阅读说明：本技术 香蕉果实保鲜催熟led箱盖设备及其保鲜催熟方法 (LED box cover equipment for fresh-keeping and ripening of banana fruits and fresh-keeping and ripening method thereof ) 是由 刘帮迪 冉国伟 孙静 孙洁 张雅丽 周新群 郭淑珍 于 2021-03-03 设计创作，主要内容包括：本发明涉及果蔬保鲜技术领域,提供了一种香蕉果实保鲜催熟LED箱盖设备及其保鲜催熟方法,包括：箱盖；LED灯组,设置于所述箱盖内的顶部,LED灯组包括红紫蓝橙四条光色灯带,红光的波段范围为660-675nm、紫光的波段范围为400-405nm、蓝光的波段范围为450-460nm、橙光的波段范围为610-615nm；触控操作屏,设置于所述箱盖的顶部且与所述LED灯组相连,用于控制不同光色灯带的开闭；控制箱,设置于所述箱盖内且与所述触控操作屏相连,用于基于香蕉果实的成熟度和储运时间选择不同的单一光色或光色组合进行照射。本发明操作简单,可以满足在一个设备中同时对香蕉精准保鲜和催熟两方面储运需求。(The invention relates to the technical field of fruit and vegetable preservation, and provides a banana fruit preservation ripening LED box cover device and a preservation ripening method thereof, wherein the preservation ripening LED box cover device comprises the following steps: a box cover; the LED lamp group is arranged at the top in the box cover and comprises four light-colored lamp bands of red, purple, blue and orange, the wavelength range of red light is 660-675nm, the wavelength range of purple light is 400-460 nm, the wavelength range of blue light is 450-615 nm, and the wavelength range of orange light is 610-615 nm; the touch control operation screen is arranged at the top of the box cover, is connected with the LED lamp bank and is used for controlling the on-off of the lamp bands with different light colors; and the control box is arranged in the box cover, is connected with the touch control operation screen and is used for selecting different single light colors or light color combinations for irradiation based on the maturity and the storage and transportation time of banana fruits. The banana storage and transportation device is simple to operate, and can meet the storage and transportation requirements of accurate banana preservation and ripening in one device.)

1. The utility model provides a fresh-keeping ripening acceleration LED case lid equipment of banana fruit which characterized in that includes:

a box cover;

the LED lamp group is arranged at the top in the box cover and comprises four light-colored lamp bands of red, purple, blue and orange, the wavelength range of red light is 660-675nm, the wavelength range of purple light is 400-460 nm, the wavelength range of blue light is 450-615 nm, and the wavelength range of orange light is 610-615 nm;

the touch control operation screen is arranged at the top of the box cover, is connected with the LED lamp bank and is used for controlling the on-off of the lamp bands with different light colors;

and the control box is arranged in the box cover, is connected with the touch control operation screen and is used for selecting different single light colors or light color combinations for irradiation based on the maturity and the storage and transportation time of banana fruits.

2. The LED box cover device for the banana fruit fresh-keeping and ripening is characterized by further comprising an air exhaust system, wherein the air exhaust system is connected with the control box and respectively arranged on two sides of the box cover and used for dissipating heat of the banana fruits and the LED lamp set.

3. The LED box cover device for keeping banana fruits fresh and ripening according to claim 2, wherein the air exhaust system comprises an air blower and an air exhaust fan which are respectively and oppositely arranged on two sides of the box cover and used for forming a heat dissipation channel.

4. The LED box cover device for keeping banana fruits fresh and ripening according to claim 3, wherein the air blower and the exhaust fan are both provided with shutters, and the shutters are connected with the control box.

5. The LED box cover equipment for keeping banana fruits fresh and ripening according to claim 1, wherein the LED lamp sets are provided with four sets arranged in parallel.

6. The LED box cover equipment for keeping banana fruits fresh and ripening according to claim 1, wherein a plurality of telescopic temperature and humidity sensors are arranged in the box cover, and the temperature and humidity sensors are connected with the control box and are respectively arranged at four top corners of the box cover.

7. The LED box cover device for the fresh-keeping and ripening of the banana fruits according to any one of claims 1 to 6, wherein the bottom of the box cover is provided with an adjustable buckle for connecting with fruit and vegetable transport boxes of different specifications.

8. A fresh-keeping ripening acceleration method for a banana fruit fresh-keeping ripening LED box cover device according to any one of claims 1 to 7, characterized by comprising the following steps:

judging the maturity of the bananas based on the colorimetric card;

different single light colors or light color combinations are selected to be irradiated according to the maturity and the storage and transportation time of the bananas.

9. The fresh-keeping ripening method for banana fruit fresh-keeping ripening LED case cover devices of claim 8, wherein the ripeness score of bananas is green ripeness, commercial ripeness and shelf ripening; the storage and transportation time comprises the following steps: long term, medium term and short term, wherein the long term is more than 7 days, the medium term is 4-6 days, and the short term is 1-3 days.

10. The fresh-keeping ripening method of the LED box cover device for banana fruit fresh-keeping ripening according to claim 9, wherein the method specifically comprises nine illumination modes, and the following instructions are respectively executed:

when the banana is green and the storage and transportation time is long, the blue LED lamp is started to irradiate for a period of time, and then the orange LED lamp is started to irradiate;

when the banana is green and the storage and transportation time is in the middle period, the orange LED lamp is turned on to irradiate;

when the banana is green and the storage and transportation time is short, the red LED lamp is turned on to irradiate;

when the maturity of the bananas is commercial maturity and the storage and transportation time is long, the blue LED lamp is started to irradiate for a period of time, and then the orange LED lamp is started to irradiate;

when the maturity of the bananas is commercial maturity and the storage and transportation time is middle, firstly turning on the purple light LED lamp to irradiate for a period of time, and then turning on the orange light LED lamp to irradiate;

when the maturity of the bananas is commercial maturity and the storage and transportation time is short, the orange LED lamp is turned on to irradiate;

when the banana is mature in shelf and the storage and transportation time is long or medium, the blue light and purple light LED lamps are turned on simultaneously for irradiation;

when the banana is mature in shelf and the storage and transportation time is short, the purple light LED lamp is turned on to irradiate.

Technical Field

The invention relates to the technical field of fruit and vegetable preservation, in particular to an LED box cover device for banana fruit preservation and ripening and a preservation and ripening method thereof.

Background

Bananas belong to typical climacteric fruits, and are generally harvested at low maturity, and a large amount of ethylene is released in the maturation process after harvesting, so that a respiratory peak appears, a series of physiological and biochemical changes are caused, and the color, the hardness, the flavor and the like of the fruits are greatly changed. In appearance, the color of the peel is an intuitive index for judging the maturity, the immature banana is green due to the fact that the peel contains a large amount of chlorophyll, the chlorophyll is gradually degraded along with the maturity of the fruit, the peel is changed from green to golden yellow, and the immature banana can be eaten at the moment. As the fruit ripens further, it begins to age, the peel browns, grows dark spots, and gradually spreads. Fruit firmness also gradually softens with increasing ripening, which is related to the pectic substances, hemicellulose and starch contained in the fruit. During the fruit after-ripening, the most varied are the starch content, the immature fruit has a starch content of about 20%, and during ripening and softening, it decreases almost to 1%, while the soluble sugar content increases rapidly to 15% -20%.

Immature bananas, which do not reach the level of consumption by the consumer, are nevertheless well suited for storage and transport. In the practical application of the collection, storage and transportation of the bananas after delivery, fruit growers can judge the maturity of the bananas according to the color and luster and judge the storage and transportation conditions and the sales conditions of the samples of the batch. Specifically, the following three cases are adopted: 1) when the fruits are harvested in summer and autumn and are stored and transported for a long time or are transported at normal temperature, the harvest maturity is relatively low, namely, the fruits with dark green color are selected for harvesting; 2) picking bananas with green to light green fruit color, obvious edge angles and white cross section pulp to yellowish center pulp when picking in autumn and winter and storing and transporting for a long distance and a long time; 3) the color of the fruit is reduced to yellow green, the fruit is basically free of edges and corners, most of the cross section pulp turns yellow, the banana which is nearly completely mature is only suitable for short-time storage and transportation at a short distance, but the harvested banana has better quality and is more suitable for eating. Therefore, bananas are generally stored and transported for a long time in order to be transported to other areas for sale in southwest areas of south China, Indonesia, Malaysia, Philippines and the like, so bananas with extremely low maturity are generally picked, and ethylene is externally added in the transportation process to regulate and control the maturity of the bananas.

Ethylene, a plant hormone regulating maturation and senescence, is widely present in various tissues and organs of plants, and is capable of regulating physiological processes such as respiration, enzyme activity, and hormone level, and inducing maturation and senescence of fruits by directly or indirectly affecting metabolic levels. Numerous studies have shown that ethylene is closely related to ripening and senescence in climacteric fruit, ethylene is thought to initiate fruit ripening, and bananas are very sensitive to ethylene. However, in the actual production and application process, the problem occurs in the sale process because the addition amount of ethylene is controlled improperly, which mainly comprises 1) the problem that the banana is mature and aged quickly, has spontaneous diseases or is infected by exogenous microorganisms, so that large-area rot occurs to cause loss, and the human health is easily influenced by the excessive amount of ethylene; 2) the addition amount is too small, so that the bananas are not completely mature in a sales shelf, the sales condition is influenced, and overstocked and rotten are caused. Therefore, in the storage and transportation process of actual banana production, a device and a method capable of more accurately and conveniently controlling the mature state of the banana are urgently needed.

Disclosure of Invention

The invention provides a banana fruit fresh-keeping ripening LED box cover device and a fresh-keeping ripening method thereof, wherein bananas are irradiated by red, blue, orange and purple LED lamp belts with different light colors, so that the storage and transportation requirements of accurate banana fresh-keeping and ripening in one device are met, the operation is simple, and the economic loss of over-ripening and rotting and unripe caused by improper manual operation is reduced; and the full-physical illumination method is adopted, so that the banana preservative is safe, non-toxic and pollution-free, the worry of consumers on the edible safety of the bananas preserved by LED illumination is eliminated, the pollution of chemical drugs to the environment is reduced, the purposes of energy conservation and emission reduction are achieved, and the rapid healing of damaged bananas is effectively promoted.

The invention provides LED box cover equipment for keeping banana fruits fresh and accelerating ripening, which comprises: a box cover; the LED lamp group is arranged at the top in the box cover and comprises four light-colored lamp bands of red, purple, blue and orange, the wavelength range of red light is 660-675nm, the wavelength range of purple light is 400-460 nm, the wavelength range of blue light is 450-615 nm, and the wavelength range of orange light is 610-615 nm; the touch control operation screen is arranged at the top of the box cover, is connected with the LED lamp bank and is used for controlling the on-off of the lamp bands with different light colors; and the control box is arranged in the box cover, is connected with the touch control operation screen and is used for selecting different single light colors or light color combinations for irradiation based on the maturity and the storage and transportation time of banana fruits.

The LED box cover equipment for the banana fruit fresh-keeping and ripening provided by the invention further comprises an exhaust system, wherein the exhaust system is connected with the control box and respectively arranged on two sides of the box cover and used for dissipating heat of the banana fruit and the LED lamp set.

According to the LED box cover equipment for the banana fruit fresh-keeping and ripening provided by the invention, the exhaust system comprises an air blower and an exhaust fan which are respectively oppositely arranged on two sides of the box cover and used for forming a heat dissipation channel.

According to the LED box cover equipment for keeping banana fruits fresh and ripening provided by the invention, the air blower and the exhaust fan are respectively provided with a shutter, and the shutters are connected with the control box.

According to the LED box cover equipment for keeping banana fruits fresh and accelerating ripening provided by the invention, four groups of LED lamp banks are arranged in parallel.

According to the LED box cover equipment for keeping banana fruits fresh and ripening provided by the invention, a plurality of telescopic temperature and humidity sensors are arranged in the box cover, and the temperature and humidity sensors are connected with the control box and are respectively arranged at four top corners of the box cover.

According to the LED box cover equipment for keeping banana fruits fresh and accelerating ripening provided by the invention, the bottom of the box cover is provided with an adjustable buckle for being connected with fruit and vegetable transportation boxes with different specifications.

The invention also provides a fresh-keeping ripening method of the LED box cover equipment for fresh-keeping ripening of banana fruits, which comprises the following steps:

judging the maturity of the bananas based on the colorimetric card; different single light colors or light color combinations are selected to be irradiated according to the maturity and the storage and transportation time of the bananas.

According to the fresh-keeping ripening method of the banana fruit fresh-keeping ripening LED box cover equipment, the ripening degree of bananas is divided into green ripening, commercial ripening and shelf ripening; the storage and transportation time comprises the following steps: long term, medium term and short term, wherein the long term is more than 7 days, the medium term is 4-6 days, and the short term is 1-3 days.

The fresh-keeping ripening acceleration method of the LED box cover equipment for fresh-keeping ripening acceleration of banana fruits, provided by the invention, specifically comprises nine illumination modes, and the following instructions are respectively executed:

when the banana is green and the storage and transportation time is long, the blue LED lamp is started to irradiate for a period of time, and then the orange LED lamp is started to irradiate;

when the banana is green and the storage and transportation time is in the middle period, the orange LED lamp is turned on to irradiate;

when the banana is green and the storage and transportation time is short, the red LED lamp is turned on to irradiate;

when the maturity of the bananas is commercial maturity and the storage and transportation time is long, the blue LED lamp is started to irradiate for a period of time, and then the orange LED lamp is started to irradiate;

when the maturity of the bananas is commercial maturity and the storage and transportation time is middle, firstly turning on the purple light LED lamp to irradiate for a period of time, and then turning on the orange light LED lamp to irradiate;

when the maturity of the bananas is commercial maturity and the storage and transportation time is short, the orange LED lamp is turned on to irradiate;

when the banana is mature in shelf and the storage and transportation time is long or medium, the blue light and purple light LED lamps are turned on simultaneously for irradiation;

when the banana is mature in shelf and the storage and transportation time is short, the purple light LED lamp is turned on to irradiate.

According to the LED box cover equipment for the banana fruit fresh-keeping and ripening and the fresh-keeping and ripening method thereof, the bananas are irradiated by the LED lamp sets with different light colors, and a full-physical illumination method is adopted, so that the equipment is safe, non-toxic and pollution-free; red light (with the wave band range of 660-675nm), blue light (with the wave band range of 450-460nm), purple light (with the wave band range of 400-405nm), orange light (with the wave band range of 610-615nm) and different combinations of the four light colors are adopted for processing in the storage and transportation processes of bananas, and different illumination light combinations are adopted according to the maturity and the storage and transportation time of the bananas, so that the effects of precise preservation and ripening are achieved; and the operation is performed through the touch control operation screen, so that the operation is simple.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

In order to more clearly illustrate the technical solutions of the present invention or the prior art, the drawings needed for the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and those skilled in the art can also obtain other drawings according to the drawings without creative efforts.

FIG. 1 is a front view of an LED box cover device for keeping banana fruits fresh and ripening provided by the invention;

FIG. 2 is a side view of the LED box cover device for keeping banana fruits fresh and ripening provided by the invention;

FIG. 3 is a partial sectional view of the LED box cover device for keeping banana fruits fresh and ripening provided by the invention;

FIG. 4 is a flow chart of a fresh-keeping ripening method provided by the present invention;

FIG. 5 is a schematic view of a banana maturity color chart;

FIGS. 6-9 are experimental data comparing graphs of the effect of different wavelength bands of four LED light colors on the change of the color a value of banana according to the present invention;

FIGS. 10-13 are graphs comparing experimental data for the effect of different wavelength bands of four LED light colors on the change of banana hardness, respectively, according to the present invention;

FIGS. 14-17 are graphs comparing experimental data for the effect of different wavelength bands of the four LED light colors on the change of banana decay provided by the present invention, respectively;

FIGS. 18-21 are graphs comparing experimental data for the effect of different wavelength bands of four LED light colors on the change of banana starch content, respectively, according to the present invention;

FIGS. 22-25 are graphs comparing experimental data for the effect of different bands of four LED light colors on the change in soluble sugar content of bananas provided by the present invention, respectively;

FIGS. 26-29 are graphs comparing experimental data for the effect of different wavelength bands of four LED light colors on the change of total phenol content of banana according to the present invention;

FIGS. 30-33 are graphs comparing experimental data for the effect of different wavelength bands of four LED light colors on the change of hydrogen peroxide content in banana, respectively, according to the present invention;

FIG. 34 is a comparison graph of experimental data showing the effect of different treatment methods on the color L values of three different ripeness banana fruits in short, medium and long periods;

FIG. 35 is a comparison graph of experimental data showing the effect of different treatment methods on the color a values of three different ripeness banana fruits in short, medium and long periods;

FIG. 36 is a graph comparing experimental data for the effect of different treatment modalities provided by the present invention on the hardness of three maturity banana short, medium and long periods;

FIG. 37 is a graph comparing experimental data for the effect of different treatments provided by the present invention on the chewiness of bananas of three ripeness degrees in short, medium and long periods;

FIG. 38 is a graph comparing experimental data on the effect of different treatment modalities provided by the present invention on starch content in three different maturity banana short, medium and long periods;

FIG. 39 is a comparison of experimental data showing the effect of different treatment modalities provided by the present invention on sucrose content in three different maturity banana varieties in short, medium and long periods;

FIG. 40 is a graph comparing experimental data on the effect of different treatment methods provided by the present invention on fructose content in three different maturity banana short, medium and long periods;

FIG. 41 is a graph comparing experimental data on the effect of different treatment modalities provided by the present invention on glucose levels in short, medium and long periods of three maturity bananas;

FIG. 42 is a graph comparing experimental data for the effect of different treatment modalities provided by the present invention on the short, medium and long term respiration intensity of three-ripeness bananas;

FIG. 43 is a graph comparing experimental data on the effect of different treatments on ethylene release in short, medium and long periods of three maturity bananas;

FIG. 44 is a comparison graph of experimental data showing the effect of different treatment methods on weight loss in short, medium and long periods of three maturity bananas;

FIG. 45 is a graph comparing experimental data for the effect of different treatment regimes provided by the present invention on short, medium and long term decay of three maturity bananas;

FIG. 46 is a graph comparing experimental data on the effect of different treatment methods provided by the present invention on malondialdehyde content in three different maturity banana short, medium and long periods;

FIG. 47 is a graph comparing experimental data on the effect of different treatment methods provided by the present invention on the hydrogen peroxide content of three different banana varieties in short, medium and long periods of maturity;

reference numerals:

1: a box cover; 2: an LED lamp group; 3: a photochromic lamp strip;

4: a touch control operation screen; 5: a blower; 6: an exhaust fan;

7: a temperature and humidity sensor; 8: buckling; 9: and a power switch.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the embodiments of the present invention, it should be noted that the terms "center", "longitudinal", "lateral", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience in describing the embodiments of the present invention and simplifying the description, but do not indicate or imply that the referred devices or elements must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the embodiments of the present invention.

In the description of the embodiments of the present invention, it should be noted that, unless explicitly stated or limited otherwise, the terms "connected" and "connected" are to be interpreted broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; may be directly connected or indirectly connected through an intermediate. Specific meanings of the above terms in the embodiments of the present invention can be understood in specific cases by those of ordinary skill in the art.

In embodiments of the invention, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through intervening media. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of an embodiment of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

The LED box cover device for keeping banana fruits fresh and accelerating ripening is described below with reference to FIGS. 1 to 3. The invention provides a banana fruit fresh-keeping ripening LED box cover device, which mainly comprises: case lid 1, LED banks 2, touch-control operation screen 4 and control box. Wherein, be equipped with switch 9 on the case lid 1, case lid 1 is as the main part of whole equipment, and all other devices are all integrated to be installed on case lid 1, compact structure.

The LED lamp group 2 is arranged at the top of the box cover 1, the LED lamp group 2 comprises four light-color lamp bands 3 of red, purple, blue and orange, the wavelength range of red light is 660-675nm, the wavelength range of purple light is 400-405nm, the wavelength range of blue light is 450-460nm, and the wavelength range of orange light is 610-615 nm. The LED lamp group 2 adopts four LED light colors with fixed wavelengths, so that the deviation of the preservation effect caused by light color fluctuation can be better and more accurately avoided, the functions of delaying storage time and preservation, catalyzing the after-ripening color change of bananas and inhibiting the growth of microorganisms are realized, the preservation, ripening and bacteriostasis effects of bananas can be effectively improved by selecting the waveband range in the red, purple, blue and orange light colors, and the specific effects refer to experiments described later.

The touch control operation screen 4 is arranged at the top of the case cover 1 and connected with the LED lamp set 2, and is used for controlling the on and off of the lamp strips 3 with different light colors, and the operation is simple.

The control box is arranged in the box cover 1 and connected with the touch control operation screen 4 and is used for selecting different single light colors or light color combinations to irradiate based on the maturity and the storage and transportation time of banana fruits. It should be understood that the control box of the present invention is used for controlling the operation of the whole device, a plurality of preset illumination modes can be set in the control box of the present invention, which respectively correspond to the storage and transportation of bananas with different ripeness degrees in different storage and transportation time periods, and the manual mode can be adjusted, any one light color in the light color strip 3 can be set and selected for single illumination or combined illumination of a plurality of light colors, and the illumination time and the illumination intermittent frequency can be set.

In the embodiment of the invention, the LED lamp group 2 is arranged to irradiate bananas, red light (with the wave band range of 660-152 nm), blue light (with the wave band range of 450-460nm), purple light (with the wave band range of 400-405nm), orange light (with the wave band range of 610-615nm) and the four light color combinations are adopted to process in the storage and transportation processes of bananas, the functions of delaying storage time and preserving freshness, catalyzing maturation, inhibiting organisms and the like in the storage and transportation processes of bananas are integrated, and the purposes of multifunctional preservation are achieved by quick ripening of red light, medium-slow ripening of orange light, delaying ripening of blue light and bacteriostasis of purple light; and different irradiation light combinations are adopted according to the maturity and the storage and transportation time of the bananas, so that the effects of precise preservation and ripening are achieved.

The banana lighting device is a full-physical method by irradiating bananas through the LED lamp, is safe, non-toxic and pollution-free, eliminates the worry of consumers about the edible safety of the bananas through LED illumination, reduces the pollution of chemical drugs to the environment, achieves the purposes of energy conservation and emission reduction, and effectively promotes the rapid healing of damaged bananas.

In one example, the box cover device further comprises an exhaust system, the exhaust system is connected with the control box and respectively arranged on two sides of the box cover 1, the box cover 1 is automatically dehumidified and cooled, namely the banana fruits and the LED lamp group 2 are cooled, the operation stability and the banana storage effect can be guaranteed, and the service life of the LED lamp group 2 is effectively guaranteed.

Specifically, exhaust system includes air-blower 5 and air exhauster 6, sets up in the both sides of case lid 1 relatively respectively for form heat dissipation channel at the upper layer of case lid 1, can dispel the heat of fresh-keeping in-process LED banks 2 in case lid 1, guarantee temperature balance in the case lid, ensure that equipment heat production can not influence and store the banana material, reduce because influences such as the banana respiratory strength reinforcing that the heat floats and lead to.

According to the embodiment of the invention, the air blower 5 and the exhaust fan 6 are respectively provided with a shutter, preferably an electric shutter, and the shutter is connected with the control box to avoid the influence of external light on the LED illumination effect in the illumination process.

The specific number of the LED lamp sets 2 is not particularly limited, and in this embodiment, four LED lamp sets 2 arranged in parallel are provided to cover the top of the inner side of the box cover 1, so as to irradiate bananas comprehensively.

According to the embodiment of the invention, a plurality of telescopic temperature and humidity sensors 7 are arranged in the box cover 1, the temperature and humidity sensors 7 are connected with the control box and are respectively arranged at four top corners of the box cover 1, so that the temperature and the humidity of the LED lamp group 2 in the box cover and the surface of the banana can be monitored, and the box body is prevented from being overheated in storage and transportation. In addition, the temperature and humidity sensor 7 can be stretched to contact the surfaces of the banana fruits according to requirements, and data close to the bananas are monitored, so that the detection precision is improved, and accurate control is achieved.

In addition, the bottom of the box cover 1 is provided with an adjustable buckle 8 for connecting with fruit and vegetable transportation boxes of different specifications, and in practical application, the box cover 1 can be directly used for two types of fruit and vegetable transportation boxes which are used more on the market at present, namely a polyethylene plastic box or an iron box with the length, width and height of 48, 34.5, 60cm or 54, 36, 30 cm. The adjustable buckle is arranged, so that the fruit and vegetable storage and transportation box is suitable for various common fruit and vegetable storage and transportation boxes, the manufacturing cost is effectively reduced, and the equipment investment is saved.

The preservation ripening method of the LED box cover device for the preservation ripening of banana fruits provided by the invention is described below with reference to fig. 4, and the preservation ripening method described below and the LED box cover device for the preservation ripening of banana fruits described above can be referred to correspondingly.

The invention provides a fresh-keeping ripening method of an LED box cover device for fresh-keeping ripening of banana fruits, which mainly comprises the following steps:

s1: and judging the maturity of the bananas based on the colorimetric card.

As shown in fig. 5, the determination standard of the maturity of bananas of the invention is determined by referring to a colorimetric card which is used by international standards and divides bananas into 7 grades according to colors, and the invention considers the practical application situation, so that the relatively close green colorimetric cards 1 and 2 are regarded as green ripe, the greenish and yellowish colorimetric cards 3 and 4 are regarded as commercial ripe, and the greenish and yellowish colorimetric card 5 is regarded as shelf ripe. It should be understood that the unripe state means a state completely unacceptable to consumers and requires a long period of ripening before it can be eaten; commercial maturity status refers to a state that is partially acceptable to the consumer, but requires a short period of ripening to be available; the shelf mature state means a state of complete acceptance by consumers, and edible with little or very short-term ripening, while the yellow color chart No. 6 and the yellow speckled No. 7 are in a state of complete maturity, which completely meets the edible standards of consumers, but has almost no storability. Therefore, the invention divides the banana maturity into green maturity, commercial maturity and shelf maturity, the three maturity degrees rise sequentially, the higher the maturity degree, the faster the rot, and the shorter the storage period.

Before the step S1, the method further includes a preprocessing step: and (3) cleaning soil impurities, dead-leaf insects and other foreign matters on the surfaces of the harvested fresh banana fruits, and removing the banana fruits with plant diseases and insect pests.

S2: different single light colors or light color combinations are selected to be irradiated according to the maturity and the storage and transportation time of the bananas. The invention divides the storage and transportation time according to the domestic general logistics time limit, and the storage and transportation time mainly comprises the following components: long term, medium term and short term, wherein the long term is more than 7 days, the medium term is 4-6 days, and the short term is 1-3 days.

Before proceeding to step S2, the method further includes: the bananas are placed in the box body, the bananas are boxed at the position which is not higher than two thirds of the box body, the bananas are boxed in a stacking mode and placed in a cool and ventilated place to be treated, and then the box cover device is installed on the box body.

According to the embodiment of the invention, the fresh-keeping ripening acceleration method of the LED box cover equipment for fresh-keeping ripening acceleration of banana fruits, which is provided by the invention, specifically comprises nine illumination modes, and the following instructions are respectively executed:

when the banana is green and the storage and transportation time is long, the blue LED lamp is started to irradiate for a period of time, and then the orange LED lamp is started to irradiate;

when the banana is green and the storage and transportation time is in the middle period, the orange LED lamp is turned on to irradiate;

when the banana is green and the storage and transportation time is short, the red LED lamp is turned on to irradiate;

when the maturity of the bananas is commercial maturity and the storage and transportation time is long, the blue LED lamp is started to irradiate for a period of time, and then the orange LED lamp is started to irradiate;

when the maturity of the bananas is commercial maturity and the storage and transportation time is middle, firstly turning on the purple light LED lamp to irradiate for a period of time, and then turning on the orange light LED lamp to irradiate;

when the maturity of the bananas is commercial maturity and the storage and transportation time is short, the orange LED lamp is turned on to irradiate;

when the banana is mature in shelf and the storage and transportation time is long or medium, the blue light and purple light LED lamps are turned on simultaneously for irradiation;

when the banana is mature in shelf and the storage and transportation time is short, the purple light LED lamp is turned on to irradiate.

In order to facilitate understanding of the technical solution of the present invention, the following list of the above nine lighting modes can be performed according to the maturity of bananas and the target storage period.

LED illumination mode	Maturity of banana	Storage and transportation period of demand
			Blue light and orange light combination	Well done	Long term
Orange light	Well done	Middle stage
			Red light	Well done	Short term
Blue light and orange light combination	Commercial maturity	Long term
			Combination of purple light and orange light	Commercial maturity	Middle stage
Orange light	Commercial maturity	Short term
			Blue light and purple light combination	Maturity of the goods shelf	Long term
Blue light and purple light combination	Maturity of the goods shelf	Middle stage
			Purple light	Maturity of the goods shelf	Short term

According to the above, the red light is used for quick ripening, the orange light is used for medium and slow ripening, the blue light is used for delaying ripening, and the purple light is used for bacteriostasis. Therefore, for green and commercial ripe bananas, ripening is needed for selling just before reaching a storage and transportation destination, and red light or orange light is needed for irradiation; for the bananas with mature shelves, the bananas need to be preserved or inhibited from bacteria without ripening, and need to be irradiated by blue light or purple light.

Specifically, for green and commercial ripe bananas, the bananas cannot be ripened quickly for a long time, orange light is adopted for irradiation, and meanwhile, the bananas need to be prevented from becoming ripe and rotten by themselves in the long-term storage and transportation process, so that the bananas need to be preserved by blue light irradiation in a long-term front-stage time and ripened by orange light irradiation subsequently; because the maturity of the commercial maturity is higher than that of the unripe banana, the commercial mature banana needs to be irradiated by purple light and then orange light in the middle period, and the commercial mature banana is preserved by blue light irradiation for a long time, so that the bacteriostatic effect is further achieved, the purple light is not needed, and the purple light irradiation is needed for bacteriostasis in the middle period of the commercial mature banana; for bananas with mature goods shelves and long-term and middle-term needs to be preserved and bacteriostatic, blue light and purple light irradiation is adopted, the bananas can be sold in a short time, the bananas do not need to be preserved and bacteriostatic, and purple light irradiation is adopted.

The method of the invention achieves the effects of precise fresh-keeping and ripening by setting nine irradiation times and combined light modes aiming at short, medium and long-term illumination time of the unripe, commercially mature and shelf-mature bananas, breaks through the traditional high energy consumption mode of extremely simple storage and transportation or cold chain transportation, applies the LED illumination technology to the transportation of the bananas, obviously improves the application range of the storage and transportation of the bananas, improves the efficiency of the storage and transportation of the bananas, reduces the rot of the bananas in the storage and transportation process, and maintains the quality. The operation method is simple, the fresh-keeping and ripening effects in the storage and transportation process are good, the problems that the existing storage and transportation technology is limited, the input amount of manpower and material resources is large, and human factors and conditions are difficult to control are solved, and the method is easy to popularize and apply in a large area.

The following describes the wavelength ranges of the four light colors related to the box cover device of the present invention, which are red light (wavelength range of 660-.

Specifically, in optical vision, the whole wave band of the red light is 640-700nm, and the red light is roughly divided into three wave bands according to classification, wherein the 640-660nm visual sense is Chinese red and positive red, the 660-675nm visual sense is brick red, and the 675-700nm visual sense is deep red.

The whole wave band of the orange light is 605-640nm, and the orange light is roughly divided into four wave bands according to classification, wherein the visual sense organ of 605-610nm is amber, the visual sense organ of 610-615nm is orange, the visual sense organ of 615-625nm is orange, and the visual sense organ of 625-640nm is sunset.

The whole blue wave band is 440-505nm and is roughly divided into five wave bands according to the classification, wherein the visual sense organ of 440-450nm is sea (deep) blue, the visual sense organ of 450-460nm is positive blue, the visual sense organ of 460-475nm is bright blue, the visual sense organ of 475-495nm is sky blue, and the visual sense organ of 495-505nm is light cyan.

The whole wave band of the purple light is 400-440nm, and the whole wave band is roughly divided into three wave bands according to the classification, wherein the visual sense organ of 400-405nm is grape purple, the visual sense organ of 405-430nm is violet, and the visual sense organ of 430-440nm is blue purple.

As can be seen from the above description, different light colors have multiple bands, and therefore, the following experiment will compare the effects of the different bands of the four LED light colors provided by the present invention on bananas. The red and orange LED light wave bands can stimulate the after ripening, softening and color change of the bananas and have the best ripening effect on the bananas; meanwhile, the blue and purple LED light wave bands can play a fresh-keeping and bacteriostatic role in delaying the after-ripening of the bananas, keeping the color and the hardness and inhibiting the growth of microorganisms on the surface, and have the best fresh-keeping and bacteriostatic effect on the bananas.

The experimental procedures used in the following examples are all conventional procedures unless otherwise specified. Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.

Detailed description of the preferred embodiment 1

The embodiment provides a method for storing, transporting and ripening green bananas, which comprises the following steps:

(1) selecting: cleaning soil impurities, dead-leaf insects and other foreign matters on the surfaces of the harvested fresh green banana fruits, and removing the banana fruits with plant diseases and insect pests;

(2) boxing: dividing bananas larger than 40kg into three groups, respectively placing the three groups into a polyethylene plastic box or an iron box, boxing the bananas at a position which is not higher than two thirds of the position in the box, boxing the bananas in a stacking mode, and placing the bananas in a cool and ventilated place for treatment;

(3) and (3) light color adjustment: after the LED box cover is covered, light is selected to be red light, and the wave band is adjusted to be 660-675 nm;

(4) simulating storage and transportation: the bananas packaged and started with the LED box cover are loaded on a conventional cold chain transport vehicle, the temperature of a cold storage of the transport vehicle is adjusted to be 25 +/-2 ℃ in order to ensure the temperature stability in the transport process, the transport vehicle is subjected to simulated storage and transportation, the storage and transportation period is that the bananas are naturally mature and rotten until the consumption quality is lost, and the maximum period is about 8 days;

(5) sampling and detecting: the method comprises the steps of observing and sampling bananas every day, sampling from three groups treated in the same way every time, measuring color change and texture softening after sampling, counting microbial infection and decay phenomena, placing pulp in a freezing storage at-20 ℃, reserving the pulp as a physical and chemical experiment measurement sample, and measuring parameters such as starch content, soluble sugar content, ascorbic acid content, total phenol content and the like of the bananas in physical and chemical indexes to represent the mature conditions of the bananas.

Specific example 2

The difference between this embodiment and the specific embodiment 1 is that orange light is selected and the wavelength band is modulated to 610-615nm in the light color adjustment in step (3).

Specific example 3

The difference between this embodiment and the specific embodiment 1 is that in the step (3), blue light is selected and the wavelength band is modulated to 450-.

Specific example 4

The difference between this embodiment and the specific embodiment 1 is that purple light is selected in the step (3) of adjusting the light color and the wavelength band is modulated to 400-405 nm.

Control group 1

The difference between this embodiment and the specific embodiment 1 is that red light is selected and the wavelength band is modulated to 640-660nm in the light color adjustment in the step (3).

Control group 2

The difference between this embodiment and the specific embodiment 1 is that in the step (3) of adjusting the light color, the red light is selected and the wavelength band is modulated to 675-700 nm.

Control group 3

The difference between this embodiment and the specific embodiment 1 is that orange light is selected in the step (3) of adjusting the light color and the wavelength band is modulated to 605-.

Control group 4

The difference between this embodiment and the specific embodiment 1 is that orange light is selected in the step (3) of adjusting the light color and the wavelength band is modulated to 615-640 nm.

Control group 5

The difference between this embodiment and the specific embodiment 1 is that in the step (3), blue light is selected and the wavelength band is modulated to 440-450 nm.

Control group 6

The difference between this embodiment and the specific embodiment 1 is that in the step (3) of adjusting the light color, blue light is selected and the wavelength band is modulated to 460-475 nm.

Control group 7

The difference between this embodiment and the specific embodiment 1 is that in the step (3) of adjusting the light color, blue light is selected and the wavelength band is modulated to 475-.

Control group 8

The difference between this embodiment and the specific embodiment 1 is that blue light is selected and the wavelength band is modulated to 495-505nm in the step (3) of light color adjustment.

Control group 9

The difference between this embodiment and the specific embodiment 1 is that purple light is selected and the wavelength band is modulated to 405-430nm in the step (3) of light color adjustment.

Control group 10

The difference between this embodiment and the specific embodiment 1 is that purple light is selected and the wavelength band is modulated to 430-440nm in the step (3) of light color adjustment.

Control group 11

Unlike the above-mentioned embodiments 1 to 4 and the control groups 1 to 10, the control group was treated in the dark, referred to as CK group.

The experimental results are as follows:

firstly, testing the color of the banana: the measurement of the color difference of the banana epidermis is carried out by adopting a 3nh spectrocolorimeter, the L, a and b values of the banana epidermis are respectively measured at the tissue parts which are perpendicular to the head part, the middle part and the tail part of the banana surface skin, and the data are recorded and averaged. 20 banana fingers were taken for each treatment group for assay.

The results are shown in fig. 6-9, which show the change of the color a value of banana under the irradiation of different bands of red, purple, blue and orange colors, the peel turns from green to yellow during the natural ripening process of banana, and the color a value changes from negative to positive and gradually increases. Compared with a control group, the shelf life of the banana is prolonged by 2 days by the blue light and the purple light, and the a value after the blue light 440-495nm irradiation for 8 days is obviously lower than the a value of the CK group for 6 days, so that the yellowing of the banana is effectively inhibited; wherein, the effect of the invention for inhibiting the rising of the a value is the best when the 450-460nm blue light is used. The result of violet light is similar to blue light, wherein the effect of the invention of inhibiting the increase of the a value by 400-405nm violet light is the best. The change of the color a value of red light and orange light is not obvious from the CK group, namely the final color is close to the appearance color of the banana in the CK group.

Second, a method for measuring the hardness of bananas: the hardness of banana pulp is measured by a texture analyzer. During measurement, a single banana finger is used for completely and uniformly cutting off a peel of a fruit surface of the banana finger by using a knife, then the banana finger is horizontally placed on a texture instrument objective table with the peel surface facing upwards, the texture index is measured by radial puncture, one point is obtained at an interval of 2cm, 5 points are obtained by each banana finger, the operation is repeated for 3 times, and the average value is calculated.

The results are shown in fig. 10-13, which show the change of the hardness of bananas under the irradiation of different wave bands of red, purple, blue and orange colors, all fruits and vegetables are naturally softened due to after-ripening aging in the natural ripening process, and the hardness value shows to be continuously reduced. The blue light and the violet light can effectively inhibit the reduction phenomenon of the hardness. The hardness of bananas on blue light 440-450nm and 460-475nm shelves for 8 days is close to that of CK group for 6 days, while the hardness of bananas on 450-460nm shelves of the invention for 8 days is obviously higher than that of other groups, and the banana bananas are the best group for delaying the hardness reduction. The hardness of the three purple light wave bands after being irradiated for 6 days is obviously higher than that of the CK group, and the hardness difference of the three wave bands after being stored on a shelf for 8 days is not obvious. Orange and red light have a ripening effect on bananas, and thus can promote a reduction in hardness. After the treatment of orange light and red light, the hardness of the bananas is obviously lower than that of the CK group, and the hardness of the bananas in the shelf process can be effectively prevented from being too soft relative to other wave bands corresponding to light colors by the aid of the orange light 610-615nm and the red light 660-675nm, so that the bananas are prevented from being rotted.

Test III, determination method of banana rot: after the bananas with different ripeness degrees and different processing modes are subjected to simulated storage and transportation, the rotting phenomenon of obvious fruit stalks or banana fingers of a single fruit is counted as a rotted fruit with disease incidence, and the percentage of the rotting number in the total fruit number is counted. At least 100 banana fruits were observed per treatment group, repeated three times.

The rotting phenomenon is the main phenomenon that the commodity performance and the economic benefit are influenced during the storage and transportation of fruits and vegetables. The decay of bananas occurs mainly as a shaft rot and a mold-infested decay of banana fingers. As a result, as shown in FIGS. 14 to 17, the number of banana putrefaction occurred after the next day in the natural state, and the putrefaction rate of CK group stored on the shelf for 4 days exceeded 4%, and the putrefaction rate of CK group stored on the shelf for 6 days was close to 7%. The purple light is the light color which most obviously inhibits the decay rate of the bananas, the decay rate of the bananas irradiated by three wave bands after being stored for 8 days on a shelf is lower than 2%, wherein the purple light of 400-405nm is the group which most obviously inhibits the decay. Although the blue light can well keep the bananas fresh and keep the color and the hardness of the fruits, the final rotting rate is close to 2%, and the blue light of 450-460nm is the group with the least rotting.

Although exogenous ripening can lead the bananas to quickly achieve the phenomena of color change, softening and the like, the exogenous ripening can also promote the ripening and aging process of the bananas and increase the possibility of rotting. As can be seen from FIGS. 16 and 17, the decay rate of bananas can be effectively and maximally reduced by the invention in the processes of orange light 610-615nm and red light 660-675nm in 6 days of the shelf.

And fourthly, testing the content of starch and sugar in the banana: starch content of bananas the starch content was determined using a starch content kit. Each set of samples was repeated 3 times and averaged.

The soluble sugar content of bananas was determined by HPLC. 1.0g of banana pulp is weighed, placed in a precooled mortar, added with 5mL of deionized water, fully ground into pulp and then transferred into a 10mL centrifuge tube. And carrying out ultrasonic treatment on the mixed solution for 15min, and standing for 50 min. Centrifuge at 12000g for 30min at 4 ℃. The extraction was repeated twice and the filtrates were combined. Adding deionized water to constant volume of 50mL, filtering with 0.22 μm water film to obtain solution to be tested, and storing in 4 deg.C refrigerator. Sucrose, glucose and fructose standards were formulated into a concentration gradient standard solution with deionized water using a 1260HPLC-ELSD system. And (3) performing qualitative determination of sugar in banana pulp according to the retention time, quantifying the sugar content by adopting an external standard method and comparing with a standard curve, and adding the fructose content, the glucose content and the sucrose content to obtain the soluble sugar content of the banana. The operation was repeated three times.

During the storage process of bananas, normal after-ripening aging phenomenon occurs, and for the normal physiological metabolism of bananas, starch in vivo is gradually decomposed into saccharides for respiration and energy supply, so that the starch content of bananas is reduced after normal and complete ripening, the green taste is faded, and the sugar content and the sweet taste are increased. However, bananas after their maturation period will eventually decay as a result of the aging process consuming a significant amount of the originally converted sugar.

FIGS. 18-21 show the starch content variation of bananas in the multiple wavelength bands of four LEDs, red, orange, blue and violet. In the shelf process, the starch content of the CK group bananas shows a continuous descending trend along with the ripening phenomenon, and the starch content of the CK group bananas is reduced by 37.68%. In all blue light irradiation groups, the blue light with the wavelength of 440-450nm, 450-460nm and 460-475nm can effectively reduce the loss of starch through the shelf of 8 days, wherein the content of starch after the blue light with the wavelength of 450-460nm is 1.24 times of that of the shelf of CK group after the blue light with the wavelength of 450-460nm is irradiated for 8 days. The purple light effect is similar to that of blue light, the starch content of the purple light with three wave bands after being irradiated for 8 days is higher than that of the CK group, and the purple light with 400-405nm and 405-430nm has better effect on the retention of the starch content. The orange light and the red light have ripening effects on bananas, the three wave bands of the orange light have promotion effects on the conversion of the starch content, but the three wave bands have no obvious difference; the banana starch content after red light irradiation has obvious difference, the conversion of the red light 660-675nm to the starch content is most obvious, and the starch content is 72.5 percent of the CK group after 6 days of shelf life.

FIGS. 22-25 show the change of soluble sugar content of bananas during shelf storage, and under natural ripening conditions, the sugar content of bananas shows a tendency of increasing significantly and then decreasing, because bananas gradually accumulate sugar converted from starch during ripening and then consume a large amount of their own sugar after reaching peak respiration. Therefore, the starch-sugar conversion is delayed in the banana shelf fresh-keeping process, and the maintenance of the soluble content has great significance for the commodity and the storage characteristics.

Besides the 495-505nm wave band, the blue light has an inhibiting effect on the soluble sugar loss of bananas in the shelf process. The change of the soluble sugar content of blue light of 450-460nm is minimal, and no obvious peak appears. The results for 400-405nm in violet illumination are the same as for 450-460nm in blue light. The irradiation of orange light and red light can accelerate the ripening of the bananas, and as can be seen from figure 24, the bananas under the irradiation of the orange light 610-615nm have no obvious peak value in 6 days, which proves that the ripening of the orange light at the waveband is slower to the sugar consumption of the bananas, and the ripening rate is easier to control than CK and other groups. In the red light irradiation, the peak value of the soluble sugar of the bananas at 660-675nm is obviously higher than that of all other groups, so that the band can promote the starch-sugar conversion of the bananas obviously, and the purpose of rapid ripening is achieved.

And V, testing the total phenol content and the hydrogen peroxide content of the bananas: the total phenol content was determined by Folin-Ciocalteu reagent method. Placing 0.5mL of the above polyphenol extract in test tubes, replacing blank test tubes with 70% ethanol solution, adding 1.5mL of 5-fold diluted Folin-Ciocalteu reagent into each test tube, shaking, mixing, standing for 5min, adding 1mL of 6% NaCO₃Heating the solution in 75 deg.C water bath for 15minImmediately thereafter, the reaction mixture was cooled in a refrigerator at-20 ℃ to terminate the reaction. 150. mu.L of the reaction-terminated liquid was pipetted into an microplate and the absorbance value was measured at 765 nm. Calculating the total phenol content of the banana fruits by taking gallic acid as an equivalent, wherein the unit is as follows: mg 100g^-1。

H₂O₂Determination of the content Using H₂O₂And (4) a test box. Weighing 5.0g of banana fruit sample ground by liquid nitrogen, adding 5.0mL of sodium phosphate buffer solution which is 100mmol/L, pH ═ 7.4 and precooled overnight in a refrigerator, mixing and grinding the mixture in an ice bath to form uniform slurry, freezing and centrifuging the mixture at 4 ℃ and 10000/min for 30min, and collecting the supernatant, namely H₂O₂And (5) freezing and storing the extracting solution for measurement, and then performing measurement as far as possible. According to the specification H₂O₂Measuring content by mixing gradient concentration reagents of each tube, adjusting to zero with distilled water, measuring absorbance value of each tube at 405nm, making standard curve and measuring sample H₂O₂Content, three experiments were repeated. H₂O₂The content is calculated as mmol/g. The total phenols of the banana fruits are extracted by an ethanol extraction method. A10 g sample of liquid nitrogen milled banana fruits was weighed into a 50mL centrifuge tube and 20mL of 70% ethanol solution was added. Mix well with shaking for 5min, and sonicate the mixture for 0.5 h. Centrifuging at 10000r/min at 4 deg.C for 30min, collecting supernatant, repeating the above steps to extract phenols in the residue for 2 times, and mixing the three supernatants to obtain polyphenol extract. Placing the polyphenol extract in a rotary evaporator, performing rotary evaporation concentration at 30 ℃, then diluting to 50mL by using distilled water, and storing for later use.

As shown in fig. 26 to 29, the total phenol content of all groups in the shelf life process is in a decreasing trend, because the active oxygen metabolism of fruits and vegetables is gradually increased in the process of after-ripening and aging, the phenols consumed by the fruits and vegetables remove the free radicals generated by the active oxygen metabolism, and the polyphenols cannot be continuously synthesized by the polyphenols after harvesting, so that the total phenol content of all groups in the shelf life process is in a decreasing trend. Therefore, the total phenol content is often used for judging the storability of the fruits and vegetables, and the excessive reduction of the total phenol content indicates that the fruits and vegetables are aged or about to enter the process of decaying in the storage and transportation process. In blue light and purple light, because the two light colors can effectively delay the after-ripening aging of fruits and vegetables, the total phenol content of all groups except blue light 495-505nm is higher than that of the CK group on the shelf for 6 days after the shelf for 8 days. Wherein the blue light wave bands of 440-450nm, 450-460nm, 460-475nm and the purple light wave bands are all obviously higher than those of the CK group, which proves that the accumulation of active oxygen free radicals can be effectively reduced, thereby reducing the aging damage of fruits and vegetables. While blue light 450-460nm and violet light 400-405nm are the most effective groups. Red light and orange light, the phenomenon of accelerating the loss of polyphenol occurs in the process of ripening the banana, the loss of the polyphenol of the banana can be avoided by red light 660-675nm and orange light 610-615nm, and finally the total phenol content is obviously higher than that of the CK group.

The free radicals generated by the metabolism of active oxygen of fruits and vegetables in the storage, transportation and sale links are proved to attack the cells and tissues of the fruits and vegetables in a large amount, so that the aging and rotting processes of the fruits and vegetables are accelerated. Hydrogen peroxide is a typical product of reactive oxygen radicals, and therefore, referring to fig. 30-33, it is the hydrogen peroxide generated during LED illumination of bananas. During the natural maturation and aging process of bananas, the hydrogen peroxide content of the bananas in the CK group rises by 21.8 percent within 6 days. The blue light and the purple light can obviously inhibit the accumulation of hydrogen peroxide in the shelf process, but the blue light effect is more obvious. Wherein the effect of blue light of 450-; the irradiation of 400-405nm wavelength band in the purple light has the best effect of inhibiting the accumulation of hydrogen peroxide in three wavelength bands.

The red light and the orange light have good promotion effects on yellow color and luster, hardness softening and starch-sugar conversion of the bananas, so that the bananas can be mature too fast and enter the aging and rotting process too early in the process of ripening the bananas. Wherein the orange light 605-610nm and the red light 675-700nm enable the hydrogen peroxide accumulation of the bananas to be higher than that of the control CK group; however, the orange light 610-615nm and the red light 660-675nm are groups with obvious inhibition effect on the increase of hydrogen peroxide in the two light colors, and prove that under the irradiation of the waveband, although the banana has mature character, the self active oxygen metabolism balance is kept well, and the banana has good external resistance.

Therefore, in conclusion of all data results, blue light has a significant effect of delaying the after-ripening of bananas, can reduce the color change and the decrease of hardness, retain the starch content, inhibit the sugar conversion and consumption, and maintain the active oxygen metabolism balance, thereby reducing the decay phenomenon in the shelf, wherein 450nm and 460nm are the optimal wave bands of the phenomenon in blue light.

Purple light has a certain effect on the fresh-keeping effect of bananas, but is obviously inferior to the effect of blue light, but has an obvious inhibiting effect on banana axial rot and exogenous microorganism infection, wherein the 400-405nm waveband is the waveband with the best effect.

The orange light and the red light have good promotion effects on yellow color, hardness softening and starch-sugar conversion of the bananas, so that the banana grape ripening agent can be used for ripening the bananas. However, some bands of the two light colors can excessively stimulate the retrogradation of bananas, thereby accelerating the aging process, leading to early rotting and loss of eating quality. Wherein the orange light 610-615nm and the red light 660-675nm are wave bands which can promote the banana to mature and can ensure the active oxygen metabolism balance to maintain the better quality of the banana after ripening.

The following experiments are continuously carried out on three kinds of bananas with maturity in the short-term and medium-term storage and transportation period by adopting different treatment modes to illustrate the technical effects of the nine illumination modes.

Example 1

The embodiment provides a method for storing and transporting green ripe bananas in a long-term (10-day) mode, which comprises the following steps:

(1) selecting: cleaning soil impurities, dead-leaf insects and other foreign matters on the surfaces of the harvested fresh banana fruits, and removing the banana fruits with plant diseases and insect pests;

(2) judging the maturity: judging the maturity of the bananas according to the standard color card of the bananas or the maturity rule of the bananas of corresponding varieties;

(3) boxing: placing banana fingers with different specifications into a polyethylene plastic box or an iron box respectively, wherein the banana packing is not higher than two thirds of the position in the box, and the bananas are packed in the box without adopting a stacking mode and are placed in a cool and ventilated place for treatment;

(4) and (3) light color adjustment: after the LED box cover is covered, selecting maturity and storage and transportation time on the touch control operation screen: green and mature, long-term storage and transportation are carried out, the storage and transportation time is set to be 10 days, and the transportation is waited after the mode of 8 days before the irradiation of a blue light LED lamp and 2 days after the irradiation of an orange light LED lamp are confirmed;

(5) simulating storage, transportation and transportation: the bananas packed and started with the LED box cover are loaded on a conventional cold chain transport vehicle, the temperature of a cold storage of the transport vehicle is adjusted to be 25 +/-2 ℃ in order to ensure the temperature stability in the transport process, and the bananas are subjected to simulated storage and transport for 10 days.

Example 2

The embodiment provides a method for storing and transporting green ripe bananas in a middle-term (6-day) mode, which comprises the following steps: after the steps (1), (2) and (3) of example 1 were performed, the blue-green + middle storage and transportation was selected in the light color adjustment of step (4), the storage and transportation time was set to 6 days, and the mode of turning on the orange LED lamp for 6 days was confirmed, and then step (5) was performed.

Example 3

The embodiment provides a storage and transportation method of green ripe bananas in a short-term (3-day) mode, which comprises the following steps: after the steps (1), (2) and (3) of example 1 are performed, in the step (4) of light color adjustment, the blue-green + short-term storage and transportation is selected, and after a mode of turning on the red LED lamp for 3 days is confirmed, the step (5) is performed.

Example 4

The present embodiment provides a method for storing and transporting commercial ripe bananas in long-term (10-day) mode, comprising the following steps: after the steps (1), (2) and (3) of example 1 are performed, commercial maturity + long-term storage and transportation are selected in the light color adjustment of step (4), and after the mode of turning on the blue LED lamp for 8 days and orange light for 2 days is confirmed, step (5) is performed.

Example 5

The present embodiment provides a method for storing and transporting commercial ripe bananas in the middle (6-day) mode, comprising the following steps: after the steps (1), (2) and (3) of example 1 were performed, commercial maturity + middle storage and transportation were selected in the light color adjustment of step (4), and after confirming the mode of turning on the violet LED lamp for 4 days and orange light for 2 days, step (5) was performed.

Example 6

The present embodiment provides a method for storage and transportation of commercial ripe bananas in short-term (3-day) mode, comprising the steps of: after the steps (1), (2) and (3) of example 1 were performed, the commercial maturity + short-term storage and transportation were selected in the light color adjustment of step (4), the storage and transportation time was set to 3 days, and the mode of turning on the orange LED lamp for 3 days was confirmed, and then step (5) was performed.

Example 7

The embodiment provides a method for storing and transporting shelf-ripe bananas in a long-term (10-day) mode, which comprises the following steps: after the steps (1), (2) and (3) of example 1 are performed, shelf ripening + long-term storage and transportation are selected in the light color adjustment of step (4), and after a mode of turning on blue light and purple light and simultaneously turning on the LED lamp for irradiation for 10 days is confirmed, step (5) is performed.

Example 8

This example provides a method of storage and transportation in mid-shelf ripe banana (6 day) mode, which is the same as example 7.

Example 9

The embodiment provides a storage and transportation method of shelf-ripe bananas in a short-term (3-day) mode, which comprises the following steps: after the steps (1), (2) and (3) of example 1 were performed, shelf ripening + short-term storage and transportation were selected in the light color adjustment of step (4), and after a mode of turning on the violet LED lamp for 3 days was confirmed, step (5) was performed.

Comparative example 1

This comparative example is a blank control of unripe bananas without any pretreatment: after the steps (1) and (2) are carried out, the callus treatment is not carried out, and the step (5) is directly carried out, namely, the bananas are selected, bagged, directly placed under the environmental condition that the temperature is 25 +/-2 ℃ and the relative humidity is 80-90%, and stored in a warehouse (a constant temperature artificial climate chamber).

Comparative example 2

This comparative example is a blank of commercial ripe bananas without any pretreatment: after the steps (1) and (2) are carried out, the callus treatment is not carried out, and the step (5) is directly carried out, namely, the bananas are selected, bagged, directly placed under the environmental condition that the temperature is 25 +/-2 ℃ and the relative humidity is 80-90%, and stored in a warehouse (a constant temperature artificial climate chamber).

Comparative example 3

This comparative example is a blank control of shelf-ripe bananas without any pretreatment: after the steps (1) and (2) are carried out, the callus treatment is not carried out, and the step (5) is directly carried out, namely, the bananas are selected, bagged, directly placed under the environmental condition that the temperature is 25 +/-2 ℃ and the relative humidity is 80-90%, and stored in a warehouse (a constant temperature artificial climate chamber).

The following experiments were carried out for the above examples 1 to 9 and comparative examples 1 to 3: the experiment shows that the device and the specific illumination method process have good applicability to simulating preservation, ripening acceleration and bacteriostasis of bananas in the storage and transportation process by carrying out LED illumination preservation on bananas with different maturity and different storage and transportation expectation and testing the parameters related to ripening and rotting after the bananas are subjected to illumination preservation.

The specific method comprises the following steps:

(1) selecting and boxing: selecting fresh banana fruits which are regular in appearance, uniform in size, free of damage and diseases and insect pests from an experimental base, treating the banana fruits in the experimental base in Guangxi, and boxing the banana fruits according to the method in the embodiment 1;

(2) pre-cooling: pre-cooling the harvested bananas, setting the environmental temperature in a pre-cooling warehouse to be 18 +/-2 ℃, and pre-cooling for 10 hours;

(3) simulating storage and transportation: selecting light color, illumination and time of an LED box cover of bananas with different storage and transportation purposes according to the requirements in the embodiments 1-9, loading the bananas according to the embodiment 1, uniformly sending the bananas to Beijing from Guangxi, wherein the actual delivery time is 3 days (defined as short-term storage and transportation), the bananas with the storage period exceeding 3 days continue to be simulated in the banana after reaching the Beijing, the middle-term simulated storage and transportation time is 6 days, and the long-term simulated storage and transportation time is 10 days;

(4) real-time data sampling and sample reservation: examples 1-9, the bananas from each experimental group were sampled and retained after reaching the simulated storage period.

Firstly, testing the color of the banana: the measurement of the color difference of the banana epidermis is carried out by adopting a 3nh spectrocolorimeter, the L, a and b values of the banana epidermis are respectively measured at the tissue parts which are perpendicular to the head part, the middle part and the tail part of the banana surface skin, and the data are recorded and averaged. 20 banana fingers were taken for each treatment and assayed.

The results are shown in FIG. 34, which shows the change in L-color values of green, commercial and shelf-ripe bananas after long-term, medium-term and short-term simulated storage and transportation. The test result shows that the L value of the bananas under the nine modes of the invention can be normally increased from green to yellow to more than 80 compared with the comparative example, and when the end point of storage and transportation is reached, the requirement of commercial banana sales is met.

The phenomenon of turning yellow from green in the process of banana ripening is very obvious, the value a in figure 35 represents the change of red and green color, the more green the color is, the value a is less than 0 and the numerical value is smaller. In the process of simulating storage and transportation, the treatment of nine setting modes can effectively reduce the color of the bananas to green, thereby meeting the commercial sale demand; in the comparative example, the unripe banana and the commercial ripe banana cannot turn yellow under natural conditions due to relatively low maturity, and subsequent ripening is required to meet the marketing requirement.

Test II, determination method of banana hardness and chewing property structure: the index of the banana pulp texture is measured by a texture analyzer. During measurement, a single banana finger is used for completely and uniformly cutting off a peel of a fruit surface of the banana finger by using a knife, then the banana finger is horizontally placed on a texture instrument objective table with the peel surface facing upwards, the texture index is measured by radial puncture, one point is obtained at an interval of 2cm, 5 points are obtained by each banana finger, the operation is repeated for 3 times, and the average value is calculated.

Besides the color change from green to yellow in the process of banana ripening, the banana also has obvious pulp softening phenomenon. Fig. 36 shows the variation of banana pulp firmness, and it can be seen that the firmness of the bananas during ripening is significantly lower than that of the unripe origin. The mature degree of the green bananas is low, the storage and the transportation are often finished in the storage and the transportation process, but the green bananas can be mature and softened by the treatment of an external reagent, so that the green bananas are sold. The hardness of examples 1-3 is significantly lower than that of comparative example 1, indicating that the unripe bananas treated by the method of the invention can be sold and eaten after the simulated storage and transportation is finished. The mature degree of commercially mature and shelf-mature bananas is high, and the bananas can be rapidly rotten and lost due to long-term storage and transportation. Thus, the hardness of the commercially ripe and shelf ripe bananas treated in examples 4-6 and examples 7-9 after simulated storage and transportation was higher than that of comparative examples 2 and 3, which illustrates that the treatment of the present invention can effectively delay the softening of the commercially ripe and shelf ripe bananas, effectively maintain the freshness of the bananas when the bananas reach the point of storage and transportation, and delay the aging process of the bananas.

The chewiness of the banana pulp was observed as a result of the chewing action of the banana pulp after entering the oral cavity, and as can be seen from fig. 37, the chewiness was different in value and hardness. The chewiness of the bananas at the green origin can be greatly improved after ripening, and the bananas treated in examples 1-3 are obviously higher than the non-treated group in comparative example 1, which shows that the treatment mode can achieve a good chewing state after the simulated storage and transportation is finished, and the edibility is increased. Commercial and shelf ripe bananas have higher chewiness from the origin than after storage and shipment due to higher ripeness, but the chewiness of the bananas treated in examples 4-6 and examples 7-9 is higher than that of comparative examples 2 and 3, respectively. This indicates that the treatment can achieve the effect of effectively delaying the mature senescence of the bananas with higher maturity.

And thirdly, a determination method of the content of the banana starch: starch content was determined using a starch content kit. Each set of samples was repeated 3 times and averaged.

Bananas usually accumulate carbohydrates during ripening in the form of starch, sucrose and monosaccharides. Starch is a transitional form of the carbon assimilate in the development of banana fruits, which is accompanied by a decrease in starch hydrolysis and an increase in sugar content during banana ripening. Therefore, the starch content is also a key index reflecting the ripening of bananas.

FIG. 38 shows the variation of starch content of banana fruits under nine different treatment conditions. Examples 1-6 were effective in reducing the starch content of both green and commercial ripe bananas to 35mg/g, both lower than comparative examples 1 and 2. The processing technology of the invention can effectively catalyze the ripening of bananas and the hydrolysis of starch after the simulated storage and transportation is finished, and the edible characteristic of taste is increased. The ripeness of the bananas matured on the shelf was high, and comparative example 3 showed an extremely low starch content after storage for 4 days without treatment, since bananas entered the aging and decay process at the late ripening stage, consuming a large amount of starch as a substrate for respiratory metabolism; the bananas treated in examples 7-9 can obviously alleviate the phenomenon, and effectively prolong the storage period of the bananas.

Test four, method for determining reducing sugar component of banana by HPLC-ELSD: 1.0g of banana pulp is weighed, placed in a precooled mortar, added with 5mL of deionized water, fully ground into pulp and then transferred into a 10mL centrifuge tube. And carrying out ultrasonic treatment on the mixed solution for 15min, and standing for 50 min. Centrifuge at 12000g for 30min at 4 ℃. The extraction was repeated twice and the filtrates were combined. Adding deionized water to constant volume of 50mL, filtering with 0.22 μm water film to obtain solution to be tested, and storing in 4 deg.C refrigerator. A1260 HPLC-ELSD system was used, and the column was Innoval Durashell NH2column (250 mm. times.4.60 mm, 5 μm). Elution conditions: mobile phase acetonitrile: water 80:20 (v/v). Sample loading amount: 10 mu L of the solution; flow rate: 1 mL/min; column temperature: 30 ℃; the drift tube temperature is 60 ℃; nitrogen flow rate: 2L/min. Preparing sucrose, glucose and fructose standards into a standard solution with a certain concentration gradient by using deionized water. And (4) performing qualitative determination of sugar in the banana pulp according to the retention time, and quantifying the sugar content by adopting an external standard method to compare with a standard curve. The operation was repeated three times.

Experiments show that the soluble sugar in the banana fruits mainly comprises sucrose, fructose and glucose. In FIGS. 39-41, the results of the determination of the three sugar contents in the bananas of the examples and comparative examples of the invention by liquid mass spectrometry are shown. It can be seen that the trend of the three sugars is similar, since starch hydrolysis within the banana fruit is accompanied by the accumulation of sucrose, fructose and glucose as the banana ripens.

The treatments of examples 1-6 were all effective in rapidly increasing and accumulating the three sugars of unripe and commercially mature bananas. The contents of sucrose, fructose and glucose in examples 1-3, examples 4-6 and examples 7-9 are all obviously improved compared with comparative example 1, comparative example 2 and comparative example 3 respectively; and the shelf-ripe bananas of comparative example 3 are about to enter the process of rotting and senescence due to being at the end of ripening, the three sugar contents of the bananas of comparative example 3 are significantly lower than those of the shelf-ripe origin bananas. The nine treatment modes adopted by the device and the corresponding method not only can effectively prolong the storage period of the bananas in the storage and transportation process, but also can properly ripen the bananas so that the edible quality of the bananas in the sale process can be achieved at the end of the storage and transportation.

And V, testing, namely a method for measuring the ethylene release amount and the respiratory intensity of the banana: taking 6 fruits per treatment group, measuring the mass of each 2 fruits, respectively placing in a 1.9L sealed box balanced by air, sealing for 2h, balancing the gas in the box from a rubber plug or a rubber tube at the top of the sealed box by using a 10mL syringe for several times, then extracting 1.0mL gas, measuring the ethylene release amount and the respiratory intensity of the fruits by using a gas chromatography, and repeating for three times. The ethylene release amount was measured in terms of. mu.L/kg^-1·h^-1Respiratory intensity expressed as CO₂The release amount is expressed in mL/kg^-1·h^-1。

Gas chromatography detection conditions: the gas chromatograph used for the experiment is provided with CO₂A reformer, a Flame Ionization Detector (FID), a CH-300A high-purity hydrogen generator, a stainless steel packed column (Porapak-100) with a column length of 2m and a carrier gas N₂The sample introduction temperature is 120 ℃, the column temperature is 60 ℃, the ethylene detection temperature is 150 ℃, and CO is₂The detection temperature was 360 ℃.

The banana fruit is a typical climacteric fruit, and the ethylene release amount and the respiration intensity gradually increase in the process of postharvest storage and decrease when reaching a certain peak value after ripening. It can be seen from fig. 42-43 that as bananas mature, the two indices of banana of the unripe origin, the commercial ripe origin and the shelf ripe origin are increasing. The examples 1-3 and the comparative example 1 can effectively improve the respiratory strength and the ethylene release amount of the unripe banana, but the numerical values of the two indexes of the examples 1-3 are obviously higher than that of the comparative example 1; the device and the adopted processing mode can effectively improve the maturity of the unripe bananas in the simulated freight storage period. Examples 4-6 and comparative example 2 were significantly higher than the commercial maturity origin, but there was no significant difference in respiratory intensity and ethylene release. As can be seen from comparative example 3 and the origin of shelf ripening, the shelf-ripe bananas had a dramatic decrease in respiration and ethylene intensity during simulated shipping storage, indicating that the ripe bananas were fully ripe and begin to age. And the examples 7-9 can effectively maintain and improve the respiratory strength and the ethylene release amount of the bananas in a small range.

And (6) testing: the method for measuring the weight loss rate of the bananas comprises the following steps: each treated banana fruit was set up in 3 replicate groups, each group using 20 individual fruits, the weight of the individual fruits was measured with a precision electronic analytical balance (parts per million level) and the data was recorded.

Weight loss ratio (%) (initial weight of labeled fruit-weight of labeled fruit after storage)/initial weight of labeled fruit × 100;

weight loss is the most common phenomenon in the process of storing and transporting fruits and vegetables, and is generally caused by the fact that fruits and vegetables consume substrates per se and lose moisture through respiration. Fig. 44 shows the weight loss rate of bananas in the simulated storage and transportation process, and it can be seen from the figure that as the maturity of bananas increases, the average weight loss rate also increases correspondingly. The weight loss rate of green ripe bananas is generally lowest (less than 2%), while the weight loss rate of shelf ripe bananas is generally higher (greater than 2.5%). However, the weight loss rates for all treatment groups of examples 1-9 were correspondingly lower than for comparative examples 1-3, which were not treated with the ripeness bananas. The weight loss phenomenon of the green ripe, commercial ripe and shelf ripe bananas in the simulated storage and transportation process can be effectively reduced by the equipment and the processing mode, the loss is greatly reduced, and the economic value of the actual production is improved.

Seventhly, a method for measuring the decay rate of the bananas: after the bananas with different ripeness degrees and different processing modes are subjected to simulated storage and transportation, the rotting phenomenon of obvious fruit stalks or banana fingers of a single fruit is counted as a rotted fruit with disease incidence, and the percentage of the rotting number in the total fruit number is counted. At least 100 banana fruits were observed per treatment group, repeated three times;

rot rate (%) (real rot fruit/total fruit number) × 100

The loss of fruits and vegetables in the storage and transportation process is more obvious and more diffusive except for the weight loss phenomenon. As with the six-weight loss rate test, the fruit with higher maturity is more prone to rot during storage and transportation. As shown in figure 45, the examples 1-9 can remarkably inhibit the decay of bananas with different ripeness degrees in the simulated storage and transportation process, and reduce the decay rate to below 2.2 percent. The device and the corresponding processing method can obviously inhibit the decay phenomenon of the bananas in the storage and transportation process and reduce the economic loss caused by decay.

And testing eight: the method for measuring the content of malondialdehyde and hydrogen peroxide of banana comprises the following steps: the MDA is prepared by weighing 5.0g of banana fruit pulp ground by liquid nitrogen, adding 8mL of 10% TCA reagent, mixing and grinding under ice bath condition to homogenate, centrifuging at 4 deg.C and 10000r/min for 20min, and collecting supernatant for use. The MDA content is determined by collecting 5mL of the prepared supernatant (5 mL of 10% TCA solution is used as a control instead of 5 mL), adding 2mL of 0.67% TBA solution, heating in 100 deg.C boiling water bath for 20min, cooling to room temperature, centrifuging at 4 deg.C and 10000r/min for 30min, collecting the supernatant, measuring absorbance values at 450nm,532nm and 600nm, and repeating the experiment three times.

H₂O₂Determination of the content Using H₂O₂And (4) a test box. Weighing 5.0g of banana fruit sample ground by liquid nitrogen, adding 5.0mL of sodium phosphate buffer solution which is 100mmol/L, pH ═ 7.4 and precooled overnight in a refrigerator, mixing and grinding the mixture in an ice bath to form uniform slurry, freezing and centrifuging the mixture at 4 ℃ and 10000/min for 30min, and collecting the supernatant, namely H₂O₂And (5) freezing and storing the extracting solution for measurement, and then performing measurement as far as possible. According to the specification H₂O₂Measuring content by mixing gradient concentration reagents of each tube, adjusting to zero with distilled water, measuring absorbance value of each tube at 405nm, making standard curve and measuring sample H₂O₂Content, three experiments were repeated. H₂O₂The content is calculated as mmol/g.

In the process of long-term storage and transportation of fruits, the fruits are converted from ripening to aging and putrefaction, the phenomena of active oxygen metabolism disorder and active oxygen accumulation can occur, the fruit organisms can be damaged, and unsaturated fatty acid on cell membrane lipid is induced to generate peroxidation, so that cells are causedIncreased membrane permeability, H₂O₂And the malonaldehyde content gradually accumulates. Thus, the two indices in FIGS. 46-47 reflect the degree of senescence in banana fruits. As the maturity increased, the malondialdehyde and hydrogen peroxide content of the three ripeness banana origins and comparative examples 1-3 gradually increased. The different treatments of examples 1-9 can significantly reduce the malondialdehyde content and the hydrogen peroxide content of bananas compared to the respective ripeness comparisons. Wherein, the inhibition effect of the examples 7 to 9 on the malondialdehyde content of the shelf-ripe banana with higher maturity is the most obvious, and the malondialdehyde content of the banana sample of the comparative example 3 is reduced by more than 50 percent. The equipment and the corresponding treatment mode can effectively reduce the damage degree of cell membranes in the storage and transportation process of the bananas, reduce the accumulation of active oxygen and improve the stress resistance of the bananas, thereby reducing the respiratory metabolism and weight loss of the bananas, delaying the ripening and finally reducing the rotting phenomenon of the bananas.

Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.