Measurement of VOCs in Ripening Stage of Persea Americana Fruit Using Sensor Array via Raspberry Pi

This paper focuses on developing an electronic nose that contains several gas sensors and can assess specific data of volatile organic compounds in a fruit's aroma. E-nose is composed of seven-sensor arrays that are sensitive to different gas compounds found in the sample fruit. The study assesses the VOCs of the ripening stage of persea americana (avocado). The avocado fruit does not undergo the maturity process until it is detached from the tree. A change in color, like green, light green, brown, and dark brown is not a factor on the fruit's maturation procedure. The absorption of oxygen in the fruit can change its skin color. The device hardware includes the use of Raspberry Pi and metal oxide gas sensors. The main hardware that the researchers used in executing the algorithm is the “Raspberry Pi 3 model B”. This is used as a single computer board that acts as the main system function of the electronic nose. The data acquisition is accomplished using the “Raspberry pi 3 model B” with Fuzzy Logic Algorithm. Furthermore, the result of the study shows the measurements of several VOCs in determining ripening stage of the persea americana fruit sample. The e-nose system is seen to be effective as a non-destructive method to determine the ripeness through the fruit's aroma. There is a buffer period in the detection of VOCs by the sensor array. The accurate classification rate is at 82%.