Smart fingertip sensor for food quality control: fruit maturity assessment with a magnetic device

Abstract

Automated technologies for quality inspection of fruits have attracted great interest in the food industry. The development of nondestructive mechanisms to assess the quality of individual fruit prior to sale may lead to an increase in overall product quality, value, and consequently, producer competitiveness. However, the existing methods have limitations. Herein, a texture sensor based on highly sensitive hair-like cilia receptors, to allow a quick quality evaluation of fruit is proposed. The texture sensor consists of up to 100 magnetized nanocomposite cilia attached to a chip with magnetoresistive sensors in a full Wheatstone bridge architecture. In this paper we demonstrate the use of ciliary sensors in scanning fruits (blueberries and strawberries) in different maturation stages. The contact of the cilia with the fruit skin provided qualitative information about its texture in terms of ripeness stage. Less mature fruits exhibited, on average, a highest peak voltage of 0.14 mV for blueberries and 0.12 mV for strawberries, while overripe fruits exhibited 0.58 mV and 0.56 mV, respectively. The results were confirmed by sensorial assessment of the fruit freshness, and therefore attesting the application potential of the sensing technology for fruit quality control.

Plant phenotyping relevance

果実の成熟度・テクスチャを直接推定する磁気式センサーを開発し、ブルーベリーとイチゴで検証しており、植物器官の状態取得が中心である。

Code and data availability

The article describes a GMR-based cilia texture sensor for fruit ripeness assessment, but contains no data availability statement, no public dataset or code repository, and no author-provided URLs for the fruit texture measurements or analysis. Only the CC-BY-NC-ND license URL appears, which is not a paper-specificphen

No evidence-backed public reproduction asset is currently recorded.