果蔬供应链保鲜成本控制协同决策方法研究  

Research on the Collaborative Decision-making Method for Preservation Cost Control in Fruit and Vegetable Supply Chain

作　　者：李滢棠[1,2] 乔忠[1] 

机构地区：[1]中国农业大学经济管理学院,北京100083 [2]集美大学航海学院,福建厦门361021

出　　处：《科技与经济》2014年第5期35-38,共4页Science & Technology and Economy

基　　金：中央高校基本科研业务费项目--"果蔬绿色供应链协同决策机制研究"(项目编号:2013YJ011;项目负责人:李滢棠)成果之一

摘　　要：果蔬类农产品较易腐损,需要通过一定的保鲜技术减少其流通损耗。果蔬供应链主体是否采取保鲜技术,受到其上游主体提供的果蔬新鲜度的影响。因此,果蔬供应链保鲜成本控制需要协同决策。在研究果蔬新鲜度迭代关系的基础上,构建基于新鲜度迭代关系的果蔬供应链保鲜成本控制协同决策模型,找出影响决策的各种因素并通过算例说明了模型的可行性和适用性。Fruit and vegetable are perishable, so it is necessary to reduce the flow loss through some preservation technology. The freshness of fruit and vegetable which is provided by the upstream decides whether the fruit and vegetable supply chain to take preservation technology or not. So the collaborative decision-making method upon preservation cost control is necessary for fruit and vegetable supply chain. On the basis of analyzing the iterative relationship of freshness of fruit and vegetable, a collaborative decision-making model of preservation cost control of fruit and vegetable supply chain is formulated ; and the various factors that influence the decision are found out. In the end, it proposes a numerical example to illustrate the practicability and feasibility of the model.

关 键 词：果蔬供应链 保鲜成本控制 协同决策 

分 类 号：F326.6[经济管理—产业经济] F274