A fuzzy approach with sensor array for assessing Banana Ripeness

Banana is one of the most widely consumed fruit worldwide and its ripening stage significantly impacts its quality and consumer acceptance. Traditional methods of ripeness assessment rely on subjective human judgment leading to inconsistencies and inaccuracies. Furthermore, existing methods of automation are inadequate to objectively asses the ripening stages of banana, therefore, in this paper, we propose a fuzzy approach, based on fruit natural hormones, Ethylene gas and Odor by exploiting sensor array. Moreover, we exploit DHT22 (digital temperature and humidity sensor) temperature sensor to measure the temperature and humidity effect also. Extensive experimentation and comparative studies demonstrate the effectiveness, efficacy, and reliability of the proposed approach.