Abstract: A top-down construction method for a multi-storey basement with a full steel structure is provided, including: S1, constructing a diaphragm wall permanent structure; S2. conducting an open excavation, then constructing a first layer structural beam and slab; S3. conducting an underground excavation on an underground second layer earthwork, then constructing structural beam and slab and vertical shear wall on underground first layer; S4. excavating earthworks from an underground third layer to an underground N?1 layer, and constructing structural beams and slabs and vertical shear walls; S5. conducting the underground excavation on an underground N layer earthwork, and constructing a two-span structural steel beam; S6. conducting the underground excavation on earthworks of bottom plate layer, constructing remaining structural beams and slabs and vertical shear wall; S7. conducting the underground excavation on earthworks of bearing platform and water collection well; S8.

Abstract: A neural network optimization method includes receiving a model file of a to-be-optimized neural network; obtaining a search space of a target neural network architecture based on the model file of the to-be-optimized neural network, where the search space includes a value range of each attribute of each neuron in the target neural network architecture; obtaining the target neural network architecture based on the search space; training the target neural network architecture based on the model file of the to-be-optimized neural network, to obtain a model file of a target neural network; and providing the model file of the target neural network to a user.

Abstract: A method for increasing aroma and reducing fungal growth in vegetables and fruits is described. The method uses hexanal in a controlled atmosphere to treat the harvested fruit. The method has been found to be particularly effective for Penicillium sp. and Botrytis sp.

Abstract: A non-destructive method of testing of fruits and vegetables for post-harvest quality (firmness, texture, aroma and color) using fluorescence intensity of the skin or leaves is described. A low intensity red light source (10) is used to irradiate the skin or leaves of fruits or vegetables to provide a first level F.sub.o of fluorescence intensity above that of red light in the 710 to 740 nM range. A second high intensity red light source is used to produce a maximal second fluorescence intensity F.sub.m in the skin or leaves in the 710 to 740 nM range. The ratio F.sub.v /F.sub.m =(F.sub.m -F.sub.o)/F.sub.m is then preferably determined to provide a measure of the quality of the fruit or vegetable.