Harvest control method

Abstract

To implement a technique for controlling the harvesting of fruits and vegetables.SOLUTION: A harvest control method according to the present invention is a harvest control method for controlling the harvest timing of fruits and vegetables in a growth environment, and includes a cooling step in which cooling of the fruits of the fruits and vegetables having reached a predetermined growth stage is initiated to halt ripening, and a cooling release step in which the cooling of the fruits of the fruits and vegetables is discontinued a predetermined period before the expected harvest time of the fruits and vegetables to resume ripening.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] The present invention relates to a harvesting control method.

Background Art

[0002] In protected horticulture, just-in-time production that can adjust the harvesting time and quantity of horticultural crops is desired. In particular, for strawberries, since the market price fluctuates greatly over time, it is possible to improve profits by controlling the harvesting and shipping peak seasons to coincide with the high-price periods.

[0003] Patent Document 1 describes a technique for post-ripening harvested fruits in an immature state at an arbitrary timing by controlling the environment in a storage facility and adjusting the shipping time. Patent Documents 2 and 3 describe techniques for promoting the ripening of strawberries by cultivating them while heating before harvesting, shortening the ripening period, and increasing the yield.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] In the technology described in Patent Document 1, it is possible to control the shipping time and shipping quantity, but it is difficult to control the harvesting time and harvesting quantity. Further, in the technologies described in Patent Documents 2 and 3, in a graph showing the transition of the increase and decrease in the harvesting quantity for each harvesting time, it is possible to perform a simple control of moving the position of the peak in the graph by moving the time of the peak at which the harvesting quantity becomes maximum back and forth (in this specification, this simple control is referred to as "peak shift"). However, it is difficult to perform a complicated control of modifying the shape of the peak in the graph (in this specification, this complicated control is referred to as "peak design"), such as dividing one peak of the harvesting quantity into a plurality of peaks or eliminating the peak of the harvesting quantity and equalizing the harvesting quantity.

[0006] In the production site, for example, simultaneous harvesting in which harvesting is concentrated on a specific day with a high unit price (as an example, pre-Christmas shipment), peak division in which the harvesting peak is dispersed on a specific day of each week (as an example, weekend harvesting in an agro-tourism farm), harvesting a fixed quantity every day to achieve stabilization of the production quantity and the work load (as an example, general production), etc. are required. In order to meet various demands in such a production site, realization of a technology for controlling the harvesting of fruits and vegetables is required.

[0007] One aspect of the present invention has been made to solve the above-described problems, and an object thereof is to realize a technology for controlling the harvesting of fruits and vegetables.

Means for Solving the Problems

[0008] In order to solve the above problems, a harvesting control method according to one aspect of the present invention is a harvesting control method for controlling the harvesting of fruits and vegetables in a growing environment, including a cooling step of starting cooling of the fruits of the fruits and vegetables that have reached a predetermined growth stage to stop ripening, and a cooling release step of ending cooling of the fruits of the fruits and vegetables a predetermined period before the scheduled harvesting time of the fruits and vegetables to resume ripening.

Effects of the Invention

[0009] According to one aspect of the present invention, a technique for controlling the harvesting of fresh fruits and vegetables can be realized.

Brief Description of the Drawings

[0010]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Figure 8

Embodiments for Carrying Out the Invention

[0011] (Harvesting Control Method) The harvesting control method controls the harvesting of fresh fruits and vegetables in the growth environment. In the harvesting control method, by cooling the fruits of fresh fruits and vegetables, the ripening is stopped, and by releasing the cooling, the ripening is resumed. Thereby, in the harvesting control method, the harvesting is controlled by adjusting the harvesting time and the harvesting amount of fresh fruits and vegetables. The present inventors have found that by varying the cooling period and the timing of releasing the cooling for each fruit, it is possible to design the peak of the harvesting amount, such as splitting the peak of the harvesting amount and leveling the harvesting amount, which was impossible in the past, and have completed the present invention.

[0012] Here, the spread of the distribution of the harvested amount of fresh produce is, as an example, a harvesting period that includes the peak of the harvested amount and allows for harvesting of a certain amount or more. And to make the spread of the distribution of the harvested amount of fresh produce match the desired spread, it is intended to change the spread of the distribution of the harvested amount of fresh produce so as to achieve, for example, (i) simultaneous harvesting that concentrates the harvesting of fresh produce on a specific day or period, (ii) peak splitting that disperses the peak of the harvested amount within a specific period, (iii) harvesting leveling that continues harvesting a certain amount for a certain period, and the like.

[0013] In one aspect of the present invention, the fresh produce subject to harvesting control includes vegetables (fruit vegetables, leaf vegetables, root vegetables), fruits (fruit trees), and tubers. As the fresh produce subject to harvesting control, fruit vegetables and fruits in which fruits are borne on the above-ground part of the plant body are preferred. Also, as the fresh produce subject to harvesting control, cultivated varieties that are relatively easy to cultivate are preferred over wild species that are difficult to cultivate. Furthermore, as the fresh produce subject to harvesting control, plants that can be cultivated in a facility where the cultivation environment can be relatively easily controlled are preferred over open-field cultivation where the control of the cultivation environment is difficult. For example, plants of the genus Fragaria (Fragaria L.) such as Fragaria×ananassa (strawberry), plants of the genus Solanum (Solanum L.) such as tomato and eggplant, plants of the genus Citrullus (Citrullus L.) such as watermelon, plants of the genus Cucumis (Cucumis L.) such as melon, plants of the genus Vitis (Vitis L.) such as grape, etc. are suitable as the fresh produce subject to harvesting control. Also, plants of the genus Fragaria are particularly suitable as the fresh produce subject to harvesting control.

[0014] In addition, the fresh produce subject to harvest control in the harvest control method is fresh produce cultivated in a growth environment, and as an example, it can be fresh produce cultivated in a cultivation facility such as a greenhouse. In the growth environment of such fresh produce, environmental values representing the surrounding conditions of the fresh produce that affect the growth of the fresh produce are controlled. Such environmental values are, for example, atmospheric temperature, humidity, light quantity, light quality, carbon dioxide concentration, medium temperature, soil moisture, wind speed, etc. Also, in the growth environment of the fresh produce, two or more fresh produce individuals are cultivated.

[0015] The harvest control method includes a cooling step of stopping maturation by starting to cool the fruit of the fresh produce that has reached a predetermined growth stage, and a cooling release step of restarting maturation by ending the cooling of the fruit of the fresh produce a predetermined period before the scheduled harvest time of the fresh produce.

[0016] (Cooling step) In the cooling step, cooling of the fruit of the fresh produce that has reached a predetermined growth stage is started. In the cooling step, by cooling the fruit of the fresh produce, the maturation of the fruit during the period when cooling is continued (cooling period) can be stopped.

[0017] The stop of the maturation of the fruit of the fresh produce can be determined based on the regression equation of the exponential function with the average fruit temperature (°C) from the flowering to the harvest of the fresh produce on the X-axis and the number of days (days) from the flowering to the harvest of the fresh produce on the Y-axis. In this specification, in the exponential function, when the number of days value on the Y-axis becomes 100 or more, it is regarded as the stop of the maturation of the fruit of the fresh produce.

[0018] In one aspect of the present invention, the fruits of fresh produce to be subjected to harvest control are not detached from the fresh produce plant. That is, one aspect of the present invention controls harvest by controlling the ripening of the fruits of fresh produce before harvest, which is different from the post-ripening that controls the ripening of fruits detached from the plant, such as ripening immature fruits after harvest in the prior art. In post-ripening like the prior art, although the shipping time can be adjusted, the harvest time cannot be adjusted, so it is difficult to achieve peak design such as splitting the harvest peak and leveling the harvest amount.

[0019] Further, in one aspect of the present invention, in addition to the fruits of fresh produce to be subjected to harvest control not being detached from the fresh produce plant, only the fruits of fresh produce are cooled, not the entire fresh produce plant. This makes it possible not only to limit the cooling effect to only the fruits, but also to eliminate or reduce the adverse effects of cooling on parts other than the fruits (for example, retardation of growth, delay of flowering, introduction of dormancy, etc.).

[0020] In the cooling step, the method of cooling the fruits of fresh produce is not particularly limited. As an example, the fruits of fresh produce can be cooled by cultivating the fresh produce plant with the cultivation device 1 described later.

[0021] In the cooling step, the fruits of fresh produce that have reached a predetermined growth stage are cooled. The predetermined growth stage can be any stage from the flowering of fresh produce to the ripening of the fruits. In the cooling step, when the fresh produce is strawberry, for example, the start period of the cooling period for starting the cooling of the fruits of fresh produce is from 30 days before to 1 day before the fruit ripening period, preferably from 5 days before to 2 days before the fruit ripening period, and most preferably 3 days before the fruit ripening period which is the coloring start period.

[0022] The start time of the cooling period in the cooling process may be determined based on whether the fruits of fresh produce have reached a predetermined growth stage. For example, it can be determined by factors such as the time elapsed since flowering, air temperature, accumulated temperature, and the appearance of the fruit such as the color of the fruit skin. Also, as described later, the start time of the cooling period may be determined based on the predicted ripening time predicted using a prediction model.

[0023] The cooling temperature of the fruits of fresh produce is a temperature at which the ripening of the fruits can be stopped, and is appropriately set according to the type of fresh produce.

[0024] As an example, the cooling temperature of the fruits of fresh produce is set based on the regression equation of an exponential function with the average fruit temperature (°C) during the period from flowering to harvesting of the fresh produce on the X-axis and the number of days (days) from flowering to harvesting of the fresh produce on the Y-axis. In the exponential function, the temperature value on the X-axis when the number of days value on the Y-axis is 100 or more is set as the cooling temperature of the fruits of fresh produce. Also, in the exponential function, a temperature value between the temperature value on the X-axis when the number of days value on the Y-axis is 100 or more and the temperature value on the X-axis when the number of days value on the Y-axis is infinite may be set as the cooling temperature of the fruits of fresh produce.

[0025] Referring to FIG. 1, the cooling temperature of the fruits of fresh produce will be described. FIG. 1 is a diagram showing an example of the relationship between the average fruit temperature (°C) during the period from flowering to harvesting of fresh produce, which is the object of the harvesting control method of the present invention, and the number of days (days) from flowering to harvesting of the fresh produce.

[0026] Figure 1 shows the results of an example in which the number of days from flowering to harvest and the average fruit temperature during that period were measured in strawberry fruits. The temperature range in the normal cultivation environment of strawberries is 12°C or higher and 25°C or lower. For strawberry fruits, the measured values of the average fruit temperature (°C) and the number of days (days) from flowering to harvest of strawberries were plotted on a two-dimensional graph, and the regression equation between the average fruit temperature (°C) and the number of days (days) from flowering to harvest of strawberries was calculated using an exponential function. The results are shown in graph 1001 in Figure 1. Also, the numerical values in the regression equation of the exponential function are shown in table 1002 in Figure 1 and will be explained below.

[0027] In the range where the average fruit temperature (°C) is 10 or higher, the number of days from flowering to harvest (days) was a two-digit number of days. When the average fruit temperature (°C) reached 25, the number of days from flowering to harvest (days) was 24 days. When the average fruit temperature (°C) reached 12, the number of days from flowering to harvest (days) was 46 days. In the range where the average fruit temperature (°C) is less than 12, the number of days from flowering to harvest (days) increased rapidly. When the average fruit temperature (°C) reached 10, the number of days from flowering to harvest (days) was 65 days (more than 2 months). In the range where the average fruit temperature (°C) is less than 10, the number of days from flowering to harvest (days) increased even more rapidly and became 100 days or more, that is, a three-digit or more number of days. When the average fruit temperature (°C) reached 8, the number of days from flowering to harvest (days) was 124 days (more than 4 months). When the average fruit temperature (°C) reached 6, the number of days from flowering to harvest (days) was 658 days (more than 21 months). When the average fruit temperature (°C) reached 5, the number of days from flowering to harvest (days) was 7840 days (more than 21 years). When the average fruit temperature (°C) reached 4, the number of days from flowering to harvest (days) became a ten-digit number of days (substantially infinite).

[0028] As shown in Figure 1, when the green fruit is a strawberry, and the effective lower limit temperature at which the number of days value on the Y-axis becomes infinite in the regression equation of the exponential function is 3.5°C, and the temperature at which the number of days value on the Y-axis becomes 100 or more is 8°C, the cooling temperature of the strawberry fruit is preferably 4°C or higher and 8°C or lower, and more preferably 4°C or higher and 5°C or lower.

[0029] (Harvest Release Process) In the harvest release process, the cooling of the fruits of fresh produce is terminated a predetermined period before the scheduled harvest time of the fresh produce. By terminating the cooling of the fruits of fresh produce in the harvest release process, the ripening of the fruits can be resumed.

[0030] In the harvest release process, the cooling of the fruits of fresh produce is terminated so that the fruits of fresh produce reach the desired degree of ripeness at the scheduled harvest time. In the harvest release process, the end period of the cooling period for terminating the cooling of the fruits of fresh produce is, when the fresh produce is strawberries, from 30 days before to 1 day before the scheduled harvest time, preferably from 5 days before to 2 days before, and most preferably 3 days before.

[0031] In the harvest release process, the ripening pattern of the fruits of fresh produce in the growth environment may be investigated in advance, and it may be set how many days before the scheduled harvest time the cooling is to be terminated. Also, the number of days from the end of cooling until the desired ripeness is reached, that is, the number of days until harvestability, is affected by the timing when the cooling of the fruits of fresh produce is started. As an example, when the cooling starts early, the number of days from the end of cooling until harvestability becomes long, and when the cooling starts late, the number of days from the end of cooling until harvestability becomes short.

[0032] With reference to FIGS. 2 and 3, the control of the harvest by cooling the fruits of fresh produce will be described. FIG. 2 is a diagram showing an example of a transition graph showing the transition of the harvest of fresh produce controlled by the harvest control method according to one aspect of the present invention. FIG. 3 is a diagram showing an example of a method for controlling the harvest time of fresh produce in one aspect of the present invention.

[0033] As shown in FIG. 2, in the state where normal harvest control is not performed (Case 0), the harvest amount of fresh produce becomes a transition graph representing the spread of the distribution such that the harvest amount gradually increases toward the peak and gradually decreases after passing the peak. That is, in the case of the normal Case 0, as shown in FIG. 3, for the fresh produce in the growth environment, the flowering period, the fruiting period, and the ripening period are different for each plant body, and the ripening periods when harvest is possible are in a scattered state.

[0034] On the other hand, when performing harvest control so as to harvest fruits and vegetables in the growth environment all at once on a specific day (Case 1: simultaneous harvest), during the cooling period when the spread of the distribution of the harvest amount transition graph shown in FIG. 2 has a sharp shape, the cooling process and the cooling release process are executed. That is, in the case of Case 1, as shown in FIG. 3, the cooling of the fruits of the fruits and vegetables with early fruit set is started early and the cooling period is lengthened, and the cooling of the fruits with late fruit set is started late and the cooling period is shortened, and the end of the cooling is made to coincide and the cooling is released all at once. In this way, in the cooling process, the cooling of the fruits of some of the fruits and vegetables in the growth environment is started so that the cooling period of the fruits of some of the fruits and vegetables in the growth environment is different from the cooling period of the fruits of other fruits and vegetables. And the end of the cooling period of the fruits of all the fruits and vegetables in the growth environment is made to coincide. As a result, the fruits of the fruits and vegetables whose cooling has been released all at once mature all at once after a predetermined period from the release of the cooling, so that the mature fruits of the fruits and vegetables can be harvested all at once.

[0035] Also, when performing harvest control so as to disperse the peak of the harvest amount within a specific period (Case 2: peak splitting), the cooling process and the cooling release process are executed so that the harvest amount transition graph shown in FIG. 2 has a spread of a distribution having a plurality of peaks. That is, in the case of Case 2, as shown in FIG. 3, the fruits and vegetables in the growth environment are divided into a plurality of groups, and the cooling period is such that the end of the cooling is intermittently dispersed for each group. That is, in the cooling release process, the cooling of the fruits of some of the fruits and vegetables in the growth environment is ended, and the cooling period is such that the end of the cooling of the fruits and vegetables in the growth environment is intermittent at a certain cycle. As a result, the fruits of the fruits and vegetables whose cooling is intermittently released at a certain cycle mature intermittently at a certain cycle, and the peak of the harvest can be split.

[0036] Furthermore, when performing harvest control so as to continue a certain amount of harvest for a certain period (Case 3: harvest leveling), the cooling process and the cooling release process are executed so that the transition graph of the harvest amount shown in FIG. 2 becomes horizontal at a certain harvest amount. That is, in the case of Case 3, as shown in FIG. 3, the cooling period is set such that the end stages of cooling of each of the fresh fruits in the growth environment are continuously dispersed. In this way, by setting the cooling period such that the end stages of cooling of the fresh fruits in the growth environment are continuous at a certain cycle, the fruits of the fresh fruits whose cooling is continuously released at a certain cycle will mature continuously at a certain cycle, and the harvest can be leveled. Also, in the case of Case 3, by setting the cooling period such that the amount of cooling release for the fresh fruits in the growth environment is continuously increased gradually over a certain period, the harvest can be leveled so as to increase gradually. Furthermore, in the case of Case 3, by setting the cooling period such that the amount of cooling release for the fresh fruits in the growth environment is continuously decreased gradually over a certain period, the harvest can be leveled so as to decrease gradually.

[0037] Thus, according to the harvest control method, since the fruits of the fresh fruits in the growth environment are cooled and the cooling is released so that the spread of the harvest amount distribution matches the spread of the desired distribution, it is possible to flexibly control the harvest of the fresh fruits. According to the harvest control method, for example, it is possible to perform harvest control such as sequentially starting cooling for the fruits three days before harvest to stop maturation, releasing the cooling of the desired amount of fruits three days before the desired harvest time to resume maturation, and harvesting at the stage where the desired degree of maturation is reached. Thus, according to the harvest control method, it is possible to realize just-in-time production that controls the harvest amount so as to respond to fluctuating demand.

[0038] (Cultivation device 1) The configuration of the cultivation device 1 will be described with reference to FIG. 4. FIG. 4 is a schematic diagram showing the configuration of the cultivation device 1 according to one aspect. The cultivation device 1 is a device for cultivating fresh produce within a growth environment, and controls the harvesting of the fresh produce to be cultivated by executing a cooling process and a cooling release process in the harvesting control method. The cultivation device 1 can be used in combination with a harvesting control device 110 according to one aspect of the present invention, and the harvesting of the fresh produce to be cultivated may be controlled by using the cultivation device 1 and the harvesting control device 110 in combination.

[0039] The cultivation device 1 is a device for cultivating fresh produce, and includes a container 10, a heat medium 11, and a heat source 12. The cultivation device 1 is used, for example, for controlling the ripening period and the harvesting period of the fruits of the fresh produce to be cultivated. The cultivation device 1 is preferably used, for example, in cultivation such as greenhouse cultivation, elevated cultivation, soil cultivation, and hydroponics.

[0040] (Container 10) The container 10 is a container that houses the entire fruit 20 of the fresh produce to be cultivated. That is, with respect to each individual fruit 20 to be targeted, the entire fruit 20 is completely enclosed inside the container 10 without any part of the fruit 20 protruding outside the container 10. It may include the fruit stalk. In one example, only a part of the above-ground part of the plant body 21 is included in the container 10, and the entire above-ground part is not included. In one example, the entire individual fruit and the surrounding tissue are included inside the container 10, but other parts are not included. Examples include box-shaped such as cubic or rectangular parallelepiped shapes, and cylindrical-shaped such as cylindrical shapes. For example, when used in elevated cultivation, the box-shaped container 10 is easy to place on an elevated bench. Also, it may have a sufficient size to accommodate the fruits that have grown until the harvesting period.

[0041] The container 10 preferably has a shape and structure with heat preservation or heat insulation properties from the perspective of controlling the temperature inside the container 10. Also, it is preferably made of a material with heat preservation or heat insulation properties. By having heat preservation or heat insulation properties, temperature changes caused by sources other than the heat source 12 can be reduced. The material of the container 10 is not particularly limited, and for example, expanded polystyrene can be mentioned.

[0042] The container 10 may be one that accommodates one or more fruits 20. For example, the container 10 may be one that accommodates all the fruits generated on each plant body 21 planted in a certain cultivation section. In that case, the ripening times of all the fruits in the cultivation section can be controlled simultaneously. Alternatively, the container 10 may be one that stores the fruits individually or in groups of several. In that case, the ripening of each fruit, for each plant, or for each part of the cultivation area can be controlled.

[0043] Regarding the structure of the container 10, as an example, it may have an attachment port for the heat source. Also, the container 10 may have at least one opening 15. For example, as shown in FIG. 4, the container 10 has an opening 15 at the top, and the opening 15 is open. In one example, the opening 15 may be covered by a covering that can be opened and closed. By having the opening 15, it is possible to easily accommodate and take out the fruit 20 into and from the container 10. Also, by having the opening 15 at the top, it becomes easy to visually check the ripening status of the fruit 20, and when the fruit 20 is fully ripe, it becomes easy to take it out from the container 10.

[0044] (Heat medium 11) The heat medium 11 is a medium capable of conducting heat. The heat medium 11 is a medium that can come into contact with the entire surface of the fruit 20 accommodated in the container 10 within the container 10. In the cultivation device 1, by bringing the heat medium 11 into contact with the entire surface of the fresh produce fruit 20 accommodated in the container 10, the fresh produce fruit is cooled.

[0045] The heat medium 11 conducts the heat generated by a heat source 12, which will be described later, and transfers the heat to the surface of the fruit 20 with which it is in contact. Since the heat medium 11 is in contact with the entire surface of the fruit 20, the temperature of the fruit surface can be precisely and uniformly heated or cooled to adjust the temperature. Therefore, the fruit 20 can be matured as a whole, and the occurrence of partial uneven ripening of the fruit can be prevented.

[0046] The properties of the heat medium 11 are not particularly limited, but it can be selected from at least one of solids, liquids, and gases. In particular, in the present embodiment, the heat medium 11 is preferably a granular solid, water or an aqueous solution, or air. By adopting such a form for the heat medium 11, it becomes easier to manage the temperature in the container 10 more uniformly and efficiently. Examples of the granular solid include, for example, expanded beads. Examples of the material of the expanded beads include those made of polystyrene. Examples of the aqueous solution include antifreeze, rust-preventive circulating liquid, etc. Examples of the components of the antifreeze include, for example, ethylene glycol, methanol, isopropanol, etc. Examples of the components of the rust-preventive circulating liquid include, for example, ethylene glycol, propylene glycol.

[0047] (Heat source 12) The heat source 12 is a source of heat energy capable of heating, cooling, or both heating and cooling the heat medium 11. Also, it can be a heat source capable of performing a heat source, a cold heat source, or both. The heat source 12 only needs to be capable of keeping the temperature in the container 10 uniform through the heat medium 11. For example, it includes a cold and hot water pipe through which heated or cooled liquid can pass, a cold and warm air device or a heating and cooling device that generates heated or cooled air, an electric heating wire, etc.

[0048] The position where the heat source 12 is disposed may be inside or outside the container 10 and is not particularly limited. Specifically, as the location where the heat source 12 is disposed, the bottom surface inside the container 10 may be mentioned. When the container 10 has a rectangular parallelepiped shape, the bottom surface inside the container 10 and both ends in the long axis direction may be mentioned. By disposing it inside the container 10, the temperature of the heat medium 11 can be adjusted by directly contacting the heat source 12. Further, by installing it along the bottom surface or the wall surface of the container 10, the space inside the container 10 can be used efficiently and it will not get in the way of the fruits.

[0049] Further, the heat source 12 may be connected to a heating device, a cooling device, or a device capable of both heating and cooling that can adjust the temperature of the heat source 12. Examples of the said device include a heat pump, a heating wire connected to a thermistor, etc.

[0050] Particularly in this embodiment, from the viewpoint of ease of acquisition and installation, it is preferable to use a cold and hot water pipe for the heat source 12. Regarding the cold and hot water pipe, for example, when the container 10 has a rectangular parallelepiped shape, it is arranged in a shape that horizontally penetrates the long axis direction of the container 10, and the heat medium 11 can be heated or cooled by the heat released from the hot water or cold water passed through the pipe. In this case, the vertical arrangement of the cold and hot water pipe with respect to the container 10 is not particularly limited, but it is preferably arranged along the bottom surface so as not to hinder the accommodation of the fruits 20 in the container 10. Regarding the material of the cold and hot water pipe, it is preferably sufficiently heat-conductive and durable, and examples include those made of polyvinyl chloride, iron, copper, etc. The hot water or cold water passed through the pipe may be adjusted, for example, by a heat pump connected to the heat source 12.

[0051] According to the cultivation device 1, only the fruits 20 can be appropriately cooled instead of the entire green vegetable plant body 21, so the ripening of the fruits 20 can be controlled while suppressing the influence on the growth of the plant body 21.

[0052] 〔Harvest control system 100〕 In the harvesting control method according to one aspect of the present invention, the cooling period for cooling the fruits of fresh produce may be determined by a harvesting control program executed by a computer. An example of a system for executing such a harvesting control program will be described. FIG. 5 is a block diagram showing an outline of the configuration of the harvesting control system 100.

[0053] 〔Harvesting control device〕 FIG. 5 is a block diagram showing an example of the main configuration of the harvesting control system 100 according to one aspect of the present invention. The harvesting control system 100 includes a harvesting control device 110 and a cultivation device 1. The harvesting control system 100 also includes an input device 120, an output device 130, and a storage device 140. The harvesting control device 110, the input device 120, the output device 130, and the storage device 140 are each connected to be communicable with each other.

[0054] The input device 120 receives input operations from the user for the harvesting control system 100. The input device 120 receives the input of various data used for controlling harvesting in the harvesting control device 110. As an example, the input device 120 receives inputs related to the harvesting schedule, such as the desired harvesting scheduled time and the scheduled harvesting amount, desired by the user. Also, as an example, the input device 120 receives inputs of information related to the flowering or fruiting of fresh produce and environmental values in the growth environment. Further, the input device 120 may receive image data obtained by photographing fresh produce individuals in the growth environment. The input device 120 outputs the received various data to the harvesting control device 110.

[0055] The output device 130 outputs, as an example, the result calculated by the harvesting control device 110. The mode of output by the output device 130 is not particularly limited. The output device 30 may be, for example, a display device that displays the information as an image, a printing device that prints the information, or an alarm device that outputs the information as sound. Also, the output device 130 may be a display of a mobile device such as a smartphone that displays information from the harvesting control device 110.

[0056] The storage device 140 stores programs and data used in the harvesting control system 100. As an example, the storage device 140 stores various data input via the input device 120. Also, as an example, the storage device 140 stores various models, input information, and output information used for harvesting control in the harvesting control device 110. Further, the storage device 140 may have a database for storing various data on the cloud or a server.

[0057] The harvesting control device 110 includes a control unit (information processing device) 111. The control unit 111 comprehensively controls each part of the harvesting control device 110 and is realized by, for example, a processor and a memory. In this example, the processor accesses a storage (not shown), loads a program (not shown) stored in the storage into the memory, and executes a series of instructions included in the program. Thereby, each part of the control unit 111 is configured. As each of these parts, the control unit 111 includes a data acquisition unit 112, a setting unit 113, a prediction unit 114, and a calculation unit 115.

[0058] (Data acquisition unit 112) The data acquisition unit 112 acquires various data used for controlling harvesting in the harvesting control device 110 via the input device 120. As an example, the data acquisition unit 112 acquires inputs related to the harvesting schedule, such as the desired harvesting schedule time and the planned harvesting amount, via the input device 120. Also, the data acquisition unit 112 can acquire information related to the flowering or fruiting of fresh produce, environmental values in the growth environment, etc. Further, the data acquisition unit 112 may acquire image data obtained by photographing fresh produce individuals in the growth environment.

[0059] (Setting unit 113) The setting unit 113 sets the harvesting schedule time for fresh produce. As an example, the setting unit 113 acquires information related to the harvesting schedule acquired by the data acquisition unit 112 and sets the desired harvesting schedule time. Also, the setting unit 113 sets the amount of fresh produce to be harvested at the harvesting schedule time so as to meet the desired planned harvesting amount.

[0060] (Prediction Unit 114) The prediction unit 114 predicts the ripening time of the fruits of fresh produce using a prediction model for predicting the ripening time of the fruits of fresh produce. The prediction unit 114 outputs the time when the fruits of fresh produce are predicted to ripen in the normal cultivation state where the fruits of fresh produce are not cooled. As an example, the prediction unit 114 acquires environmental values in the growth environment and predicts the time when the accumulated temperature from the flowering date of the fresh produce exceeds the accumulated temperature reference value that serves as the reference for the ripening time as the ripening time. The accumulated temperature reference value can be set based on the accumulated temperature obtained in the past or through simulation and the corresponding ripening time. The environmental values used by the prediction unit 114 to predict the ripening time of fresh produce are not limited to temperature and may be other environmental values. Then, the prediction unit 114 calculates the amount of fresh produce reaching the ripening time on a daily basis based on the predicted ripening time of the fresh produce in the growth environment and calculates the total amount thus aggregated.

[0061] Also, as an example, the prediction unit 114 uses a prediction model that predicts the ripening time of the crop with the accumulated environmental value from the flowering or fruiting time of the fresh produce as the input to predict the ripening time of the fresh produce and the amount of fresh produce reaching the ripening time from the accumulated environmental value. Such a prediction model can be, for example, a model generated from a regression analysis of the accumulated environmental value and the number of days required to reach maturity, or a learned model generated using known learning methods such as neural networks, decision trees, random forests, and support vector machines.

[0062] Also, the prediction unit 114 may predict the ripening time of the fresh produce by referring to the image data obtained by photographing the fresh produce individual acquired by the data acquisition unit 112, or may use a prediction model that predicts the ripening time from such an image.

[0063] (Calculation Unit 115) The calculation unit 115 calculates the cooling period of the fresh produce fruit to change the ripening time of the fresh produce fruit so that the scheduled harvest time and the ripening time match. The calculation unit 115 outputs the calculated cooling period to the cultivation device 1 or the output device 130. The ripening of the fresh produce fruit is affected by the environmental values in the growth environment of the fresh produce. By cooling the fresh produce fruit, the ripening of the fresh produce can be stopped, and by releasing or stopping the cooling, the ripening of the fresh produce can be advanced or promoted.

[0064] (Harvest control process) An example of the harvest control process in the harvest control device 110 will be described with reference to FIG. 6. FIG. 6 is a flowchart showing an example of the harvest control process executed by the harvest control device 110 according to one aspect of the present invention. As shown in FIG. 6, first, the setting unit 113 acquires the information regarding the scheduled harvest acquired by the data acquisition unit 112, and sets the scheduled harvest time desired by the user (step S11). Next, the prediction unit 114 acquires the environmental values in the growth environment (step S12). Next, the prediction unit 114 predicts the ripening time of the fresh produce fruit in the growth environment based on the integrated environmental value obtained by integrating the environmental values in the growth environment (step S13, prediction step). Next, the calculation unit 115 calculates the cooling period of the fresh produce fruit to change the ripening time of the fresh produce fruit so that the scheduled harvest time set by the setting unit 113 and the ripening time predicted by the prediction unit 114 match (step S14, calculation step), and ends the process.

[0065] [Example of implementation by software] The harvest control program according to one aspect of the present invention is a harvest control program for causing a computer to function as the harvest control device 110, and is a harvest control program for causing a computer to function as the setting unit 113, the prediction unit 114, and the calculation unit 115.

[0066] The function of the harvesting control device 110 (hereinafter referred to as the "device") is a program for causing a computer to function as the device, and can be realized by a program for causing a computer to function as each control block of the device (especially each part included in the control unit 111).

[0067] In this case, the above device includes, as hardware for executing the above program, a computer having at least one control device (for example, a processor) and at least one storage device (for example, a memory). By executing the above program with this control device and storage device, each function described in the above embodiments is realized.

[0068] The above program may be recorded on one or more computer-readable recording media, not temporarily. This recording medium may or may not be provided in the above device. In the latter case, the above program may be supplied to the above device via any wired or wireless transmission medium.

[0069] Also, part or all of the functions of the above control blocks can also be realized by a logic circuit. For example, an integrated circuit in which a logic circuit functioning as each of the above control blocks is formed is also included in the scope of the present invention. In addition to this, for example, it is also possible to realize the functions of the above control blocks by a quantum computer.

[0070] Also, each process described in the above embodiments may be executed by AI (Artificial Intelligence). In this case, the AI may operate on the above control device, or may operate on another device (for example, an edge computer or a cloud server, etc.).

[0071] The present invention is not limited to the above-described embodiments, and various modifications are possible within the scope shown in the claims. Embodiments obtained by appropriately combining the technical means disclosed in different embodiments are also included in the technical scope of the present invention.

Example

[0072] Examples of the present invention will be described below.

[0073] (Example of simultaneous harvesting (Case 1)) Hereinafter, an example of simultaneous harvesting (the above Case 1) by the fruit harvesting control method according to one aspect of the present invention will be described.

[0074] In this example, the cooling start operation for strawberry fruits was carried out over the period from December 22, 2023 to January 9, 2024. When cooling the fruits, they were cooled at 3 to 5 °C (ripening stop temperature) using the cultivation device 1. The average cooling temperature of the fruits during the period was 3.3 °C.

[0075] During the above period, when the fruits started to color (approximately 5 days before harvesting), the fruits were sequentially put into the cultivation device 1, and the cooling of the fruits was started by the cooling air in the cultivation device 1. Then, on January 9, 2024, the cooling of the fruits was released all at once.

[0076] Note that the temperature in the cultivation environment of the plant body on which the fruits to be cooled (fruits in the cooling group) were set (the temperature in the external environment of the cultivation device 1) was 12.5 °C. Also, in the cultivation environment of the above strawberry fruits and the plant body, the concentration of carbon dioxide during the day was 501 ppm, and the average daily solar radiation amount was 5.0 MJ / m 2 It was.

[0077] In addition, fruits serving as a control group for the fruits in the cooling group were further prepared. Except that the fruits were not cooled, the cultivation conditions were substantially the same as those of the plant body on which the fruits to be cooled were set.

[0078] In each of the cooling group and the control group, the mature fruits were harvested every day during the period from January 9 to January 19, 2024, and approximately three times a week (Monday, Wednesday, and Friday) during the other periods.

[0079] Figure 7 is a diagram showing the change over time in the fruit yield in this example. In Figure 7, the horizontal axis represents the period, and the vertical axis represents the fruit yield (grams) per plant. Also, in Figure 7, the fruit yields of the cooling group and the control group are shown respectively.

[0080] In Figure 7, while the fruit yield of the control group did not concentrate on a specific day, the fruit yield of the cooling group showed a tendency to concentrate near the peak 5 days after the end of cooling (January 14th). In this way, by adjusting the start time of fruit cooling and the day of end of cooling, it was possible to design a sharp harvest peak in accordance with the planned harvest date (January 14th).

[0081] (Example of peak splitting (Case 2)) Hereinafter, an example of peak splitting (the above Case 2) by the method for controlling the harvest of fresh produce in one aspect of the present invention will be described.

[0082] In this example, the operation of starting cooling for strawberry fruits was carried out over the period from February 12, 2024 to March 22, 2024. When cooling the fruits, the cultivation device 1 was used to cool them at 3 - 5°C (the maturation arrest temperature). The average cooling temperature of the fruits during the period was 5.2°C.

[0083] During the above period, from Monday to Thursday every week, when the fruits reached 50% coloring (generally 3 days before harvest), the fruits were sequentially put into the cultivation device 1, and the cooling of the fruits was started by the cooling air in the cultivation device 1. Also, for the fruits during cooling, the cooling was released on Friday every week.

[0084] Note that the temperature in the cultivation environment of the plants on which the fruits to be cooled (the fruits of the cooling group) were set (the temperature in the external environment of the cultivation device 1) was 13.7°C. Also, in the cultivation environment of the above strawberry fruits and plants, the concentration of carbon dioxide during the day was 485 ppm, and the average daily solar radiation amount was 9.1 MJ / m 2 It was.

[0085] In addition, fruits serving as a control group for the fruits in the cooling group were further prepared. Except for not performing fruit cooling, the cultivation conditions were substantially the same as those of the plant body on which the fruits to be cooled were set,

[0086] In each of the cooling group and the control group, mature fruits were harvested three times a week (Monday, Wednesday, and Friday) during the period from February 19 to March 25, 2024.

[0087] FIG. 8 is a diagram showing the temporal change in the fruit yield in this example. In FIG. 8, the horizontal axis represents the period, and the vertical axis represents the fruit yield (grams) per plant body. Further, in FIG. 8, the fruit yields of the cooling group and the control group are shown respectively.

[0088] In FIG. 8, while the fruit yield of the control group did not concentrate on a specific day, the fruit yield of the cooling group peaked three days after the cooling was released (every Monday), and tended to decrease on days other than Monday. In this way, by adjusting the start time of fruit cooling and the day of the week when the cooling is released, it was possible to design a harvest peak divided for each harvesting scheduled day of the week (every Monday).

Explanation of symbols

[0089] 1 Cultivation device 10 Container 11 Heat medium 12 Heat source 20 Fruit 100 Harvest control system 110 Harvest control device 113 Setting unit 114 Prediction unit 115 Calculation unit

Claims

1. A harvest control method for controlling a harvest time of fruits and vegetables in a growing environment, comprising: A cooling step of stopping ripening by starting cooling of the fruits of the fruits or vegetables that have reached a predetermined growth stage; a cooling release step of restarting ripening by ending cooling of the fruits of the fruits and vegetables a predetermined period before the planned harvest time of the fruits and vegetables; The harvest control method includes:

2. The harvest control method according to claim 1 , wherein in the cooling step, cooling of some of the fruits of the fruits or vegetables in the growing environment is started.

3. The harvest control method according to claim 2 , wherein the cooling termination step includes terminating cooling of some of the fruits of the fruits or vegetables in the growing environment.

4. The harvest control method according to any one of claims 1 to 3, wherein the fruits of the fruits or vegetables are not separated from the plant bodies of the fruits or vegetables.

5. The harvest control method according to any one of claims 1 to 3, wherein in the cooling step, the fruits of the fruits are cooled by contacting a heat medium with an entire surface of the fruits of the fruits of the fruits contained in a container.

6. A prediction step of predicting a ripening time of the fruit of the fruit or vegetable using a prediction model for predicting a ripening time of the fruit of the fruit or vegetable; A calculation step of calculating a cooling period of the fruit of the fruit or vegetable in order to change the maturity time of the fruit of the fruit or vegetable so that the planned harvest time of the fruit or vegetable coincides with the maturity time, In the cooling step, cooling is started at the start of the cooling period, and in the cooling release step, cooling is released at the end of the cooling period. A harvest control method according to claim 1 or 2.

Images