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Comparing apples and oranges (MIT)

Every year, U.S. supermarkets lose roughly 10 percent of their fruits and
vegetables to spoilage, according to the Department of Agriculture. To help
combat those losses, MIT chemistry professor Timothy Swager and his students
have built a new sensor that could help grocers and food distributors better
monitor their produce.

The new sensors, described in the journal _Angewandte Chemie_, can detect tiny
amounts of ethylene, a gas that promotes ripening in plants. Swager envisions
the inexpensive sensors attached to cardboard boxes of produce and scanned
with a handheld device that would reveal the contents’ ripeness. That way,
grocers would know when to put certain items on sale to move them before they
get too ripe.

“If we can create equipment that will help grocery stores manage things more
precisely, and maybe lower their losses by 30 percent, that would be huge,”
says Swager, the John D. MacArthur Professor of Chemistry.

Detecting gases to monitor the food supply is a new area of interest for
Swager, whose previous research has focused on sensors to detect explosives or
chemical and biological warfare agents.

“Food is something that is really important to create sensors around, and
we’re going after food in ...

MIT