CN115777767A - Edible mushroom preservation method and system - Google Patents
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Abstract
The invention discloses a method and a system for preserving edible fungi, in particular to the field of edible fungi preservation, which are used for solving the problems that the existing edible fungi are preserved at low temperature usually according to edible fungi species, the edible fungi with different volumes and weights cannot be solved, and if the edible fungi are monitored by only adopting the same threshold value, the abnormal preserving state of the edible fungi is possibly not accurately monitored; the system comprises a processor, a data acquisition module, a state analysis module, a threshold adjustment module and a display terminal, wherein the data acquisition module, the state analysis module, the threshold adjustment module and the display terminal are in communication connection with the processor; the edible fungi are placed in a classified mode, the breathing intensity difference of the edible fungi in different storage positions is determined, and the temperature difference threshold values brought by the corresponding breathing intensities are correspondingly set respectively, so that the storage state of the corresponding edible fungi is monitored according to the different threshold values, and the abnormal state of the edible fungi during storage can be timely monitored and responded.
Description
Technical Field
The invention relates to the technical field of edible fungus preservation, in particular to a method and a system for preserving edible fungi.
Background
The edible fungi can be used as large fungi for human consumption. Specifically, the edible fungi are edible fungi; the mushroom is a large fungus which can form large fleshy (or colloid) fruiting body or sclerotium tissue and can be eaten or used by people.
The existing edible fungi preservation method is generally only to preserve edible fungi at low temperature according to edible fungi species, when the preservation state of the edible fungi is monitored subsequently, thermal imaging is generally carried out on the periphery of the edible fungi, the respiration intensity of the edible fungi during preservation is judged according to the temperature gradient around the edible fungi, so that whether the environmental parameter setting in the side reaction preservation chamber is reasonable or not is judged, the parameter adjustment is carried out on the side reaction preservation chamber, and the secondary treatment is carried out on the edible fungi when necessary. However, since the respiratory intensities of different types, sizes and weights of edible fungi are different, the heat generated by the respiration of the same edible fungi is different, the environmental parameters to be set are different, and the temperature gradient monitoring thresholds around the edible fungi are correspondingly set to be different, for example, two edible fungi of the same type with different weights have the respiratory effects obviously higher than the lighter weight, and the temperature gradients around the edible fungi are different, and if the edible fungi are monitored by using the same threshold, the abnormal storage state of the edible fungi can still not be accurately monitored.
In view of the above technical drawbacks, a solution is proposed.
Disclosure of Invention
In order to overcome the above-mentioned drawbacks of the prior art, embodiments of the present invention provide a method and a system for preserving edible fungi, which are capable of screening out undesirable growth parameters according to the growth curve trend of the edible fungi under different growth parameters by monitoring and recording the growth process of the edible fungi in real time, representing the growth process of the edible fungi under different growth parameters by curve fitting, and comparing the growth process with a standard growth curve, so as to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a preservation method of edible fungi comprises the following steps:
step S10, classifying the edible fungi to be stored according to the type, size and weight, respectively storing the edible fungi according to the classification, and respectively labeling the edible fungi;
step S20, storing the similar edible fungi according to the strain storage requirements of the edible fungi;
step S30, respectively collecting the preservation state information of the edible fungi, and determining the difference value between the ambient temperature of the edible fungi and the environmental set temperature of the preservation room and the atrophy degree of the edible fungi;
s40, correcting the difference between the ambient temperature of the edible fungi and the set temperature of the environment of the storage room according to the volume and the weight of the edible fungi;
and S50, analyzing the storage state information of the edible fungi, determining whether the storage states of various edible fungi are abnormal or not, and feeding back correspondingly according to the storage states.
In a preferred embodiment, in step S30, the storage status information of the edible fungi mainly includes self status information of the edible fungi and various types of environmental information in the edible fungi storage room, the self status information includes image information of the edible fungi, and the environmental information includes carbon dioxide content information, temperature information, humidity information, and oxygen content information;
the image information of the edible fungi comprises a thermal imaging image of the edible fungi and a gray level image of the edible fungi, the thermal imaging image is used for obtaining a difference value P between the ambient temperature of the edible fungi and the set temperature of the storage room environment, the gray level image of the edible fungi is used for judging the atrophy degree of the edible fungi, and the gray level correlation value c of the edible fungi is obtained according to the gray level image of the edible fungi.
In a preferred embodiment, in step S40, the standard difference threshold is P0, the volume and the weight of the edible fungi are respectively marked as V and S, and the correction deviation threshold P is set, so that the value of P can be obtained according to the following formula:
P*＝k 1 V+k 2 SP0
in the formula, k 1 And k is 2 Respectively are preset proportionality coefficients of the volume V of the edible fungus and the weight S of the edible fungus, and k 2 >k 1 >0。
In a preferred embodiment, in step S50, the storage status of the edible fungi is considered comprehensively according to the difference P between the ambient temperature of the edible fungi and the set temperature of the storage room environment, the gray scale correlation value c of the edible fungi, the volume V of the edible fungi and the weight S of the edible fungi, and if the storage loss coefficient of the edible fungi is L, the value of L can be obtained according to a formula, wherein the specific formula is as follows:
in the formula, g 1 And g 2 Respectively are preset proportionality coefficients of gray level correlation value c of edible fungi and difference value of difference value P of edible fungi and correction deviation threshold value P, and g 1 >g 2 >1。
In a preferred embodiment, in step S50, assuming that the preservation loss coefficient threshold is L0, the relationship between the preservation loss coefficient L and the preservation loss coefficient threshold L0 is analyzed to determine the preservation state of the edible fungi, and the specific analysis process is as follows:
judging the storage loss coefficient L and the storage loss coefficient threshold value L0;
if L > = L0, correspondingly adjusting the storage room environmental parameters of the edible fungi until the edible fungi storage loss coefficient L in the storage room is between (0 and L0);
if L is less than L0, further and independently analyzing the gray level correlation value c of the edible fungi to determine the overall preservation state of the edible fungi, and further and independently analyzing as follows:
setting the threshold value of the grey level correlation value c as c0, and when L is less than L0, if c is more than c0, continuously keeping the environmental parameters to store the edible fungi; and when the L is less than L0, if c < = c0, generating a large-amplitude edible fungus atrophy signal and prompting relevant staff to perform corresponding treatment.
A preservation system of edible fungi is based on the preservation method of the edible fungi, and is characterized in that: the system comprises a processor, a data acquisition module, a state analysis module, a threshold adjustment module and a display terminal, wherein the data acquisition module, the state analysis module, the threshold adjustment module and the display terminal are in communication connection with the processor;
the processor is used for processing signals and data of any other module from the edible mushroom storage system;
the data acquisition module is used for acquiring the storage state information of various edible fungi and sending the information to the state analysis module and the threshold value adjustment module through the processor for analysis and processing;
the threshold adjusting module is used for correcting the standard temperature difference threshold according to the size and the weight of the edible fungi and sending the corrected standard temperature difference threshold to the state analyzing module through the processor for analysis;
the state analysis module is used for determining the storage state of the edible fungi according to the information sent by the data acquisition module and the threshold value adjustment module, and generating corresponding edible fungi storage state information which is sent to the display terminal through the processor for corresponding prompt display;
the display terminal is used for carrying out feedback prompt according to the edible fungus preservation state information sent by the state analysis module so as to facilitate the subsequent processing of related workers aiming at the preservation state of the edible fungus.
The preservation method and the preservation system for the edible fungi have the technical effects and advantages that:
1. according to the method, the edible fungi are placed in a classified manner, the breathing intensity difference of the edible fungi at different storage positions is determined, and the temperature difference threshold values brought by the corresponding breathing intensities are correspondingly set respectively, so that the storage state of the corresponding edible fungi is monitored according to the different threshold values, and the abnormal state of the edible fungi during storage can be timely monitored and responded;
2. the invention can avoid the situation that the temperature difference monitoring can not well reflect the storage state of the edible fungi due to the fact that the edible fungi are greatly shrunken due to the respiration and the respiration is weakened by comprehensively considering the atrophy degree of the edible fungi due to the respiration and the heat emitted due to the respiration.
Drawings
FIG. 1 is a flow chart of a method for preserving edible fungi according to the present invention;
FIG. 2 is a schematic structural diagram of a preservation system for edible fungi according to the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1
According to the edible fungus preservation method, the edible fungi are placed in a classified mode, the breathing intensity difference of the edible fungi at different storage positions is determined, the temperature difference threshold values caused by the corresponding breathing intensities are correspondingly set respectively, and therefore the preservation state of the corresponding edible fungi is monitored according to the different threshold values, and the abnormal state of the edible fungi during preservation can be timely monitored and responded.
Specifically, as shown in fig. 1, the method includes the following steps:
and S10, classifying the edible fungi to be stored according to the types, sizes and weights, respectively storing the edible fungi according to the categories, and labeling the edible fungi respectively.
Specifically, the edible fungi are stored under different storage conditions due to different varieties and sizes, for example: the mushroom is preserved at a suitable preservation temperature of 2-4 ℃ and a relative humidity of 85-95%; the needle mushroom is preserved at the suitable preservation temperature of 2-4 ℃ and the relative humidity of 85-90%; the straw mushroom is preserved at a suitable preservation temperature of 0-2 ℃ and a relative humidity of 90-95%; the edible fungus is preserved at a suitable preservation temperature of 2-4 ℃ and a relative humidity of 85-90%; the proper preservation temperature of the mushrooms is O-4 ℃, the relative humidity is controlled to be 95-98%, the oxygen content in the mushroom storehouse is preferably kept at 2-3%, and the carbon dioxide is preferably kept at 10-13% for storage; the mushroom is preserved at the proper preservation temperature of O-2 ℃, the relative humidity is controlled to be 90-95%, the oxygen content in the storehouse is kept to be 0-1%, and the carbon dioxide is kept to be 25%; the temperature for keeping the oyster mushroom fresh is 3-4 ℃, the relative humidity is controlled to be 85% -90%, the oxygen content in the oyster mushroom is kept to be 1-3%, the carbon dioxide is kept to be 4% -5%, and the like. By classifying different kinds of edible fungi, the edible fungi can be better preserved.
Meanwhile, edible fungi of different types, sizes and weights have different internal water contents and different respiration intensities, so that the edible fungi need to be classified and stored according to the same type, the same size and the same weight in order to ensure the relative consistency of parameter adjustment in the same storage environment.
The invention marks the strains, the volume and the weight of the edible fungi as J, V and S respectively, thereby facilitating the subsequent explanation.
It should be noted that the equi-size and equi-weight of the method allow certain deviation, that is, the edible fungi are classified and stored according to the size of the edible fungi according to the actual situation rather than being classified completely according to the equi-size and equi-weight, and since the weight of the same type of fungi is almost the same under the condition of the same size of the edible fungi, the classification according to the weight does not need to be considered additionally, and similarly, the fungi are classified according to the weight for the convenience of classification, and in this case, if the weight is the same, the size of the fungi is also almost the same.
Further, the edible fungi after classified storage are respectively numbered and marked, the edible fungi information is set as an A library, and a is carried out on the edible fungi information A library 1 、a 2 、……、a n And the numbers a are respectively represented by subscripts 1 to n, so that the storage states of the edible fungi of different categories can be monitored conveniently at a later stage.
And S20, storing the same type of edible fungi according to the strain storage requirements of the edible fungi.
Specifically, as the preservation environment parameters are not specified in the prior art for the edible fungi with different volume sizes and weights, the invention firstly preserves all the edible fungi with the same strain by adopting the same environmental parameters, and then regulates the environmental parameters by monitoring the preservation state of each edible fungus in the library A.
And step S30, respectively collecting the storage state information of the edible fungi in the edible fungi information A library, and determining the storage state of the edible fungi.
Since the method stores the edible fungi in a classified manner, the storage states of the edible fungi in a certain storage room are almost consistent, and the whole storage state of the edible fungi can be reflected only by monitoring one edible fungus.
The embodiment mainly comprises self state information of the edible fungi and various environmental information in an edible fungi storage room, wherein the self state information comprises image information of the edible fungi, and the environmental information comprises carbon dioxide content information, temperature information, humidity information and oxygen content information. The storage condition of the edible fungi per se and whether the setting of the environmental parameters can meet the storage requirements of the edible fungi are determined by judging the storage state of the image information reaction of the edible fungi under the environmental information.
In this embodiment, the carbon dioxide content information, the temperature information, the humidity information, and the oxygen content information are respectively labeled as C02, T, rh, and 02, which facilitates the subsequent description.
The acquired image information of the edible fungi comprises a thermal imaging image of the edible fungi and a gray level image of the edible fungi, wherein the thermal imaging image is used for acquiring temperature gradient information around the edible fungi, and the ambient temperature of the edible fungi is influenced by the respiration of the edible fungi. When the respiration of the edible fungi is strong, the temperature of the edible fungi is higher than the environmental temperature of the storage chamber, and a temperature difference exists between the edible fungi and the surrounding environment; when the respiration of the edible fungi is weaker, the temperature of the thalli of the edible fungi is the same as or slightly different from the environmental temperature of the storage chamber. Therefore, by acquiring the thermal imaging image of the edible fungus, the difference value between the ambient temperature of the edible fungus and the set temperature of the environment of the preservation room can be obtained, and the difference value is marked as P when the edible fungus is closed. The method for acquiring the surrounding temperature of the edible fungi through the thermal imaging image is determined according to the temperature color comparison table through the color of the thermal imaging image, which is the content of the prior art and is not described herein again.
The gray level image of the edible fungus is used for judging the atrophy degree of the edible fungus, the gray level image of the edible fungus can reflect the volume of the edible fungus, and in order to more conveniently reflect the atrophy degree condition of the edible fungus caused by respiration, the invention firstly carries out primary image acquisition on the initial state of the edible fungus entering a storage chamber, and then compares the subsequent real-time acquired gray level image with the primary image, thereby determining the atrophy degree. Specifically, the shrinking size of the edible fungi is determined through the gray level image, the acquired initial image of the edible fungi is used as a template image, and the gray level image acquired in real time is used as a reference image; moving the template image step by step on the reference image according to the pixel points, calculating the gray level correlation value between the two images, wherein the point with the maximum gray level correlation value is the best matching point between the two images, and taking the template image f (x, y) with the size of a × b and the reference image w (x, y) with the size of m × n as examples, the gray level correlation value calculation formula can be expressed as follows:
where s and t are motion parameters of the reference image, respectively, and c (x, y) is a gray scale correlation value, which is subsequently represented by c. Will not be described in detail herein. The change of the volume of the edible fungi can be reflected in real time through the change of the gray level correlation value, and the atrophy degree of the edible fungi is further reflected.
It should be noted that, because the respiration intensity of the edible fungus needs to be determined, and the edible fungus just entering the storage room may have a large difference between the temperature of the edible fungus itself and the temperature of the storage room, it is not considered that the thermal imaging image used is collected after the edible fungus is kept still for a period of time.
And S40, correcting the difference value between the ambient temperature of the edible fungi and the environmental set temperature of the storage room according to the volume and the weight of the edible fungi.
The larger the edible fungus volume weight is, the higher the respiration effect of the edible fungus is, namely, the higher the ambient temperature of the edible fungus is, namely, the volume weight is in direct proportion to the ambient temperature of the edible fungus, and the higher the ambient temperature of the edible fungus is, the larger the difference value P between the ambient temperature T and the set temperature T in the storage chamber is, so that the standard difference threshold value is set to be P0, when the volume weight of the edible fungus is larger, the larger the P is, namely, P is greater than P0 at the moment, and the real respiration loss of the edible fungus with different volume weight sizes can be correctly reflected. Therefore, by setting the correction deviation threshold value P, the numerical value of P can be obtained according to the following formula:
P*＝(k 1 V+k 2 S)P0
in the formula, k 1 And k is 2 Respectively are preset proportionality coefficients of the volume V of the edible fungus and the weight S of the edible fungus, and k 2 >k 1 >0。
The above formula is a dimensionless numerical calculation, and the preset proportionality coefficient in the correction deviation threshold value P is a value of the latest real situation obtained by software simulation of collected mass data, and can be set by a person skilled in the art according to the actual situation.
Therefore, the temperature difference threshold value of the temperature set by the surrounding of the edible fungi and the environment can be reset according to different sizes and weights of different edible fungi under a certain strain.
And S50, analyzing the storage state information of the edible fungi, determining whether the storage states of various edible fungi are abnormal or not, and feeding back correspondingly according to the storage states.
Specifically, the preservation state of the edible fungi is comprehensively considered according to the difference value P between the ambient temperature of the edible fungi and the environmental set temperature of the preservation room, the gray level correlation value c of the edible fungi, the volume V of the edible fungi and the weight S of the edible fungi, and the preservation state of the edible fungi is judged according to the comprehensive consideration.
If the edible fungus preservation loss coefficient is L, the numerical value of L can be obtained according to a formula, wherein the specific formula is as follows:
in the formula, g 1 And g 2 Respectively are preset proportionality coefficients of gray level correlation value c of edible fungi and difference value of difference value P of edible fungi and correction deviation threshold value P, and g 1 >g 2 >1。
The above formula is to take the value of the dimension to calculate, and the preset proportionality coefficient in the stored loss coefficient L formula is a value of the latest real situation obtained by software simulation of a large amount of collected data, and can also be set by a person skilled in the art according to the actual situation.
And (3) if the preservation loss coefficient threshold is set to be L0, analyzing the relation between the preservation loss coefficient L and the preservation loss coefficient threshold L0, and determining the preservation state of the edible fungi, wherein the specific analysis process is as follows:
judging the storage loss coefficient L and the storage loss coefficient threshold value L0;
if L > = L0, then the preservation state of the edible fungi is poor at this time, and at this time, the preservation room environmental parameters of the edible fungi in the class A needs to be correspondingly adjusted until the preservation loss coefficient L of the edible fungi in the preservation room is between (0 and L0).
If L < L0, the storage state of the edible fungi is the state to be determined, and at this time, the gray level correlation value c of the edible fungi needs to be further and independently analyzed to determine how the overall storage state of the edible fungi is.
The threshold value of the gray scale correlation value c is c0, which represents the shrinking threshold value of the edible fungus, and when the threshold value c0 is lower than the threshold value c0, the edible fungus is shrunk greatly due to respiration, and at this time, the respiration of the edible fungus may be weakened due to the shrinking of the edible fungus, so that the value of P-P is reduced, and L is less than L0.
Therefore, when L < L0, if c > c0, it is indicated that the edible fungi is in good storage condition, and it is not necessary to change the environmental parameters in the storage chamber for a while. Conversely, when L is less than L0, if c < = c0, the edible fungi are greatly atrophied at the moment, an alarm needs to be given, relevant workers are prompted that the edible fungi state is extremely poor, and corresponding treatment needs to be carried out.
It should be noted that, since the edible fungi always have a weak respiration effect in general, P-P is always greater than 0, i.e., the storage loss coefficient L formula always has significance.
The above formulas all reflect the influence caused by different strains, actually, the quasi-difference value threshold values P0 of all strains in the preservation method are different, and the preservation analysis methods of different strains can adopt the above processes, so that the classification and independent introduction are not provided.
Example 2
The embodiment 2 of the invention relates to a preservation system of edible fungi, which comprises a processor, and a data acquisition module, a state analysis module, a threshold adjustment module and a display terminal which are in communication connection with the processor.
The processor may be adapted to process data and/or information from at least one module of a preservation system for edible fungi of the present invention. For example, the processor may receive, via the network, the relevant data (such as the preservation state information of the edible fungi, etc.) collected by the data collection module for the edible fungi, and send the relevant data to the other modules. In some embodiments, the processor may be a single server or a group of servers. The server groups may be centralized or distributed. In some embodiments, the processor may be local or remote. For example, the processor may access information and/or data from a storage device, a terminal device, and/or an acquisition device via a network. As another example, a processor may be directly connected to a storage device, a terminal device, and/or an acquisition device to access information and/or data. In some embodiments, the processor may be implemented on a cloud platform. For example, the cloud platform may include a private cloud, a public cloud, a hybrid cloud, a community cloud, a distributed cloud, an inter-cloud, a multi-cloud, and the like, or any combination thereof.
The data acquisition module is used for acquiring the storage state information of various edible fungi and sending the information to the state analysis module and the threshold value adjustment module through the processor for analysis and processing.
The threshold adjusting module is used for correcting the standard temperature difference threshold according to the size and the weight of the edible fungi, and sending the corrected standard temperature difference threshold to the state analyzing module through the processor for analysis and processing.
The state analysis module is used for determining the storage state of the edible fungi according to the information sent by the data acquisition module and the threshold value adjustment module, and generating corresponding edible fungi storage state information which is sent to the display terminal through the processor for corresponding prompt display.
The display terminal is used for carrying out feedback prompt according to the edible fungus preservation state information sent by the state analysis module so as to facilitate the subsequent processing of related workers aiming at the preservation state of the edible fungus.
Specifically, the threshold adjusting module and the state analyzing module may analyze and process the acquired related data, determine a corresponding calculation formula, and respectively determine the correction deviation threshold P and the edible mushroom storage loss coefficient L according to the corresponding calculation formula.
The above embodiments may be implemented in whole or in part by software, hardware, firmware, or any combination thereof. When implemented in software, the above-described embodiments may be implemented in whole or in part in the form of a computer program product. The computer program product includes one or more computer instructions or computer programs. The procedures or functions described in accordance with the embodiments of the present application are produced in whole or in part when the computer instructions or the computer program are loaded or executed on a computer. The computer may be a general purpose computer, a special purpose computer, a network of computers, or other programmable device. The computer instructions may be stored on a computer readable storage medium or transmitted from one computer readable storage medium to another computer readable storage medium, for example, the computer instructions may be transmitted from one website, computer, server, or data center to another website, computer, server, or data center by wire (e.g., infrared, wireless, microwave, etc.). The computer-readable storage medium can be any available medium that can be accessed by a computer or a data storage device such as a server, data center, etc. that contains one or more collections of available media. The usable medium may be a magnetic medium (e.g., floppy disk, hard disk, magnetic tape), an optical medium (e.g., DVD), or a semiconductor medium. The semiconductor medium may be a solid state disk.
Those of ordinary skill in the art will appreciate that the various illustrative elements and algorithm steps described in connection with the embodiments disclosed herein may be implemented as electronic hardware or combinations of computer software and electronic hardware. Whether such functionality is implemented as hardware or software depends upon the particular application and design constraints imposed on the implementation. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the present application.
It can be clearly understood by those skilled in the art that, for convenience and simplicity of description, the specific working processes of the above-described systems, apparatuses and units may refer to the corresponding processes in the foregoing method embodiments, and are not described herein again.
In the several embodiments provided in the present application, it should be understood that the disclosed system, apparatus and method may be implemented in other ways. For example, the above-described apparatus embodiments are merely illustrative, and for example, the division of the units is only one logical division, and other divisions may be realized in practice, for example, a plurality of units or components may be combined or integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, devices or units, and may be in an electrical, mechanical or other form.
The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.
In addition, functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit.
The functions may be stored in a computer-readable storage medium if they are implemented in the form of software functional units and sold or used as separate products. Based on such understanding, the technical solution of the present application or portions thereof that substantially contribute to the prior art may be embodied in the form of a software product stored in a storage medium and including instructions for causing a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present application. And the aforementioned storage medium includes: various media capable of storing program codes, such as a usb disk, a removable hard disk, a read-only memory (ROM), a Random Access Memory (RAM), a magnetic disk, or an optical disk.
The above description is only for the specific embodiments of the present application, but the scope of the present application is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present application, and shall be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.
And finally: the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that are within the spirit and principle of the present invention are intended to be included in the scope of the present invention.
Claims (6)
1. A method for preserving edible fungi is characterized in that; the method comprises the following steps:
s10, classifying the edible fungi to be stored according to the types, sizes and weights, respectively storing the edible fungi according to the categories, and labeling the edible fungi respectively;
step S20, storing the same type of edible fungi according to the strain storage requirements of the edible fungi;
step S30, respectively collecting the preservation state information of the edible fungi, and determining the difference value between the ambient temperature of the edible fungi and the environmental set temperature of the preservation room and the atrophy degree of the edible fungi;
s40, correcting the difference value between the ambient temperature of the edible fungi and the environmental set temperature of the storage room according to the volume and the weight of the edible fungi;
and S50, analyzing the storage state information of the edible fungi, determining whether the storage states of various edible fungi are abnormal or not, and performing corresponding feedback according to the storage states.
2. The method for preserving edible fungi according to claim 1, wherein the method comprises the steps of: in step S30, the storage status information of the edible fungi mainly includes self status information of the edible fungi and various environmental information in the storage chamber of the edible fungi, the self status information includes image information of the edible fungi, and the environmental information includes carbon dioxide content information, temperature information, humidity information, and oxygen content information;
the image information of the edible fungi comprises a thermal imaging image of the edible fungi and a gray level image of the edible fungi, the thermal imaging image is used for obtaining a difference value P between the ambient temperature of the edible fungi and the set temperature of the storage room environment, the gray level image of the edible fungi is used for judging the atrophy degree of the edible fungi, and the gray level correlation value c of the edible fungi is obtained according to the gray level image of the edible fungi.
3. The method for preserving edible fungi according to claim 2, wherein the method comprises the steps of: in step S40, a standard difference threshold is set as P0, the volume and the weight of the edible fungi are respectively marked as V and S, and a correction deviation threshold P is set, so that a numerical value of P can be obtained according to a formula, wherein the specific formula is as follows:
P*＝(k 1 V+k 2 S)P0
in the formula, k 1 And k 2 Respectively are preset proportionality coefficients of the volume V of the edible fungus and the weight S of the edible fungus, and k 2 >k 1 >0。
4. The method for preserving edible fungi according to claim 3, wherein the method comprises the steps of: in step S50, the storage status of the edible fungi is considered comprehensively according to the difference P between the ambient temperature of the edible fungi and the set temperature of the storage room, the gray level correlation value c of the edible fungi, the volume V of the edible fungi, and the weight S of the edible fungi, and if the storage loss coefficient of the edible fungi is L, the value of L can be obtained according to a formula, where the specific formula is as follows:
in the formula, g 1 And g 2 Respectively are preset proportionality coefficients of gray level correlation value c of edible fungi and difference value of difference value P of edible fungi and correction deviation threshold value P, and g 1 >g 2 >1。
5. The method for preserving edible fungi according to claim 4, wherein the method comprises the following steps: in step S50, if the storage loss coefficient threshold is set to L0, the relationship between the storage loss coefficient L and the storage loss coefficient threshold L0 is analyzed to determine the storage state of the edible fungi, and the specific analysis process is as follows:
judging the storage loss coefficient L and the storage loss coefficient threshold value L0;
if L > = L0, correspondingly adjusting the storage room environmental parameters of the edible fungi until the edible fungi storage loss coefficient L in the storage room is between (0 and L0);
if L is less than L0, further and independently analyzing the gray level correlation value c of the edible fungi to determine the overall preservation state of the edible fungi, and further and independently analyzing as follows:
setting the threshold value of the gray level correlation value c as c0, and when L is less than L0, if c is greater than c0, continuously keeping the environmental parameters to store the edible fungi; and when the L is less than L0, if c < = c0, generating a large-amplitude edible fungus atrophy signal and prompting relevant staff to perform corresponding treatment.
6. A system for preserving edible fungi, based on the method for preserving edible fungi of any one of claims 1 to 5, characterized in that: the system comprises a processor, a data acquisition module, a state analysis module, a threshold adjustment module and a display terminal, wherein the data acquisition module, the state analysis module, the threshold adjustment module and the display terminal are in communication connection with the processor;
the processor is used for processing signals and data of any other module from the edible mushroom storage system;
the data acquisition module is used for acquiring the storage state information of various edible fungi and sending the storage state information to the state analysis module and the threshold value adjustment module through the processor for analysis processing;
the threshold adjusting module is used for correcting the standard temperature difference threshold according to the size and the weight of the edible fungi and sending the corrected standard temperature difference threshold to the state analyzing module through the processor for analysis and processing;
the state analysis module is used for determining the storage state of the edible fungi according to the information sent by the data acquisition module and the threshold value adjustment module, and generating corresponding edible fungi storage state information which is sent to the display terminal through the processor for corresponding prompt display;
the display terminal is used for carrying out feedback prompt according to the edible fungus preservation state information sent by the state analysis module so as to facilitate the subsequent processing of related workers aiming at the preservation state of the edible fungus.
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