This project defines and measures the engineering properties of fruits and vegetables and their functional relationships to quality. It develops, evaluates, and applies rapid non-destructive sensor technology for quantitative measurement of fruit and vegetable quality and to assure food safety including bio-security, purity, and integrity of produce. It integrates sensor technologies with handling and storage systems to retain post-harvest quality in fruits and vegetables.

Fruits and vegetables can be vulnerable in many ways in the marketing chain. Parameters that measure quality and safety characteristics will be determined and practical sensing technologies and methods developed to rapidly detect these parameters.

The analysis of the operation of our of a multispectral apple inspection station including a novel conveyor for apple orientation, multispectral optics, light emitting diode (LED) lighting system, and image processing algorithms was finished and published. The development of a technique that used Y formed DNA to which a detector (antibody) and color markers can be connected is continuing. This technique did not produce sufficient emission for detection of multiple color combinations. Ultraviolet light will also excite the photo phosphors. A variety of ultraviolet sources are being considered. At present there are two color markers, green and red. Detecting the color markers fits very nicely into type of spatial spectroscopy we have developed for external defects in apples. It is expected that special illumination sources and a multi-spectral camera will be developed to allow quick and precise evaluation of these so call DNA barcodes. The Y formed DNA can also have a detector (antibody) and a nano-bead (metal) attached. We are examining methods for heating the nano beads by induction heating. There is a change in spectral properties if the DNA is heated. Energizing the coil with 1 GHz energy has produced some changes in the spectrum. If multiple Y formed DNA with micro beads can be attached to a cell it is possible that sufficient heat could be produced to destroy the cell.

Markers (antibodies, etc.) can be used to target particular subjects. These entities can then be identified by color code or destroyed by induction heating. You can detect and destroy a wide variety of substances that are import to quality and safety of the fruits and vegetable throughout the food chain.

• Dan Luo (Cornell University)
• Nokyoung Park (Cornell University)