Timothy Swager, a professor of chemistry at the Massachusetts Institute of Technology, and his team have developed a new type of sensor using modified carbon nanotubes. The $0.25 sensor can detect a release of fruit during ripening. The chemical component, ethylene, is placed in a shipping container containing fruits and vegetables. By detecting the concentration of ethylene in the shipping container, the staff clearly knows the maturity of the fruits and vegetables in the box.
Researchers say the final design will also contain an RFID chip that can be wirelessly transmitted to certain handheld devices through data on the maturity of the chip sensor. With the addition of such a chip, the cost of the sensor is only increased by $0.75.
Professor Swager said that if the new sensor is successfully developed and entered the market in batches, it will help the fruit and vegetable store to understand the state of the goods more accurately, adjust the marketing method in time to reduce losses, and expect it to reduce the loss of the merchant by about 30%.
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