阅读说明：本技术 适宜生鲜电商模式的草莓物流保鲜方法 (Strawberry logistics preservation method suitable for fresh-keeping e-commerce mode ) 是由 韦强 黄漫青 满杰 于 2020-07-27 设计创作，主要内容包括：本发明公开了一种适宜生鲜电商模式的草莓物流保鲜方法,包括以下步骤：S1、低温时段采收；S2、挑选、分级；S3、预冷降温：将草莓置于冷库或者差压库中预冷,库内温度为1℃～3℃,库内湿度为85％～90％；S4、保鲜包装：将草莓码放于包装盒内,同层草莓之间留有空隙并经皱纹纸隔离,且最高不超过三层,层间隔离,最底层草莓的底端设置有软垫；S5、贮藏保鲜：将草莓置于库内温度为0℃～2℃、相对湿度85％～90％的冷库内贮藏；S6、出库、保鲜配送。本发明采用上述适宜生鲜电商模式的草莓物流保鲜方法,减少了电商销售的草莓在物流过程中发生腐烂、变质的情况,提高了消费者对生鲜电商模式下的草莓消费体验,从而提高了产品影响力和客户黏度。(The invention discloses a strawberry logistics preservation method suitable for a fresh-keeping e-commerce mode, which comprises the following steps of: s1, harvesting at a low temperature period; s2, selecting and grading; s3, precooling and cooling: pre-cooling the strawberries in a cold storage or a differential pressure storage, wherein the temperature in the cold storage is 1-3 ℃, and the humidity in the cold storage is 85-90%; s4, fresh-keeping packaging: stacking strawberries in a packaging box, wherein gaps are reserved among strawberries on the same layer and are isolated by crepe paper, the maximum strawberry layer is not more than three layers, the strawberries are isolated from each other, and a soft cushion is arranged at the bottom end of the strawberry on the bottommost layer; s5, storage and preservation: storing the strawberries in a refrigerator with the temperature of 0-2 ℃ and the relative humidity of 85-90 percent; and S6, delivery, fresh-keeping and distribution. By adopting the strawberry logistics preservation method suitable for the fresh electronic commerce mode, the invention reduces the situations of rottenness and deterioration of strawberries sold by an electronic commerce in the logistics process, and improves the consumption experience of strawberries in the fresh electronic commerce mode by consumers, thereby improving the influence of products and the viscosity of customers.)

1. A strawberry logistics preservation method suitable for a fresh-keeping e-commerce mode is characterized by comprising the following steps: the method comprises the following steps:

s1, harvesting at a low temperature period;

s2, selecting and grading

Sorting the strawberries with mechanical damage according to the sizes of the strawberries;

s3, precooling and cooling

Pre-cooling the strawberries in a cold storage or a differential pressure storage, wherein the temperature in the cold storage is 1-3 ℃, the humidity in the cold storage is 85-90%, and the temperature of the cores of the strawberries is reduced to 2-4 ℃ after pre-cooling;

s4, fresh-keeping package

The strawberries at the same level are stacked in a packaging box in the same direction and in layers, gaps are left among the strawberries at the same level and are isolated by crepe paper, the maximum strawberry level is not more than three layers, the layers are isolated by a liner or a spacer, and a soft cushion is arranged at the bottom end of the strawberry at the bottommost layer;

s5, storage and preservation

Storing the strawberries in a refrigerator with the temperature of 0-2 ℃ and the relative humidity of 85-90 percent;

s6, warehouse-out, fresh-keeping distribution

And (4) low-temperature preservation and distribution according to the first-in first-out principle and the transportation time.

2. The method for logistics fresh-keeping of strawberries suitable for fresh-keeping e-commerce mode according to claim 1, wherein the method comprises the following steps: the low-temperature time period stated in step S1 is before 10 am or after 3 pm, and the picking personnel is required to wear gloves during picking, so as to retain sepals and fruit stalks of strawberries and avoid mechanical damage to strawberry fruits.

3. The method for logistics fresh-keeping of strawberries suitable for fresh-keeping e-commerce mode according to claim 1, wherein the method comprises the following steps: in step S2, the strawberries are classified into super, primary and secondary levels from large to small, and the super and primary strawberries are selected and entered into step S3.

4. The method for logistics fresh-keeping of strawberries suitable for fresh-keeping e-commerce mode according to claim 1, wherein the method comprises the following steps: in step S3, the pre-cooling time from harvest to storage is not more than 4 hours.

5. The method for logistics fresh-keeping of strawberries suitable for fresh-keeping e-commerce mode according to claim 1, wherein the method comprises the following steps: in step S4, the packing box includes an outer packing box and an inner packing box disposed inside the outer packing box, the outer packing box includes an outer carton box and an inner foam box disposed inside the outer carton box, and the inner packing box is a soft support plastic box or a sponge groove carton disposed at the bottom end inside the inner foam box.

6. The method for logistics fresh-keeping of strawberries suitable for fresh-keeping e-commerce mode according to claim 1, wherein the method comprises the following steps: in step S5, an ice pack is placed in the package, and the temperature in the package is maintained at 5 to 10 ℃.

7. The method for logistics fresh-keeping of strawberries suitable for fresh-keeping e-commerce mode according to claim 1, wherein the method comprises the following steps: in step S6:

when the transportation time is not less than 6 days, cold-chain logistics with the temperature kept between 0 and 5 ℃ are adopted for distribution;

when the transportation time is 4-5 days, adding an ice bag with the weight of 50-60% of that of the strawberries into the packaging box, and keeping the temperature in the packaging box within 5-10 ℃ for distribution;

when the transportation time is 2-3 days, adding ice bags with the weight of 30-40% of that of the strawberries into the packaging box, and keeping the temperature in the packaging box within 5-10 ℃ for distribution.

Technical Field

The invention relates to a strawberry logistics transportation technology, in particular to a strawberry logistics preservation method suitable for a fresh-keeping e-commerce mode.

Background

The electronic commerce of fresh agricultural products (fresh electric commerce for short) is known as the last blue sea in the field of electronic commerce. According to statistics of relevant data, the fresh electric power suppliers in China show explosive development from 2012 to 2018, the annual sales volume rapidly increases from 40 hundred million yuan to 1950 hundred million yuan, and the permeability of the fresh electric power suppliers in 2020 is expected to reach 15% -25%, so that the potential and the increase are important development opportunities for the fresh electric power suppliers. However, the fresh agricultural products are rapidly developed and face a plurality of problems, wherein logistics preservation has become an important bottleneck restricting the development of electronic commerce of the fresh agricultural products.

The strawberry is a perennial herb of the genus strawberry of the family Rosaceae, has bright color and unique flavor, is rich in various nutrient substances such as mineral substances, dietary fibers, ascorbic acid, anthocyanin and flavone, and has the reputation of fruit queen. However, due to the physiological characteristics of fragility of the fruit skin of the strawberries, tender tissues, high respiration intensity after harvesting and the like, the strawberries are easy to decay and deteriorate due to mechanical damage and microbial infection in the harvesting and circulating processes, so that the circulating radius of the strawberries is limited.

Compared with most fresh agricultural products, the strawberry has more obvious perishable and vulnerable characteristics, and the logistics preservation becomes the bottleneck of the development of strawberry electronic commerce. Therefore, the development of the strawberry logistics preservation method suitable for the fresh electronic commerce mode has practical significance and is a research hotspot and difficulty in the field of fruit and vegetable storage.

Disclosure of Invention

The invention aims to provide a strawberry logistics preservation method suitable for a fresh-keeping e-commerce mode, which reduces the situations of rottenness and deterioration of strawberries sold by an e-commerce mode in the logistics process, and improves the consumption experience of strawberries in the fresh-keeping e-commerce mode by consumers, thereby improving the influence of products and the viscosity of customers.

In order to achieve the purpose, the invention provides a strawberry logistics preservation method suitable for a fresh-keeping e-commerce mode, which comprises the following steps of:

s1, harvesting at a low temperature period;

s2, selecting and grading

Sorting the strawberries with mechanical damage according to the sizes of the strawberries;

s3, precooling and cooling

Pre-cooling the strawberries in a cold storage or a differential pressure storage, wherein the temperature in the cold storage is 1-3 ℃, the humidity in the cold storage is 85-90%, and the temperature of the cores of the strawberries is reduced to 2-4 ℃ after pre-cooling;

s4, fresh-keeping package

The strawberries at the same level are stacked in a packaging box in the same direction and in layers, gaps are left among the strawberries at the same level and are isolated by crepe paper, the maximum strawberry level is not more than three layers, the layers are isolated by a liner or a spacer, and a soft cushion is arranged at the bottom end of the strawberry at the bottommost layer;

s5, storage and preservation

Storing the strawberries in a refrigerator with the temperature of 0-2 ℃ and the relative humidity of 85-90 percent;

s6, warehouse-out, fresh-keeping distribution

And (4) low-temperature preservation and distribution according to the first-in first-out principle and the transportation time.

Preferably, the low-temperature period in step S1 is before 10 am or after 3 pm, and the picking personnel is required to wear gloves during picking to retain sepals and fruit stalks of strawberries, so as to avoid mechanical damage to strawberry fruits.

Preferably, the special grade, the first grade and the second grade are divided according to the size of the strawberry in step S2, and the special grade and the first grade are selected to enter step S3.

Preferably, the pre-cooling time from harvest to warehousing in step S3 is not more than 4 hours.

Preferably, in step S4, the packing box includes an outer packing box and an inner packing box disposed inside the outer packing box, the outer packing box includes an outer carton box and an inner foam box disposed inside the outer carton box, and the inner packing box is a soft-support plastic box or a sponge slot carton disposed at the bottom end inside the inner foam box.

Preferably, in step S5, an ice pack is placed in the package, and the temperature in the package is maintained at 5 to 10 ℃.

Preferably, in step S6:

when the transportation time is not less than 6 days, cold-chain logistics with the temperature kept between 0 and 5 ℃ are adopted for distribution;

when the transportation time is 4-5 days, adding an ice bag with the weight of 50-60% of that of the strawberries into the packaging box, and keeping the temperature in the packaging box within 5-10 ℃ for distribution;

when the transportation time is 2-3 days, adding ice bags with the weight of 30-40% of that of the strawberries into the packaging box, and keeping the temperature in the packaging box within 5-10 ℃ for distribution.

Compared with the prior art, the invention has the following beneficial technical effects:

firstly, analyzing the influence of mechanical damage on the fresh-keeping effect of the strawberries, and providing a measure for reducing the mechanical damage in the circulation process of the strawberries, namely, lightening the quality deterioration caused by the mechanical damage in the logistics process of the strawberries as much as possible;

secondly, analyzing the influence of temperature on the strawberry preservation effect, providing a measure for creating a proper temperature for strawberry preservation, and reducing quality deterioration caused by temperature discomfort in the strawberry logistics process as much as possible;

and finally, integrating the technical factors of all links of strawberry harvesting, grading, precooling, packaging, storing and transporting and the like, making a strawberry logistics preservation technical specification in a mode suitable for fresh electronic commerce, and adopting a suitable preservation strategy aiming at strawberries of different logistics time types, so that the management efficiency is improved, and the distribution range of the electronic commerce strawberries is determined by an electronic commerce operator according to self conditions.

The technical solution of the present invention is further described in detail by the following examples.

Detailed Description

The present invention will be further described below, and it should be noted that the present embodiment is based on the technical solution, and a detailed implementation manner and a specific operation process are provided, but the protection scope of the present invention is not limited to the present embodiment.

The invention comprises the following steps:

s1, harvesting at a low temperature period;

the low-temperature period in the step S1 is before 10 am or after 3 pm, and the picking personnel is required to wear gloves during picking, so that the sepals and the stalks of the strawberries are retained, the fruit surfaces are clean, the fruits are free of malformed fruits, mechanical damage, rot and insect pests, mechanical damage to the strawberries is avoided, the strawberries are lightly handled and carefully loaded and unloaded, and compared with picking without wearing gloves and secondary subpackaging, the mechanical damage rate of the strawberries is reduced from 21.5% to 1.4%.

S2, selecting and grading

Sorting the strawberries with mechanical damage according to the sizes of the strawberries;

preferably, in step S2, the strawberries are classified into a special grade, a first grade and a second grade according to the size of the strawberries, and the special grade and the first grade are selected to enter step S3, and when the strawberries are classified and distributed, workers wear gloves to work.

And before the step S1, according to the analyzed influence of the mechanical damage on the strawberry preservation effect, providing a measure for reducing the mechanical damage in the strawberry circulation process. In this embodiment, the following method is used to determine the influence of mechanical damage on the strawberry preservation effect:

the harvested strawberries are divided into fruits without mechanical damage and fruits with mechanical damage, and the fruits are stored in a storage warehouse at the same time, the temperature of the storage warehouse is set to be 5 ℃, the rotting rate of the strawberries is detected every three days, and therefore the influence of the mechanical damage on the fresh-keeping effect of the strawberries is determined.

Table 1 shows statistics of decay rate of strawberry (storage temperature: 5 ℃ C. unit:%)

As can be seen from table 1, mechanical damage has a great influence on strawberry preservation, and the decay rate of strawberry fruits stored for 27 days is 20% without mechanical damage, and the decay rate reaching time under the condition of mechanical damage is advanced to 15 days, that is, mechanical damage can greatly shorten the preservation time of strawberries, so that mechanical damage is avoided in the picking and sorting process.

S3, precooling and cooling

Pre-cooling the strawberries in a cold storage or a differential pressure storage, wherein the temperature in the cold storage is 1-3 ℃, the humidity in the cold storage is 85-90%, and the temperature of the cores of the strawberries is reduced to 2-4 ℃ after pre-cooling so as to eliminate field heat and enhance the storage resistance;

preferably, the pre-cooling time from harvest to warehousing in step S3 is not more than 4 hours.

S4, fresh-keeping package

The strawberries at the same level are stacked in a packaging box in the same direction and in layers, gaps are reserved among the strawberries at the same level and are isolated through crepe paper, the situation that the bases of the strawberries damage adjacent fruits or the adjacent fruits collide with each other and are rubbed to cause damage is avoided, experiments show that the gaps are reserved among the strawberries and are isolated through the crepe paper, the damage rate of the fruits can be reduced to 1.8% from 52.6%, the damage rate of the fruits is not more than three layers at most, the fruits between the upper layer and the lower layer are prevented from being mechanically damaged due to rubbing, experiments show that the damage rate of the fruits can be reduced to 5.2% from 41.5% by using a spacer, the layers are isolated through a liner or a spacer, a soft cushion is arranged at the bottom end of the strawberries at the bottom;

preferably, in step S4, the packing carton includes an outer packing box and an inner packing box disposed inside the outer packing box, the outer packing box includes an outer carton box and an inner foam box disposed inside the outer carton box, the strawberries are protected from mechanical damage during loading, unloading, express transportation and stacking, the inner packing box is a soft-support plastic box or a sponge groove carton disposed at the bottom inside the inner foam box, and has certain permeability and shock absorption, so as to avoid package collision, extrusion, falling and rolling during logistics, and mechanical damage to the strawberries caused by vehicle bumping during transportation, and experiments show that the strawberries are packaged by the soft-support plastic box or the sponge groove carton, and compared with common plastic box packaging, the loss rate during logistics is respectively reduced from 63.5% to 3.3% and 2.5%.

S5, storage and preservation

Storing the strawberries in a refrigerator with the temperature of 0-2 ℃ and the relative humidity of 85-90 percent;

preferably, in step S5, an ice pack is placed in the package, and the temperature in the package is maintained at 5 to 10 ℃.

Before step S5, the embodiment also analyzes the influence of temperature on the strawberry preservation effect, proposes a measure for creating a suitable temperature for strawberry preservation, and specifically determines the influence of temperature on the strawberry preservation effect by using the following method:

the harvested strawberries are placed in storage warehouses at different temperatures as early as possible, the temperatures are respectively set to be 0 ℃, 5 ℃, 10 ℃, 15 ℃ and 20 ℃, and the decay rate of the strawberries is detected every 2 days, so that the influence of the storage temperature on the fresh-keeping effect of the strawberries is determined.

Table 2 shows the statistics of the decay rate of strawberry (unit:%)

As can be seen from Table 2, the decay rate of strawberries increases with increasing temperature in the temperature range of 0 to 20 ℃. The strawberries are slightly rotten after being stored for 20 days at the temperature of 0 ℃, which shows that the proper preservation temperature of the strawberries is 0 ℃; when the strawberries are stored for 14 days at the temperature of 5 ℃, the rotting rate is close to 10 percent, which shows that the relatively proper fresh-keeping temperature of the strawberries is 5 ℃; the strawberries do not rot when stored for 4 days at the temperature of 10 ℃, but the rotting rate exceeds 20% when stored for 6 days, which shows that if the strawberries are stored for less than 4 days, the strawberries can be stored and preserved at the temperature of 10 ℃; the rotting rate of the strawberries is very serious when the strawberries are stored for 4 days at 15 ℃ and 20 ℃, which indicates that the storage and preservation temperature of the strawberries is not suitable to exceed 15 ℃.

S6, warehouse-out, fresh-keeping distribution

The strawberries which do not meet the quality requirement (have mechanical damage or are rotten) are removed according to the low-temperature preservation and delivery of the transportation time on the principle of first-in first-out, the strawberries are lightly taken and placed in the strawberry delivery process, and the strawberries are prevented from being extruded, collided, fallen, rolled, showered by water, affected with damp, solarized, polluted and the like.

Preferably, in step S6:

when the transportation time is not less than 6 days, cold-chain logistics with the temperature kept between 0 and 5 ℃ are adopted for distribution;

when the transportation time is 4-5 days, adding an ice bag with the weight of 50-60% of that of the strawberries into the packaging box, and keeping the temperature in the packaging box within 5-10 ℃ for distribution;

when the transportation time is 2-3 days, adding ice bags with the weight of 30-40% of that of the strawberries into the packaging box, and keeping the temperature in the packaging box within 5-10 ℃ for distribution.

The embodiment can also adopt the cold chain logistics distribution with the temperature kept at 5-10 ℃ when the transportation time is 2-5 days, and can also adjust the weight of the ice bag according to the environmental temperature when the ice bag cold accumulation insurance is adopted, so that the strawberry logistics preservation temperature is not higher than 10 ℃. Namely, when the environmental temperature is 15 ℃, the amount of the ice bag needs to be configured to be 30-40% of the weight of the strawberries, and the logistics preservation temperature of the strawberries can be reduced to 10-5 ℃; when the environmental temperature is 20 ℃, the amount of the ice bag needs to be 40-50% of the weight of the strawberries, and the logistics fresh-keeping temperature of the strawberries can be reduced to 10-5 ℃; when the environmental temperature is 25 ℃, the amount of the ice bag needs to be 50-60% of the weight of the strawberries, so that the logistics fresh-keeping temperature of the strawberries can be reduced to 10-5 ℃.

Therefore, the strawberry logistics preservation method suitable for the fresh electronic commerce mode is adopted, the situations that strawberries sold by an electronic commerce are rotten and deteriorated in the logistics process are reduced, the strawberry consumption experience of consumers in the fresh electronic commerce mode is improved, and the product influence and the customer viscosity are improved.

Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.