Method and apparatus for determining quality of fruits and vegetables

The invention relates to a method and a portable device to determine the quality of fruit and vegetables, with precision and without being necessary to destroy the product.

Title of the patent Method and apparatus for determining quality of fruit and vegetable products
Thematic area Agro-food
Ownership Alma Mater Studiorum – Università di Bologna
Inventors Guglielmo Costa, Massimo Noferini, Giovanni Fiori
Protection Italy, United States, New Zealand, Austria, Belgium, Switzerland, Liechtenstein, Czech Republic, Germany, Spain, France, United Kingdom, Greece, Hungary, Ireland, Netherlands, Poland, Romania, Turkey
Licensing status Exclusive license
Keywords Portable device, ripening, fruit quality, spectroscopy, absorbance
Filed on Aug 10, 2005

Currently available methods and apparatuses for the determination of quality of fruit and vegetable products have complex realization and utilization mode. In many cases they are not portable and require numerous calibration tests and destructive assay on fruits, and values are often influenced by the temperature of the products.

Objects of the invention are:

- improve the known methods and apparatuses for determining the quality of fruit and vegetable products;

- provide reliable assessments of the quality of the fruit and vegetable products;

- produce a portable apparatus;

- make a method and an apparatus that are independent from the temperature of the products;

- simplify the methods and the construction of the apparatuses for determining the quality of fruit and vegetable products.

The invention

-        allows the determination of the quality of the fruit without resorting to their destruction; this lead to an increase of the sample size and representativeness of the fruits examined;

-        thanks to the portability allows to determine in field the most appropriate time of collection;

-        in warehouse allows to fix conditions to determine the best strategy for cold storage;

-       allows to group fruits on the basis of their qualitative features into classes and then a resulting increase in the quality of the product.