vertical direction. The flat high-voltage electrode (212) is a 304 stainless steel plate with a thickness of 5 mm. The vertical distance between the lower end and the grounding electrode (22) is 150 mm-200 mm. The grounding electrode (22) is a 304 stainless steel plate with honeycomb-shaped through holes of 80 mm in diameter evenly distributed on it.

4. The kiwifruit large-scale preservation device based on the synergistic effect of low-voltage electrostatic field and low temperature as described in claim 3, characterized in that, The vertical distance between the horizontal main rod and the grounding electrode (22) is 3500mm, and the center distance between adjacent vertical teeth is 150mm; the top of the flat high voltage electrode (212) is at the same height as the top of the tiered shelf (31) to ensure that the electric field covers the top kiwifruit of the shelf; the grounding electrode (22) is hidden under an epoxy resin or polycarbonate floor with a thickness of 10mm.

5. The kiwifruit large-scale preservation device based on the synergistic effect of low-voltage electrostatic field and low temperature as described in claim 1, characterized in that, The output field strength adjustment range of the intelligent power module is 50-300kV / m, and it supports continuous adjustment in increments of 0-5kV / m. When the average temperature inside the chamber fluctuates by ±2℃, the field strength is adjusted synchronously by ±10-30kV / m.

6. The kiwifruit large-scale preservation device based on the synergistic effect of low-voltage electrostatic field and low temperature as described in claim 1, characterized in that, The cold air system (4) has 3-5 cold air pipes (41) arranged parallel to the length of the main body (1) of the warehouse. The air outlet of each cold air pipe (41) faces the gap between the adjacent layered shelves (31), and the diameter of the air outlet is 8-12mm.

7. The kiwifruit large-scale preservation device based on the synergistic effect of low-voltage electrostatic field and low temperature as described in claim 1, characterized in that, The main body of the large warehouse (1) has a double door design. A buffer cavity with a width of 50-80cm is provided between the two doors. The inner wall of the buffer cavity is provided with a heat insulation layer, and the edge of the warehouse door is inlaid with a magnetic sealing strip.

8. The kiwifruit large-scale preservation device based on the synergistic effect of low-voltage electrostatic field and low temperature as described in claim 1, characterized in that, The side height of the matching cardboard box (32) is greater than or equal to the height of a single layer of kiwifruit, and the four corners extend upward to form support columns (321), with evenly spaced perforations (322) at the bottom.

9. The kiwifruit large-scale preservation device based on the synergistic effect of low-voltage electrostatic field and low temperature as described in claim 8, characterized in that, The total area of ​​the perforations (322) accounts for more than 10% of the bottom of the matching cardboard box (32).

10. The kiwifruit large-scale preservation device based on the synergistic effect of low-voltage electrostatic field and low temperature as described in claim 8, characterized in that, The matching cardboard box (32) contains 8 open cardboard sleeves (323), each cardboard sleeve (323) containing 4 kiwis; the open cardboard sleeves (323) also have auxiliary perforations (324).

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