CN115777767B - Preservation method and system for edible fungi - 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 preservation abnormal state of the edible fungi is possibly not accurately monitored if the edible fungi with different volumes and weights are monitored only by adopting the same threshold value, and the existing edible fungi preservation is usually carried out at low temperature only according to edible fungi; the system comprises a processor, a data acquisition module, a state analysis module, a threshold value adjustment module and a display terminal, wherein the data acquisition module, the state analysis module, the threshold value adjustment module and the display terminal are in communication connection with the processor; the edible fungi are classified and placed, the difference of the respiration intensities of the edible fungi at different storage positions is determined, and the temperature difference threshold values brought by the corresponding respiration intensities are correspondingly set respectively, so that the corresponding edible fungi are monitored for storage states according to the different threshold values, and the abnormal states of the edible fungi during storage can be timely monitored for reaction.
Description
Technical Field
The invention relates to the technical field of edible fungi preservation, in particular to a method and a system for preserving edible fungi.
Background
The edible fungi can be used as human macro fungi. In particular to edible mushrooms which can be eaten; the fungus is a kind of large fungus capable of forming large meat (or colloid) fruiting body or sclerotium tissue and being used for people to eat or use for medicine.
The existing edible fungi are preserved at low temperature generally only according to edible fungi, thermal imaging is generally carried out on the periphery of the edible fungi when the preservation state of the edible fungi is monitored in the follow-up process, and the respiration intensity of the edible fungi during preservation is judged according to the temperature gradient of the periphery of the edible fungi, so that whether the environmental parameters in the side reaction preservation chamber are set reasonably or not is judged, the parameters are regulated, and the edible fungi are subjected to secondary treatment if necessary. However, since the respiration intensities of the edible fungi of different types, sizes and weights are different, the heat generated by respiration of the edible fungi of the same kind is different, the environmental parameters to be set are also different, and the temperature gradient monitoring threshold values around the edible fungi are correspondingly set to be different, for example, two similar edible fungi with different weights have obviously heavier respiration and lighter weight, and the temperature gradients around the two edible fungi are also different at the moment, if the edible fungi are monitored only by adopting the same threshold value, the abnormal state of preservation of the edible fungi is possibly not accurately monitored.
In view of the above technical drawbacks, a solution is now proposed.
Disclosure of Invention
In order to overcome the defects in the prior art, the embodiment of the invention provides a method and a system for preserving edible fungi, which are used for 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 that the growth parameters which do not meet the requirements are screened out according to the trend of the growth curve of the edible fungi under different growth parameters, and the problems in the background art are solved.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a preservation method of edible fungi comprises the following steps:
step S10, classifying the edible fungi to be stored according to the types, sizes and weights, respectively storing the edible fungi according to the types, and respectively marking the edible fungi;
step S20, according to the strain preservation requirements of the edible fungi, preserving the edible fungi of the same type according to the strain preservation requirements;
step S30, respectively acquiring 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;
step S40, correcting the difference value between the ambient temperature of the edible fungi and the set temperature of the environment of the preservation 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, and feeding back correspondingly according to the storage states.
In a preferred embodiment, in step S30, the storage status information of the edible fungi is mainly self status information of the edible fungi and various environmental information in the storage room 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, wherein the thermal imaging image is used for acquiring a difference value P between the ambient temperature of the edible fungi and the set temperature of the environment of the preservation room, 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 acquired according to the gray level image of the edible fungi.
In a preferred embodiment, in step S40, assuming that the standard deviation threshold is P0, the volume and the weight of the edible fungus are respectively calibrated to V and S, and the correction deviation threshold is P, the value of P can be obtained according to the following formula:
P*＝k 1 V+k 2 SP0
wherein k is 1 And k is equal to 2 Respectively the volume V of the edible fungi and the weight S of the edible fungiScaling factor, and k 2 >k 1 >0。
In a preferred embodiment, in step S50, the state of preservation of the edible fungi is comprehensively considered according to the difference P between the ambient temperature of the edible fungi and the set temperature of the environment of the preservation chamber, 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 preservation loss coefficient of the edible fungi is set to be L, the value of L can be obtained according to the following formula:
in the formula g 1 And g is equal to 2 Respectively the gray scale correlation value c of the edible fungi and the preset proportionality coefficient of the difference value P of the edible fungi and the correction deviation threshold value P, and g 1 >g 2 >1。
In a preferred embodiment, in step S50, assuming that the storage loss coefficient threshold is 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 magnitudes of a preservation loss coefficient L and a preservation loss coefficient threshold L0;
if L > =L0, correspondingly adjusting the environmental parameters of the preservation room of the edible fungi until the preservation loss coefficient L of the edible fungi in the preservation room is between (0 and L0);
if L < L0, further analyzing the gray scale correlation value c of the edible fungi to determine how the whole preservation state of the edible fungi is, wherein the further analysis is as follows:
setting the threshold value of the gray correlation value c as c0, and when L < L0, if c > c0, keeping the environment parameters continuously and keeping the edible fungi; when L < L0, if c < = c0, generating a substantial atrophy signal of the edible fungi and prompting relevant staff to perform corresponding treatment.
The edible fungi preservation system is based on the edible fungi preservation method, and is characterized in that: the system comprises a processor, a data acquisition module, a state analysis module, a threshold value adjustment module and a display terminal, wherein the data acquisition module, the state analysis module, the threshold value 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 modules from the edible fungi preservation 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 adjustment module for analysis and processing through the processor;
the threshold adjustment module is used for correcting the standard temperature difference threshold according to the volume and the weight of the edible fungi, and sending the corrected standard temperature difference threshold to the state analysis module for analysis and treatment through the processor;
the state analysis module is used for determining the preservation state of the edible fungi according to the information sent by the data acquisition module and the threshold adjustment module, producing corresponding information of the preservation state of the edible fungi, and sending the information 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 related staff to carry out subsequent processing on the preservation state of the edible fungus.
The method and the system for preserving the edible fungi have the technical effects and advantages that:
1. according to the invention, the edible fungi are classified and placed, the difference of the respiration intensities of the edible fungi at different storage positions is determined, and the temperature difference threshold values brought by the corresponding respiration intensities are respectively and correspondingly set, so that the corresponding edible fungi are monitored in a storage state according to the different threshold values, and the abnormal state of the edible fungi in storage can be timely monitored and reacted;
2. according to the invention, the atrophy degree of the edible fungi caused by the respiration and the heat emitted by the respiration are comprehensively considered, so that the situation that the edible fungi are greatly atrophic due to the respiration and the respiration is weakened, and the temperature difference monitoring caused by the weakening of the respiration cannot well reflect the preservation state of the edible fungi can be avoided.
Drawings
FIG. 1 is a flow chart of a preservation method of edible fungi;
fig. 2 is a schematic structural diagram of a preservation system for edible fungi.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
According to the edible fungi preservation method, the edible fungi are placed in a classified mode, the difference of the respiration intensities of the edible fungi at different storage positions is determined, and the temperature difference threshold values caused by the corresponding respiration intensities are correspondingly set respectively, so that 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 reacted.
Specifically, as shown in fig. 1, the method comprises the following steps:
step S10, classifying the edible fungi to be stored according to the types, sizes and weights, respectively storing the edible fungi according to the types, and respectively labeling the edible fungi.
Specifically, firstly, the edible fungi have different varieties and different sizes, and the preservation and storage conditions are different, for example: the suitable fresh-keeping temperature of the tricholoma is 2-4 ℃, and the relative humidity is controlled to be 85% -95% for preservation; the proper fresh-keeping temperature of the flammulina velutipes is 2-4 ℃, and the flammulina velutipes is preserved under the condition that the relative humidity is controlled between 85% and 90%; the temperature of the straw mushrooms suitable for fresh-keeping is 0-2 ℃, and the relative humidity is controlled to be 90% -95% for preservation; the proper fresh-keeping temperature of the edible fungus is 2-4 ℃, and the relative humidity is controlled to be 85% -90% for preservation; the proper fresh-keeping temperature of the lentinus edodes is O-4 ℃, the relative humidity is controlled to be 95% -98%, the oxygen content in the warehouse is kept at 2% -3%, and the carbon dioxide is kept at 10% -13%; the proper fresh-keeping temperature of the mushrooms is O-2 ℃, the relative humidity is controlled to be 90% -95%, the oxygen content in the warehouse is kept at 0% -1%, and the carbon dioxide is kept at 25%; the temperature for keeping oyster mushroom fresh is 3-4deg.C, the relative humidity is controlled at 85% -90%, the oxygen content in the warehouse is kept at 1-3%, and the carbon dioxide is kept at 4% -5%. By classifying different kinds of edible fungi, the edible fungi can be better preserved.
Meanwhile, the edible fungi of different types, sizes and weights have different internal water contents and different respiration intensities, so that the edible fungi are required to be classified and stored according to the same kind, equal size and equal weight in order to ensure the relative consistency of parameter adjustment in the same storage environment.
The invention respectively marks the strain, the volume and the weight of the edible fungi as J, V and S, thereby facilitating the subsequent explanation.
The method allows certain deviation in equal size and equal weight, namely, edible mushrooms are classified and stored according to the volume size according to actual conditions rather than being classified and classified according to equal size and equal weight, and the weight of the same type of strains is almost the same under the condition that the volumes are the same, so that the strains are classified according to weight without additional consideration, and the strains are classified according to weight for convenience of classification, and the strains are also classified according to weight when the weights are the same under the condition that the volumes are the same.
Further, the edible fungi after classified storage are respectively numbered and marked, the edible fungi information is set as a library A, and the edible fungi information a library is subjected to a 1 、a 2 、……、a n Numbering, wherein a is edible fungi stored in each category and is respectively indicated by subscripts 1 to n, so that the storage states of the edible fungi in different categories can be conveniently monitored in the later period.
Step S20, according to the strain preservation requirements of the edible fungi, preserving the edible fungi of the same type according to the strain preservation requirements.
Specifically, as the preservation environment parameters are not specified specifically for edible fungi with different sizes and weights in the prior art, the invention firstly preserves the edible fungi with the same strain by adopting the same environmental parameters, and then adjusts the environmental parameters by monitoring the preservation state of each edible fungus in the library A.
Step S30, collecting the storage state information of the edible fungi in the edible fungi information A library respectively, and determining the storage state of the edible fungi.
The method can store the edible fungi in a classified manner, so that the storage states of the edible fungi in a certain storage room are almost consistent, and the whole storage states of the edible fungi can be reflected only by monitoring one edible fungi.
The storage state information of the edible fungi in the embodiment mainly comprises self state information of the edible fungi and various environmental information in a storage room of the edible fungi, 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 preservation state of the edible fungi image information reaction under the environment information is judged, so that the preservation condition of the edible fungi and whether the setting of the environment parameters can meet the preservation requirement of the edible fungi are determined.
In this embodiment, the carbon dioxide content information, the temperature information, the humidity information and the oxygen content information are respectively calibrated to be C02, T, rh and 02, which is convenient for 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 surrounding temperature of the edible fungi can be influenced by the breathing effect of the edible fungi. When the respiration of the edible fungi is strong, the thallus temperature of the edible fungi is higher than the environment temperature of the storage chamber, and at the moment, the 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 ambient temperature of the preservation chamber. Therefore, by acquiring the thermal imaging image of the edible fungi, the difference value between the ambient temperature of the edible fungi and the set temperature of the environment of the preservation room can be obtained, and the temperature is marked as P by closing. The temperature of the periphery of the edible fungi obtained through the thermal imaging image is determined according to the temperature and color comparison table through the color of the thermal imaging image, which is the content of the prior art and is not described in detail herein.
The gray level image of the edible fungi is used for judging the atrophy degree of the edible fungi, the gray level image of the edible fungi can reflect the volume of the edible fungi, and in order to more conveniently reflect the atrophy degree condition of the edible fungi caused by respiration, the invention firstly performs initial image acquisition on the initial state of the edible fungi entering a preservation chamber, and then compares the gray level image acquired in real time with the initial image, thereby determining the atrophy degree of the edible fungi. Specifically, the invention determines the atrophy size of the edible fungi through the gray level image, wherein the acquired initial image of the edible fungi is taken as a template image, and the gray level image acquired in real time is taken as a reference image; gradually moving the template image on the reference image according to the pixel points, and calculating a gray level correlation value between the two images, wherein the point with the maximum gray level correlation value is the optimal matching point between the two images, taking the template image f (x, y) with the size of a x b and the reference image w (x, y) with the size of m x n as examples, and the gray level correlation value calculation formula can be expressed as:
in the formula, s and t are respectively the moving parameters of the reference image, c (x, y) is a gray scale correlation value, and c is used for the following. And will not be described in detail herein. The volume change of the edible fungi can be reflected in real time through the change of the gray scale correlation value, and the atrophy degree of the edible fungi is reflected.
It should be noted that, because the respiration intensity of the edible fungi needs to be determined, the temperature of the edible fungi just entering the preservation room may be greatly different from the preservation room, so that the edible fungi do not need to be considered, and the used thermal imaging image is collected after the edible fungi are kept stand for a period of time.
And S40, correcting the difference value between the ambient temperature of the edible fungi and the set temperature of the environment of the preservation room according to the volume and the weight of the edible fungi.
Because the greater the volume weight of the edible fungi is, the respiration is correspondingly enhanced, namely, if respiration occurs, the four-cycle temperature of the edible fungi is higher, namely, the volume weight and the four-cycle temperature of the edible fungi are in a direct proportion relation, and the higher the four-cycle temperature of the edible fungi is, the greater the difference value P between the four-cycle temperature of the edible fungi and the environmental set temperature T in the preservation chamber is, therefore, the threshold value of the standard difference value is set to be P0, and when the volume weight of the edible fungi is greater, the greater the P is, namely, the P is more than P0, so that the true respiration loss of the edible fungi with different volume weights can be correctly reflected. Therefore, if the correction deviation threshold P is set, the value of P can be obtained according to the following formula:
P*＝(k 1 V+k 2 S)P0
wherein k is 1 And k is equal to 2 The preset proportionality coefficients are respectively the volume V of the edible fungi and the weight S of the edible fungi, and k 2 >k 1 >0。
The above formula is to take the dimension and calculate the value, the preset proportionality coefficient in the formula of correcting the deviation threshold P is the value of the latest real situation obtained by software simulation by collecting a large amount of data, and the preset proportionality coefficient can also be set by a person skilled in the art according to the actual situation.
Therefore, according to the different volumes, weights and sizes of different edible fungi under a certain strain, the temperature difference threshold between the periphery of the edible fungi and the set temperature of the environment can be reset.
And S50, analyzing the storage state information of the edible fungi, determining whether the storage states of various edible fungi are abnormal, and feeding back correspondingly according to the storage states.
Specifically, the invention comprehensively considers the preservation state of the edible fungi according to the difference value P of the ambient temperature of the edible fungi and the set temperature of the preservation 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 judges the preservation state of the edible fungi.
If the edible fungi preservation loss coefficient is L, the value of L can be obtained according to the formula, and the specific formula is as follows:
in the formula g 1 And g is equal to 2 Respectively the gray scale correlation degree of the edible fungiA preset proportionality coefficient of the value c and the difference between the edible fungi difference value P and the correction deviation threshold value P, and g 1 >g 2 >1。
The above formula is to take the dimension and calculate the value, and the preset proportionality coefficient in the formula of the conservation loss coefficient L is the value of the latest real situation obtained by software simulation by collecting a large amount of data, and can also be set by a person skilled in the art according to the actual situation.
If the preservation loss coefficient threshold is L0, analyzing the relationship 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 magnitudes of a preservation loss coefficient L and a preservation loss coefficient threshold L0;
if L > =l0, it indicates that the storage state of the edible fungi is poor at this time, and at this time, the environmental parameters of the storage room of the edible fungi in the library a need to be correspondingly adjusted until the storage loss coefficient L of the edible fungi in the storage room is between (0 and L0).
If L < L0, the preservation state of the edible fungi is the state to be determined, and the gray scale correlation value c of the edible fungi is required to be further and independently analyzed to determine the overall preservation state of the edible fungi.
Let the threshold of the gray scale correlation value c be c0, which represents the atrophy threshold of the edible fungi, when the threshold is lower than c0, it indicates that the edible fungi have been greatly atrophic by respiration, at this time, the respiration may be weakened due to the atrophy of the edible fungi, so that the P-P value is reduced, and the L < L0 is caused.
Therefore, when L < L0, if c > c0, this edible fungus is well preserved, and it is not necessary to change the environmental parameters in the preservation room temporarily. Otherwise, if c < = c0 when L < L0, it indicates that the edible fungus has been greatly shrunken at this time, and it is necessary to give an alarm to prompt the relevant staff that the state of the edible fungus is extremely bad, and it is necessary to perform corresponding processing.
It should be noted that, since edible fungi always have weak respiration in general, P-P is always greater than 0, i.e. the formula of preservation loss coefficient L always has meaning.
The formulas of the invention show the influence brought by different strains, in fact, the standard deviation value threshold value P0 of each strain in the preservation method of the invention is different, and the preservation and analysis methods of different strains can adopt the processes, so the preservation and analysis methods are not separately introduced in classification.
Example 2
The embodiment 2 of the invention relates to a preservation system for edible fungi, which comprises a processor, a data acquisition module, a state analysis module, a threshold value adjustment module and a display terminal, wherein the data acquisition module, the state analysis module, the threshold value adjustment module and the display terminal are in communication connection with the processor.
The processor may be used to process data and/or information from at least one module of a preservation system for edible fungi according to the present invention. For example, the processor may receive, via a network, related data (e.g., storage status information of the edible fungi, etc.) collected by the data collection module on the edible fungi, and send the related data to other modules. In some embodiments, the processor may be a single server or a group of servers. The server farm 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 the storage device, the terminal device, and/or the acquisition device via a network. As another example, the processor may be directly connected to the storage device, the terminal device, and/or the 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 storage state information to the state analysis module and the threshold adjustment module for analysis and processing through the processor.
The threshold adjustment module is used for correcting the standard temperature difference threshold according to the volume and the weight of the edible fungi, and sending the corrected standard temperature difference threshold to the state analysis module for analysis and processing through the processor.
The state analysis module is used for determining the preservation state of the edible fungi according to the information sent by the data acquisition module and the threshold adjustment module, producing corresponding information of the preservation state of the edible fungi, and sending the information 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 related staff to carry out subsequent processing on the preservation state of the edible fungus.
Specifically, the threshold adjustment module and the state analysis module may analyze the acquired related data, determine a corresponding calculation formula, and determine the correction deviation threshold P and the edible fungus preservation loss coefficient L according to the corresponding calculation formula, respectively.
The above embodiments may be implemented in whole or in part by software, hardware, firmware, or any other combination. 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 comprises one or more computer instructions or computer programs. When the computer instructions or computer program are loaded or executed on a computer, the processes or functions described in accordance with the embodiments of the present application are all or partially produced. The computer may be a general purpose computer, a special purpose computer, a computer network, or other programmable apparatus. The computer instructions may be stored in 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 site, computer, server, or data center to another website site, computer, server, or data center by wired (e.g., infrared, wireless, microwave, etc.). The computer readable storage medium may 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 sets 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 solution. 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 will be clear to those skilled in the art that, for convenience and brevity of description, specific working procedures of the above-described systems, apparatuses and units may refer to corresponding procedures in the foregoing method embodiments, and are not repeated herein.
In the several embodiments provided in this application, it should be understood that the disclosed systems, devices, and methods may be implemented in other manners. For example, the apparatus embodiments described above are merely illustrative, e.g., the division of the units is merely a logical function division, and there may be additional divisions when actually implemented, e.g., multiple units or components may be combined or integrated into another system, or some features may be omitted or not performed. Alternatively, the coupling or direct coupling or communication connection shown or discussed with each other may be an indirect coupling or communication connection via some interfaces, devices or units, which may be in electrical, mechanical or other form.
The units described as separate units may or may not be physically separate, and units shown 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 may be selected according to actual needs to achieve the purpose of the solution of this embodiment.
In addition, each functional unit in each embodiment of the present application may be integrated in one processing unit, or each unit may exist alone physically, or two or more units may be integrated in one unit.
The functions, if implemented in the form of software functional units and sold or used as a stand-alone product, may be stored in a computer-readable storage medium. Based on such understanding, the technical solution of the present application may be embodied essentially or in a part contributing to the prior art or in a part of the technical solution, in the form of a software product stored in a storage medium, including several instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to perform all or part of the steps of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a read-only memory (ROM), a random access memory (random access memory, RAM), a magnetic disk, or an optical disk, or other various media capable of storing program codes.
The foregoing is merely 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 think about changes or substitutions within the technical scope of the present application, and the changes and substitutions are intended to 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.
Finally: the foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (2)
1. A preservation method of edible fungi is characterized in that; the method comprises the following steps:
step S10, classifying the edible fungi to be stored according to the types, sizes and weights, respectively storing the edible fungi according to the types, and respectively marking the edible fungi;
step S20, according to the strain preservation requirements of the edible fungi, preserving the edible fungi of the same type according to the strain preservation requirements;
step S30, respectively acquiring 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;
step S40, correcting the difference value between the ambient temperature of the edible fungi and the set temperature of the environment of the preservation room according to the volume and the weight of the edible fungi;
s50, analyzing the storage state information of the edible fungi, determining whether the storage states of various edible fungi are abnormal or not, and carrying out corresponding feedback according to the storage states;
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 room of the edible fungi, wherein 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, wherein the thermal imaging image is used for acquiring a difference value P between the ambient temperature of the edible fungi and the set temperature of the environment of the preservation chamber, the gray level image of the edible fungi is used for judging the atrophy degree of the edible fungi, and a gray level correlation value c of the edible fungi is acquired according to the gray level image of the edible fungi;
in step S40, a standard deviation threshold is set as P0, the volume and weight of the edible fungi are respectively calibrated as V and S, and a correction deviation threshold P is set, so that the value of P can be obtained according to the following formula:the method comprises the steps of carrying out a first treatment on the surface of the Wherein k is 1 And k is equal to 2 The preset ratio coefficients of the edible fungus volume V and the edible fungus weight S are respectively +.>；
In step S50, the preservation state of the edible fungi is comprehensively considered according to the difference P between the ambient temperature of the edible fungi and the set temperature of the preservation room, 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 the value of L can be obtained according to the formula by setting the preservation loss coefficient of the edible fungi as LThe specific formula is as follows:the method comprises the steps of carrying out a first treatment on the surface of the In the method, in the process of the invention,respectively the gray scale correlation value c of the edible fungi and the preset proportionality coefficient of the difference value of the edible fungi difference value P and the correction deviation threshold value P, and +.>;
In step S50, assuming that the storage loss coefficient threshold is L0, the relationship between the storage loss coefficient L and the storage loss coefficient threshold L0 is analyzed, and the storage state of the edible fungi is determined, and the specific analysis process is as follows:
judging the magnitudes of a preservation loss coefficient L and a preservation loss coefficient threshold L0;
if L > =L0, correspondingly adjusting the environmental parameters of the preservation room of the edible fungi until the preservation loss coefficient L of the edible fungi in the preservation room is between (0 and L0);
if L < L0, further analyzing the gray scale correlation value c of the edible fungi to determine how the whole preservation state of the edible fungi is, wherein the further analysis is as follows:
setting the threshold value of the gray correlation value c as c0, and when L < L0, if c > c0, keeping the environment parameters continuously and keeping the edible fungi; when L < L0, if c < = c0, generating a substantial atrophy signal of the edible fungi and prompting relevant staff to perform corresponding treatment.
2. A preservation system for edible fungi, based on the preservation method for edible fungi of claim 1, characterized in that: the system comprises a processor, a data acquisition module, a state analysis module, a threshold value adjustment module and a display terminal, wherein the data acquisition module, the state analysis module, the threshold value 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 modules from the edible fungi preservation 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 adjustment module for analysis and processing through the processor;
the threshold adjustment module is used for correcting the standard temperature difference threshold according to the volume and the weight of the edible fungi, and sending the corrected standard temperature difference threshold to the state analysis module for analysis and treatment through the processor;
the state analysis module is used for determining the preservation state of the edible fungi according to the information sent by the data acquisition module and the threshold adjustment module, generating corresponding information of the preservation state of the edible fungi, and sending the information 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 related staff to carry out subsequent processing on the preservation state of the edible fungus.
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