Description
Our project aims to detect ripeness of fruits (primarily banana) using camera color detection and machine learning and then control (increase/decrease) ripening of fruits by controlling the amount of ethylene present in the container and by regulating airflow.
Features
- In-built camera and Raspberry Pi – take pictures and process images
- In-built display board – initiate taking of pictures, control opening of vents/ spraying of methyl jasmonate
- Automated vents and spray (using servo motors)
- Methyl jasmonate– increases ethylene production (↑ ripening)
- Potassium permanganate sachets- removes ethylene (↓ ripening)
Working Principle
Ethylene is a gas which speeds up fruit ripening rate. Every fruit has a certain level of ethylene production throughout its lifecycle. However, in some fruits, ethylene levels shoot up when the fruit starts ripening. Based on their response to ethylene during maturation, fruits can be classified into two major groups. The first group is called the climacteric fruits, in which ripening are accompanied by a burst of ethylene. These fruits can also respond to external ethylene by increasing their ripening rate. The second group is called the non-climacteric fruits, in which ethylene production does not increase during ripening. However, these fruits can still ripen if they are exposed to an external ethylene source, such as a ripening climacteric fruit.
Our project focuses on climacteric fruits, and in particular, bananas. An exposure to an initial, small concentration of ethylene will cause the fruit to produce greater quantities of ethylene, and the increase in ethylene concentration will cause the fruits to ripen more quickly. We will be doing so using a methyl jasmonate spray which increases ethylene production in fruits. Ripening of climacteric fruits can, therefore, be slowed down by reducing the amount of ethylene the fruits make or by blocking ethylene’s actions, which we will be doing so by using potassium permanganate sachets which absorbs ethylene.
In addition, the fruit ripening process can be controlled by regulating the atmosphere surrounding the fruit. Increasing carbon dioxide concentration and decreasing oxygen levels will help slow down the fruit ripening process, and vice versa. Hence, we included air vents which can be opened and closed to increase or decrease fruit ripening.