Freshness Preservation System

Abstract

To provide a freshness preserving system capable of preserving freshness of farm crops.SOLUTION: A freshness preserving system 1 includes a freshness detection part 2 for detecting ethylene gas and detecting freshness of farm crops and an aging suppression part 3 for radiating light having a bactericidal action. A processing part 11 of the freshness preserving system 1 controls the aging suppression part 3 on the basis of the freshness detected by the freshness detection part 2, and suppresses the progress of aging of the farm crops. Thereby, the progress of aging is suppressed and freshness of farm crops is preserved when farm crops are stored or displayed in a shop.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The disclosure in this specification relates to a freshness preservation system that maintains the freshness of agricultural produce. [Background technology]

[0002] Patent Document 1 discloses a system for maintaining the freshness of agricultural products, which is capable of maintaining the freshness of agricultural products. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2021-145621 Summary of the Invention [Problem to be solved by the invention]

[0004] Patent Document 1 describes a technology that aims to maintain freshness by irradiating agricultural products on a belt conveyor with light in the near infrared range and light in the ultraviolet range. The technology in Patent Document 1 leaves room for improvement in terms of maintaining freshness during transportation until delivery to the customer.

[0005] The purpose of the disclosure in this specification is to provide a freshness preservation system that can maintain the freshness of agricultural products. [Means for solving the problem]

[0006] The multiple aspects disclosed in this specification employ different technical means to achieve their respective objectives. Furthermore, the reference symbols in parentheses in the claims and this section are merely examples showing the correspondence between specific means described in the embodiments below as one aspect, and do not limit the technical scope.

[0007] One of the disclosed freshness preservation systems is a freshness detection unit (2) that detects specific gases to detect the freshness of agricultural produce, and a light irradiating unit (3) that irradiates the produce with sterilizing light.or generate electromagnetic waves The ripening suppression part (3 、7 ), and a control unit (11) that controls the ripening suppression unit based on the freshness detected by the freshness detection unit to suppress the progress of ripening of the agricultural produce. The control unit controls the light irradiation intensity or the electromagnetic wave intensity to be greater when the temperature detected by the temperature sensor (41) is above a reference value than when it is below the reference value. do.

[0008] One of the disclosed freshness preservation systems includes a freshness detection unit (2) that detects a specific gas to detect the freshness of agricultural produce; Irradiating with germicidal light, or The ripening suppression unit ( 3、 and a control unit (11) that controls the ripening suppression unit based on the freshness detected by the freshness detection unit to suppress the progress of ripening of the agricultural produce. The control unit controls the light irradiation intensity or the electromagnetic wave intensity to be greater when the humidity detected by the humidity sensor (42) is above a reference value than when the humidity is below the reference value. do. Furthermore, one of the disclosed freshness preservation systems comprises a freshness detection unit (2) that detects the freshness of agricultural products by detecting a specific gas, a ripening suppression unit (3) that irradiates light having a sterilizing effect, a control unit (11) that controls the ripening suppression unit based on the freshness detected by the freshness detection unit to suppress the progress of ripening of the agricultural products, and a reflected light detection unit (43) that detects the reflected light of the light irradiated by the ripening suppression unit, and the control unit continues the light irradiation by the ripening suppression unit when the level of reflected light detected by the reflected light detection unit is below a threshold, and generates an alert when it exceeds the threshold.

[0009] These freshness preservation systems can detect the ripeness and putrid odor of agricultural produce using a freshness detection unit, and can irradiate the produce with light to suppress the ripening process according to the detected freshness state. This allows the ripening process to be suppressed during storage of the produce or when it is displayed in a store. Therefore, this technology can provide a freshness preservation system that can maintain the freshness of agricultural produce. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 2 is a control configuration diagram of the freshness preservation system of the first embodiment. [Figure 2] 1 is a diagram showing the configuration of a freshness preservation system according to a first example. [Figure 3] FIG. 10 is a diagram showing the configuration of a freshness preservation system according to a second example. [Figure 4] FIG. 10 is a diagram showing the configuration of a freshness preservation system according to a third example. [Figure 5] FIG. 10 is a diagram showing the configuration of a freshness preservation system according to a fourth example. [Figure 6] FIG. 10 is a diagram showing the configuration of a freshness preservation system according to a fifth example. [Figure 7] FIG. 10 is a diagram showing the configuration of a freshness preservation system according to a sixth example. [Figure 8]FIG. 10 is a diagram showing the freshness preservation system housed in a box. [Figure 9] FIG. 1 is a diagram showing agricultural products and a freshness preservation system. [Figure 10] 3 is a flowchart showing the operation of the freshness preservation system. [Figure 11] FIG. 10 is a control configuration diagram of a freshness preservation system according to a second embodiment. [Figure 12] 3 is a flowchart showing the operation of the freshness preservation system. [Figure 13] FIG. 10 is a control configuration diagram of a freshness preservation system according to a third embodiment. [Figure 14] FIG. 10 is a diagram showing a freshness preservation system and agricultural products according to a third embodiment. [Figure 15] 10 is a flowchart showing the control of step S120. [Figure 16] FIG. 10 is a control configuration diagram of a freshness preservation system according to a fourth embodiment. [Figure 17] 3 is a flowchart showing the operation of the freshness preservation system. [Figure 18] 10 is a flowchart showing the operation of the freshness preservation system of the fifth embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, several embodiments for carrying out the present disclosure will be described with reference to the drawings. In each embodiment, parts corresponding to matters described in the preceding embodiment will be assigned the same reference numerals, and duplicate descriptions may be omitted. In each embodiment, when only a part of the configuration is described, other previously described embodiments may be applied to the other parts of the configuration. In addition to combinations of parts that are specifically specified as being combinable in each embodiment, it is also possible to partially combine embodiments even if not specified, as long as there is no particular problem with the combination.

[0012] First embodiment A first embodiment disclosing an example of a freshness preservation system will be described with reference to FIGS. 1 to 10. The freshness preservation system monitors the freshness of agricultural produce and implements control that can suppress the progression of freshness in order to maintain the freshness. The freshness preservation system is applicable to the management of agricultural produce from shipment to transportation, management in storage environments such as warehouses, and in store sales areas for agricultural produce. The freshness preservation system is particularly useful for room temperature management. The freshness preservation system is also applicable to management in other environments where agricultural produce may ripen or spoil. The freshness preservation system is applicable to agricultural produce stored in cardboard boxes, containers, etc. The freshness preservation system is also applicable to agricultural produce that is not stored in a container but is placed in an open space.

[0013] As shown in FIG. 1, freshness preservation system 1 includes a freshness detection unit 2 capable of detecting the freshness of agricultural produce and a ripening suppression unit 3 capable of suppressing the ripening of agricultural produce. Freshness detection unit 2 detects the freshness of agricultural produce by detecting a specific gas. Ripening suppression unit 3 is a source that emits light with a sterilizing effect. Freshness preservation system 1 may also be configured to include a temperature sensor 41 capable of detecting the temperature of the atmosphere or the temperature of the agricultural produce, and a humidity sensor 42 capable of detecting the relative humidity of the atmosphere.

[0014] Freshness preservation system 1 includes an acquisition unit 13, an irradiation unit 14, a memory unit 12, a processing unit 11, and an output unit 15. Freshness preservation system 1 includes a circuit board 10 that constitutes a control circuit and includes a CPU. Circuit board 10 is mounted with one or more electronic components that perform the respective functions of acquisition unit 13, irradiation unit 14, memory unit 12, processing unit 11, and output unit 15. Power is supplied to circuit board 10 from a battery or an external power source. This supplied power drives the electronic components in each unit. Processing unit 11 functions as a control unit of freshness preservation system 1 that controls ripening suppression unit 3 based on the detected freshness of the agricultural produce.

[0015] In the drawings, the acquisition unit 13 is represented as AD, the irradiation unit 14 as SOU, the memory unit 12 as MU, the processing unit 11 as PU, and the output unit 15 as AT. The detection value detected by the freshness detection unit 2 is input to the acquisition unit 13. When a temperature sensor 41 and a humidity sensor 42 are provided, the temperature information detected by the temperature sensor 41 and the humidity information detected by the humidity sensor 42 are input to the acquisition unit 13. In the drawings, the freshness detection unit 2 is represented as ES, the temperature sensor 41 as TS, the humidity sensor 42 as HS, and the ripening suppression unit 3 as LED.

[0016] The irradiation unit 14 is electrically connected to the ripening suppression unit 3. The ripening suppression unit 3 irradiates agricultural products with irradiation light capable of suppressing the ripening of the agricultural products. The ripening suppression unit 3 is an ultraviolet irradiation functional unit that can irradiate, for example, UV-A and UV-B. UV-A is a long-wavelength ultraviolet ray having a wavelength of 315 to 400 nm. UV-B is a medium-wavelength ultraviolet ray having a wavelength of 280 to 315 nm. A control signal for controlling the wavelength and irradiation amount of the ultraviolet ray is output from the irradiation unit 14 to the ripening suppression unit 3.

[0017] The ripening suppression unit 3 may be configured to include an irradiation unit capable of irradiating infrared or near-infrared rays, and can provide a sterilizing effect on agricultural products. The ripening suppression unit 3 may also be configured to provide ozone, irradiate a photocatalyst with light, or provide electromagnetic waves. Ozone sterilizes bacteria by oxidizing and destroying the cell membranes of bacteria with its strong oxidizing power. For example, ozone removes ethylene by converting it into ethylene oxide, etc.

[0018] Sterilization using a photocatalyst involves, for example, irradiating the photocatalyst with light to decompose impurities such as organic matter and remove bacteria and other germs. For example, when ultraviolet light is irradiated onto the photocatalyst from the ultraviolet light irradiating unit and ethylene gas flows along the photocatalyst, the ultraviolet light causes photocatalytic activity in the metal oxide coated on the photocatalyst, and the ethylene gas is decomposed and removed.

[0019] The storage unit 12 is a non-transient tangible storage medium that non-temporarily stores programs and data that can be read by a computer or a processor. The storage unit 12 has a volatile memory and a non-volatile memory. The storage unit 12 stores programs that the processing unit 11 uses to execute arithmetic processing. The storage unit 12 temporarily stores data used when the processing unit 11 executes arithmetic processing. The storage unit 12 stores various data input to the acquisition unit 13 and the acquisition times of the various data.

[0020] Output unit 15 wirelessly communicates the processing results of processing unit 11 to an external device or the cloud. The external device is configured to display the information acquired from output unit 15 on a display screen or to notify the user by voice or the like. A user or administrator can acquire information from freshness preservation system 1 as an alert via the external device or the cloud. The external device is, for example, a mobile terminal such as a smartphone or a personal computer. Furthermore, freshness preservation system 1 may be configured to display the processing results of processing unit 11 on a display screen of a device constituting the system or to notify the user by voice or the like.

[0021] The freshness preservation system can be manufactured in a variety of configurations. The freshness preservation system includes a housing 100. The freshness preservation system includes a freshness detection unit 2 and a ripening suppression unit 3, which face the outside from the housing 100. First to sixth examples of the configuration of the freshness preservation system will be described below with reference to Figs. 2 to 8.

[0022] FIG. 2 shows the configuration of a freshness preservation system 1 according to a first example. The housing 100 shown in FIG. 2 houses a circuit board 10 to which a semiconductor chip 21 functioning as the freshness detection unit 2 and a semiconductor chip 31 functioning as the ripening suppression unit 3 are connected. The freshness detection unit 2 is a variety of sensors capable of detecting the freshness of agricultural produce. The freshness detection unit 2 incorporates the semiconductor chip 21 and is packaged in the housing 100. The ripening suppression unit 3 incorporates the semiconductor chip 31 and is packaged in the housing 100. The semiconductor chip 21 is a sensor element that functions as an odor sensor or an ethylene sensor. The semiconductor chip 31 functions as an ultraviolet irradiator that can irradiate UV-A or UV-B. The freshness preservation system 1 has a configuration in which one semiconductor chip functioning as one sensor is housed in one housing. The irradiating portion of the ripening suppression unit 3 may be equipped with a lens to increase the light irradiation intensity or adjust the irradiation range.

[0023] An ethylene sensor is one type of freshness detection unit that detects specific gases, and detects the ethylene concentration inside a box or storage room, as well as the ethylene concentration in the atmosphere being measured. The ethylene sensor is configured to detect gases using, for example, semiconductors. Ethylene emitted by agricultural products can have a negative impact on freshness. Ethylene accelerates the maturation of agricultural products, and if stored for a long period of time, it can cause the produce to over-ripen. When equipped with an ethylene sensor, a freshness preservation system can detect the freshness of agricultural products by detecting the ethylene concentration to measure the degree of decay and ripeness of the produce.

[0024] The odor sensor is one type of freshness detection unit that detects specific gases, and for example, detects specific odor components using a metal oxide semiconductor. When the freshness preservation system is equipped with an odor sensor, it can detect the freshness of the produce by measuring the intensity of the odor components emitted from the produce through the detection of the specific odor components.

[0025] FIG. 3 shows the configuration of a freshness preservation system 101 according to a second example. The housing 100 shown in FIG. 3 houses a circuit board 10 to which a semiconductor chip 121 functioning as a freshness detection unit 102 and a semiconductor chip 31 functioning as a ripening suppression unit 3 are connected. The freshness detection unit 102 incorporates the semiconductor chip 121 and is packaged in the housing 100. The semiconductor chip 121 is a sensor element that functions as an odor sensor and an ethylene sensor. The semiconductor chip 31 functions as an ultraviolet irradiation unit that can irradiate UV-A and UV-B rays. The freshness preservation system 101 has a configuration in which a single semiconductor chip that functions as two sensors is housed in a single housing.

[0026] FIG. 4 shows the configuration of freshness preservation system 201 according to the third example. Housing 100 shown in FIG. 4 houses semiconductor chip 221a functioning as freshness detection unit 202 and circuit board 10 to which semiconductor chip 221a and semiconductor chip 31 functioning as ripening suppression unit 3 are connected. Semiconductor chip 221a is a sensor element functioning as an odor sensor. Semiconductor chip 221b is a sensor element functioning as an ethylene sensor. Freshness detection unit 202 incorporates semiconductor chip 221a and is packaged in housing 100. The other freshness detection unit 202 incorporates semiconductor chip 221b and is packaged in housing 100. Freshness preservation system 201 is configured to include two housings, each housing containing one semiconductor chip functioning as a sensor.

[0027] FIG. 5 shows the configuration of a freshness preservation system 301 according to a fourth example. Housing 100 shown in FIG. 5 houses circuit board 10 connected to semiconductor chip 51 that constitutes freshness preservation unit 5, which functions as a freshness detection unit and a ripening suppression unit. Semiconductor chip 51 is a sensor element that functions as an odor sensor, an ethylene sensor, and an ultraviolet light source. In other words, the ethylene sensor, odor sensor, and ultraviolet light source are mounted on a single semiconductor chip. Freshness preservation unit 5 incorporates semiconductor chip 51 with three functions and is packaged in housing 100. Freshness preservation system 301 is configured to include a single housing that houses a single semiconductor chip that functions as two sensors and an ultraviolet light source. Freshness preservation system 301 is configured to include a single semiconductor chip that integrates three chips, each with a different function.

[0028] FIG. 6 shows the configuration of a freshness preservation system 401 according to a fifth example. Housing 100 shown in FIG. 6 houses circuit board 10 to which semiconductor chip 151 is connected, constituting freshness preservation unit 105 that functions as a freshness detection unit and a ripening suppression unit. Semiconductor chip 151 is a sensor element that functions as an ethylene sensor and an ultraviolet light source. In other words, the ethylene sensor and ultraviolet light source are mounted on a single semiconductor chip. Freshness preservation unit 105 incorporates semiconductor chip 151 with two functions and is packaged in housing 100. Freshness preservation system 401 is configured to include a single housing that houses a single semiconductor chip that functions as a sensor and an ultraviolet light source. Freshness preservation system 401 is configured to include a single semiconductor chip that integrates two chips with different functions.

[0029] FIG. 7 shows the configuration of a freshness preservation system 501 according to a sixth example. Housing 100 shown in FIG. 7 houses circuit board 10 to which semiconductor chip 251 is connected, constituting freshness preservation unit 205 that functions as a freshness detection unit and a ripening suppression unit. Semiconductor chip 251 is a sensor element that functions as an odor sensor and an ultraviolet light source. In other words, the odor sensor and ultraviolet light source are mounted on a single semiconductor chip. Freshness preservation unit 205 incorporates semiconductor chip 251 with two functions and is packaged in housing 100. Freshness preservation system 501 is configured to include a single housing that houses a single semiconductor chip that functions as a sensor and an ultraviolet light source. Freshness preservation system 501 is configured to include a single semiconductor chip that integrates two chips with different functions.

[0030] 8 shows freshness preservation system 1 controlling the freshness of crops 110 stored in cardboard boxes 120 or containers. Freshness preservation system 1 is installed so that the detection portion of freshness detection unit 2 and the irradiation portion of ripening suppression unit 3 face crops 110.

[0031] 9 shows freshness preservation system 1 controlling the freshness of agricultural produce placed in an open space. Freshness preservation system 1 is placed at a height diagonally above agricultural produce 110. The detection portion of freshness detection unit 2 and the irradiation portion of ripening suppression unit 3 face agricultural produce 110. Freshness preservation system 1 is placed in a state where it can control the freshness of agricultural produce 110 that is stored on a stand such as a pallet or that is on display in a store.

[0032] Freshness preservation system 1 may be configured to use the sterilizing effect of ethanol instead of an ultraviolet irradiator. Ethanol is preferably applied to the wall surfaces or the like located around crop 110.

[0033] The freshness preservation system executes freshness preservation control in accordance with the flowchart shown in Fig. 10. A CPU mounted on circuit board 10 executes the processing shown in Fig. 10 and functions as processing unit 11 and other units.

[0034] The process shown in FIG. 10 is executed when the control circuit is powered on or when a predetermined time has elapsed while the control circuit is powered on, and is repeated, for example, several times a day. In step S100, the acquisition unit 13 acquires a detection value from the sensor functioning as the freshness detection unit 2. In step S110, the processing unit 11 determines whether the detection value from the sensor exceeds a threshold value. The threshold value is preset to an upper limit value at which the ripeness of the agricultural produce can be maintained at a good quality or a value slightly lower than this upper limit value. In other words, agricultural produce whose detection value from the sensor exceeds the threshold value is in a good condition just before reaching the spoilage level. This threshold value is set according to, for example, the time until the agricultural produce to be subjected to freshness maintenance control is ready for sale or until it is consumed by a consumer. As a result, even if the detection value from the sensor exceeds the threshold value, ripeness suppression processing can be performed on agricultural produce that still maintains good quality, allowing measures to be taken before the produce reaches the spoilage level.

[0035] If the sensor is an ethylene sensor, it is determined in step S110 whether the detected ethylene concentration exceeds a threshold value.If the sensor is an odor sensor, it is determined in step S110 whether the detected value of a parameter related to a specific odor component exceeds a threshold value.

[0036] The determination process of step S110 is repeatedly performed on newly acquired sensor detection values ​​until the sensor detection value exceeds the threshold. If it is determined in step S110 that the sensor detection value exceeds the threshold, light irradiation control is performed in step S120. The processing unit 11 determines the irradiation amount, irradiation intensity, and irradiation range depending on the result of comparing the sensor detection value with the threshold. The processing unit 11 determines the irradiation amount, irradiation intensity, and irradiation range to be larger the greater the difference between the sensor detection value and the threshold. The irradiation unit 14 outputs a control signal to the ripening suppression unit 3 to execute the irradiation amount, etc. determined by the processing unit 11. The processing unit 11 may also be configured to determine the wavelength of the irradiation light depending on the result of comparing the sensor detection value with the threshold.

[0037] The process of step S120 may be a process of controlling the amount of irradiation and the irradiation intensity according to the detection value of the temperature sensor 41. When the detection value of the temperature sensor 41 is high, ripening or spoilage will accelerate, so in the process of step S120, the amount of irradiation and the irradiation intensity are controlled to be large. For example, when the detection value of the temperature sensor 41 is above a reference value, the amount of irradiation and the irradiation intensity are controlled to be large compared to when the detection value is below a reference value. For example, the higher the detection value of the temperature sensor 41, the larger the amount of irradiation and the irradiation intensity are controlled. When the detection value of the temperature sensor 41 is low, ripening or spoilage will slow down, so in the process of step S120, the amount of irradiation and the irradiation intensity are controlled to be small. For example, when the detection value of the temperature sensor 41 is below the reference value, the amount of irradiation and the irradiation intensity are controlled to be small compared to when the detection value is above the reference value. For example, the lower the detection value of the temperature sensor 41, the smaller the amount of irradiation and the irradiation intensity are controlled.

[0038] The process of step S120 may be a process of controlling the amount of irradiation and the irradiation intensity according to the detection value of the humidity sensor 42. When the detection value of the humidity sensor 42 is high, ripening or spoilage will accelerate, so in the process of step S120, the amount of irradiation and the irradiation intensity are controlled to be high. For example, when the detection value of the humidity sensor 42 exceeds a reference value, the amount of irradiation and the irradiation intensity are controlled to be high compared to when the detection value is below the reference value. For example, the higher the detection value of the humidity sensor 42, the higher the control of the amount of irradiation and the irradiation intensity. When the detection value of the humidity sensor 42 is low, ripening or spoilage will slow down, so in the process of step S120, the amount of irradiation and the irradiation intensity are controlled to be low. For example, when the detection value of the humidity sensor 42 is below the reference value, the amount of irradiation and the irradiation intensity are controlled to be low compared to when the detection value is above the reference value. For example, the lower the detection value of the humidity sensor 42, the lower the control of the amount of irradiation and the irradiation intensity.

[0039] By performing the process of step S120, it is possible to prevent the deterioration of freshness of agricultural products at the timing when the freshness of the agricultural products starts to deteriorate, thereby enabling the maintenance of freshness. For example, it is possible to extend the period from when the agricultural products are shipped until the freshness deteriorates, thereby extending the period during which freshness is maintained.

[0040] In step S130, the acquisition unit 13 acquires the sensor detection value for the crop subjected to the ripening suppression effect in step S120. In step S140, the processing unit 11 determines whether the sensor detection value exceeds a threshold value. The threshold value in step S140 may be set to a value equivalent to the threshold value in step S110. The threshold value in step S140 may be set to a value lower than the threshold value in step S110.

[0041] The determination process in step S140 is repeatedly performed on newly acquired sensor detection values ​​via light irradiation control until the sensor detection value exceeds the threshold. If the sensor detection value exceeds the threshold in step S140, the sensor detection value will not decrease to a level at which freshness can be maintained. In this case, freshness preservation system 1 generates an alert in step S150 and terminates the flowchart in FIG. 10. The alert in step S150 notifies the user or manager that the produce is beginning to spoil, allowing the user or manager to take necessary measures. For example, the user or manager can reduce waste by switching from fresh foods to processed foods or by using the alert as an indicator for price reductions.

[0042] In step S150, output unit 15 communicates wirelessly with external devices and the cloud. External devices such as mobile terminals and personal computers are configured to display the alert information acquired from output unit 15 on a display screen or to notify the alert information by voice or the like. Freshness preservation system 1 may also be configured to display the alert information on a display screen of a device constituting the system or to notify the alert information by voice or the like.

[0043] The determination process of step S110 may be configured to execute the process of step S120 in accordance with a value that estimates the ripeness or degree of decay of the agricultural products based on the detection value of temperature sensor 41. This estimation control using the temperature environment can provide feedforward control rather than ripeness suppression processing based on the actually measured ripeness of the agricultural products.

[0044] The determination process of step S110 may be configured to execute the process of step S120 in accordance with a value that estimates the ripeness or degree of decay of the agricultural produce based on the detection value of humidity sensor 42. This estimation control using the humidity environment can provide feedforward control rather than ripeness suppression processing based on the actually measured ripeness of the agricultural produce.

[0045] The freshness preservation system 1 of the first embodiment includes a freshness detection unit 2 that detects a specific gas to detect the freshness of the agricultural produce, and a ripening suppression unit 3 that irradiates light with a sterilizing effect. The freshness preservation system 1 also includes a control unit that controls the ripening suppression unit 3 based on the freshness detected by the freshness detection unit 2 to suppress the ripening of the agricultural produce.

[0046] According to this system, the freshness detection unit 2 can detect the ripeness and putrid odor of agricultural produce, and can irradiate the produce with light to suppress the progress of ripening according to the detected freshness state. This makes it possible to suppress the progress of ripening of agricultural produce during storage or display in stores.

[0047] The control unit issues an alert if the ripening of the crops continues despite the process of controlling the ripening suppression unit 3 to suppress the ripening of the crops. This control can notify the user that appropriate measures need to be taken for the crops if the degree of ripening does not decrease. This allows management to be implemented to reduce food waste.

[0048] Second embodiment The second embodiment will be described with reference to Figures 11 and 12. Freshness preservation system 1 of the second embodiment differs from the first embodiment in that it includes a reflected light detection unit 43 that detects reflected light from irradiated light, and in the accompanying freshness preservation control. The configurations, actions, and effects of the second embodiment that are not specifically described are the same as those of the above-described embodiments, and only the differences will be described below.

[0049] As shown in FIG. 11, freshness preservation system 1 includes reflected light detection unit 43 that detects reflected light of light irradiated by ripening suppression unit 3. In the drawing, reflected light detection unit 43 is abbreviated as RLS. Reflected light detection unit 43 includes a light-receiving semiconductor element that detects the intensity of reflected light. This semiconductor element is mounted on circuit board 10. The detection value detected by reflected light detection unit 43 is input to acquisition unit 13. Processing unit 11 determines the intensity of reflected light based on the detection value of reflected light acquired by acquisition unit 13.

[0050] The freshness preservation system of the second embodiment executes freshness preservation control in accordance with the flowchart shown in Fig. 12. A CPU mounted on circuit board 10 executes the processing shown in Fig. 12 and functions as processing unit 11 and other units.

[0051] The process shown in Fig. 12 is executed when the control circuit is powered on or when a predetermined time has elapsed while the control circuit is powered on, and is repeated, for example, several times a day. Differences from the control described above with reference to Fig. 10 in the first embodiment will be explained below. Process steps shown in Fig. 12 that are assigned the same reference numerals as those in Fig. 10 are the same processes as in the first embodiment, and explanations thereof will be omitted.

[0052] If the sensor detection value exceeds the threshold in step S140, acquisition unit 13 acquires the amount of reflected light detected by reflected light detection unit 43 in step S142. Processing unit 11 determines the intensity of the reflected light from the amount of reflected light. In step S144, processing unit 11 determines whether the intensity of the reflected light exceeds the threshold. Since it was determined in step S140 that the sensor detection value did not decrease sufficiently even after ultraviolet irradiation, processing unit 11 further determines the amount of ultraviolet light absorbed by the crop in step S144. If the intensity of the reflected light is high, it is determined that the crop cannot sufficiently absorb ultraviolet light, and that the ultraviolet irradiation in step S120 was not effective. If the intensity of the reflected light is low, it is determined that the ultraviolet irradiation in step S120 was effective. The determination process in step S144 enables freshness detection even if the sensor value detection in step S130 is not functioning properly or the sensor itself is broken.

[0053] The determination process of step S144 is repeatedly performed on the newly acquired intensity of reflected light via light irradiation control until the intensity of reflected light exceeds the threshold. If the intensity of reflected light exceeds the threshold in step S144, the effect of preserving freshness will not be obtained. In this case, freshness preservation system 1 generates an alert in step S150 and ends the flowchart of FIG. 12.

[0054] The freshness preservation system of the second embodiment further includes a reflected light detection unit 43 that detects reflected light of light irradiated by the ripening suppression unit 3. The control unit determines whether to continue light irradiation by the ripening suppression unit 3 or to generate an alert, depending on the level of reflected light detected by the reflected light detection unit 43. This control makes it possible to know whether the irradiated light has been absorbed or reflected by the produce when the sensor value does not improve, thereby providing an index for determining the freshness of the produce.

[0055] Third embodiment The third embodiment will be described with reference to Figures 13 to 15. Freshness preservation system 1 of the third embodiment differs from the first embodiment in that freshness preservation control is performed using images of agricultural products. The configurations, actions, and effects of the third embodiment that are not specifically described are the same as those of the above-described embodiments, and only the differences will be described below.

[0056] As shown in FIG. 13, freshness preservation system 1 acquires images of agricultural produce captured by camera 6 and uses these images to carry out the control shown in the flowchart of FIG. 15. In the drawing, camera 6 is represented as IS. Freshness preservation system 1 may be configured to include camera 6 or not. Acquisition unit 13 acquires images of agricultural produce captured by camera 6. Camera 6 is housed in a cardboard box, container, or the like, as shown in FIG. 14, for example. Camera 6 may be installed in a state where it can capture images of agricultural produce placed in an open space.

[0057] In the light irradiation control of step S120, freshness preservation system 1 of the third embodiment executes a subroutine shown in Fig. 15. A CPU mounted on circuit board 10 executes the processes shown in Fig. 10 and Fig. 15 and functions as processing unit 11 and other units.

[0058] The following describes the differences from the control described in the first embodiment with reference to Fig. 10. The freshness maintenance control according to the third embodiment is the same as the steps shown in Fig. 10 except for the processing steps shown in Fig. 15 in step S120, and therefore will not be described again.

[0059] In step S1201, the acquisition unit 13 acquires image data of the agricultural products captured by the camera 6. In step S1202, the processing unit 11 analyzes the image captured by the camera 6 to estimate and determine the ripeness or the progress of decay of the agricultural products. The processing unit 11 estimates the ripeness or the progress of decay by AI image recognition judgment, which uses machine learning to learn the color, gloss, light condition, etc. of the agricultural products based on the analyzed image. This estimation process allows the processing unit 11 to pinpoint the ripeness or the progress of decay of the agricultural products. The AI ​​image recognition judgment determines the level of condition at multiple stages for each part of the agricultural products. In addition, characteristic data indicating the relationship between the image data and the ripeness or the progress of decay of the agricultural products is stored, for example, in the memory unit 12.

[0060] In step S1203, processing unit 11 determines the light irradiation range, irradiation time, irradiation amount, and intensity for the agricultural products based on the determined ripeness or decay progress of the agricultural products. In step S1204, irradiation unit 14 outputs a control signal to ripening suppression unit 3 for executing the light irradiation range, irradiation time, irradiation amount, intensity, etc. determined by processing unit 11. Freshness preservation system 1 ends the subroutine of step S120 and proceeds to step S130.

[0061] Furthermore, it may be determined whether or not to execute the alert process in step S150 based on the degree of ripeness of the crops estimated using images of the crops taken by the camera 6. This control makes the determination not only based on sensor detection values ​​but also on image recognition, thereby improving the accuracy of the alert process and enabling the user to take appropriate measures accurately.

[0062] The freshness preservation system 1 of the third embodiment includes a camera 6 that captures images of agricultural produce. The control unit controls the light irradiation range and irradiation intensity based on the degree of ripeness of the agricultural produce estimated using the images of the agricultural produce captured by the camera 6. This control makes it possible to detect the freshness state of the agricultural produce at each location or at a pinpoint based on the images of the agricultural produce. This detection makes it possible to limit the range of ultraviolet light irradiation, thereby shortening the irradiation time and saving irradiation energy. Furthermore, the control of the third embodiment makes it possible to detect the freshness state of the agricultural produce at each location or at a pinpoint, thereby improving the accuracy of the alert processing in step S150.

[0063] Fourth embodiment The fourth embodiment will be described with reference to Figures 16 and 17. The freshness preservation system 1 of the fourth embodiment differs from the first embodiment in that ripening is suppressed using electromagnetic waves. The configurations, actions, and effects of the fourth embodiment that are not specifically described are the same as those of the above-described embodiments, and only the differences will be described below.

[0064] As shown in FIG. 16, the freshness preservation system 1 includes an electromagnetic wave generator 7, which is a ripening suppression unit that suppresses the progression of ripening using electromagnetic waves. In the drawing, the electromagnetic wave generator 7 is abbreviated as EW. An example of the electromagnetic wave generator 7 is described below. The electromagnetic wave generator 7 includes a photoconductive substrate on which a thin film of a photoconductive material is laminated, and an antenna formed on the photoconductive substrate. The antenna is a dipole antenna including a pair of electrode portions and a pair of antenna bodies. When a voltage is applied to the pair of antenna bodies and excitation light such as a femtosecond pulse laser is irradiated into the gap between the pair of antenna bodies, photoexcited carriers are generated. When a pulsed current flows through the gap between the pair of antenna bodies, the electromagnetic wave generator 7 generates terahertz electromagnetic waves using the current.

[0065] The process shown in Fig. 17 is executed when the control circuit is powered on or when a predetermined time has elapsed while the control circuit is powered on, and is repeated, for example, several times a day. Below, differences from the control described above in the first embodiment with reference to Fig. 10 will be explained. In each processing step shown in Fig. 17, steps with the same reference numerals as those shown in Fig. 10 are the same as those in the first embodiment, and explanations thereof will be omitted.

[0066] If it is determined in step S110 that the sensor detection value exceeds the threshold, electromagnetic wave generation control is executed in step S120A. Processing unit 11 determines the amount and intensity of electromagnetic waves to be generated based on the comparison result between the sensor detection value and the threshold. The processing unit 11 determines the amount and intensity of electromagnetic waves to be generated as the difference between the sensor detection value and the threshold increases. The irradiation unit 14 outputs a control signal to the electromagnetic wave generation unit 7 to execute the amount and intensity of electromagnetic waves determined by processing unit 11. The generated electromagnetic waves promote electron transitions of ethylene molecules around the crops, changing their electronic bonds and contributing to the removal of the ethylene molecules. In this way, the electromagnetic wave generation unit 7 removes the ethylene molecules and provides a sterilizing effect. According to step S120, a ripening-inhibiting effect on crops can be achieved, similar to the ultraviolet irradiation in the first embodiment.

[0067] The process of step S120A may be a process of controlling the intensity of the electromagnetic waves in accordance with the detection value of temperature sensor 41. When the detection value of temperature sensor 41 is high, ripening or spoilage will accelerate, so in the process of step S120A, the intensity of the electromagnetic waves is controlled to be high. For example, when the detection value of temperature sensor 41 is above a reference value, the intensity of the electromagnetic waves is controlled to be higher than when the detection value is below a reference value. For example, the intensity of the electromagnetic waves is controlled to be higher as the detection value of temperature sensor 41 becomes higher. When the detection value of temperature sensor 41 is low, ripening or spoilage will slow down, so in the process of step S120A, the intensity of the electromagnetic waves is controlled to be lower. For example, when the detection value of temperature sensor 41 is below a reference value, the intensity of the electromagnetic waves is controlled to be lower than when the detection value is above the reference value. For example, the intensity of the electromagnetic waves is controlled to be lower as the detection value of temperature sensor 41 becomes lower.

[0068] The process of step S120A may be a process of controlling the intensity of the electromagnetic waves in accordance with the detection value of the humidity sensor 42. When the detection value of the humidity sensor 42 is high, ripening or spoilage will accelerate, so the intensity of the electromagnetic waves is controlled to be high in the process of step S120A. For example, when the detection value of the humidity sensor 42 is above a reference value, the intensity of the electromagnetic waves is controlled to be higher than when the detection value is below a reference value. For example, the intensity of the electromagnetic waves is controlled to be higher as the detection value of the humidity sensor 42 becomes higher. When the detection value of the humidity sensor 42 is low, ripening or spoilage will slow down, so the intensity of the electromagnetic waves is controlled to be lower in the process of step S120A. For example, when the detection value of the humidity sensor 42 is below a reference value, the intensity of the electromagnetic waves is controlled to be lower than when the detection value is above the reference value. For example, the intensity of the electromagnetic waves is controlled to be lower as the detection value of the humidity sensor 42 becomes lower.

[0069] The freshness preservation system 1 of the fourth embodiment includes a freshness detection unit 2 that detects the freshness of agricultural produce by detecting a specific gas, and a ripening suppression unit that generates electromagnetic waves. The freshness preservation system also includes a control unit that controls the ripening suppression unit based on the freshness detected by the freshness detection unit 2 to suppress the ripening of the agricultural produce. This system allows the freshness detection unit 2 to detect the ripeness and putrid odor of the agricultural produce, and generates electromagnetic waves that suppress the ripening process according to the detected freshness state. Removal of ethylene molecules by these electromagnetic waves suppresses the ripening of the agricultural produce during storage, display in stores, etc.

[0070] Fifth embodiment A fifth embodiment will be described with reference to Figure 18. The freshness preservation system of the fifth embodiment differs from the previously described embodiments in that it further controls the system to notify the user that the shipping conditions for agricultural produce have been met. The configurations, actions, and effects of the fifth embodiment that are not specifically described are the same as those of the previously described embodiments, and only the differences will be described below.

[0071] In addition to the control according to the flowcharts described above, freshness preservation system 1 also executes freshness preservation control according to the flowchart shown in Fig. 18. The freshness preservation system of the fifth embodiment executes control according to the flowchart in Fig. 18 in parallel with the flowcharts in Fig. 10, 12, 15, and 17. The CPU mounted on circuit board 10 executes the processing shown in Fig. 18 and functions as processing unit 11 and other components.

[0072] The process shown in Fig. 18 is executed when the control circuit is powered on or when a predetermined time has elapsed while the control circuit is powered on, and is repeated, for example, several times a day. By implementing the control shown in Fig. 18, the ripeness of the crops can be monitored using an odor sensor or ethylene sensor, while the state of ripening can be monitored based on camera images, making it possible to detect a state just before full ripeness.

[0073] In step S200, the acquisition unit 13 acquires the detection value of the odor sensor functioning as the freshness detection unit 2. In step S210, the processing unit 11 determines whether the detection value of the odor sensor has reached a pre-shipment standard value. The pre-shipment standard value is a value lower than the threshold value in step S110 of the first embodiment and is preset to a value at which the agricultural product is in a state just before full ripeness. If it is determined that the detection value of the odor sensor has reached the pre-shipment standard value, in step S220, the acquisition unit 13 acquires image data of the agricultural product captured by the camera 6. In step S230, the processing unit 11 determines whether the shipping conditions are met based on the analyzed image using AI image recognition, which uses machine learning to learn the color, gloss, and light of the agricultural product. Through this determination process, the processing unit 11 can determine the shipping condition of the agricultural product with high accuracy by visually judging the image after understanding the ripeness level using the odor sensor. In addition, characteristic data indicating the relationship between the image data and the fulfillment of the shipping conditions is stored, for example, in the storage unit 12.

[0074] The determination process in step S230 is repeatedly executed via the determination process in step S210 and image acquisition until the shipping conditions are met. If the shipping conditions are met by the determination process in step S230, freshness preservation system 1 executes notification process in step S240 and then ends the flowchart in Figure 18. The notification in step S240 lets the user or manager know that the agricultural products are in an appropriate shipping state, so the user, etc. can take steps to prepare for shipping.

[0075] In step S230, output unit 15 communicates wirelessly with external devices and the cloud. External devices such as mobile terminals and personal computers are configured to display the shipping readiness status acquired from output unit 15 on a display screen or to notify the same by voice or the like. Freshness preservation system 1 may also be configured to notify the shipping readiness status by voice or the like on a display screen of a device constituting the system.

[0076] The freshness preservation system of the fifth embodiment may be configured so that ethylene gas is sprayed onto walls surrounding the produce. The freshness preservation system may also be configured so that ethylene gas is supplied into a box containing the produce. This configuration can promote the maturation of the produce, contributing to the enhanced ripening of the produce.

[0077] The control unit of the fifth embodiment notifies that the shipping conditions for the agricultural products have been met based on the degree of ripeness of the agricultural products detected by the freshness detection unit 2 and the degree of ripeness of the agricultural products estimated using images of the agricultural products taken by the camera 6. This makes it possible to determine the appropriate time for shipping with high accuracy by determining the shipping conditions by combining the degree of ripeness detected by the odor sensor or ethylene sensor with the degree of ripeness determined by image recognition.

[0078] <Other embodiments> The disclosure of this specification is not limited to the exemplified embodiments. The disclosure encompasses the exemplified embodiments and modifications thereto by those skilled in the art. For example, the disclosure is not limited to the combinations of parts and elements shown in the embodiments, and various modifications can be made. The disclosure can be implemented in various combinations. The disclosure can have additional parts that can be added to the embodiments. The disclosure encompasses the omission of parts and elements from the embodiments. The disclosure encompasses the substitution or combination of parts and elements between one embodiment and another embodiment. The disclosed technical scope is not limited to the description of the embodiments. The disclosed technical scope is defined by the claims, and should be interpreted as including all modifications within the meaning and scope of the claims.

[0079] The apparatus and methods described herein may be implemented by a special-purpose computer comprising a processor programmed to perform one or more functions embodied in a computer program. Alternatively, the apparatus and methods described herein may be implemented by special-purpose hardware logic circuitry. Alternatively, the apparatus and methods described herein may be implemented by one or more special-purpose computers comprising a processor executing a computer program in combination with one or more hardware logic circuits. Furthermore, the computer program may be stored as instructions executed by a computer on a computer-readable non-transitory storage medium.

[0080] Freshness preservation system 1 of the first embodiment may be configured to include either a temperature sensor or a humidity sensor, or may not be configured to include a temperature sensor or a humidity sensor.

[0081] Disclosure of technical ideas This specification discloses multiple technical ideas described in the following multiple clauses. Some clauses may be written in a multiple dependent form, where the subsequent clause alternatively refers to the preceding clause. These multiple dependent clauses define multiple technical ideas.

[0082] Technical thought 1 a freshness detection unit (2) that detects a specific gas to detect the freshness of the agricultural produce; a ripening suppression unit (3) that irradiates light having a sterilizing effect; a control unit (11) that controls the ripening suppression unit based on the freshness detected by the freshness detection unit to suppress the progress of ripening of the agricultural product; A freshness preservation system.

[0083] Technical thought 2 a freshness detection unit (2) that detects a specific gas to detect the freshness of the agricultural produce; a ripening suppression unit (7) that generates electromagnetic waves; a control unit (11) that controls the ripening suppression unit based on the freshness detected by the freshness detection unit to suppress the progress of ripening of the agricultural product; A freshness preservation system.

[0084] Technical thought 3 The freshness preservation system according to Technical Idea 1 or Technical Idea 2, wherein the control unit controls the intensity of light irradiation or the intensity of electromagnetic waves in accordance with the temperature detected by the temperature sensor (41) so as to suppress the ripening of the agricultural produce.

[0085] Technical thought 4 The freshness preservation system according to Technical Idea 1 or Technical Idea 2, wherein the control unit controls the intensity of light irradiation or the intensity of electromagnetic waves in accordance with the humidity detected by the humidity sensor (42) so as to suppress the ripening of the agricultural produce.

[0086] Technical thought 5 A freshness preservation system described in any one of Technical Ideas 1 to 4, in which the control unit issues an alert if ripening of the agricultural produce progresses despite the process of controlling the ripening suppression unit to suppress the ripening progress of the agricultural produce.

[0087] technical thought 6 The apparatus further includes a reflected light detector (43) for detecting reflected light of the light irradiated by the ripening suppression unit, A freshness preservation system described in any one of Technical Ideas 1 to 4, wherein the control unit either continues light irradiation by the ripening suppression unit or generates an alert depending on the level of reflected light detected by the reflected light detection unit.

[0088] Technical thought 7 A freshness preservation system according to any one of Technical Ideas 1 to 4, wherein the control unit controls the range and intensity of light irradiation based on the degree of ripeness of the crops estimated using images of the crops taken by a camera (6).

[0089] Technical thought 8 A freshness preservation system according to any one of Technical Ideas 1 to 7, wherein the control unit notifies that the conditions for shipping the agricultural products have been met based on the degree of ripeness of the agricultural products detected by the freshness detection unit and the degree of ripeness of the agricultural products estimated using images of the agricultural products taken by a camera (6).

[0090] Technical thought 9 A freshness preservation system described in any one of Technical Ideas 1 to 8, wherein the freshness detection unit comprises a single semiconductor chip equipped with an ethylene sensor capable of detecting the concentration of ethylene and an odor sensor capable of detecting specific odor components.

[0091] Technical thought 10 the freshness detection unit includes an ethylene sensor capable of detecting a concentration of ethylene and an odor sensor capable of detecting a specific odor component; The ripening suppression unit includes an ultraviolet irradiation unit that irradiates UV-A or UV-B, The freshness preservation system according to any one of Technical Ideas 1 to 8, wherein the ethylene sensor, the odor sensor, and the ultraviolet irradiator are mounted on a single semiconductor chip.

[0092] Technical thought 11 the freshness detection unit includes an ethylene sensor capable of detecting a concentration of ethylene, The ripening suppression unit includes an ultraviolet irradiation unit that irradiates UV-A or UV-B, The freshness preservation system according to any one of Technical Ideas 1 to 8, wherein the ethylene sensor and the ultraviolet irradiator are mounted on a single semiconductor chip.

[0093] Technical thought 12 the freshness detection unit includes an odor sensor capable of detecting a specific odor component, The ripening suppression unit includes an ultraviolet irradiation unit that irradiates UV-A or UV-B, The freshness preservation system according to any one of Technical Ideas 1 to 8, wherein the odor sensor and the ultraviolet irradiator are mounted on a single semiconductor chip.

[0094] Technical thought 13 The freshness preservation system according to any one of Technical Ideas 1 to 8, wherein the freshness detection unit includes an ethylene sensor capable of detecting the concentration of ethylene.

[0095] Technical thought 14 The freshness preservation system according to any one of Technical Ideas 1 to 8, wherein the freshness detection unit includes an odor sensor capable of detecting a specific odor component.

[0096] Technical thought 15 A freshness preservation system according to any one of Technical Ideas 1 to 8, wherein the ripening suppression unit is an ultraviolet irradiation unit that irradiates UV-A or UV-B. [Explanation of symbols]

[0097] 2... Freshness detection unit, 3, 7... Ripeness suppression unit, 7... Electromagnetic wave generation unit (ripening suppression unit), 11... Processing unit (control unit)

Claims

1. a freshness detection unit (2) that detects a specific gas to detect the freshness of agricultural produce; A ripening suppression unit (3, 7) that irradiates light having a bactericidal effect or generates electromagnetic waves; a control unit (11) that controls the ripening suppression unit based on the freshness detected by the freshness detection unit to suppress the progress of ripening of the agricultural product; Equipped with The control unit controls the intensity of light irradiation or electromagnetic waves to be greater when the temperature detected by the temperature sensor (41) is above a reference value than when the temperature is below a reference value.

2. a freshness detection unit (2) that detects a specific gas to detect the freshness of agricultural produce; A ripening suppression unit (3, 7) that irradiates light having a bactericidal effect or generates electromagnetic waves; a control unit (11) that controls the ripening suppression unit based on the freshness detected by the freshness detection unit to suppress the progress of ripening of the agricultural product; Equipped with The control unit controls the intensity of light irradiation or electromagnetic waves to be greater when the humidity detected by the humidity sensor (42) is above a reference value than when the humidity is below the reference value.

3. A freshness detection unit (2) that detects a specific gas to detect the freshness of agricultural produce; a ripening suppression unit (3) that irradiates light having a bactericidal effect; a control unit (11) that controls the ripening suppression unit based on the freshness detected by the freshness detection unit to suppress the progress of ripening of the agricultural product; a reflected light detection unit (43) that detects reflected light of the light irradiated by the ripening suppression unit; Equipped with The control unit of this freshness preservation system continues irradiating light using the ripening suppression unit when the level of reflected light detected by the reflected light detection unit is below a threshold, and issues an alert when the level exceeds the threshold.

4. 4. A freshness preservation system according to claim 1, wherein the freshness detection unit comprises a single semiconductor chip equipped with an ethylene sensor capable of detecting the concentration of ethylene and an odor sensor capable of detecting specific odor components.

5. the freshness detection unit includes an ethylene sensor capable of detecting a concentration of ethylene and an odor sensor capable of detecting a specific odor component; the ripening suppression unit includes an ultraviolet ray irradiation unit that irradiates UV-A or UV-B, 4. The freshness preservation system according to claim 1, wherein the ethylene sensor, the odor sensor, and the ultraviolet ray irradiation unit are mounted on a single semiconductor chip.

6. the freshness detection unit includes an ethylene sensor capable of detecting a concentration of ethylene, the ripening suppression unit includes an ultraviolet ray irradiation unit that irradiates UV-A or UV-B, 4. The freshness preservation system according to claim 1, wherein the ethylene sensor and the ultraviolet irradiator are mounted on a single semiconductor chip.

7. the freshness detection unit includes an odor sensor capable of detecting a specific odor component, the ripening suppression unit includes an ultraviolet ray irradiation unit that irradiates UV-A or UV-B, 4. The freshness preservation system according to claim 1, wherein the odor sensor and the ultraviolet ray irradiator are mounted on a single semiconductor chip.

8. 4. The freshness preservation system according to claim 1, wherein the freshness detection unit includes an ethylene sensor capable of detecting a concentration of ethylene.

9. 4. The freshness preservation system according to claim 1, wherein the freshness detection unit includes an odor sensor capable of detecting a specific odor component.

10. 4. The freshness preservation system according to claim 1, wherein the ripening suppression unit is an ultraviolet irradiating unit that irradiates UV-A or UV-B.

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