Cargando…
Response Characteristics Study of Ethylene Sensor for Fruit Ripening under Temperature Control
Post-ripening fruits need to be ripened to reach edible conditions, as they are not yet mature enough when picked. Ripening technology is based mainly on temperature control and gas regulation, with the proportion of ethylene being one of the key gas regulation parameters. A sensor’s time domain res...
Autores principales: | , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10255968/ https://www.ncbi.nlm.nih.gov/pubmed/37299927 http://dx.doi.org/10.3390/s23115203 |
_version_ | 1785057000789377024 |
---|---|
author | Zhang, Xiaoshuan Li, Yuliang Hong, Tianyu Tegeltija, Srdjan Babić, Mladen Wang, Xiang Ostojić, Gordana Stankovski, Stevan Marinković, Dragan |
author_facet | Zhang, Xiaoshuan Li, Yuliang Hong, Tianyu Tegeltija, Srdjan Babić, Mladen Wang, Xiang Ostojić, Gordana Stankovski, Stevan Marinković, Dragan |
author_sort | Zhang, Xiaoshuan |
collection | PubMed |
description | Post-ripening fruits need to be ripened to reach edible conditions, as they are not yet mature enough when picked. Ripening technology is based mainly on temperature control and gas regulation, with the proportion of ethylene being one of the key gas regulation parameters. A sensor’s time domain response characteristic curve was obtained through the ethylene monitoring system. The first experiment showed that the sensor has good response speed (maximum of first derivative: 2.01714; minimum of first derivative: −2.01714), stability (xg: 2.42%; trec: 2.05%; Dres: 3.28%), and repeatability (xg: 20.6; trec: 52.4; Dres: 2.31). The second experiment showed that optimal ripening parameters include color, hardness (Change Ⅰ: 88.53%, Change Ⅱ: 75.28%), adhesiveness (Change Ⅰ: 95.29%, Change Ⅱ: 74.72%), and chewiness (Change Ⅰ: 95.18%, Change Ⅱ: 74.25%), verifying the response characteristics of the sensor. This paper proves that the sensor was able to accurately monitor changes in concentration which reflect changes in fruit ripeness, and that the optimal parameters were the ethylene response parameter (Change Ⅰ: 27.78%, Change Ⅱ: 32.53%) and the first derivative parameter (Change Ⅰ: 202.38%, Change Ⅱ: −293.28%). Developing a gas-sensing technology suitable for fruit ripening is of great significance. |
format | Online Article Text |
id | pubmed-10255968 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-102559682023-06-10 Response Characteristics Study of Ethylene Sensor for Fruit Ripening under Temperature Control Zhang, Xiaoshuan Li, Yuliang Hong, Tianyu Tegeltija, Srdjan Babić, Mladen Wang, Xiang Ostojić, Gordana Stankovski, Stevan Marinković, Dragan Sensors (Basel) Article Post-ripening fruits need to be ripened to reach edible conditions, as they are not yet mature enough when picked. Ripening technology is based mainly on temperature control and gas regulation, with the proportion of ethylene being one of the key gas regulation parameters. A sensor’s time domain response characteristic curve was obtained through the ethylene monitoring system. The first experiment showed that the sensor has good response speed (maximum of first derivative: 2.01714; minimum of first derivative: −2.01714), stability (xg: 2.42%; trec: 2.05%; Dres: 3.28%), and repeatability (xg: 20.6; trec: 52.4; Dres: 2.31). The second experiment showed that optimal ripening parameters include color, hardness (Change Ⅰ: 88.53%, Change Ⅱ: 75.28%), adhesiveness (Change Ⅰ: 95.29%, Change Ⅱ: 74.72%), and chewiness (Change Ⅰ: 95.18%, Change Ⅱ: 74.25%), verifying the response characteristics of the sensor. This paper proves that the sensor was able to accurately monitor changes in concentration which reflect changes in fruit ripeness, and that the optimal parameters were the ethylene response parameter (Change Ⅰ: 27.78%, Change Ⅱ: 32.53%) and the first derivative parameter (Change Ⅰ: 202.38%, Change Ⅱ: −293.28%). Developing a gas-sensing technology suitable for fruit ripening is of great significance. MDPI 2023-05-30 /pmc/articles/PMC10255968/ /pubmed/37299927 http://dx.doi.org/10.3390/s23115203 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Zhang, Xiaoshuan Li, Yuliang Hong, Tianyu Tegeltija, Srdjan Babić, Mladen Wang, Xiang Ostojić, Gordana Stankovski, Stevan Marinković, Dragan Response Characteristics Study of Ethylene Sensor for Fruit Ripening under Temperature Control |
title | Response Characteristics Study of Ethylene Sensor for Fruit Ripening under Temperature Control |
title_full | Response Characteristics Study of Ethylene Sensor for Fruit Ripening under Temperature Control |
title_fullStr | Response Characteristics Study of Ethylene Sensor for Fruit Ripening under Temperature Control |
title_full_unstemmed | Response Characteristics Study of Ethylene Sensor for Fruit Ripening under Temperature Control |
title_short | Response Characteristics Study of Ethylene Sensor for Fruit Ripening under Temperature Control |
title_sort | response characteristics study of ethylene sensor for fruit ripening under temperature control |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10255968/ https://www.ncbi.nlm.nih.gov/pubmed/37299927 http://dx.doi.org/10.3390/s23115203 |
work_keys_str_mv | AT zhangxiaoshuan responsecharacteristicsstudyofethylenesensorforfruitripeningundertemperaturecontrol AT liyuliang responsecharacteristicsstudyofethylenesensorforfruitripeningundertemperaturecontrol AT hongtianyu responsecharacteristicsstudyofethylenesensorforfruitripeningundertemperaturecontrol AT tegeltijasrdjan responsecharacteristicsstudyofethylenesensorforfruitripeningundertemperaturecontrol AT babicmladen responsecharacteristicsstudyofethylenesensorforfruitripeningundertemperaturecontrol AT wangxiang responsecharacteristicsstudyofethylenesensorforfruitripeningundertemperaturecontrol AT ostojicgordana responsecharacteristicsstudyofethylenesensorforfruitripeningundertemperaturecontrol AT stankovskistevan responsecharacteristicsstudyofethylenesensorforfruitripeningundertemperaturecontrol AT marinkovicdragan responsecharacteristicsstudyofethylenesensorforfruitripeningundertemperaturecontrol |