Detection method, detection device, and detection program

Abstract

Detects the optimum condition for use of perishables. The computer acquires measurements of an index indicating the quality of fresh produce, and detects the fresh produce's suitable state for use based on changes in the measurements over time. When the computer detects that the fresh produce is in a suitable state for use, it outputs detection information indicating that the fresh produce is in a suitable state for use.

Description

[Technical Field]

[0001] The present invention relates to a technique for detecting the condition of perishable goods. [Background technology]

[0002] Agricultural products lose their freshness over time and with changes in the environment, which places a lot of constraints on distribution. Fruits such as strawberries are particularly susceptible to spoilage, so it is desirable to distribute and sell them within a few days.

[0003] BACKGROUND ART With regard to the freshness of agricultural products, a freshness evaluation device that can easily and quickly evaluate the freshness of perishable products is known (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2022-38189 Summary of the Invention [Problem to be solved by the invention]

[0005] To enable agricultural produce distributors and sellers to preserve agricultural produce while maintaining its freshness, refrigerators with low-temperature, high-humidity environments, voltage storage devices, packaging materials, etc. are being developed. Voltage storage devices are refrigeration devices that apply voltage to food to prevent it from freezing even at sub-zero temperatures.

[0006] Since the mechanism by which freshness deteriorates varies depending on the type of agricultural product, freshness can be maintained for a longer period of time by applying appropriate storage environments and packaging materials depending on the type of agricultural product.

[0007] However, the ripening of agricultural produce may be accelerated during storage, and the produce may reach its ripeness for eating. It is desirable that agricultural produce that has reached the ripeness for eating be immediately displayed on the shelves of retail stores. However, it is difficult for distributors or sellers to determine the ripeness for eating by relying on experience or intuition.

[0008] This problem arises not only when determining whether agricultural produce is ripe to eat, but also when determining whether various fresh produce is in a state suitable for use. In the following, the state suitable for use may be referred to as a "suitable state for use."

[0009] In one aspect, the present invention aims to detect the state of fresh produce that is suitable for use. [Means for solving the problem]

[0010] According to one embodiment, the computer performs the following process.

[0011] The computer acquires measurement values ​​of an index indicating the quality of the fresh produce and detects a suitable state for use of the fresh produce based on changes in the measurement values ​​over time. When a suitable state for use of the fresh produce is detected, the computer outputs detection information indicating that the suitable state for use of the fresh produce has been detected. [Effects of the Invention]

[0012] In one aspect, the readiness of perishable goods for use can be detected. [Brief explanation of the drawings]

[0013] [Figure 1] FIG. 2 is a functional configuration diagram of the detection device according to the embodiment. [Figure 2] 10 is a flowchart of a detection process. [Figure 3] FIG. 1 is a configuration diagram of a detection system. [Figure 4] FIG. 2 is a functional configuration diagram of a server. [Figure 5] FIG. 1 is a graph showing the change in sugar content of strawberries over time. [Figure 6] FIG. 1 is a graph showing the change in acidity of strawberries over time. [Figure 7] FIG. 1 is a graph showing the change in hardness of strawberry skin over time. [Figure 8]FIG. 10 is a diagram showing the change in hardness of the core of a strawberry over time. [Figure 9] FIG. 1 is a graph showing the change in chromaticity a* of strawberry skin over time. [Figure 10] FIG. 1 is a diagram showing the time change in fluorescence intensity of strawberry skin. [Figure 11] FIG. 2 is a diagram showing a first display screen. [Figure 12] FIG. 10 is a diagram showing a second display screen. [Figure 13] 10 is a flowchart of a freshness notification process. [Figure 14] FIG. 2 is a hardware configuration diagram of an information processing device. DETAILED DESCRIPTION OF THE INVENTION

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

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

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

[0017] The detection device 101 in FIG. 1 can detect whether a fresh product is in a suitable state for use.

[0018] Fig. 3 shows an example of the configuration of a detection system including the detection device 101 of Fig. 1. The detection system of Fig. 3 includes a storage device 311, a saccharometer 312, an acidity meter 313, a hardness meter 314, a color difference meter 315, a fluorescence measuring 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 perishable goods 341. The storage device 311 may be installed in a storage warehouse or may be mounted on a transportation vehicle.

[0020] The fresh produce 341 may be, for example, fruits and vegetables, seafood, meat, or flowers, and the fruits and vegetables may be, for example, vegetables or fruits. The fruits may be strawberries, apples, peaches, Japanese pears, prunes, cherries, grapes, or bananas.

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

[0022] If the fresh product 341 is a flower, using the fresh product 341 means, for example, appreciating the fresh product 341. In this case, the fresh product 341 being in a state suitable for use means that the fresh product 341 is at its best.

[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 user of the detection system is, for example, a producer of the fresh produce 341, a distributor or seller of the fresh produce 341, etc., and the terminal device 320 is an information processing device (computer) of the user. The terminal device 320 may be a mobile terminal device such as a smartphone or a tablet.

[0025] The server 319 communicates with a temperature / humidity shock sensor 331, an ethylene sensor 332, a saccharometer 312, an acidity meter 313, a hardness meter 314, a color difference meter 315, a fluorescence measuring device 316, an image acquisition device 317, and a chlorophyll meter 318 via a communication network 321. The server 319 also communicates with a terminal device 320 via a communication network 322.

[0026] The communication network 321 and the communication network 322 are, for example, a wide area network (WAN) or a local area network (LAN).

[0027] The temperature, humidity, and impact sensor 331 measures the temperature, humidity, and triaxial acceleration inside the storage device 311, and transmits the measured values ​​of the temperature, humidity, and triaxial acceleration to the server 319. By measuring the triaxial acceleration, it is possible to monitor impacts or vibrations during transportation. The measured values ​​of the temperature, humidity, and triaxial acceleration are transmitted to the server 319 as information indicating the storage environment of the perishable goods 341.

[0028] Ethylene sensor 332 measures the concentration of ethylene gas in preservation device 311 and transmits the measured value of the ethylene gas concentration to server 319. Fruits and vegetables continue to breathe even after harvest, and generate ethylene gas and other gases as they breathe. Ethylene gas promotes the ripening and aging of fruits and vegetables, so if the generation of ethylene gas is suppressed, the freshness of fruits and vegetables can be maintained for a long period of time.

[0029] The concentration of ethylene gas changes over time and can therefore be used as an index of the freshness of the fresh product 341. The freshness of the fresh product 341 is an example of the quality of the fresh product. The measured value of the concentration of ethylene gas is transmitted to the server 319 as information indicating the storage environment or freshness of the fresh product 341.

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

[0031] The sugar content of the fresh product 341 changes over time and can therefore be used as an index indicating the freshness of the fresh product 341. The sugar content measurement value is transmitted to the server 319 as information indicating the freshness of the fresh product 341. The sugar content meter 312 may be operated by the user.

[0032] Acidity meter 313 measures the acidity of fresh product 341 and transmits the measured acidity value to server 319. The acidity of fresh product 341 changes over time and can therefore be used as an index indicating the freshness of fresh product 341. The measured acidity value is transmitted to server 319 as information indicating the freshness of fresh product 341. Acidity meter 313 may be operated by a user.

[0033] Hardness meter 314 measures the hardness of fresh product 341 and transmits the measured hardness value to server 319. The hardness of fresh product 341 is measured, for example, by destructive measurement. 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] The hardness of the fresh product 341 changes over time and can therefore be used as an index of the freshness of the fresh product 341. The measured hardness value is sent to the server 319 as information indicating the freshness of the fresh product 341. The hardness meter 314 may be operated by a user. The sugar content, acidity, and hardness are used to evaluate the taste of the fresh product 341.

[0035] The color difference meter 315 measures the color of the fresh produce 341 and transmits the color measurement value to the server 319. For example, in the case of strawberries, * a * b * Chromaticity a in color space * is measured. * represents the degree of redness of an object. The skin of a strawberry turns reddish-black over time, so a * can be used as an indicator of freshness.

[0036] Depending on the type of perishable product 341, the color b* may be used as a measure of color. * and chromaticity b * is an example of color information. The chromaticity measurement value is sent to the server 319 as information indicating the freshness of the perishable product 341. The color difference meter 315 may be operated by a user. The chromaticity is used to evaluate the appearance of the perishable product 341.

[0037] The fluorescence measuring device 316 measures the intensity of fluorescence from advanced glycation end products (AGEs) by selectively detecting fluorescence from AGEs contained in the fresh produce 341. The fluorescence measuring device 316 then transmits the measured value of the fluorescence intensity to the server 319.

[0038] AGEs are substances that cause aging and are formed by the combination of proteins and sugars. The amount of AGEs in fresh product 341 changes over time, and can therefore be used as an indicator of the freshness of fresh product 341. As the amount of AGEs in fresh product 341 increases, the intensity of the fluorescence from AGEs increases. Therefore, the intensity of the fluorescence from AGEs can be used as information indicating the amount of AGEs. The fluorescent image of fresh product 341 is sent to server 319 as information indicating the freshness of fresh product 341.

[0039] The fluorescence measuring device 316 can measure the intensity of fluorescence from AGEs using, for example, the technology described in Patent Document 1. This technology uses a filter that selectively transmits fluorescence from AGEs from the autofluorescence emitted by the fresh product 341 in response to excitation light irradiated onto the fresh product 341. The fluorescence measuring device 316 receives the fluorescence that has passed through the filter and converts it into an electrical signal, thereby measuring the intensity of fluorescence from AGEs. The fluorescence measuring device 316 may be operated by the user.

[0040] The image acquisition device 317 detects infrared rays from the fresh product 341 to acquire a thermal image representing the heat distribution on the surface of the fresh product 341 and transmits the image to the server 319. A thermal image is sometimes called a thermograph. The image acquisition device 317 also acquires a humidity image representing the humidity distribution on the surface of the fresh product 341 and transmits the humidity image to the server 319. The thermal image and humidity image of the fresh product 341 are transmitted to the server 319 as information indicating the freshness of the fresh product 341. The image acquisition device 317 may be operated by a user.

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

[0042] The server 319 receives the measured values ​​of temperature, humidity, and three-axis acceleration from the temperature / humidity / shock sensor 331. The server 319 then controls the storage environment of the perishable goods 341 based on the received measured values.

[0043] The server 319 receives sugar content measurements from the saccharometer 312, acidity measurements from the acidity meter 313, and hardness measurements from the hardness meter 314. The server 319 receives chromaticity measurements from the color difference meter 315, fluorescence intensity measurements from the fluorescence measuring device 316, and ethylene gas concentration measurements from the ethylene sensor 332.

[0044] The server 319 uses one or more of the received measurement values ​​of sugar content, acidity, hardness, chromaticity, fluorescence intensity, and ethylene gas concentration to determine whether a suitable state for use of the fresh product 341 has been detected. If it is determined that a suitable state for use of the fresh product 341 has been detected, the server 319 transmits detection information indicating that a suitable state for use of the fresh product 341 has been detected to the terminal device 320.

[0045] The server 319 receives the thermal image and humidity image from the image capture device 317 and the chlorophyll amount measurement from the chlorophyll meter 318. The server 319 then transmits the thermal image, humidity image, and chlorophyll amount measurement to the terminal device 320.

[0046] When the terminal device 320 receives the detection information from the server 319, it displays the received detection information on the screen. Based on a user instruction, the terminal device 320 can also display a thermal image, a humidity image, or a measured value of the amount of chlorophyll received from the server 319 on the screen. The terminal device 320 may use a dashboard as a user interface to display the received information.

[0047] Fig. 4 shows an example of the functional configuration of server 319 in Fig. 3. Server 319 in Fig. 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 Fig. 1, respectively.

[0048] The communication unit 411 communicates with the temperature and humidity shock sensor 331, the ethylene sensor 332, the saccharimeter 312, the acidity meter 313, the hardness meter 314, the color difference meter 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 measurement values ​​of temperature, humidity, and three-axis acceleration from the temperature and humidity impact sensor 331 via the communication unit 411 at every time interval T1, and stores the acquired measurement values ​​as environment information 421 in the storage unit 416. The time interval T1 may be a time in the range of 1 second to 1 minute.

[0050] The acquisition unit 412 acquires sugar content measurement values ​​from the sugar content meter 312 via the communication unit 411 at every time interval T2, and stores the acquired measurement values ​​as sugar content information 422 in the storage unit 416. The time interval T2 may be a period of time ranging from one hour to one day.

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

[0052] The acquisition unit 412 acquires chromaticity measurement values ​​from the color difference meter 315 via the communication unit 411 at every time interval T2, and stores the acquired measurement values ​​as color information 425 in the storage unit 416. The acquisition unit 412 acquires fluorescence intensity measurement values ​​from the fluorescence measurement device 316 via the communication unit 411 at every time interval T2, and stores the acquired measurement values ​​as fluorescence information 426 in the storage unit 416.

[0053] Acquisition unit 412 acquires a measurement value of the concentration of ethylene gas from ethylene sensor 332 via communication unit 411 at every time interval T2, and stores the acquired measurement value in storage unit 416 as ethylene gas information 427.

[0054] The acquisition unit 412 acquires a thermal image and a humidity image from the image acquisition device 317 via the communication unit 411 at every time interval T2, and stores the acquired thermal image and humidity image as image information 428 in the storage unit 416. The acquisition unit 412 acquires a measurement value of the amount of chlorophyll from the chlorophyll meter 318 via the communication unit 411 at every time interval T2, and stores the acquired measurement value as chlorophyll information 429 in the storage unit 416.

[0055] The control unit 413 uses the environment information 421 to control the storage environment in the storage device 311. For example, if the measured temperature value remains lower than the threshold value for a certain period of time, the control unit 413 controls the set temperature of the storage device 311 to increase by a predetermined value. Also, for example, if the measured temperature value remains higher than the threshold value for a certain period of time, the control unit 413 controls the set temperature of the storage device 311 to decrease by a predetermined value.

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

[0057] For example, when the measured humidity value is lower than the threshold, the control unit 413 performs control to humidify the inside of the storage device 311, and when the measured temperature value is higher than the threshold, the control unit 413 performs control to dehumidify the inside of the storage device 311. The threshold may be a value in the range of 80% to 100%.

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

[0059] The detection unit 414 detects whether the fresh product 341 is in a suitable state for use by using one or more of 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 the fresh product 341 is in a suitable state for use based on a change over time in any of the measured values, for example, sugar content, acidity, hardness, chromaticity, and fluorescence intensity. The turning point at which any of the measured values ​​changes from an increase to a decrease is estimated to be the time when the freshness starts to decrease, so by detecting the turning point, the suitable state for use of the fresh product 341 can be detected.

[0061] The detection unit 414 may determine that the suitable state for use of the fresh product 341 has been detected if the measurement value increases and then decreases. The detection unit 414 may determine that the suitable state for use of the fresh product 341 has been detected if the measurement 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. The peak value of the measurement value corresponds to the maximum value of the measurement value. The predetermined condition indicates, for example, that the ratio of the amount of decrease to the peak value of the measurement 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 how the sugar content of strawberries changes over time. The horizontal axis represents the number of days since the initial date, and the vertical axis represents the Brix value (%) of the sugar contained in the strawberries. The initial date represents the time when storage in the storage device 311 begins. The initial date may also be the day the strawberries are harvested.

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

[0064] Storage method M1 involves storing strawberries in a refrigerator set at 0° C. Storage method M2 involves packaging strawberries in packaging material and storing them in a refrigerator set at 0° C. Examples of packaging materials that can be used include ethylene decomposition film and aldehyde decomposition sheet.

[0065] Storage method M3 is a storage method in which strawberries are refrigerated in a voltage storage device set at -1°C. Storage method M4 is a storage method in which strawberries are packaged in packaging material and refrigerated in a voltage storage device set at -1°C.

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

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

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

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

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

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

[0072] As an example, let us assume that preservation method M4 is applied and the predetermined ratio is 10%. In this case, the sugar content peaks on the 14th, and the ratio of the decrease from the 14th to the 21st to the peak value exceeds 10%, so it is determined that the strawberries are suitable for use as of the 21st.

[0073] Figure 6 shows an example of how the acidity of strawberries changes over time. The horizontal axis represents the number of days since the onset of the acidity, and the vertical axis represents the acidity of the strawberries (g / 100 ml).

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

[0075] When storage method M1 was applied, as shown by line 601, the acidity increased from the onset to day 4, decreased from day 4 to day 7, increased from day 7 to day 14, and decreased from day 14 to day 28.

[0076] When preservation method M2 was applied, as shown by the broken line 602, the acidity increased from the onset to 7 days and decreased from 7 days to 28 days.

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

[0078] When storage method M4 was applied, as shown by line 604, the acidity increased from the onset to 7 days, decreased from 7 to 14 days, remained unchanged from 14 to 21 days, and decreased from 21 to 28 days.

[0079] When the acidity of strawberries changes from increasing to decreasing, the consumption of organic acids continues, resulting in a decrease in acidity. Therefore, the turning point at which the acidity changes from increasing to decreasing can be estimated as the start of the decline in freshness. When preservation method M4 was applied, it was found that the consumption of organic acids was suppressed more than when preservation methods M1 to M3 were applied during the period from the 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 the peak value, and the ratio of the decrease to the peak value is greater than a predetermined ratio.

[0081] As an example, assume that preservation method M1 is applied and the predetermined 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%, so it is determined that the strawberries are in a suitable state for use on day 7.

[0082] As another example, assume that preservation method M4 is applied and the predetermined 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%, so it is determined that the strawberries are suitable for use on day 14.

[0083] Figure 7 shows an example of the change in strawberry skin hardness over time. The horizontal axis represents the number of days since the first onset, and the vertical axis represents the hardness (N) of the strawberry skin. The hardness was measured by measuring the stress applied when the strawberry skin was pierced with a thin rod-shaped tool.

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

[0085] When storage method M1 was applied, as shown by line 701, hardness decreased from the onset to 4 days, increased from 4 days to 7 days, and decreased from 7 days to 28 days.

[0086] When storage method M2 was applied, as shown by the broken line 702, the hardness increased from the onset to 7 days and decreased from 7 days to 28 days.

[0087] When storage method M3 was applied, as shown by line 703, hardness increased from the onset to 4 days, decreased from 4 to 14 days, and increased from 14 to 28 days.

[0088] When storage method M4 was applied, as shown by line 704, hardness increased from onset to day 4, decreased from day 4 to day 7, and increased from day 7 to day 14. Hardness also decreased from day 14 to day 21, and increased from day 21 to day 28.

[0089] When the hardness of strawberry skin changes from increasing to decreasing, the texture deteriorates. Therefore, the turning point when the hardness of the skin changes from increasing to decreasing can be estimated as the start of the decline in freshness.

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

[0091] As an example, assume that preservation method M4 is applied and the predetermined ratio is 10%. In this case, the hardness peaks on the 14th day, and the ratio of the decrease in hardness from the 14th to the 21st day to the peak value exceeds 10%, so it is determined that the strawberries are suitable for use on the 21st day.

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

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

[0094] When storage method M1 was applied, as shown by line 801, hardness decreased from the onset to day 4, increased from day 4 to day 7, and decreased from day 7 to day 14. Furthermore, hardness increased from day 14 to day 21, and decreased from day 21 to day 28.

[0095] When storage method M2 was applied, as shown by the broken line 802, the hardness increased from the onset to 7 days and decreased from 7 days to 28 days.

[0096] When storage method M3 was applied, as shown by line 803, hardness increased from the onset to 7 days, decreased from 7 days to 21 days, and increased from 21 days to 28 days.

[0097] When storage method M4 was applied, as shown by line 804, hardness increased from onset to day 4, decreased from day 4 to day 7, and increased from day 7 to day 14. Hardness also decreased from day 14 to day 21, and increased from day 21 to day 28.

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

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

[0100] As an example, assume that preservation method M4 is applied and the predetermined ratio is 10%. In this case, the hardness peaks on the 14th day, and the ratio of the decrease in hardness from the 14th to the 21st day to the peak value exceeds 10%, so it is determined that the strawberries are suitable for use on the 21st day.

[0101] Figure 9 shows the color of the strawberry skin. * The horizontal axis represents the number of days since the first occurrence, and the vertical axis represents the color a of the strawberry skin. * Represents.

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

[0103] When storage method M1 is applied, as shown by line 901, * increased from the first day to 7 days, decreased from 7 to 14 days, increased from 14 to 21 days, and decreased from 21 to 28 days.

[0104] When the storage method M2 is applied, as shown by the line 902, * decreased from the first day to 4 days, increased from 4 to 14 days, decreased from 14 to 21 days, and increased from 21 to 28 days.

[0105] When storage method M3 is applied, as shown by line 903, *increased from the first day to 14 days, decreased from 14 to 21 days, and increased from 21 to 28 days.

[0106] When storage method M4 is applied, as shown by line 904, * increased from the first day to 21 days and decreased from the 21st to 28th days.

[0107] In the case of strawberries, anthocyanins accumulate through respiration and sugar consumption, causing the fruit to turn red. * When the color of the peel changes from a rapid increase to a decrease, the actual color of the peel changes to reddish-black. * The turning point where the amount of freshness changes from increasing to decreasing can be estimated as the time when freshness begins to decrease.

[0108] When storage method M1 is applied, during the period from 14 to 21 days, a * When storage method M3 was applied, a * This difference indicates that when preservation method M3 is applied, sugar consumption is suppressed more than when preservation method M1 is applied, and therefore red coloring is suppressed.

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

[0110] As an example, assume that the storage method M1 is applied and the predetermined ratio is 8%. In this case, * is the peak value, and the ratio of the decrease in the period from the 21st to the 28th to the peak value exceeds 8%, so it is determined that the strawberries were detected to be in a suitable state for use as of the 28th.

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

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

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

[0114] When preservation method M2 was applied, as shown by line 1002, the fluorescence intensity increased from the onset to 7 days, decreased from 7 days to 21 days, and increased from 21 days to 28 days.

[0115] When preservation method M3 was applied, as shown by line 1003, the fluorescence intensity increased from the onset to 7 days, and decreased from 7 days to 28 days.

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

[0117] AGEs in strawberry skins begin to increase after harvest, and as AGEs increase, strawberry maturation and aging are accelerated. When AGEs change from an increase to a decrease, freshness begins to decline. Therefore, the turning point at which the fluorescence intensity of the strawberry skin changes from an increase to a decrease can be estimated as the start of the decline in freshness. When preservation method M4 is applied, the time when the fluorescence intensity reaches its maximum is delayed compared to when preservation methods M1 to M3 are applied, indicating that the decline in freshness is suppressed.

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

[0119] As an example, assume that preservation method M4 is applied and the predetermined ratio is 10%. In this case, the fluorescence intensity on the 21st day is at its peak, and the ratio of the decrease from the 21st to the 28th day to the peak value exceeds 10%, so it is determined that the strawberries are suitable for use on the 28th day.

[0120] The detection unit 414 can also determine whether the suitable state for use of the fresh product 341 has been detected based on the change over time in the measured value of the ethylene gas concentration. For example, the detection unit 414 determines that the suitable state for use of the fresh product 341 has been detected when the measured value of the ethylene gas concentration becomes greater than a threshold value.

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

[0122] When the freshness of the fresh product 341 is determined using multiple indicators among sugar content, acidity, hardness, color, fluorescence intensity, and ethylene gas concentration, it may be determined that the fresh product 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 indices used in the determination, the freshness information of the indices indicating that the fresh product 341 has been detected to be in a suitable state for use includes a flag with a logical value of "1." The freshness information of the other indices includes a flag with a logical value of "0" indicating that the fresh product 341 has not been detected to be in a suitable state for use.

[0124] The detection unit 414 may use the measurement values ​​of each of the multiple indexes used in the determination to calculate an evaluation value indicating the degree to which the perishable product 341 is in a state suitable for use, and transmit this to the terminal device 320 together with the freshness information.

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

[0126] 11 shows an example of the first display screen. The display screen of FIG. 11 is displayed when the freshness of fresh product 341 is determined using sugar content, and includes text 1101, recommended range 1102, and measurement value 1103 for temperature, humidity, ethylene gas, and sugar content, respectively. Temperature and humidity represent the temperature and humidity inside preservation device 311, ethylene gas represents the concentration of ethylene gas inside preservation device 311, and sugar content represents the sugar content of fresh product 341.

[0127] The recommended range 1102 indicates the recommended range of the index measurement value, and the measurement value 1103 indicates the index measurement value. The text 1101 for temperature, humidity, and ethylene gas is a message indicating whether the measurement value 1103 is within the recommended range 1102. "Suitable" indicates that the measurement value 1103 is within the recommended range 1102. The sugar content text 1101 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] 12 shows an example of a second display screen. The display screen of FIG. 12 is displayed when the freshness of perishable product 341 is determined using sugar content, acidity, and color. This display screen includes a ripeness ranking, as well as text 1101, recommended range 1102, and measurement value 1103 for each of temperature, humidity, ethylene gas, sugar content, acidity, and color. The information on temperature, humidity, ethylene gas, and sugar content is the same as that of the display screen of FIG. 11.

[0129] The acidity indicates the acidity of the fresh product 341, and the color indicates the color of the fresh product 341. The text 1101 for sugar content and color is "suitable," and the text 1101 for acidity is "unsuitable." "Unsuitable" indicates that the fresh product 341 has not been detected as being suitable for use.

[0130] The ripeness rank is a rank of evaluation values ​​calculated using the measured values ​​of sugar content, acidity, and color, and indicates the degree to which the fresh product 341 is in a suitable state for use. In this example, rank B out of ranks A to D is displayed as the ripeness rank.

[0131] The user checks the displayed ripeness rank, freshness information for each index, image information 428, chlorophyll information 429, etc., and decides whether or not to offer fresh product 341 to a customer. For example, if the user is a producer, the user can offer fresh product 341 to a customer by shipping the fresh product 341. If the user is a retailer, the user can offer fresh product 341 to a customer by selling the fresh product 341.

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

[0133] 11 or 12 is displayed, the user may decide to provide the customer with fresh product 341. If the freshness information of the ethylene gas concentration is displayed and it is indicated that the fresh product 341 is detected to be in a suitable state for use, the user may use an ethylene gas remover to remove the ethylene gas from the storage device 311 instead of providing the fresh product 341 to the customer.

[0134] According to the detection system in Fig. 3, by monitoring the time change of an index indicating the freshness of the perishable product 341, it is possible to detect the suitable state for use of the perishable product 341 and notify the user. For example, if the perishable product 341 is fruit or vegetable, seafood, or meat, the ripeness of the perishable product 341 is detected and notified to the user. When notified that the suitable state for use of the perishable product 341 has been detected, the user can immediately ship or sell the perishable product 341, thereby improving the efficiency of distribution and sales. This makes it possible to prevent the perishable product 341 that is past its best state from being discarded.

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

[0136] Next, the acquisition unit 412 acquires the hardness measurement value from the hardness meter 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 measured value of the fluorescence intensity 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 measured value of the ethylene gas concentration 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 the thermal image and humidity image 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 value of the amount of chlorophyll from the chlorophyll meter 318 via the communication unit 411 and records them in the chlorophyll information 429 (step 1308).

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

[0140] Next, the detection unit 414 determines whether the suitable condition for use of the fresh product 341 has been detected using one or more of the sugar content information 422, acidity information 423, hardness information 424, color information 425, fluorescence information 426, or ethylene gas information 427 (step 1310).

[0141] If it is determined that the fresh product 341 is in a suitable state for use (step 1310, YES), the detection unit 414 generates freshness information indicating that the fresh product 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 product 341 is not in a suitable state for use (step 1310, NO), the server 319 repeats the processes from step 1301 onwards. The processes of steps 1301 to 1310 are repeated, for example, at time intervals T2.

[0142] The configuration of the detection device 101 in FIG. 1 is merely an example, and some of the components may be omitted or changed 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 whether it is suitable for use, the saccharimeter 312 can be omitted. If the acidity of the fresh product 341 is not used to determine whether it is suitable for use, the acidity meter 313 can be omitted. If the hardness of the fresh product 341 is not used to determine whether it is suitable for use, the hardness meter 314 can be omitted.

[0144] If the chromaticity of the fresh product 341 is not used to determine whether it is suitable for use, the color difference meter 315 can be omitted. If the intensity of the fluorescence of the fresh product 341 is not used to determine whether it is suitable for use, the fluorescence measuring device 316 can be omitted.

[0145] If the thermal image and humidity image of the fresh produce 341 are not provided to the user, the image capture 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 the server 319 in FIG. 4 is merely an example, and some of the components may be omitted or changed depending on the application or conditions of the detection system.

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

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

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

[0150] The memory 1402 is, for example, a semiconductor memory such as a read-only memory (ROM) or a random access memory (RAM), and stores programs and data used in processing. The memory 1402 may operate as the storage unit 416 in FIG.

[0151] 1 by executing a program using the memory 1402. The CPU 1401 (processor) also operates as the acquisition unit 111 and detection unit 112 in FIG. 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 an operator. The output device 1404 is, for example, a display device, a printer, a speaker, etc., and is used for outputting inquiries or instructions to an operator and processing results. The output device 1404 may operate as the output unit 113 in Fig. 1. The processing result may be freshness information.

[0153] The auxiliary storage device 1405 is, for example, a magnetic disk device, an optical disk device, a magneto-optical disk device, a tape device, or the like. The auxiliary storage device 1405 may be a hard disk drive or a solid state drive (SSD). The information processing device stores programs and data in the auxiliary storage device 1405 and can use them by loading them into the memory 1402. The auxiliary storage device 1405 may operate as the storage unit 416 in FIG. 4.

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

[0155] In this way, the computer-readable recording medium that stores the program and data used in the processing is a physical (non-transitory) 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 the communication networks 321 and 322 and performs data conversion associated with communication. The information processing device receives programs and data from external devices via the network connection device 1407 and can use them by loading them into the memory 1402. The network connection device 1407 may operate as the output unit 113 in FIG. 1 or the communication units 411 and 415 in FIG. 4.

[0157] 14, 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 the output device 1404 may be omitted. If the portable recording medium 1409 is not used, the medium drive device 1406 may be omitted.

[0158] The terminal device 320 in FIG. 3 can be an information processing device similar to that in FIG.

[0159] Although the disclosed embodiments and their advantages have been described in detail, those skilled in the art may make various modifications, additions, and omissions without departing from the scope of the invention as clearly set forth in the claims. [Explanation of symbols]

[0160] 101 Detection device 111, 412 Acquisition Department 112, 413 Detector 113 Output section 311 Storage device 312 Saccharimeter 313 Acidity meter 314 Hardness meter 315 Color difference meter 316 Fluorescence measurement equipment 317 Image Acquisition Device 318 Chlorophyll Meter 319 Server 320 Terminal Equipment 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 501~504, 601~604, 701~704, 801~804, 901~904, 1001~1004 Line 1101 Text 1102 Recommended Range 1103 Measurements 1401 CPU 1402 memory 1403 Input Device 1404 Output Device 1405 Auxiliary storage device 1406 Media drive unit 1407 Network connection device 1408 Bus 1409 Portable recording media

Claims

1. Acquire measurement values ​​for each of a plurality of indicators that indicate the quality of the fresh produce stored in the storage device; detecting a suitable state for use of the fresh product based on changes over time in the measured values ​​of each of the plurality of indexes; When a suitable state of use of the fresh product is detected based on a change over time in the measurement value of any one of the plurality of indices, the method outputs to a terminal device detection information indicating that the suitable state of use of the fresh product has been detected based on the indices for which the suitable state of use has been detected, and information indicating that the suitable state of use of the fresh product has not been detected based on indices other than the indices for which the suitable state of use has been detected, and outputs to the terminal device an evaluation value calculated using the measurement values ​​of all of the plurality of indices including the indices for which the suitable state of use has been detected and the other indices. The computer executes the processing, the process of detecting the fresh product in a suitable state for use includes a process of determining that the fresh product is in a suitable state for use when the measurement value increases and then decreases; A detection method characterized in that the evaluation value is output to the terminal device so that a rank corresponding to the evaluation value among multiple ranks indicating the degree to which the fresh product is in a suitable condition for use is displayed on the screen of the terminal device.

2. The detection method described in claim 1, characterized in that the process of determining that the fresh produce has been detected in a suitable state for use includes a process of determining that the fresh produce has been detected in a suitable state for use when the measurement value increases to a peak value and then decreases from the peak value, and the ratio of the decrease from the peak value to the peak value is greater than a predetermined ratio.

3. A detection method as described in claim 1 or 2, characterized in that the indicator that the suitable state for use is detected is the sugar content of the fresh product, the acidity of the fresh product, the hardness of the fresh product, color information of the fresh product, or information indicating the amount of advanced glycation end products contained in the fresh product.

4. an acquisition unit that acquires measurement values ​​of each of a plurality of indicators that indicate the quality of the fresh produce stored in the storage device; a detection unit that detects the suitable use state of the fresh product based on changes over time in the measured values ​​of each of the plurality of indexes; an output unit that, when a suitable state of use of the fresh produce is detected based on a change over time in the measurement value of any one of the plurality of indices, outputs to a terminal device detection information indicating that the suitable state of use of the fresh produce has been detected based on the indices for which the suitable state of use was detected, and information indicating that the suitable state of use of the fresh produce has not been detected based on indices other than the indices for which the suitable state of use was detected, and outputs to the terminal device an evaluation value calculated using the measurement values ​​of all of the plurality of indices including the indices for which the suitable state of use was detected and the other indices; Equipped with The detection unit determines that the fresh product is in a suitable state for use when the measurement value increases and then decreases, A detection device characterized in that the evaluation value is output to the terminal device so that the rank corresponding to the evaluation value among multiple ranks indicating the degree to which the fresh product is in a suitable condition for use is displayed on the screen of the terminal device.

5. The detection device described in claim 4, characterized in that the detection unit determines that the fresh product is in a suitable state for use when the measurement value increases to a peak value and then decreases from the peak value, and the ratio of the decrease from the peak value to the peak value is greater than a predetermined ratio.

6. Acquire measurement values ​​for each of a plurality of indicators that indicate the quality of the fresh produce stored in the storage device; detecting a suitable state for use of the fresh product based on changes over time in the measured values ​​of each of the plurality of indexes; When a suitable state of use of the fresh product is detected based on a change over time in the measurement value of any one of the plurality of indices, the method outputs to a terminal device detection information indicating that the suitable state of use of the fresh product has been detected based on the indices for which the suitable state of use has been detected, and information indicating that the suitable state of use of the fresh product has not been detected based on indices other than the indices for which the suitable state of use has been detected, and outputs to the terminal device an evaluation value calculated using the measurement values ​​of all of the plurality of indices including the indices for which the suitable state of use has been detected and the other indices. Have the computer execute the process, the process of detecting the fresh product in a suitable state for use includes a process of determining that the fresh product is in a suitable state for use when the measurement value increases and then decreases; A detection program characterized in that the evaluation value is output to the terminal device so that a rank corresponding to the evaluation value among multiple ranks indicating the degree to which the fresh product is in a suitable condition for use is displayed on the screen of the terminal device.

7. The detection program of claim 6, characterized in that the process of determining that the fresh produce has been detected in a suitable state for use includes a process of determining that the fresh produce has been detected in a suitable state for use when the measurement value increases to a peak value and then decreases from the peak value, and the ratio of the decrease from the peak value to the peak value is greater than a predetermined ratio.

Images