The use of a VOC Sensor to Measure Freshness of Fruits

Abstract

With North America having one of the larger food wastages by consumers, there is a need for a system that will bring awareness to the state of the food, to reduce food waste. Fruits have been known to release volatile organic compounds (VOC) throughout their lifecycle, a VOC measuring device has been applied to measure the freshness level. A banana, cocktail tomatoes and a yellow pepper were used as samples. Although a correlating trend between the samples could not be determined, the variance in measurement readings for each sample showed promising results.