Researchers Develop Nanotube Ethylene Sensor to Determine Fruit Ripeness
by Rollin Bishop | 2:00 pm, May 19th
Getting ripened fruit to your local supermarket is actually a pretty complicated process. Many fruits ripen when ethylene binds to a particular receptor. That means that if the fruit is exposed to too much ethylene, they’ll be overripe when they hit the stands. If not enough, they’ll be sitting there looking just shy of ripe and therefore less likely to get purchased. Thank goodness for Timothy M. Swager and the folks on his team at the Massachusetts Institute of Technology. They’ve developed a carbon nanotube-based sensor that should eliminate our fruit ripening woes.
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