Detection method, detection device, and detection program

Abstract

To detect the optimal state for use of fresh produce. [Solution] The computer acquires measured values ​​of indicators showing the quality of fresh produce and detects the optimal state for use of the fresh produce based on the time change of the measured values. When the optimal state for use of the fresh produce is detected, the computer outputs detection information indicating that the optimal state for use of the fresh produce has been detected.

Description

[Technical Field]

[0001] This invention relates to a technology for detecting the condition of fresh produce. [Background technology]

[0002] Agricultural products suffer from a decline in freshness due to the passage of time and changes in the environment, resulting in many restrictions on distribution. In particular, fruits such as strawberries are easily damaged, so it is desirable to distribute and sell them within a few days.

[0003] Regarding the freshness of agricultural products, a freshness evaluation device is known that can easily and quickly evaluate the freshness of fresh produce (see, for example, Patent Document 1). [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2022-38189 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] To enable businesses that distribute or sell agricultural products to preserve them while maintaining their freshness, development is underway on refrigerators that create low-temperature, high-humidity environments, voltage preservation devices, and packaging materials. A voltage preservation device is a refrigeration device that prevents food from freezing even at sub-zero temperatures by applying voltage to it.

[0006] Because the mechanism of spoilage differs depending on the type of agricultural product, applying appropriate storage conditions and packaging materials according to the type of agricultural product can maintain freshness for a longer period of time.

[0007] However, the maturation of agricultural products can be accelerated during storage, sometimes bringing them to their peak ripeness. Ideally, these ripe products should be immediately displayed on retail shelves. However, it is difficult for distributors or retailers to determine this ripeness based solely on experience or intuition.

[0008] Incidentally, such a problem occurs not only when determining the edible time of agricultural products, but also when determining whether various fresh products are in a suitable state for use. Hereinafter, the state suitable for use may be referred to as a preferred state for use.

[0009] In one aspect, the present invention aims to detect the preferred state for use of fresh products.

Means for Solving the Problems

[0010] According to one embodiment, a computer executes the following processes.

[0011] The computer acquires a measured value of an index indicating the quality of a fresh product, and detects the preferred state for use of the fresh product based on the temporal change of the measured value. When the preferred state for use of the fresh product is detected, the computer outputs detection information indicating that the preferred state for use of the fresh product has been detected.

Effects of the Invention

[0012] In one aspect, the preferred state for use of fresh products can be detected.

Brief Description of the Drawings

[0013] [Figure 1] It is a functional configuration diagram of the detection device according to the embodiment. [Figure 2] It is a flowchart of the detection process. [Figure 3] It is a configuration diagram of the detection system. [Figure 4] It is a functional configuration diagram of the server. [Figure 5] It is a diagram showing the temporal change of the sugar content of strawberries. [Figure 6] It is a diagram showing the temporal change of the acidity of strawberries. [Figure 7] It is a diagram showing the temporal change of the hardness of the strawberry peel. [Figure 8]It is a diagram showing the temporal change in the hardness of the core part of a strawberry. [Figure 9] It is a diagram showing the temporal change in the chromaticity a* of the strawberry peel. [Figure 10] It is a diagram showing the temporal change in the fluorescence intensity of the strawberry peel. [Figure 11] It is a diagram showing the first display screen. [Figure 12] It is a diagram showing the second display screen. [Figure 13] It is a flowchart of the freshness notification process. [Figure 14] It is a hardware configuration diagram of the information processing apparatus.

Mode for Carrying Out the Invention

[0014] Hereinafter, embodiments will be described in detail with reference to the drawings.

[0015] FIG. 1 shows a functional configuration example of the detection apparatus according to the embodiment. The detection apparatus 101 in FIG. 1 includes an acquisition unit 111, a detection unit 112, and an output unit 113.

[0016] FIG. 2 is a flowchart showing an example of the detection process performed by the detection apparatus 101 in FIG. 1. First, the acquisition unit 111 acquires a measured value of an index indicating the quality of the fresh product (step 201). Next, the detection unit 112 detects the suitable state for use of the fresh product based on the temporal change in the measured value (step 202). When the suitable state for use of the fresh product is detected, the output unit 113 outputs detection information indicating that the suitable state for use of the fresh product has been detected (step 203).

[0017] According to the detection apparatus 101 in FIG. 1, the suitable state for use of the fresh product can be detected.

[0018] FIG. 3 shows a configuration example of a detection system including the detection apparatus 101 in FIG. 1. The detection system in FIG. 3 includes a storage device 311, a saccharimeter 312, a pH meter 313, a hardness meter 314, a color difference meter 315, a fluorescence measurement device 316, an image acquisition device 317, a chlorophyll meter 318, a server 319, and a terminal device 320.

[0019] The storage device 311 is, for example, a refrigerator or a voltage storage device, and stores a plurality of fresh products 341. The storage device 311 may be installed in a storage warehouse or mounted on a transport vehicle.

[0020] Fresh produce 341 is, for example, fruits and vegetables, seafood, meat, or flowers, and fruits and vegetables are, for example, vegetables or fruits. Fruits may be strawberries, apples, peaches, Japanese pears, plums, cherries, grapes, or bananas.

[0021] When the fresh produce 341 is a fruit or vegetable, seafood, or meat, using the fresh produce 341 means, for example, cooking and eating the fresh produce 341 or eating it as is. In this case, the fresh produce 341 being in a suitable state for use means that the fresh produce 341 is ready to eat.

[0022] If the fresh produce 341 is a flower, then using the fresh produce 341 means, for example, to admire the fresh produce 341. In this case, the fresh produce 341 being in a suitable condition for use means that the fresh produce 341 is in full bloom.

[0023] The storage device 311 includes a temperature / humidity shock sensor 331 and an ethylene sensor 332. The temperature / humidity shock sensor 331 and the ethylene sensor 332 are used to monitor the storage environment.

[0024] The users of the detection system are, for example, producers of fresh produce 341, businesses that distribute or sell fresh produce 341, etc., and the terminal device 320 is the user's information processing device (computer). The terminal device 320 may be a mobile terminal device such as a smartphone or tablet.

[0025] Server 319 communicates with the temperature, humidity, and shock sensor 331, ethylene sensor 332, sugar meter 312, acidity meter 313, hardness tester 314, colorimeter 315, fluorescence measuring device 316, image acquisition device 317, and chlorophyll meter 318 via the communication network 321. Server 319 also communicates with the terminal device 320 via the communication network 322.

[0026] Communication networks 321 and 322 are, for example, WANs (Wide Area Networks) or LANs (Local Area Networks).

[0027] The temperature, humidity, and shock sensor 331 measures the temperature, humidity, and 3-axis acceleration inside the storage device 311 and transmits the measured values ​​of temperature, humidity, and 3-axis acceleration to the server 319. By measuring the 3-axis acceleration, shocks or vibrations during transportation can be monitored. The measured values ​​of temperature, humidity, and 3-axis acceleration are transmitted to the server 319 as information indicating the storage environment of the fresh produce 341.

[0028] The ethylene sensor 332 measures the concentration of ethylene gas in the storage device 311 and transmits the measured value of the ethylene gas concentration to the server 319. Fruits and vegetables continue to respire even after harvesting, and this respiration generates ethylene gas and other substances. Since ethylene gas promotes the maturation and aging of fruits and vegetables, suppressing the generation of ethylene gas helps maintain the freshness of the fruits and vegetables for a long period of time.

[0029] Since the concentration of ethylene gas changes over time, it can be used as an indicator of the freshness of the fresh produce 341. The freshness of the fresh produce 341 is an example of the quality of the fresh produce. The measured value of the ethylene gas concentration is transmitted to the server 319 as information indicating the storage environment or freshness of the fresh produce 341.

[0030] The sugar content meter 312 measures the sugar content of the fresh produce 341 and transmits the measured sugar content to the server 319. For example, the Brix value of fructose, glucose, or sucrose can be used as the sugar content. The sugar content of the fresh produce 341 is measured, for example, by destructive measurement.

[0031] Since the sugar content of fresh produce 341 changes over time, it can be used as an indicator of the freshness of fresh produce 341. The measured sugar content is transmitted to the server 319 as information indicating the freshness of fresh produce 341. The sugar content meter 312 may be operated by the user.

[0032] The pH meter 313 measures the acidity of the fresh produce 341 and transmits the measured acidity to the server 319. Since the acidity of the fresh produce 341 changes over time, it can be used as an indicator of the freshness of the fresh produce 341. The measured acidity is transmitted to the server 319 as information indicating the freshness of the fresh produce 341. The pH meter 313 may be operated by the user.

[0033] The hardness tester 314 measures the hardness of the fresh produce 341 and transmits the hardness measurement to the server 319. The hardness of the fresh produce 341 is measured, for example, by destructive testing. For example, in the case of strawberries, the hardness of the skin and the core differs, so the hardness of the skin and the core are measured separately.

[0034] Since the hardness of fresh produce 341 changes over time, it can be used as an indicator of its freshness. The measured hardness is transmitted to the server 319 as information indicating the freshness of fresh produce 341. The hardness meter 314 may be operated by the user. Sugar content, acidity, and hardness are used to evaluate the taste of fresh produce 341.

[0035] The colorimeter 315 measures the color of the fresh produce 341 and sends the color measurement to the server 319. For example, in the case of strawberries, L * a * b * Chromaticity a in color space * a is measured. * This represents the degree of redness of an object. Since the skin of a strawberry changes to a dark red color over time, a * This can be used as an indicator of freshness.

[0036] Depending on the type of fresh produce (341 items), the chromaticity b* It may be used as a color measurement value. Chromaticity a * [[ID=X]]and chromaticity b * are an example of color information. The measured value of chromaticity is transmitted to the server 319 as information indicating the freshness of the fresh product 341. The color difference meter 315 may be operated by the user. Chromaticity is used to evaluate the appearance of the fresh product 341.

[0037] The fluorescence measurement device 316 measures the intensity of fluorescence from Advanced Glycation End Products (AGEs) contained in the fresh product 341 by selectively detecting the fluorescence from the AGEs. Then, the fluorescence measurement device 316 transmits the measured value of the fluorescence intensity to the server 319.

[0038] AGEs are aging-causing substances in which proteins and sugars are bound. Since the amount of AGEs in the fresh product 341 changes over time, it can be used as an index indicating the freshness of the fresh product 341. When the amount of AGEs in the fresh product 341 increases, the intensity of fluorescence from the AGEs becomes stronger. Therefore, the intensity of fluorescence from the AGEs can be used as information indicating the amount of AGEs. The fluorescence image of the fresh product 341 is transmitted to the server 319 as information indicating the freshness of the fresh product 341.

[0039] [[ID=X]]The fluorescence measurement device 316 can measure the intensity of fluorescence from AGEs using, for example, the technique described in Patent Document 1. In this technique, a filter that selectively transmits the fluorescence from AGEs among the autofluorescence emitted by the fresh product 341 due to the excitation light irradiated on the fresh product 341 is used. The fluorescence measurement device 316 measures the intensity of fluorescence from AGEs by receiving the fluorescence transmitted through the filter and converting it into an electrical signal. The fluorescence measurement device 316 may be operated by the user.

[0040] Note: There seems to be an error in the original text where "色度b" has an extra line break before it in the English translation. I've corrected it to "and chromaticity b" for better readability. Also, the reference to "特許文献1" is left as "Patent Document 1" as it's not clear what the actual reference should be filled with. If there's more context available, it can be made more accurate.The image acquisition device 317 detects infrared radiation from the fresh produce 341, acquires a thermal image representing the heat distribution on the surface of the fresh produce 341, and transmits it to the server 319. Thermal images are sometimes called thermographs. Furthermore, the image acquisition device 317 also acquires a humidity image representing the humidity distribution on the surface of the fresh produce 341 and transmits it to the server 319. The thermal image and humidity image of the fresh produce 341 are transmitted to the server 319 as information indicating the freshness of the fresh produce 341. The image acquisition device 317 may be operated by the user.

[0041] The chlorophyll meter 318 measures the amount of chlorophyll contained in the leaves of fresh produce 341, such as fruits, vegetables, or flowers, and transmits the measured amount of chlorophyll to the server 319. For example, in the case of strawberries, the amount of chlorophyll contained in the stem is measured. For example, the SPAD (Soil Plant Analysis Development) value is used as the measured amount of chlorophyll. The measured amount of chlorophyll is transmitted to the server 319 as information indicating the freshness of the fresh produce 341. The chlorophyll meter 318 may also be operated by the user.

[0042] Server 319 receives temperature, humidity, and 3-axis acceleration measurements from the temperature, humidity, and shock sensor 331. Based on the received measurements, Server 319 controls the storage environment for the fresh produce 341.

[0043] Server 319 receives sugar content measurements from the refractometer 312, acidity measurements from the acidity meter 313, and hardness measurements from the hardness meter 314. Server 319 also receives chromaticity measurements from the colorimeter 315, fluorescence intensity measurements from the fluorescence measuring device 316, and ethylene gas concentration measurements from the ethylene sensor 332.

[0044] Server 319 uses one or more of the received measurements of sugar content, acidity, hardness, color, fluorescence intensity, and ethylene gas concentration to determine whether the fresh produce 341 is in a suitable state for use. If it is determined that the fresh produce 341 is in a suitable state for use, Server 319 transmits detection information indicating that the fresh produce 341 is in a suitable state for use to Terminal Device 320.

[0045] Server 319 receives thermal images and humidity images from image acquisition device 317 and chlorophyll quantity measurements from chlorophyll meter 318. Server 319 then transmits the thermal images, humidity images, and chlorophyll quantity measurements to terminal device 320.

[0046] When the terminal device 320 receives detection information from the server 319, it displays the received detection information on its screen. Based on user instructions, the terminal device 320 may also display thermal images, humidity images, or chlorophyll quantity measurements received from the server 319 on its screen. The terminal device 320 may also use a dashboard as a user interface to display the received information.

[0047] Figure 4 shows an example of the functional configuration of the server 319 in Figure 3. The server 319 in Figure 4 includes a communication unit 411, an acquisition unit 412, a control unit 413, a detection unit 414, a communication unit 415, and a storage unit 416. The acquisition unit 412, the detection unit 414, and the communication unit 415 correspond to the acquisition unit 111, the detection unit 112, and the output unit 113 in Figure 1, respectively.

[0048] The communication unit 411 communicates with the temperature, humidity, and shock sensor 331, the ethylene sensor 332, the sugar content meter 312, the acidity meter 313, the hardness tester 314, the colorimeter 315, the fluorescence measuring device 316, the image acquisition device 317, and the chlorophyll meter 318 via the communication network 321. The communication unit 415 communicates with the terminal device 320 via the communication network 322.

[0049] The acquisition unit 412 acquires temperature, humidity, and 3-axis acceleration measurements from the temperature, humidity, and shock sensor 331 via the communication unit 411 at time intervals T1, and stores the acquired measurements as environmental information 421 in the storage unit 416. The time interval T1 may be in the range of 1 second to 1 minute.

[0050] The acquisition unit 412 acquires sugar content measurements from the sugar meter 312 via the communication unit 411 at time intervals T2, and stores the acquired measurements as sugar content information 422 in the storage unit 416. The time interval T2 may be in the range of 1 hour to 1 day.

[0051] The acquisition unit 412 acquires acidity measurements from the acidity meter 313 via the communication unit 411 at time intervals T2, and stores the acquired measurements as acidity information 423 in the storage unit 416. The acquisition unit 412 acquires hardness measurements from the hardness meter 314 via the communication unit 411 at time intervals T2, and stores the acquired measurements as hardness information 424 in the storage unit 416.

[0052] The acquisition unit 412 acquires chromaticity measurements from the colorimeter 315 via the communication unit 411 at time intervals T2, and stores the acquired measurements as color information 425 in the storage unit 416. The acquisition unit 412 also acquires fluorescence intensity measurements from the fluorescence measuring device 316 via the communication unit 411 at time intervals T2, and stores the acquired measurements as fluorescence information 426 in the storage unit 416.

[0053] The acquisition unit 412 acquires measured values ​​of the ethylene gas concentration from the ethylene sensor 332 via the communication unit 411 at time intervals T2, and stores the acquired measured values ​​as ethylene gas information 427 in the storage unit 416.

[0054] The acquisition unit 412 acquires thermal images and humidity images from the image acquisition device 317 via the communication unit 411 at time intervals T2, and stores the acquired thermal images and humidity images as image information 428 in the storage unit 416. The acquisition unit 412 also acquires measured values ​​of chlorophyll amount from the chlorophyll meter 318 via the communication unit 411 at time intervals T2, and stores the acquired measured values ​​as chlorophyll information 429 in the storage unit 416.

[0055] The control unit 413 controls the storage environment within the storage device 311 using environmental information 421. For example, if the measured temperature remains below a threshold for a certain period of time, the control unit 413 controls the storage device 311 to raise the set temperature by a predetermined value. Also, for example, if the measured temperature remains above a threshold for a certain period of time, the control unit 413 controls the storage device 311 to lower the set temperature by a predetermined value.

[0056] The threshold may be a value in the range of -5°C to 5°C, and the fixed time may be a time in the range of 1 minute to 30 minutes. The predetermined value may be a value in the range of 1°C to 3°C.

[0057] The control unit 413 performs control such as humidifying the inside of the storage device 311 when the humidity measurement falls below a threshold, and dehumidifying the inside of the storage device 311 when the temperature measurement rises above a threshold. The threshold may be a value in the range of 80% to 100%.

[0058] Furthermore, the control unit 413 transmits environmental information 421, image information 428, and chlorophyll information 429 to the terminal device 320 via the communication unit 415.

[0059] The detection unit 414 uses one or more of the following information to detect the optimal state for use of the fresh produce 341: sugar content information 422, acidity information 423, hardness information 424, color information 425, fluorescence information 426, or ethylene gas information 427.

[0060] The detection unit 414 determines whether or not the fresh produce 341 is in a suitable state for use based on the time change of any of the measured values, such as sugar content, acidity, hardness, color, and fluorescence intensity. Since the turning point where any of the measured values ​​changes from increasing to decreasing is estimated to be the start of the deterioration of freshness, the suitable state for use of the fresh produce 341 can be detected by detecting the turning point.

[0061] The detection unit 414 may determine that the fresh produce 341 is in a suitable state for use if the measured value increases and then decreases. The detection unit 414 may also determine that the fresh produce 341 is in a suitable state for use if the measured value increases to a peak value and then decreases from the peak value, and the amount of decrease from the peak value satisfies predetermined conditions. The peak value of the measured value corresponds to the maximum value of the measured value. The predetermined conditions indicate, for example, that the ratio of the amount of decrease to the peak value of the measured value is greater than a predetermined ratio. The predetermined ratio may be a value in the range of 1% to 10%.

[0062] Figure 5 shows an example of the change in sugar content of strawberries over time. The horizontal axis represents the number of days elapsed since the initial stage, and the vertical axis represents the Brix value (%) of the sugar contained in the strawberries. The initial stage refers to the time when storage began in the storage device 311. The initial stage may also refer to the day the strawberries were harvested.

[0063] Line 501 represents the change over time when preservation method M1 is applied, line 502 represents the change over time when preservation method M2 is applied, line 503 represents the change over time when preservation method M3 is applied, and line 504 represents the change over time when preservation method M4 is applied.

[0064] Storage method M1 involves refrigerating the strawberries in a refrigerator set to 0°C. Storage method M2 involves packaging the strawberries in packaging materials and then refrigerating them in a refrigerator set to 0°C. Examples of packaging materials include ethylene decomposition film and aldehyde decomposition sheets.

[0065] Storage method M3 involves refrigerating the strawberries in a voltage storage device set to -1°C. Storage method M4 involves packaging the strawberries in packaging materials and then refrigerating them in a voltage storage device set to -1°C.

[0066] When storage method M1 is applied, as shown by line graph 501, the sugar content decreases from the initial stage to day 4, increases from day 4 to day 7, decreases from day 7 to day 21, and increases from day 21 to day 28.

[0067] When storage method M2 was applied, as shown by line graph 502, the sugar content decreased from the initial stage to day 14, increased from day 14 to day 21, and decreased again from day 21 to day 28.

[0068] When storage method M3 was applied, as shown by line 503, the sugar content decreased from the initial stage to day 14, increased from day 14 to day 21, and decreased from day 21 to day 28.

[0069] When storage method M4 was applied, as shown by line 504, the sugar content decreased from the initial stage to the 4th day, increased from the 4th to the 14th day, and decreased from the 14th to the 28th day.

[0070] When the sugar content of strawberries changes from increasing to decreasing, sugar consumption continues, leading to a decrease in sweetness. Therefore, the turning point where sugar content changes from increasing to decreasing can be estimated as the start of freshness deterioration. When storage method M4 is applied, sugar consumption is suppressed more than when storage methods M1 to M3 are applied during the period from the initial onset to 21 days.

[0071] The detection unit 414 may determine that the strawberries are in a suitable state for use if the sugar content increases to a peak value and then decreases from that peak value, and the ratio of the decrease to the peak value is greater than a predetermined ratio.

[0072] As an example, let's assume that storage method M4 is applied and the specified ratio is 10%. In this case, the sugar content is at its peak on the 14th, and the ratio of the decrease from the 14th to the 21st to the peak value exceeds 10%. Therefore, it is determined that the strawberries are in a suitable condition for use on the 21st.

[0073] Figure 6 shows an example of the change in strawberry acidity over time. The horizontal axis represents the number of days elapsed since the initial harvest, and the vertical axis represents the acidity of the strawberries (g / 100ml).

[0074] Line 601 represents the change over time when preservation method M1 is applied, line 602 represents the change over time when preservation method M2 is applied, line 603 represents the change over time when preservation method M3 is applied, and line 604 represents the change over time when preservation method M4 is applied.

[0075] When storage method M1 is applied, as shown by line graph 601, acidity increases from the initial stage to day 4, decreases from day 4 to day 7, increases from day 7 to day 14, and decreases from day 14 to day 28.

[0076] When storage method M2 is applied, as shown by line 602, acidity increases from the initial stage to day 7 and decreases from day 7 to day 28.

[0077] When storage method M3 was applied, as shown by line 603, acidity increased from the initial stage to day 7 and decreased from day 7 to day 28.

[0078] When storage method M4 is applied, as shown by line 604, acidity increases from the initial stage to day 7, decreases from day 7 to day 14, remains unchanged from day 14 to day 21, and decreases from day 21 to day 28.

[0079] When the acidity of strawberries changes from increasing to decreasing, the consumption of organic acids continues, and the sourness decreases. Therefore, the turning point where the acidity changes from increasing to decreasing can be estimated as the start of the deterioration of freshness. When storage method M4 is applied, it can be seen that the consumption of organic acids is suppressed more than when storage methods M1 to M3 are applied during the period from the initial onset to 7 days.

[0080] The detection unit 414 may determine that the strawberries are in a suitable state for use if the acidity increases to a peak value and then decreases from that peak value, and the ratio of the decrease to the peak value is greater than a predetermined ratio.

[0081] As an example, let's assume that preservation method M1 is applied and the specified ratio is 10%. In this case, the acidity peaks on day 4, and the ratio of the decrease from day 4 to day 7 to the peak value exceeds 10%. Therefore, it is determined that the strawberries are in a suitable condition for use on day 7.

[0082] As another example, let's consider the case where preservation method M4 is applied and the specified ratio is 10%. In this case, the acidity peaks on day 7, and the ratio of the decrease from day 7 to day 14 to the peak value exceeds 10%. Therefore, it is determined that the strawberries are in a suitable condition for use at day 14.

[0083] Figure 7 shows an example of the change in hardness of strawberry skin over time. The horizontal axis represents the number of days elapsed since the initial onset, and the vertical axis represents the hardness (N) of the strawberry skin. Hardness is measured using the stress applied when a thin, rod-shaped jig is pierced through the strawberry skin.

[0084] Line 701 represents the change over time when preservation method M1 is applied, line 702 represents the change over time when preservation method M2 is applied, line 703 represents the change over time when preservation method M3 is applied, and line 704 represents the change over time when preservation method M4 is applied.

[0085] When storage method M1 is applied, as shown by line break 701, the hardness decreases from the initial stage to day 4, increases from day 4 to day 7, and decreases from day 7 to day 28.

[0086] When storage method M2 is applied, as shown by line break 702, the hardness increases from the initial stage to day 7 and decreases from day 7 to day 28.

[0087] When storage method M3 is applied, as shown by line break 703, the hardness increases from the initial stage to 4 days, decreases from 4 to 14 days, and increases again from 14 to 28 days.

[0088] When storage method M4 is applied, as shown by line 704, the hardness increases from the initial stage to day 4, decreases from day 4 to day 7, and increases again from day 7 to day 14. Furthermore, the hardness decreases from day 14 to day 21 and increases again from day 21 to day 28.

[0089] When the hardness of a strawberry's skin changes from increasing to decreasing, its texture deteriorates. Therefore, the point at which the skin hardness changes from increasing to decreasing can be estimated as the beginning of a decline in freshness.

[0090] The detection unit 414 may determine that the strawberries are in a suitable state for use if the hardness of the fruit peel increases to a peak value and then decreases from that peak value, and the ratio of the decrease to the peak value is greater than a predetermined ratio.

[0091] As an example, let's assume that storage method M4 is applied and the specified ratio is 10%. In this case, the hardness on day 14 is the peak value, and since the ratio of the decrease from day 14 to day 21 to the peak value exceeds 10%, it is determined that the strawberries are in a suitable state for use on day 21.

[0092] Figure 8 shows an example of the change in hardness of the core of a strawberry over time. The horizontal axis represents the number of days elapsed since the initial onset, and the vertical axis represents the hardness (N) of the core of the strawberry. The hardness is measured using the stress applied when the core of the strawberry is pierced with a thin rod-shaped jig.

[0093] Line 801 represents the change over time when preservation method M1 is applied, line 802 represents the change over time when preservation method M2 is applied, line 803 represents the change over time when preservation method M3 is applied, and line 804 represents the change over time when preservation method M4 is applied.

[0094] When storage method M1 is applied, as shown by line 801, the hardness decreases from the initial stage to day 4, increases from day 4 to day 7, and decreases from day 7 to day 14. Then, the hardness increases from day 14 to day 21 and decreases from day 21 to day 28.

[0095] When storage method M2 is applied, as shown by line break 802, the hardness increases from the initial stage to day 7 and decreases from day 7 to day 28.

[0096] When storage method M3 is applied, as shown by line break 803, the hardness increases from the initial stage to day 7, decreases from day 7 to day 21, and increases again from day 21 to day 28.

[0097] When storage method M4 is applied, as shown by line break 804, the hardness increases from the initial stage to day 4, decreases from day 4 to day 7, and increases again from day 7 to day 14. Then, the hardness decreases from day 14 to day 21 and increases again from day 21 to day 28.

[0098] When the hardness of the core of a strawberry changes from increasing to decreasing, its texture deteriorates. Therefore, the point at which the hardness of the core changes from increasing to decreasing can be estimated as the beginning of the decline in freshness.

[0099] The detection unit 414 may determine that the strawberries are in a suitable state for use if the hardness of the core increases to a peak value and then decreases from that peak value, and the ratio of the decrease to the peak value is greater than a predetermined ratio.

[0100] As an example, let's assume that storage method M4 is applied and the specified ratio is 10%. In this case, the hardness on day 14 is the peak value, and since the ratio of the decrease from day 14 to day 21 to the peak value exceeds 10%, it is determined that the strawberries are in a suitable state for use on day 21.

[0101] Figure 9 shows the color of the strawberry skin a * This shows an example of the change over time. The horizontal axis represents the number of days elapsed since the initial appearance, and the vertical axis represents the colority of the strawberry skin a. * It represents.

[0102] Line graph 901 shows the change over time when preservation method M1 is applied, line graph 902 shows the change over time when preservation method M2 is applied, line graph 903 shows the change over time when preservation method M3 is applied, and line graph 904 shows the change over time when preservation method M4 is applied.

[0103] When preservation method M1 is applied, as shown by line 901, a * The number of cases increased from the first symptom onset to the 7th day, decreased from the 7th to the 14th day, increased again from the 14th to the 21st day, and decreased again from the 21st to the 28th day.

[0104] When preservation method M2 is applied, as shown by line break 902, a * The number of cases decreased from the first symptom onset to the 4th, increased from the 4th to the 14th, decreased again from the 14th to the 21st, and increased again from the 21st to the 28th.

[0105] When saving method M3 is applied, as shown by line 903, a *The number of cases increased from the first symptom onset to 14 days later, decreased from 14 to 21 days later, and increased again from 21 to 28 days later.

[0106] When saving method M4 is applied, as shown by line 904, a * The number of cases increased from the first symptom onset to the 21st, and then decreased from the 21st to the 28th.

[0107] In the case of strawberries, anthocyanins accumulate through respiration and sugar consumption, leading to the progression of red coloration. Strawberry skin color a * When the concentration changes from a rapid increase to a decrease, the actual peel changes to a reddish-black color. Therefore, the color of the peel a * The turning point where the ratio shifts from increasing to decreasing can be estimated as the beginning of a decline in freshness.

[0108] If storage method M1 is applied, during the period from the 14th to the 21st, a * The number is increasing rapidly, and when preservation method M3 is applied, during the period from the first onset to 28 days, a * This is gradually increasing. From this difference, it can be seen that when storage method M3 is applied, sugar consumption is suppressed compared to when storage method M1 is applied, and therefore red coloration is suppressed.

[0109] The detection unit 414 is a * If the value increases to a peak value and then decreases from that peak value, and the ratio of the decrease to the peak value is greater than a predetermined ratio, it may be determined that the strawberries are in a suitable state for use.

[0110] As an example, let's assume that preservation method M1 is applied and the predetermined ratio is 8%. In this case, on the 21st, a * Since the peak value was [value], and the ratio of the decrease from the 21st to the 28th to the peak value exceeds 8%, it is determined that the strawberries were in a suitable condition for use as of the 28th.

[0111] Figure 10 shows an example of the time-dependent change in fluorescence intensity of strawberry peel. The horizontal axis represents the number of days elapsed since the initial appearance, and the vertical axis represents the fluorescence intensity of the strawberry peel. The fluorescence intensity of the peel is the intensity of fluorescence from AGEs contained in the peel.

[0112] Line 1001 represents the change over time when preservation method M1 is applied, line 1002 represents the change over time when preservation method M2 is applied, line 1003 represents the change over time when preservation method M3 is applied, and line 1004 represents the change over time when preservation method M4 is applied.

[0113] When storage method M1 was applied, as shown by line 1001, the fluorescence intensity decreased from the initial emission to day 7, increased from day 7 to day 14, and decreased from day 14 to day 28.

[0114] When storage method M2 was applied, as shown by line 1002, the fluorescence intensity increased from the initial emission to day 7, decreased from day 7 to day 21, and increased again from day 21 to day 28.

[0115] When storage method M3 was applied, as shown by line 1003, the fluorescence intensity increased from the initial emission to day 7 and decreased from day 7 to day 28.

[0116] When storage method M4 was applied, as shown by line 1004, the fluorescence intensity decreased from the initial emission to day 14, increased from day 14 to day 21, and decreased from day 21 to day 28.

[0117] AGEs in strawberry skins begin to increase after harvest, and this increase in AGEs accelerates the maturation and aging of strawberries. When AGEs begin to decrease, freshness starts to decline. Therefore, the point at which the fluorescence intensity of strawberry skins changes from increasing to decreasing can be estimated as the onset of freshness decline. When storage method M4 is applied, the time at which the fluorescence intensity reaches its maximum is delayed compared to when storage methods M1 to M3 are applied, indicating that freshness decline is suppressed.

[0118] The detection unit 414 may determine that a suitable condition for use has been detected for the strawberries if the fluorescence intensity increases to a peak value and then decreases from that peak value, and the ratio of the decrease to the peak value is greater than a predetermined ratio.

[0119] As an example, let's assume that storage method M4 is applied and the specified ratio is 10%. In this case, the fluorescence intensity on the 21st is the peak value, and the ratio of the decrease from the 21st to the 28th to the peak value exceeds 10%, so it is determined that the strawberries were in a suitable condition for use on the 28th.

[0120] The detection unit 414 can also determine whether or not the fresh produce 341 is in a suitable state for use based on the time change of the measured ethylene gas concentration. For example, the detection unit 414 determines that the fresh produce 341 is in a suitable state for use if the measured ethylene gas concentration exceeds a threshold.

[0121] If it is determined that the fresh produce 341 is in a suitable state for use, the detection unit 414 generates freshness information indicating that the fresh produce 341 is in a suitable state for use and transmits it to the terminal device 320 via the communication unit 415. The freshness information includes the type of indicator used for the determination, the measured value of that indicator, and a flag indicating the freshness of the fresh produce 341. The flag is set to a logical value "1" indicating that the fresh produce 341 is in a suitable state for use. A flag with a logical value of "1" is an example of detection information.

[0122] When the freshness of fresh produce 341 is determined using multiple indicators from among sugar content, acidity, hardness, color, fluorescence intensity, and ethylene gas concentration, it may be determined that the fresh produce 341 is in a suitable state for use for only some of the indicators. In this case, the detection unit 414 generates freshness information for each of the multiple indicators used in the determination and transmits it to the terminal device 320 via the communication unit 415.

[0123] Of the multiple indicators used for the determination, the freshness information for the indicator that indicates that the fresh product 341 is in a suitable state for use includes a logical value flag of "1". The freshness information for the other indicators includes a logical value flag of "0" that indicates that the fresh product 341 is not in a suitable state for use.

[0124] The detection unit 414 may use the measured values ​​of each of the multiple indicators used for the determination to calculate an evaluation value indicating the degree to which the fresh product 341 is in a suitable condition for use, and transmit it to the terminal device 320 along with the freshness information.

[0125] The terminal device 320 displays freshness information received from the server 319 on its screen. The terminal device 320 may also display environmental information 421 received from the server 319 on its screen. Based on user instructions, the terminal device 320 may also display image information 428 and chlorophyll information 429 received from the server 319 on its screen.

[0126] Figure 11 shows an example of the first display screen. The display screen in Figure 11 is shown when the freshness of the fresh produce 341 is determined using sugar content, and includes text 1101, a recommended range 1102, and a measured value 1103 for temperature, humidity, ethylene gas, and sugar content, respectively. Temperature and humidity represent the temperature and humidity inside the storage device 311, ethylene gas represents the concentration of ethylene gas inside the storage device 311, and sugar content represents the sugar content of the fresh produce 341.

[0127] The recommended range 1102 represents the recommended range for the indicator's measured value, and the measured value 1103 represents the measured value of the indicator. The text 1101 for temperature, humidity, and ethylene gas is a message indicating whether the measured value 1103 falls within the recommended range 1102. "Appropriate" indicates that the measured value 1103 falls within the recommended range 1102. The text 1101 for sugar content is a message indicating whether a suitable condition for use of the fresh product 341 has been detected. "Suitable" indicates that a suitable condition for use of the fresh product 341 has been detected.

[0128] Figure 12 shows an example of the second display screen. The display screen in Figure 12 is displayed when the freshness of the fresh produce 341 is determined using sugar content, acidity, and color. This display screen includes a ready-to-eat rank, as well as text 1101, recommended range 1102, and measured value 1103 for each of the following: temperature, humidity, ethylene gas, sugar content, acidity, and color. The information for temperature, humidity, ethylene gas, and sugar content is the same as in the display screen of Figure 11.

[0129] Acidity represents the acidity of fresh produce 341, and color represents the chromaticity of fresh produce 341. The text 1101 for sugar content and color is "suitable," and the text 1101 for acidity is "unsuitable." "Unsuitable" indicates that a suitable condition for use of fresh produce 341 has not been detected.

[0130] The "ready to eat" rank is an evaluation value calculated using measured values ​​for sugar content, acidity, and color, indicating the degree to which the fresh produce 341 is in a suitable state for consumption. In this example, rank B is displayed as the ready to eat rank, out of ranks A to D.

[0131] The user checks the displayed freshness ranking, freshness information for each indicator, image information 428, chlorophyll information 429, etc., and decides whether or not to provide the fresh produce 341 to the customer. For example, if the user is a producer, the user can provide the fresh produce 341 to the customer by shipping it. If the user is a seller, the user can provide the fresh produce 341 to the customer by selling it.

[0132] By reviewing the image information 428, the user can indirectly determine whether the fresh produce 341 is fresh or not. By reviewing the image information 428, the user can also estimate the locations within the storage device 311 that are highly susceptible to ethylene gas.

[0133] For example, if the screen shown in Figure 11 or Figure 12 is displayed, the user may decide to provide the fresh product 341 to the customer. If freshness information regarding the concentration of ethylene gas is displayed and it is indicated that the fresh product 341 is in a suitable state for use, the user may, instead of providing the fresh product 341 to the customer, use an ethylene gas removal agent to remove the ethylene gas in the storage device 311.

[0134] According to the detection system shown in Figure 3, by monitoring the time-dependent changes in an indicator of the freshness of the fresh product 341, the system can detect when the fresh product 341 is ready for use and notify the user. For example, if the fresh product 341 is a fruit or vegetable, seafood, or meat, the system will detect when the fresh product 341 is ready to eat and notify the user. When the system is notified that the fresh product 341 is ready for use, the user can immediately ship or sell the fresh product 341, thereby streamlining distribution and sales. This prevents fresh product 341 that has passed its prime from being discarded.

[0135] Figure 13 is a flowchart illustrating an example of the freshness notification process performed by the server 319 in Figure 4. First, the acquisition unit 412 obtains the sugar content measurement value from the sugar content meter 312 via the communication unit 411 and records it in the sugar content information 422 (step 1301). Then, the acquisition unit 412 obtains the acidity measurement value from the acidity meter 313 via the communication unit 411 and records it in the acidity information 423 (step 1302).

[0136] Next, the acquisition unit 412 acquires the hardness measurement value from the hardness tester 314 via the communication unit 411 and records it in the hardness information 424 (step 1303). Then, the acquisition unit 412 acquires the chromaticity measurement value from the color difference meter 315 via the communication unit 411 and records it in the color information 425 (step 1304).

[0137] Next, the acquisition unit 412 acquires the fluorescence intensity measurement value from the fluorescence measuring device 316 via the communication unit 411 and records it in the fluorescence information 426 (step 1305). Then, the acquisition unit 412 acquires the ethylene gas concentration measurement value from the ethylene sensor 332 via the communication unit 411 and records it in the ethylene gas information 427 (step 1306).

[0138] Next, the acquisition unit 412 acquires thermal images and humidity images from the image acquisition device 317 via the communication unit 411 and records them in the image information 428 (step 1307). Then, the acquisition unit 412 acquires the measured amount of chlorophyll from the chlorophyll meter 318 via the communication unit 411 and records it in the chlorophyll information 429 (step 1308).

[0139] Next, the control unit 413 transmits environmental information 421, image information 428, and chlorophyll information 429 to the terminal device 320 via the communication unit 415 (step 1309).

[0140] Next, the detection unit 414 uses one or more of the following pieces of information—sugar content information 422, acidity information 423, hardness information 424, color information 425, fluorescence information 426, or ethylene gas information 427—to determine whether or not the fresh product 341 is in a suitable state for use (step 1310).

[0141] If it is determined that the fresh produce 341 is in a suitable state for use (step 1310, YES), the detection unit 414 generates freshness information indicating that the fresh produce 341 is in a suitable state for use and transmits it to the terminal device 320 via the communication unit 415 (step 1311). If it is determined that the fresh produce 341 is not in a suitable state for use (step 1310, NO), the server 319 repeats the processing from step 1301 onwards. The processing from steps 1301 to 1310 is repeated, for example, at time intervals T2.

[0142] The configuration of the detection device 101 shown in Figure 1 is merely an example, and some components may be omitted or modified depending on the application or conditions of the detection device 101.

[0143] The configuration of the detection system in Figure 3 is merely an example, and some components may be omitted or modified depending on the application or conditions of the detection system. For example, if the sugar content of the fresh product 341 is not used to determine the suitability for use, the sugar content meter 312 can be omitted. If the acidity of the fresh product 341 is not used to determine the suitability for use, the acidity meter 313 can be omitted. If the hardness of the fresh product 341 is not used to determine the suitability for use, the hardness meter 314 can be omitted.

[0144] If the chromaticity of the fresh produce 341 is not used to determine the suitability for use, the colorimeter 315 can be omitted. If the fluorescence intensity of the fresh produce 341 is not used to determine the suitability for use, the fluorescence measuring device 316 can be omitted.

[0145] If thermal and humidity images of the fresh produce 341 are not provided to the user, the image acquisition device 317 can be omitted. If the amount of chlorophyll in the fresh produce 341 is not provided to the user, the chlorophyll meter 318 can be omitted.

[0146] The configuration of server 319 in Figure 4 is merely an example, and some components may be omitted or modified depending on the application or conditions of the detection system.

[0147] The flowcharts shown in Figures 2 and 13 are merely examples, and some processes may be omitted or modified depending on the configuration or conditions of the detection device 101 or server 319.

[0148] The time changes of each indicator shown in Figures 5 to 10 are merely examples, and the time changes of each indicator will differ depending on the type of fresh produce 341. The display screens shown in Figures 11 and 12 are merely examples, and freshness information may be displayed in a different format.

[0149] Figure 14 shows an example of the hardware configuration of an information processing device used as the detection device 101 in Figure 1 and the server 319 in Figure 4. The information processing device in Figure 14 includes a CPU (Central Processing Unit) 1401, memory 1402, input device 1403, output device 1404, auxiliary storage device 1405, media drive device 1406, and network connection device 1407. These components are hardware and are connected to each other by a bus 1408.

[0150] Memory 1402 is, for example, a semiconductor memory such as ROM (Read Only Memory) or RAM (Random Access Memory), and stores the program and data used for processing. Memory 1402 may also operate as the storage unit 416 in Figure 4.

[0151] The CPU 1401 (processor) operates as the acquisition unit 111 and detection unit 112 in Figure 1, for example, by executing a program using the memory 1402. The CPU 1401 also operates as the acquisition unit 412, control unit 413, and detection unit 414 in Figure 4, by executing a program using the memory 1402.

[0152] The input device 1403 is, for example, a keyboard, a pointing device, etc., and is used for inputting instructions or information from the operator. The output device 1404 is, for example, a display device, a printer, a speaker, etc., and is used for inquiries or instructions to the operator and outputting processing results. The output device 1404 may also operate as the output unit 113 in Figure 1. The processing results may be freshness information.

[0153] The auxiliary storage device 1405 is, for example, a magnetic disk drive, an optical disk drive, a magneto-optical disk drive, a tape drive, etc. The auxiliary storage device 1405 may also be a hard disk drive or an SSD (Solid State Drive). The information processing device can store programs and data in the auxiliary storage device 1405 and load them into the memory 1402 for use. The auxiliary storage device 1405 may also operate as the storage unit 416 in Figure 4.

[0154] The media drive unit 1406 drives the portable recording medium 1409 and accesses its recorded contents. The portable recording medium 1409 can be a memory device, a flexible disk, an optical disk, a magneto-optical disk, etc. The portable recording medium 1409 may also be a CD-ROM (Compact Disk Read Only Memory), a DVD (Digital Versatile Disk), a USB (Universal Serial Bus) memory, etc. The operator can store programs and data on the portable recording medium 1409 and load them into the memory 1402 for use.

[0155] Thus, the computer-readable recording medium that stores the programs and data used in the processing is a physical (non-temporary) recording medium such as memory 1402, auxiliary storage device 1405, or portable recording medium 1409.

[0156] The network connection device 1407 is a communication circuit connected to communication networks 321 and 322, which performs data conversion associated with communication. The information processing device can receive programs and data from external devices via the network connection device 1407, load them into memory 1402, and use them. The network connection device 1407 may also operate as the output unit 113 in Figure 1, or as the communication units 411 and 415 in Figure 4.

[0157] Note that the information processing device does not need to include all the components shown in Figure 14, and some components may be omitted depending on the application or conditions. For example, if an interface with an operator is not required, the input device 1403 and output device 1404 may be omitted. If the portable recording medium 1409 is not used, the media drive device 1406 may be omitted.

[0158] As the terminal device 320 in Figure 3, an information processing device similar to that in Figure 14 can be used.

[0159] While embodiments of the disclosure and their advantages have been described in detail, those skilled in the art will be able to make various modifications, additions, and omissions without departing from the scope of the invention as expressly stated in the claims. [Explanation of Symbols]

[0160] 101 Detection device 111, 412 Acquisition Department 112, 413 Detection unit 113 Output section 311 Storage device 312 Saccharimeter 313 Acidity meter 314 Hardness meter 315 Color difference meter 316 Fluorescence measuring device 317 Image acquisition device 318 Chlorophyll meter 319 Servers 320 Terminal devices 321, 322 Communication Network 331 Temperature, Humidity, and Shock Sensor 332 Ethylene Sensor 341 Fresh products 411, 415 Communications Department 416 Storage section 421 Environmental information 422 Sugar content information 423 Acidity information 424 Hardness information 425 Color Information 426 Fluorescence Information 427 Ethylene Gas Information 428 Image Information 429 Chlorophyll Information Linear graphs for 501-504, 601-604, 701-704, 801-804, 901-904, and 1001-1004. 1101 Text 1102 Recommended range 1103 Measured value 1401 CPU 1402 memory 1403 Input device 1404 Output device 1405 Auxiliary storage device 1406 Media drive device 1407 Network Connection Device 1408 Bus 1409 Portable recording media

Claims

1. We obtained measurement values ​​for indicators showing the quality of fresh produce. Based on the time change of the measured value, the optimal state for use of the fresh produce is detected. When a suitable condition for use of the fresh produce is detected, detection information indicating that a suitable condition for use of the fresh produce has been detected is output. A detection method characterized by having a computer perform the processing.

2. The detection method according to claim 1, characterized in that the process for detecting the optimal state for use of the fresh produce includes a process for determining that the optimal state for use of the fresh produce has been detected when the measured value increases and then decreases.

3. The detection method according to claim 2, characterized in that the process for determining that the fresh product is in a suitable state for use has been detected includes the process of determining that the fresh product is in a suitable state for use if the measured value increases to a peak value and then decreases from the peak value, and the amount of decrease from the peak value satisfies a predetermined condition.

4. The detection method according to any one of claims 1 to 3, characterized in that the indicator for the quality of the fresh produce is the sugar content of the fresh produce, the acidity of the fresh produce, the hardness of the fresh produce, the color information of the fresh produce, or information indicating the amount of advanced saccharification products contained in the fresh produce.

5. An acquisition unit that acquires measured values ​​of indicators showing the quality of fresh produce, A detection unit that detects the optimal state for use of the fresh produce based on the time change of the measured value, When a suitable condition for use of the fresh produce is detected, an output unit outputs detection information indicating that a suitable condition for use of the fresh produce has been detected. A detection device characterized by comprising the following features.

6. We obtained measurement values ​​for indicators showing the quality of fresh produce. Based on the time change of the measured value, the optimal state for use of the fresh produce is detected. When a suitable condition for use of the fresh produce is detected, detection information indicating that a suitable condition for use of the fresh produce has been detected is output. A detection program that causes a computer to perform a process.

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