An electric bayberry picker with direct cooling and fast encapsulation based on machine vision includes: a mechanical claw with at least three flexible fingers, wherein each flexible finger is equipped with a pressure sensor on one side facing the bayberry, and a collecting pipe is arranged at an enclosing center of all the flexible fingers; an image recognition device configured for positioning and recognizing maturity of the bayberry; a carbon dioxide spraying device for spraying carbon dioxide on a fruit stalk and around the bayberry to freeze the fruit stalk and reduce the surface temperature of the bayberry; a photoelectric sensor for detecting whether a bayberry exits an outlet of the collecting pipe; a liquid polyurethane foam spraying device for wrapping the bayberry exited the outlet of the collecting pipe with the liquid polyurethane foam; and a transportation device.

An item to be preserved is chilled or frozen without causing discoloration or an offensive odor on the item. A refrigeration chamber includes: a refrigeration compartment set at a chilling temperature or a freezing temperature; a catalyst-layer forming plate provided along the wall surface of the refrigeration compartment; a catalyst layer containing a catalyst prepared by blending photocatalyst particles and metal catalyst particles with a solution of a binder and a binder adjuvant; a light source opposed to the refrigeration compartment, the light source irradiating the catalyst layer with light, and item trays disposed in the refrigeration compartment, the item trays acting as plasma plates or having plasma plates thereon, wherein the refrigeration compartment contains a counter electrode plate for the plasma plate.

Facilities for storing large quantities of potatoes, other tubers, vegetables, produce, and/or other crops are disclosed herein. In one embodiment, a facility configured in accordance with the present technology circulates air from a pile of potatoes into one or more ceiling cavities above the potatoes to warm ceiling panels. Aspects of this embodiment can reduce undesirable water formation on the potatoes.

A fruit sterilizing and cooling device using a plasma-activated ice-water mixture includes a top-opened tank body, where the tank body includes a front side provided with an ice-water tank, and a rear side provided with a cooling tank; a clapboard is provided between the ice-water tank and the cooling tank; a water passing port is formed in an upper portion of the clapboard; a grid plate is inserted at the water passing port; ice cubes are added to an upper portion of the ice-water tank; one side of a lower portion of the ice-water tank is connected to a plasma-activated water (PAW) generator; a valve is provided at a water outlet of the PAW generator; a fixed fence frame and a movable fence frame are provided in the cooling tank; and fruits to be treated are placed in the movable fence frame.

An improved system for treating, precooling, and handling perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of palletized perishable products during the precooling step. Sanitizing substances are dispensed into the recirculating air to significantly reduce micro-organisms on the surface coming from the field and avoid recontamination from the cooling warehouse. Conditioning and ripening management substances are recirculated to enable managing the ripeness of a perishable to a target. The mobile container is able to operate independently outside of a refrigerated warehouse used for storage and distribution of the cooled perishable product. The mobile container can be located near harvest or facilities with no colling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, precooling and treatment and then distribution.

A method of storing potatoes, the method comprising the steps of: iv. providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; v. treating the potatoes with 1-methylcyclopropene, the treatment comprising exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30 C., to 1-methylcyclopropene; storing the potatoes at a second storage temperature within the range of from greater than 6 to up to 15 C. for a storage period within a potato store, wherein the storage period extends continuously until at least 1 week after initiation of eye movement in at least one of the potatoes, and wherein during the storage period the potatoes are stored in atmospheric air free of an external supply of ethylene sprout suppressant.

A fruit sterilizing and cooling device using a plasma-activated ice-water mixture includes a top-opened tank body, where the tank body includes a front side provided with an ice-water tank, and a rear side provided with a cooling tank; a clapboard is provided between the ice-water tank and the cooling tank; a water passing port is formed in an upper portion of the clapboard; a grid plate is inserted at the water passing port; ice cubes are added to an upper portion of the ice-water tank; one side of a lower portion of the ice-water tank is connected to a plasma-activated water (PAW) generator; a valve is provided at a water outlet of the PAW generator; a fixed fence frame and a movable fence frame are provided in the cooling tank; and fruits to be treated are placed in the movable fence frame.

To provide a cooling device that can refrigerate foods and stably maintain high humidity without being limited by a region and a period. A cooling device includes a heat exchange unit that performs heat exchange between a refrigerant circulating in a freezer and air circulating in a box and an adjusting unit that maintains a state in which moisture adheres to heat transfer units of the heat exchange unit.

An improved system and method for treating, precooling, and handling perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of palletized perishable products during the precooling step. As the perishable is precooled, the system integrates humidity control to reduce dehydration. Sanitizing substances are dispensed into the recirculating air to significantly reduce micro-organisms on the surface coming from the field and avoid recontamination from the cooling warehouse. Conditioning and ripening management substances are recirculated to enable managing the ripeness of a perishable to a target. The mobile container is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and/or refrigeration equipment is contained within the container and/or mounted on the top and/or side exterior of the container and can accomplish rapid cooling. The system and method has thus combined rapid cooling, reduced dehydration, reduced surface micro-organism contamination, and conditioning or ripeness control for enhanced quality and shelf life. The mobile container is able to operate independently outside of a refrigerated warehouse used for storage and distribution of the cooled perishable product. The materials of construction used and operational independence enable safely using highly active sanitizing, ripening management, and other functional substances. The mobile container can be located near harvest or facilities with no cooling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, preferably to a MAP process, and then distribution.

A liquid nitrogen quick-freezing preservation method for fresh bamboo shoots. The method includes performing a coating treatment on cuts of fresh bamboo shoots, which reduces the moisture loss through the cuts, slows down the degree of lignification of the bamboo shoots, mitigates color changes at the cuts, inhibits excessively fast reproduction of microorganisms at the cuts and prevents invasion of microorganisms from the cuts, so that a decrease in nutritional value is reduced, the deterioration of the appearance quality of the bamboo shoots is mitigated, and the nutritional value and commodity value of the bamboo shoots are maintained. The method further includes an intermittent ultrasonic treatment on the fresh bamboo shoots, so that coating substances form films on the surfaces of the cuts more easily, preventing the fresh bamboo shoots from being eroded by microorganisms and preventing nutrient substances from being decomposed and utilized by the microorganisms.