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<p>A flexible tactile sensor designed for the non-destructive detection of fruit firmness was prepared using waterborne polyurethane, carbon particles, steel wire gauze, and silver nanoparticles. The mechanical and electrical properties of the sensor were evaluated, and its effectiveness in measuring minikiwi fruit firmness during storage was demonstrated. The results indicate that the firmness of minikiwi fruit decreased with prolonged storage time. The soluble solid and total sugar contents peaked during the optimal eating period and subsequently declined owing to over-ripening. The soluble solid and sugar contents peaked during the optimal consumption period before declining. As the storage duration increased, the proportion of intracellular free water (<i>T</i>₂₃) increased from 65.85 to 78.82%, leading to a more dispersed water distribution. The prepared, flexible sensor demonstrated adequate strength, sustaining a maximum tensile force of 225.6&#xa0;N. Additionally, the electrode exhibited excellent flexibility and resistance to bending fatigue, and the electrode’s impedance fluctuation stayed within 5% after 1000 bending cycles (initial: 2.010 kΩ, final: 1.978 kΩ). Electrochemical impedance spectroscopy analysis showed that decreasing fruit firmness significantly reduced both impedance magnitude (|<i>Z</i>|) and its imaginary component (<i>Zi</i>), while the phase angle (<i>θ</i>) remained stable. These findings suggest that the prepared flexible tactile sensor effectively detects fruit firmness. However, this study did not account for individual differences. This limitation can inform the development of non-destructive detection equipment using electrochemical tactile sensors, thereby addressing the shortcomings of current mechanical and visual recognition technologies.</p>

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Non-destructive fruit firmness detection using electrochemical tactile sensors

  • 期刊论文

  • 发表日期：

    2025年8月4日

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  • Qiang Cao,
  • Xunan Sui,
  • Zhonglin Geng,
  • Jiale Gao,
  • Wentao Ren,
  • Xinyu Wang,
  • Longlong Feng

摘要

A flexible tactile sensor designed for the non-destructive detection of fruit firmness was prepared using waterborne polyurethane, carbon particles, steel wire gauze, and silver nanoparticles. The mechanical and electrical properties of the sensor were evaluated, and its effectiveness in measuring minikiwi fruit firmness during storage was demonstrated. The results indicate that the firmness of minikiwi fruit decreased with prolonged storage time. The soluble solid and total sugar contents peaked during the optimal eating period and subsequently declined owing to over-ripening. The soluble solid and sugar contents peaked during the optimal consumption period before declining. As the storage duration increased, the proportion of intracellular free water (T₂₃) increased from 65.85 to 78.82%, leading to a more dispersed water distribution. The prepared, flexible sensor demonstrated adequate strength, sustaining a maximum tensile force of 225.6 N. Additionally, the electrode exhibited excellent flexibility and resistance to bending fatigue, and the electrode’s impedance fluctuation stayed within 5% after 1000 bending cycles (initial: 2.010 kΩ, final: 1.978 kΩ). Electrochemical impedance spectroscopy analysis showed that decreasing fruit firmness significantly reduced both impedance magnitude (|Z|) and its imaginary component (Zi), while the phase angle (θ) remained stable. These findings suggest that the prepared flexible tactile sensor effectively detects fruit firmness. However, this study did not account for individual differences. This limitation can inform the development of non-destructive detection equipment using electrochemical tactile sensors, thereby addressing the shortcomings of current mechanical and visual recognition technologies.