CN115413704A - Method for prolonging storage period of fruit vegetables through magnetic field combined refrigeration - Google Patents
Method for prolonging storage period of fruit vegetables through magnetic field combined refrigeration Download PDFInfo
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- CN115413704A CN115413704A CN202211220839.7A CN202211220839A CN115413704A CN 115413704 A CN115413704 A CN 115413704A CN 202211220839 A CN202211220839 A CN 202211220839A CN 115413704 A CN115413704 A CN 115413704A
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- fruits
- vegetables
- magnetic field
- steps
- humidity
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 76
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000005057 refrigeration Methods 0.000 title claims abstract description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229910052742 iron Inorganic materials 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 239000003814 drug Substances 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000196324 Embryophyta Species 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 claims description 3
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 3
- 244000130592 Hibiscus syriacus Species 0.000 claims description 3
- 235000018081 Hibiscus syriacus Nutrition 0.000 claims description 3
- 239000005842 Thiophanate-methyl Substances 0.000 claims description 3
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 3
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims description 3
- 239000003899 bactericide agent Substances 0.000 claims description 3
- 239000006013 carbendazim Substances 0.000 claims description 3
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000007865 diluting Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000010647 garlic oil Substances 0.000 claims description 3
- 208000015181 infectious disease Diseases 0.000 claims description 3
- 239000004571 lime Substances 0.000 claims description 3
- 239000008164 mustard oil Substances 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001932 seasonal effect Effects 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- QGHREAKMXXNCOA-UHFFFAOYSA-N thiophanate-methyl Chemical group COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC QGHREAKMXXNCOA-UHFFFAOYSA-N 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 238000006748 scratching Methods 0.000 claims description 2
- 230000002393 scratching effect Effects 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 230000006378 damage Effects 0.000 description 4
- 239000013043 chemical agent Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000007605 air drying Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000003782 apoptosis assay Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000005522 programmed cell death Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for prolonging the storage period of fruit vegetables by combining magnetic field and refrigeration, which comprises the following steps: the method comprises the following steps: selecting vegetables and fruits; step two: treating phytoncide; step three: the medicament is used for washing fruits and packaging the fruits; step four: storing vegetables and fruits, namely placing packaged fruit packaging bags in a preservation box, wherein the fruits are stored by a shelf with a magnetic field iron rack, the temperature is set to be 3-8 ℃, and the magnetic field intensity is 2mT-7mT.
Description
Technical Field
The invention relates to a method for prolonging the storage period of fruit vegetables by combining magnetic field refrigeration, belonging to the technical field of fruit and vegetable storage.
Background
Vegetables and fruits are the main components of food in the diet of residents in China, are rich in vitamins, inorganic salt and dietary fiber which are necessary for human bodies, and contain little protein and fat. Because the vegetables and fruits contain various organic acids, aromatic substances and pigment components such as red, green, yellow, blue, purple and the like, people can cook delicacies with various tastes and various styles, and the food has important significance for increasing appetite and promoting digestion.
In the prior art, when vegetables and fruits are stored, the vegetables and fruits are often stored by using a preservative such as a chemical agent, but in the process of preserving the vegetables and fruits, some chemical substances in the chemical agent can permeate into the vegetables and fruits to damage human bodies, so that a method for prolonging the storage period of the vegetables and fruits by combining magnetic field refrigeration is urgently needed.
Disclosure of Invention
The invention aims to provide a method for prolonging the storage period of fruit vegetables by combining magnetic field refrigeration, which aims to solve the problem that some chemical substances in a medicament can permeate into the vegetables and fruits to cause damage to human bodies in the process of preserving the fresh of the medicament provided by the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the method for prolonging the storage period of the fruit vegetables through the combination of the magnetic field and the refrigeration comprises the following steps:
the method comprises the following steps: selecting vegetables and fruits, and cleaning dirt and residual pesticides on the surface of the vegetables and fruits by using clear water after picking;
step two: plant bacteriocide treatment, namely soaking fruits after diluting scallion and garlic juice with water or soaking fruits with medicaments such as thiophanate methyl, carbendazim and the like for 1-5 minutes, and then repeatedly washing the fruits for 2-3 times by clear water to wash the medicaments on the surfaces of the fruits;
step three: the fruits and vegetables are washed by the agent and packaged in bags, the vegetables and the fruits which are processed in the step two are processed again by 1% of baking soda, and then the vegetables and the fruits are wrapped by the vegetable and fruit packaging bags, so that the fruit pricking and scratching can be reduced, the heat preservation effect can be realized, and the mutual infection of rotten fruits can be avoided;
step four: storing vegetables and fruits, namely placing packaged fruit packaging bags in a storage box, wherein the storage box is arranged in the storage box by adopting a shelf of a magnetic field adding iron rack, the temperature is set to be 3-8 ℃, and the magnetic field intensity is 2-7 mT.
In the first step, the fruits and vegetables are selected as the raw materials without rotting or deterioration or damage.
In the second step, the phytoncide is selected from mustard oil, garlic oil or hibiscus syriacus bark, when the surface of the plant is sterilized, the vegetables and fruits are firstly placed between the rotating rollers, all the positions of the vegetables and fruits are exposed when the rollers rotate, then the vegetables and fruits are sprayed by the sprayer, and after the spraying, the vegetables and fruits are washed by clear water and are placed in a shady and ventilated place for air drying.
In a preferred embodiment of the present invention, in the third step, the covering is performed by wrapping with paper or film bag.
As a preferred technical scheme of the invention, in the fourth step, the humidity of the storage warehouse needs to be regulated and controlled in real time according to the change of seasonal weather, under normal conditions, the temperature in the warehouse can be regulated by opening and closing the transoms of the storage warehouse according to different temperatures in the morning and the evening, the transoms are closed when the temperature is cold in the evening, the transoms are opened again in the morning to keep normal and stable warehouse temperature, and all the transoms are closed in the coldest cold period after winter solstice; ventilation is performed according to the climate conditions after the spring, the storage temperature is prevented from being too high, the humidity is an important factor for keeping fruits stored, and when the humidity is too high, the humidity can be absorbed by lime, furnace ash, charcoal and the like; when the humidity is too low, the problem can be solved by using a water tank, ground sprinkling and the like, and the air humidity is preferably 80-90%.
In a preferred embodiment of the present invention, in the fourth step, the magnetic field iron rack shelf includes a plurality of iron racks installed in a grid, and the size of each grid iron rack is 20cm × 20cm or 30cm × 30cm.
Compared with the prior art, the invention has the beneficial effects that: the invention relates to a method for prolonging the storage period of fruit vegetables by magnetic field combined refrigeration, which is characterized in that the fruits and vegetables are placed on a latticed magnetic field iron shelf, so that the action of a magnetic field on a micro magnetic field in the fruits and vegetables can be realized, the metabolism process in a living body is influenced, the programmed cell death and aging, namely PCD aging, is delayed, the fruit and vegetable fresh-keeping effect is realized, the use of chemical agents such as a fresh-keeping agent is reduced, the harm to a human body is reduced, and the effect of health of the fruits and vegetables is realized.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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.
The invention provides a method for prolonging the storage period of fruit vegetables by combining magnetic field and refrigeration,
the first embodiment is as follows: the method for prolonging the storage period of the fruit vegetables through combined magnetic field refrigeration comprises the following steps:
the method comprises the following steps: selecting vegetables and fruits, and cleaning dirt and residual pesticides on the surface of the vegetables and fruits by using clear water after picking;
step two: plant bacteriocide treatment, namely soaking fruits after diluting scallion and garlic juice with water or soaking fruits with medicaments such as thiophanate methyl, carbendazim and the like for 1-5 minutes, and then repeatedly washing the fruits for 2-3 times by clear water to wash the medicaments on the surfaces of the fruits;
step three: packaging and bagging the fruits and vegetables washed by the agent, treating the fruits and vegetables treated in the step two again by using 1% of baking soda, and then wrapping the fruits and vegetables by using fruit and vegetable packaging bags, so that the fruit and vegetable packaging bag can reduce the fruit from being punctured and scratched, can play a role in heat preservation, and avoids mutual infection of rotten fruits;
step four: storing vegetables and fruits, namely placing packaged fruit packaging bags in a storage box, wherein the storage box is arranged in the storage box by adopting a shelf of a magnetic field adding iron rack, the temperature is set to be 3-8 ℃, and the magnetic field intensity is 2-7 mT.
Example two: in the first step, fruits and vegetables are selected as raw materials, and fruits and vegetables which are not rotten or damaged are just picked.
Further, in the second step, the phytoncide is prepared by using mustard oil, garlic oil or hibiscus syriacus bark acid, when the plant surface is sterilized, the vegetables and fruits are firstly placed between the rotating rollers, all the positions of the vegetables and fruits are exposed when the rollers rotate, then the sprayer sprays the vegetables and fruits, and the vegetables and fruits are washed by clear water after being sprayed and are placed in a shady and ventilated place for air drying.
Further, in the third step, the bag is covered by paper or film bag.
In the fourth step, the humidity of the storage warehouse needs to be regulated and controlled in real time according to the change of seasonal weather, under the normal condition, the temperature in the warehouse can be regulated by opening and closing the air windows of the storage warehouse according to the difference of the temperature in the morning and the evening, the air windows are closed in the cold evening and opened again in the morning to keep the normal and stable temperature of the warehouse, and all the air windows need to be closed in the coldest cold period after winter solstice; ventilation is performed according to the climate conditions after the spring, the storage temperature is prevented from being too high, the humidity is an important factor for keeping fruits stored, and when the humidity is too high, the humidity can be absorbed by lime, furnace ash, charcoal and the like; when the humidity is too low, the problem can be solved by using a water tank, ground sprinkling and the like, and the air humidity is preferably 80-90%.
In the fourth step, the magnetic field iron rack shelf comprises a plurality of iron racks which are arranged in a grid manner, and the size of each grid iron rack is 20cm multiplied by 20cm or 30cm multiplied by 30cm.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The method for prolonging the storage period of fruit vegetables by combining magnetic field and refrigeration is characterized by comprising the following steps of:
the method comprises the following steps: selecting vegetables and fruits, and cleaning dirt and residual pesticides on the surface of the vegetables and fruits by using clear water after picking;
step two: plant bacteriocide treatment, namely soaking fruits after diluting scallion and garlic juice with water or soaking fruits with medicaments such as thiophanate methyl, carbendazim and the like for 1-5 minutes, and then repeatedly washing the fruits for 2-3 times by clear water to wash the medicaments on the surfaces of the fruits;
step three: the fruits and vegetables are washed by the agent and packaged in bags, the vegetables and the fruits which are processed in the step two are processed again by 1% of baking soda, and then the vegetables and the fruits are wrapped by the vegetable and fruit packaging bags, so that the fruit pricking and scratching can be reduced, the heat preservation effect can be realized, and the mutual infection of rotten fruits can be avoided;
step four: storing vegetables and fruits, namely placing packaged fruit packaging bags in a storage box, wherein the storage box is arranged in the storage box by adopting a shelf of a magnetic field adding iron rack, the temperature is set to be 3-8 ℃, and the magnetic field intensity is 2-7 mT.
2. The method of claim 1, wherein the method comprises the steps of: in the first step, fruits and vegetables are selected as raw materials, and fruits and vegetables which are not rotten or damaged are just picked.
3. The method of claim 1, wherein the method comprises the steps of: in the second step, the phytoncide is prepared from mustard oil, garlic oil or hibiscus syriacus bark acid, when the plant surface is sterilized, the vegetables and fruits are firstly placed between the rotating rollers, all the positions of the vegetables and fruits are exposed when the rollers rotate, then the sprayer sprays the vegetables and fruits, the vegetables and fruits are washed by clear water after being sprayed, and the vegetables and fruits are placed in a shady and ventilated position to be air-dried.
4. The method of claim 1, wherein the method comprises the steps of: and in the third step, paper wrapping or film bags are used for bagging.
5. The method of claim 1, wherein the method comprises the steps of: in the fourth step, the humidity of the storage warehouse needs to be regulated and controlled in real time according to the change of seasonal weather, under the normal condition, the temperature in the warehouse can be regulated by opening and closing the air windows of the storage warehouse according to the difference of the temperature in the morning and the evening, the air windows are closed in the cold evening and opened again in the morning to keep the normal and stable temperature of the warehouse, and all the air windows need to be closed in the coldest cold period after winter solstice; ventilation is performed according to the climate conditions after the spring, the storage temperature is prevented from being too high, the humidity is an important factor for keeping fruits stored, and when the humidity is too high, the humidity can be absorbed by lime, furnace ash, charcoal and the like; when the humidity is too low, the problem can be solved by using a water tank, ground sprinkling and the like, and the air humidity is preferably 80-90%.
6. The method of claim 1, wherein the method comprises the steps of: in the fourth step, the magnetic field iron frame shelf comprises a plurality of iron frames which are arranged in a grid mode, and the size of each grid iron frame is 20cm multiplied by 20cm or 30cm multiplied by 30cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211220839.7A CN115413704A (en) | 2022-10-08 | 2022-10-08 | Method for prolonging storage period of fruit vegetables through magnetic field combined refrigeration |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211220839.7A CN115413704A (en) | 2022-10-08 | 2022-10-08 | Method for prolonging storage period of fruit vegetables through magnetic field combined refrigeration |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115413704A true CN115413704A (en) | 2022-12-02 |
Family
ID=84206434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211220839.7A Withdrawn CN115413704A (en) | 2022-10-08 | 2022-10-08 | Method for prolonging storage period of fruit vegetables through magnetic field combined refrigeration |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115413704A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116123808A (en) * | 2022-12-20 | 2023-05-16 | 珠海格力电器股份有限公司 | Defrosting method and module for refrigerator, electronic equipment and readable medium |
-
2022
- 2022-10-08 CN CN202211220839.7A patent/CN115413704A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116123808A (en) * | 2022-12-20 | 2023-05-16 | 珠海格力电器股份有限公司 | Defrosting method and module for refrigerator, electronic equipment and readable medium |
| CN116123808B (en) * | 2022-12-20 | 2024-06-11 | 珠海格力电器股份有限公司 | Defrosting method and module for refrigerator, electronic equipment and readable medium |
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