275 results about "Ripening" patented technology

The embodiment of the invention provides a fruit and vegetable ripening acceleration system and a fruit and vegetable ripening acceleration method, which are used for realizing stable and controllable ripening acceleration of fruits and vegetables in a transportation process. The method comprises the steps that when the fruit and vegetable ripening acceleration system is started, a current ripening acceleration mode of fruit and vegetable ripening acceleration operation is determined; wherein the current ripening mode comprises a preset temperature range, a preset ethylene concentration range and an EC fan strategy; acquiring a real-time temperature value, a real-time ethylene concentration value and transportation time for transporting fruits and vegetables in the refrigerated container; and according to the transportation time, the real-time temperature value, the real-time ethylene concentration value, a preset temperature range, a preset ethylene concentration range and an EC fan strategy, a temperature regulation and control system, an ethylene regulation and control system and an EC fan are controlled through a main control system, so that the temperature value of the output end in the refrigerated container meets the preset temperature range. The ethylene concentration value of the output end in the refrigerated container meets a preset ethylene concentration range.

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The invention provides a heating method and device for dynamically controlling the cooking degree of dishes and electronic equipment, and relates to the technical field of food material analysis, and the method comprises the steps: obtaining food material images according to a preset time interval; analyzing the food material image based on a ripening degree identification model, and outputting a real-time ripening degree numerical value of the current food material; comparing the real-time ripening degree value with a preset NI target ripening degree value to obtain a ripening degree difference value; according to the ripening degree difference value, a corresponding dynamic heating curve is matched from a ripening degree-heating curve database, the dynamic heating curve is converted into a control instruction, a temperature control system is driven to adjust heating parameters until the ripening degree difference value is not smaller than zero, and dish heating is completed. According to the method, the resource consumption and the monitoring real-time performance of the system are balanced by adopting a time-sharing variable-period image acquisition strategy, and the ripening degree recognition robustness is improved by combining a two-channel convolutional neural network of hue evolution characteristics and morphological parameters.

The invention provides a production method for preparing sour dough through microbial staged fermentation and low-GI-value bread, the finished sour dough is formed through acidic buffer solution preparation, functional auxiliary material pre-dispersion, main material gradient fusion, dough hydration forming, strain inoculation, primary fermentation, secondary fermentation and third-stage low-temperature ripening, and the prepared finished sour dough is used for preparing bread. The baked bread has the advantages of being low in GI value, good in taste, unique in flavor, high in nutrition and long in shelf life.

The invention belongs to the technical field of food packaging and fresh-keeping materials, and discloses an ethylene adsorption and pH / pectinase double-response intelligent antibacterial composite film as well as a preparation method and application thereof. The composite film comprises a base film and a functional carrier distributed in the base film, the functional carrier is a material ZIF-8-cinnamyl aldehyde-pectin capable of adsorbing ethylene and responding to pH and pectin, and the base film comprises a film-forming polymer and a natural antibacterial agent. According to the composite film, efficient adsorption of ethylene released in the storage period of fruits and vegetables is achieved through a porous structure of ZIF-8, meanwhile, a synergistic effect is formed by an acid environment naturally generated in the fruit and vegetable ripening and rotting process and pectinase, and intelligent slow release of cinnamyl aldehyde loaded on ZIF-8 is accurately triggered; cinnamyl aldehyde can form a double-channel intelligent antibacterial system with the natural antibacterial property of chitosan in a film base material and the metal ion antibacterial property of ZIF-8, maturation and aging of typical respiratory climacteric fruits and vegetables can be remarkably delayed, and the antibacterial film has extremely high industrial application potential.

The invention discloses a nano silicon-calcium concentrated liquid and a preparation method and application thereof. According to the nano silicon-calcium concentrated liquid, silicon and calcium are respectively dispersed in water in the form of SiO2 and Ca < 2 + >; wherein the mass ratio of SiO2 to Ca < 2 + > is (1-10): (1-10); the concentration of silicon calcium is 80-300 g / L. The problem of antagonism of liquid silicate and calcium ions is solved, silicon and calcium exist in the forms of nano SiO2 single molecules and Ca < 2 + > ions and are uniformly and stably dispersed in medium water, the absorption rate of plant root systems and leaves is remarkably increased, bitter pox diseases of apples in the mature period and the storage period are reduced, and then the apple quality is improved; the composition can be used for preventing and treating the apple bitter pit disease, and meanwhile, the storage stability of apples is ensured; the product can be stored for more than 24 months at normal temperature, and is high in stability, convenient to use and convenient to popularize.

The invention discloses an intelligent variable temperature control method and system for refrigeration house storage, relates to the technical field of intelligent cold chain control, and is suitable for storage management of fruits such as durian needing ripening control. According to the method, a multi-mode sensor network is arranged to collect refrigeration house environment parameters and fruit state parameters, the ripening stages of fruits in all areas in a refrigeration house are recognized, a ripening state distribution map is constructed, a unified regulation stage is determined by combining a target storage strategy, a rule base and dynamic data processing, and the storage efficiency is improved. And generating a temperature change control track of the whole cold storage comprising control target temperature and humidity, control duration and actual temperature change rate, describing the change process of the temperature and humidity along with time in a temperature change path function form corresponding to each stage by the temperature change control track, and performing dynamic correction in combination with real-time sensing data to realize closed-loop regulation and control. According to the method, the precision and flexibility of temperature control of the refrigeration house can be improved, the fruit curing consistency and terminal flavor quality are improved, and the intelligent level and effect of storage management are remarkably improved.

The banana transcription factor MabZIP2 disclosed by the invention is combined with a banana fruit MaLSF1 gene promoter to regulate up-regulated expression of the banana fruit MaLSF1 gene. The MabZIP2 expression is instantly silenced, the expression quantity of the MaLSF1 is reduced, the degradation of banana pulp starch is inhibited, and the content of total starch, amylose and amylopectin is increased, so that the sweet taste of banana fruits is favorably improved, and the quality of bananas is improved; the hardness of the banana pulp is improved, the softening of the banana after picking can be delayed, the ripening of the banana fruit after picking is delayed, and the storage period of the banana fruit is prolonged. The banana transcription factor MabZIP2 provides an important gene resource for improvement of banana fruit quality, provides a theoretical basis for research and development of a banana fresh-keeping technology and cultivation of new storage-resistant varieties, and also provides a new way for research and development of a fresh-keeping technology of starch storage type fruits such as bananas, molecular design breeding and cultivation of new storage-resistant banana varieties.

The invention discloses a stirring device and a preparation process of white pepper, belonging to the field of white pepper preparation. The white pepper stirring device comprises a stirring structure, which comprises a mixing device. The mixing device comprises a shell, a support frame is fixedly connected to the lower end of the shell, a first servo motor is installed on the upper end of the support frame, a first gear is fixedly connected to the output end of the first servo motor, a limiting hole is provided in the middle of the bottom end of the shell, a first limiting groove is provided at the bottom end of the inner part of the shell, and a second limiting groove is provided at the bottom end of the outer end of the shell. The white pepper skin can be ripened by high-temperature steam without adding pectinase, thereby reducing damage to the white pepper skin and loss of nutrients, and the feeding device performs preliminary ripening before the fresh pepper enters the mixing device. The turning device and the peeling device can fully stir and peel the fresh pepper, thereby improving the working efficiency of white pepper production.

The invention discloses a full-automatic Chinese style pastry curing system, and belongs to the technical field of pastry processing equipment.The full-automatic Chinese style pastry curing system comprises a dough forming device, a conveying device, a cutting device, a dishing device, a fermenting device and a steaming device.The conveying device is arranged on one side of the dough forming device, and the cutting device and the dishing device are installed on the conveying device; a fermenting device is arranged on one side of the tray loading device, a steaming device is arranged on one side of the fermenting device, and an automatic feeding mechanism is arranged between the fermenting device and the steaming device. The full-automatic Chinese pastry curing system is high in automation degree, can realize full-process control from dough forming to curing, reduces labor intensity, ensures stable product quality, is coherent in fermentation and steaming, flexible and efficient in feeding and uniform in dough stirring, and has the advantages of high efficiency, energy conservation and convenience in operation and maintenance.

The utility model provides feed curing equipment which comprises a curing conditioner, a modulation reverse conveying quality guarantee device, a hopper opening and a driving motor, the modulation reverse conveying quality guarantee device and the hopper opening are fixedly installed outside the curing conditioner, the modulation reverse conveying quality guarantee device and the hopper opening are located on the opposite sides, and the driving motor drives the modulation reverse conveying quality guarantee device and the hopper opening to rotate. The driving motor is fixedly mounted at one end of the curing conditioner; according to the utility model, a central injection diffusion mechanism is innovatively adopted, steam is uniformly diffused to the chamber, the heat transfer efficiency is improved, feed curing is enhanced, a single-screw structure is adopted, the design is simplified, the cost is reduced, the occupied area is reduced, continuous and stable feed conveying, reverse conveying and heating are combined, and the curing degree is maximized. Finally, the feed is efficiently cured and smoothly discharged, quality is guaranteed, and efficiency is improved.

The application discloses a kind of Wuchang pure rice instant rice and its double-screw extrusion preparation method, belong to the field of grain deep processing.The instant rice is only raw material with Wuchang rice flower fragrance broken rice, is made into by pure physical process such as smashing, precision moisture loss type, double-screw segmented extrusion gelatinization (sleeve 3-4 area 85~110 DEG C, 5-6 area 40~50 DEG C, 7-8 area 61~108 DEG C, end plate pressure 39.4~65.5 Bar, screw rotation speed 250~340 rpm), granulation, gradient drying shaping), without adding any auxiliary material.Product starch ripening degree is greater than or equal to 95%, boiling water is rehydrated for 5~8 minutes, cooking rice rate is greater than or equal to 2.8:1, finished product moisture content is 9.0%~10.0%, bulk density is 690~830 g / L, grain is neat, after brewing, cooking, frying, grain is distinct, quick-frozen reheating is stable, suitable for whole scene such as family instant food, pre-cooked fried rice, group meal and outdoor meal replacement, realize broken rice high-value utilization.

The utility model relates to the technical field of ripening equipment, in particular to dry and wet dual-purpose ripening equipment which comprises a cabinet body, a cabinet door is arranged on one side of the cabinet body, an electric heating demisting glass door is arranged on the inner wall of the cabinet door, a base is fixedly connected to the lower surface of the cabinet body, a frequency conversion unit is arranged in the cabinet body, and an inner container is arranged in the cabinet body. The inner container is integrally bent and formed, a curing lamp and a placing frame are arranged in the cabinet body, the placing frame and the inner container are integrally designed, and an oxygen sensor is arranged in the cabinet body; through the cooperation of the nitrogen charging assembly and the oxygen sensor, when a low-oxygen environment is needed in the curing cabinet, nitrogen charging, reduction of the oxygen content in the cabinet body and improvement of the curing effect can be achieved through an external control device, and the problems that for some curing processes needing the low-oxygen environment, a good low-oxygen environment cannot be provided in the prior art, and the curing effect is poor are solved. Therefore, the ripening effect is influenced.

The invention relates to the technical field of agriculture, in particular to a mechanized efficient tartary buckwheat harvesting method which comprises the following steps: cutting plants at a position 10-15 cm away from the ground by adopting a cutter-rower, and keeping the ground clearance of the bottom ears of formed strip paving at 20-30 cm to form a natural ventilation channel; the green seeds are cut and dried in the sun and then laid in the field for 3-5 days without turning over, uniform drying is promoted through the fluffy structure of the plants, and the green seeds are subjected to after-ripening and synchronous dehydration in the laid strips; a threshing machine is adopted to operate the aired strip-shaped laying, a threshing device of the threshing machine drives a roller with an elastic element at the rotating speed of 400-600 rpm, seeds are separated through mutual rubbing of plants under the large gap of 15-25 mm, the breakage rate of the seeds is smaller than 2%, and the comprehensive loss rate is smaller than 5%. And scientific harvesting opportunity, energy saving in the airing process and low loss of threshing operation can be achieved, and the efficiency, quality and economic benefits of mechanical harvesting of tartary buckwheat are greatly improved.

The invention discloses a nutrition regulating agent for regulating the mature period of citrus fruits and application of the nutrition regulating agent. The nutrition regulating agent is prepared from potassium nitrate, monopotassium phosphate, magnesium sulfate, ferric sodium ethylenediaminetetraacetate, zinc sodium ethylenediaminetetraacetate, boric acid, ammonium molybdate, gibberellin, abscisic acid and diatomite which is supplemented to 100 parts. The invention further provides a preparation method of the nutrition regulating agent and application of the nutrition regulating agent in regulating the mature period of citrus fruits, and the application mode is that when the diameter of the citrus fruits is 40-50 mm, the preparation is diluted by 600-800 times to be sprayed on leaf surfaces, once every 7 days and twice continuously. Through the synergistic effect of mineral nutrient elements and low-concentration hormones, bidirectional precise regulation and control of the citrus mature period are achieved, fruits can be promoted to mature in advance or later for 7-15 days, the sugar-acid ratio and color of the fruits can be remarkably improved, meanwhile, the problems of tree vigor decline and quality decline caused by single hormone treatment are solved, and the method is suitable for large-scale popularization and application. The method has the characteristics of high efficiency, safety and simple operation.

The invention belongs to the technical field of food processing, and particularly relates to novel corn beans and a preparation method thereof.The preparation method comprises the steps of preparation of raw material corn kernels and preparation of the corn beans, and the preparation of the raw material corn kernels comprises the steps of ear harvesting, peeling and dicing, curing, fixation and dehydration; the preparation method of the corn beans comprises the steps of puffing, polishing, screening, winnowing, powder and sugar coating, drying, packaging and delivery. According to the method, the corn kernels which are not ripe are taken as raw materials, are harvested and then are immediately ripened, and are subjected to fixation to lock freshness, so that the delicate flavor and sweetness of the corn in the fresh eating period are partially reserved, the contents of nutrient substances such as protein and amino acid are higher than those of old-fashioned corn beans and corn flowers, and the appearance is good and the taste is crisp.

The invention discloses a device and method for accelerating ripening of forest tree seeds based on ray irradiation of an electron accelerator, and relates to the technical field of electron beam irradiation, the device comprises a transportation mechanism, an irradiation mechanism and a conveying box, the transportation mechanism is responsible for transporting the conveying box to the irradiation mechanism, one side of the transportation mechanism is further provided with a discharging mechanism, and the discharging mechanism is used for conveying the conveying box to the irradiation mechanism. The discharging mechanism is responsible for providing forest tree seeds for the conveying box, and the irradiation mechanism is responsible for irradiation and ripening of the forest tree seeds in the conveying box. The conveying mechanism is used for conveying empty conveying boxes, a certain amount of forest tree seeds can be poured into the empty conveying boxes through the discharging mechanism in the conveying process, then the conveying boxes containing the forest tree seeds are conveyed to the irradiation mechanism, and the irradiation mechanism conducts irradiation ripening on the forest tree seeds.

A system including a plurality of banana containers is provided. Each banana container has a first container end and a second container end for containing unpeeled bananas. The system includes a gas distribution regulator connected to the plurality of banana containers. The gas distribution regulator includes a plurality of gas meters corresponding one-to-one to the plurality of banana containers. The respective metering devices are connected to the second container end of the respective banana containers to distribute a respective amount of ripening gas into the respective banana containers. The system can use a closure device to limit the pressure of the ripening gas in the banana containers to vary the ripening speed of the bananas. This can avoid spoiling the taste of the bananas.

The invention belongs to the technical field of fruit preservation, and particularly relates to a juicy peach postharvest preservation method and e-commerce logistics application. The core improvement of the invention is as follows: the juicy peaches are immediately treated with 1-methylcyclopropene (1-MCP) powder after being picked. The embodiment verifies that compared with other dosage forms of the 1-MCP, the powder is the optimal dosage form for realizing fresh keeping of the picked juicy peaches; meanwhile, the key time window for the powder to play the optimal fresh-keeping effect is clearly defined as'immediate treatment after harvesting 'for the first time. The method comprises the following specific operation steps: after harvesting juicy peaches, immediately applying 1-MCP powder and sealing a treatment environment; in a closed environment, the 1-MCP powder can continuously play a role, the after-ripening softening process of the fruits can be remarkably delayed, ethylene generation of the fruits is effectively inhibited, and then the technical effect that the normal-temperature shelf life of the juicy peaches is stably prolonged by 2 days is achieved.

The utility model discloses a ripening spraying device for agricultural product processing, which comprises a liquid storage tank and a ripening tank, the ripening tank is arranged at the top of the liquid storage tank, a spraying block is arranged in the middle of the top in the ripening tank, three groups of mutually parallel conveying rollers are arranged in the middle of the ripening tank, and liquid outlets are uniformly formed in the conveying rollers. A second conveying belt parallel to the first conveying belt is arranged on the other side in the ripening box, a third conveying belt is arranged in the ripening box below the second conveying belt, a material guide plate with a downward inclined surface is arranged in the ripening box between the top of the third conveying belt and the conveying roller, a soft cushion is arranged on the side, close to the second conveying belt, of the material guide plate, and springs are evenly arranged between the soft cushion and the material guide plate. According to the fruit spraying device, the tops and the bottoms of fruits are uniformly sprayed synchronously, the spraying effect can be improved, the fruits are conveyed in a grading mode after spraying, and the follow-up processing speed is increased.

The invention discloses a fresh-keeping storage method of plum fruits, which is characterized in that a compact network structure of a shellac-pullulan-gellan gum basic composition effectively obstructs invasion of external microorganisms, and significantly slows down loss of water in the fruits, so that the plump appearance and hardness of the fruits are maintained, and the fruit quality is improved. The siRNA and the AVG wrapped by the lipidosome accurately interfere with the ripening and senescence process in the fruit from the molecular level, the siRNA specifically silences the gene expression of cell wall degradation key enzyme and delays the softening process of the fruit, and the AVG effectively blocks the biosynthesis pathway of ethylene and inhibits the start of an after-ripening signal, so that the ripening and senescence process of the fruit is delayed. The external formed physical film provides a stable microenvironment for internal bioactive molecules, protects the internal bioactive molecules from being degraded and prolongs the action time, and the internal molecular regulation delays the disintegration of cell structures, so that the external film can be attached more enduringly and exerts a barrier function, and the maintenance of the fruit quality is realized under a refrigeration condition.

The present invention introduces a novel and distinct variety of Persea americana Mill., named ‘BeeOne’, which emerged from a chance seedling discovered in the Western Cape of South Africa, with commendable commercial traits, including late maturation, thick green skin, and characteristics from both the Mexican and Guatemalan horticultural traits. The traits of ‘BeeOne’ have been systematically documented from 2018 to the present. Key distinguishing features of ‘BeeOne’ include its very late ripening and obovate fruit shape, which possesses a notably thick, highly pebbled skin. The fruit is dark green with a flattened base, offering an excellent shelf life and a creamy / nutty flavor profile, complemented by a favorable pulp-to-seed ratio. The tree shape of ‘BeeOne’ is characterized as upright to moderately spreading, featuring one to three central leaders, which enhances its suitability for high-density planting and interplanting alongside A-flower types, ensuring effective cross-pollination.

This invention discloses a method for simultaneous flowering and fruiting of macadamia nuts. First, in September of the current year, pre-harvest fertilizer is applied to the 695 macadamia nut variety before fruit harvest. In October, when the fruit matures, 1 / 5 to 1 / 3 is harvested, with the remaining fruit left on the branches. Post-harvest pruning is carried out in October and November, leaving branches that did not bear fruit unpruned; harvested branches are lightly pruned. From November to March of the following year, the remaining fruit is harvested in batches, leaving no more than 1 / 4 of the fruit, with branch pruning performed simultaneously during harvest. Before flower bud differentiation in November, a flower-promoting fertilizer is sprayed to encourage flower bud differentiation. Around March of the following year, the 695 macadamia nut variety flowers, achieving simultaneous flowering and fruiting, with all remaining fruit harvested. This invention addresses the low natural fruit drop rate of the 695 macadamia nut variety by harvesting a portion of the fruit during the October ripening period, leaving the rest on the branches, and then harvesting in batches according to market conditions to stagger market entry. Simultaneously, the fruit is used to suppress the sprouting of autumn / winter and spring shoots, promote flower bud differentiation, and reduce the workload of post-harvest pruning.

The invention discloses a vineyard fruit fly trapping agent and application thereof. The trapping agent is prepared from diseased grape fruits which are damaged by diseases and lose commodity, ethyl alcohol, acetic acid, water and dishwashing liquid according to the proportion; a waste plastic bottle is refitted to be manufactured into the fruit fly trap; the trapping agent is poured into a trap, and the trap is hung in a vineyard to trap fruit flies. Sick fruits in a vineyard are reused, the preparation process is simple, the cost is low, application of chemical agents in the grape mature period is avoided, and the fruit fly trapping agent is environmentally friendly and has a good fruit fly trapping effect.

The invention relates to the field of postharvest after-ripening of agricultural products, and discloses a single-fruit ripening method of annona squamosa, which comprises the following steps: placing a single annona squamosa fruit and an ethylene-loaded ripening agent in a contact state; wrapping and sealing the two by using a packaging system; and putting the sealed packaging body at a proper temperature for ripening. Preferably, the ripening agent is formed by adsorbing 2.0%-3.0% of ethylene by activated carbon, and the dosage of the ripening agent is 0.3 g-0. 4g; the packaging system comprises two layers of absorbent paper and a PE self-sealing bag provided with four holes of 0.20-0.30 cm < 2 >. The proper temperature is 19-21 DEG C, and the ripening time is 1-2 days. Through the synergistic effect of the ripening agent and a specific packaging system, a ripening microenvironment integrating ethylene enrichment, gas exchange and humidity regulation and control is constructed, and the technical problems that annona squamosa ripening is slow, and annona squamosa is prone to rot are solved. The method is high in ripening speed, high in fruit quality, simple and convenient to operate, and time-saving and labor-saving.

The invention discloses a production method of brewing type instant rice. The production method comprises the following steps: S1, preparing materials; S2, mixing; S3, curing and granulating; the instant rice has the advantages that the instant rice is prepared by taking the oat grains as the raw material, the density of the prepared instant rice grains is high, the integrity rate of the rehydrated rice grains reaches 98% or above, and the six areas of the double-screw granulator are set to be heated step by step, so that the oat grains are gradually cured and formed; performing drying and high-temperature puffing on the first rice grains output by the granulator in a manner of firstly performing high temperature and then performing low temperature; then continuously performing low-temperature drying and secondary puffing at a certain temperature, and simultaneously realizing a sterilization effect; and finally, color sorting is adopted to remove crushed materials and over-cured granules, instant rice products with complete rice grains and consistent color are obtained, and the rehydrated instant rice is still complete, smooth in surface, moderate in looseness, not prone to adhesion after rehydration, good in elasticity and good in palatability.

The utility model belongs to the field of white spirit production, and particularly relates to a white spirit aging and ripening accelerating device which comprises a bottom plate, a white spirit ripening accelerating box and a stirring mechanism, a white spirit ripening box is arranged on the bottom plate, a stirring mechanism is arranged in the white spirit ripening box, and a motor for driving the stirring mechanism is fixedly mounted at the top of the white spirit ripening box; the stirring mechanism comprises a first transmission rod, a round plate, a second transmission rod, a sleeve, a round rod, a first spoiler, a fixing rod and a second spoiler, the first transmission rod is rotationally connected to the white spirit ripening box, one end of the first transmission rod is connected with the output end of the motor, and the other end of the first transmission rod is fixedly connected with the round plate; the circular plate is movably connected with a second transmission rod, and one end of the second transmission rod is fixedly connected with a sleeve. According to the utility model, through the cooperation of all the components, the effects of rotating stirring and swinging stirring of raw materials in the white spirit ripening box can be achieved.

The invention discloses an LED lighting device capable of slowing down the ripening time of vegetables, the LED lighting device comprises a fixed frame and a plurality of LED blue light lamps, the fixed frame is provided with a plurality of frames and a supporting mechanism, the inner side of each frame is provided with a driving mechanism and a lamp holder, and the LED blue light lamps are uniformly arranged on the lamp holders; the driving mechanism expands the irradiation range of the LED blue light lamp by driving the lamp holder to reciprocate. The rails for the LED blue light lamps to move are set up at the vegetable planting position through the fixing frame and the frame, the LED blue light lamps distributed in an arc shape are driven to reciprocate on the rails to provide uniform and sufficient blue light irradiation for vegetables, meanwhile, the sunshade net is laid outside the frame in a matched mode to reduce sunlight, ethylene generation can be restrained, and the service life of the frame is prolonged. The effect of delaying the ripening of the vegetables is achieved; through the method for regulating and controlling the natural physiological rhythm of the vegetables, the subsequent maturation of the vegetables cannot be influenced, and the problems of chemical residues and food safety cannot exist, so that the quality of the vegetables can be ensured.

The utility model discloses an ethylene gas release device for fruit and vegetable ripening, which comprises a ripening warehouse, a release device, a metering device and a convection device, the release device comprises a mounting plate, an ethylene tank I, an ethylene tank II, a gas delivery pipe, a gas delivery elbow and a gas vent, and the metering device comprises a gas flowmeter and an ethylene concentration detector. The convection device comprises a motor and a fan, and a liquid crystal display screen is arranged outside the ripening warehouse. The utility model belongs to the technical field of ethylene gas release, and particularly relates to an ethylene gas release device for ripening fruits and vegetables. The problems that ethylene cannot be quickly and uniformly distributed in the ripening warehouse, and the concentration of ethylene in the ripening warehouse cannot be automatically measured are effectively solved. The ethylene gas release device is a novel modernized ethylene gas release device for accelerating ripening of fruits and vegetables.