Study On The Model Of Perishable Goods After Storage And Shelf Replenishment Under Perceived Freshness

In recent years,with the development of our economy,the comprehensive strength has been strengthened and the quality of people’s life has been improved.On the one hand,the demand and production of fresh perishables such as fresh fruits and vegetables,meat and aquatic products are growing rapidly.On the other hand,the national demand for the variety and quality of fresh perishables is higher.Perishable products have the characteristics of easy deterioration,short life cycle,high timeliness and not easy to preserve.In reality,due to the different environment between shelf and warehouse,their preservation ability is different.Therefore,while ensuring the freshness of perishable products,retailers need to make control decisions on after-store and shelf inventory,which is of great significance for improving the service level of retailers,increasing corporate profits and avoiding resource waste.The purpose of this thesis is to construct the perception freshness function under the consideration of the differences between afterstorage and shelf preservation ability.With the goal of profit maximization,the strategy of afterstorage of perishable goods and replenishment of shelf inventory is made by studying the inventory of perishable goods,the number of shelf display and discount points.The main research of this thesis is as follows:(1)In view of the high timeliness of perishable products,it is considered that consumer demand for perishable products is positively correlated with the quality of perishable products and the quantity of shelf display,and negatively correlated with the price of perishable products.Describe the demand for perishable products as an exponential function of freshness,shelf display quantity and price.(2)Fresh-keeping technology can reduce the deterioration rate of perishable products.Considering the difference between the fresh-keeping capacity of the back warehouse and the shelf,this thesis adds fresh-keeping technology on the basis of the replenishment model of the inventory of perishable products,introduces the method of describing the perceived freshness function,and re-describes the perceived freshness function according to the demand function.In addition,under the condition of satisfying consumers’ demand for quality of perishable products as far as possible,product discount points are added in the sales process to build a three-stage inventory and shelf replenishment model with different technical capabilities of shelf and warehouse preservation,and the number of perishable products shelf display,order quantity and discount points are decided.(3)Differential Evolutionary algorithm(DE)was used to solve the model,and MATLAB software was used to write a program for related algorithm experiment.The algorithm parameters were tested by DE algorithm and genetic algorithm to find the best combination of parameters,and the two algorithms were compared and analyzed.The experimental results show that differential evolution algorithm has more advantages in solving efficiency and stability.(4)Sensitivity analysis is carried out on important parameters of the model,and relevant effective management suggestions are proposed for retailers.The experimental data show that: considering the difference between shelf storage and after-storage,the profit will be improved;Perishables with high variation rate and profit on the shelf are more sensitive to the difference between after-storage and shelf preservation.Retailers should focus on improving the preservation effect of such products when choosing products for preservation.Under the condition of the same preservation investment,the return of investment after storage is higher than that of investment in shelf.