I 摘要 我国是生鲜产品消费大国，随着人们生活水平的提高，生鲜产品在人 们的消费结构中占据的地位日益突出。然而，生鲜产品的保质期较短，并 且容易腐烂变质。我国目前保鲜设备和资金投入仍然较为落后，如何提高 生鲜产品的保鲜投入，保障生鲜产品的质量安全成为一个非常值得研究的 实际问题。鉴于此，本文以 A 公司生鲜库存管理为切入点，结合我国生鲜 产品经营的现状，考虑订货量和保鲜投入下各因素的不同影响，综合运用 库存管理方法建立数学模型，并通过实例分析，研究 A 公司生鲜产品订货 与损耗控制问题。具体研究了以下几个方面的内容： 1）分析了 A 公司在订货量决策中的实际面临的问题，运用报童模型， 研究了针对离散型和连续型随机需求变量下的订货量决策。根据 A 公司的 具体情况，分析了服务水平和利润水平双目标决策下，生鲜产品订货价格、 产品残值以及销售价格的变化对服务水平、最优订货量及利润水平的影响。 2）分析了 A 公司的损耗情况，并从生鲜产品流通和销售两大环节考 虑，提出针对性的损耗控制措施。以 A 公司保鲜运输投入为例，分析了保 鲜技术投入下，不同损耗率对保鲜运输收益回报率的影响，建立了合理损 耗率和意愿损耗率模型。基于意愿损耗率，提出改进损耗控制不但需要公 司自身的努力，也要从产业链、欧亿·体育（中国）有限公司发展、政府扶持及公众参与等方面发 展和参与的建议。 关键词：生鲜产品；订货量；服务水平；保鲜投入；意愿损耗率东华大学工商管理硕士学位论文 I Abstract China is a big consumer of fresh products. With the improvement of people's living standards, fresh products occupy an increasingly prominent position in people's consumption structure. However, fresh products have a shorter shelf life and are liable to decay and deterioration. At present, the investment of fresh-keeping equipment and funds is still relatively backward in China. How to improve the investment of fresh-keeping products and ensure the quality and safety of fresh products has become a practical problem worthy of study. In view of this, this paper takes fresh inventory management of A company as the breakthrough point, combines the current situation of fresh product management in China, considers the different influence of various factors under the order quantity and fresh-keeping input, establishes a mathematical model by using the inventory management method, and studies the problem of fresh product order and loss control of A company through an example analysis. The following aspects are studied concretely: 1) The practical problems faced by A company in order quantity decision are analyzed, and the order quantity decision under discrete and continuous stochastic demand variables is studied by using Newsboy model. According to the specific situation of Company A, the influence of the changes of fresh product order price, product residual value and sales price on service level, optimal order quantity and profit level under the dual-objective decision-making of service level and profit level was analyzed. 2) Analyzing the loss situation of A company, and considering the circulation and sale of fresh products, putting forward the corresponding loss control measures. Taking the fresh-keeping transportation input of A company as an example, this paper analyzed the influence of different loss rates on the return rate of fresh-keeping transportation income under the investment of fresh-keeping东华大学工商管理硕士学位论文 II technology, and established the loss rate and willingness loss rate model. Based on the Willingness Loss Rate, this paper proposes that improving the loss control not only requires the company's own efforts, but also the development and participation of the industry chain, industry development, government support and public participation. Lai Gengen（MBA） Supervised by _ Xu Qi Key words: Fresh products；order quantity；service level ；Fresh-keeping investment；willingness wastage rate东华大学工商管理硕士学位论文 III 目录 第一章 绪论..............................................................................................................................1 1.1 研究背景和意义.............................................................................................................. 1 1.1.1 生鲜产品特点.......................................................................................................... 1 1.1.2 我国生鲜农产品的现状 .......................................................................................... 2 1.1.3 A 公司生鲜产品经营情况........................................................................................ 3 1.1.4 研究的目的和意义 .................................................................................................. 3 1.2 相关文献综述.................................................................................................................. 4 1.2.1 易腐品研究现状...................................................................................................... 5 1.2.2 生鲜产品库存研究现状 .......................................................................................... 9 1.3 研究的主要内容............................................................................................................ 11 第二章 相关理论和方法.........................................................................................................13 2.1 易腐品库存管理理论.................................................................................................... 13 2.1.1 易腐品库存管理的发展 ........................................................................................ 13 2.1.2 易腐品库存成本的组成 ........................................................................................ 14 2.1.3 易腐品库存管理的意义 ........................................................................................ 15 2.2 生鲜农产品保鲜的相关知识........................................................................................ 16 2.2.1 生鲜农产品变质原因 ............................................................................................ 16 2.2.2 生鲜农产品保鲜技术及方法 ................................................................................ 16 2.3 报童模型介绍................................................................................................................ 18 2.4 本章小结 ....................................................................................................................... 18 第三章 A 公司生鲜订货与损耗控制现状及问题分析............................................................19 3.1 A 公司业务简介 ............................................................................................................. 19 3.2 A 公司生鲜产品订货策略现状和问题.......................................................................... 20 3.2.1 订货影响因素分析 ................................................................................................ 20 3.2.2 A 公司生鲜产品订货策略现状.............................................................................. 21东华大学工商管理硕士学位论文 IV 3.2.3 A 公司生鲜产品订货存在的问题.......................................................................... 22 3.3 A 公司生鲜产品损耗现状和问题.................................................................................. 23 3.3.1 A 公司生鲜产品损耗现状...................................................................................... 23 3.4 本章小结 ....................................................................................................................... 24 第四章 A 公司生鲜产品订货策略..........................................................................................26 4.1 A 公司生鲜产品订货报童模型...................................................................................... 26 4.1.1 A 公司离散型需求的订货问题.............................................................................. 26 4.1.2 连续性需求的订货问题 ........................................................................................ 28 4.2 考虑 A 公司服务水平的订货策略................................................................................ 29 4.3 订货成本、残值及价格对公司利润的影响分析 .........................................