基于不同保鲜方式的生鲜品定价订货决策

本文考虑两种不同保鲜方式下生鲜品的不同变质率以及相互需求替代，构建了联合定价和订货模型。研究无库存约束、单一库存约束和双库存约束三种情形下零售商对不同保鲜方式生鲜品的定价和订货决策。探讨市场容量、生鲜变质率、需求替代率以及最大订货量对最优决策的影响。研究显示：市场容量越大、需求替代率越高，生鲜品零售商的获利空间越大；提高保鲜投入和保鲜努力，降低高(低)变质率保鲜方式生鲜品的变质率可以提高两种保鲜方式生鲜品的销售价格和高(低)变质率保鲜方式生鲜品的销售量；高(低)变质率保鲜方式生鲜品单一库存约束会提高该生鲜品的最优价格和低(高)变质率保鲜方式生鲜品的最优订货量；双库存约束时，两种保鲜方式生鲜品的最优价格都会提高，最优订货量为最大订货量。

Pricing and Ordering Decisions for Fresh Produce Based on Different Fresh-keeping Methods

Fresh produce is perishable and needs to be kept fresh. In most cases, there are different fresh-keeping methods to preserve fresh produce. For example, Seafood can be chilled or frozen to keep fresh. Fresh produce with different fresh-keeping methods have different deterioration rates, and their product demands have a mutual substitution effect. In addition, due to the limitation of the special fresh-keeping area and equipment in fresh produce retail stores, the inventory constraints of fresh produce order quantity are generated. Therefore, the pricing and ordering decision making environment of fresh produce with different fresh-keeping methods for the retailer are very complex. In sales practice, fresh produce with different fresh-keeping methods often lose the balance of supply and demand, which leads to the coexistence of unsalable and out of stock. Thus, it is challenging and valuable to study the pricing and ordering decisions of fresh produce under different fresh-keeping methods, and discuss the influence of fresh deterioration rate, demand substitution rate and inventory constraints on these decisions.