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Yang X, Leong JLK, Sun M, Jing L, Zhang Y, Wang T, Wang S, Huang D. Quantitative Determination of Ethylene Using a Smartphone-Based Optical Fiber Sensor (SOFS) Coupled with Pyrene-Tagged Grubbs Catalyst. BIOSENSORS 2022; 12:bios12050316. [PMID: 35624617 PMCID: PMC9138739 DOI: 10.3390/bios12050316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 11/16/2022]
Abstract
For rapid and portable detection of ethylene in commercial fruit ripening storage rooms, we designed a smartphone-based optical fiber sensor (SOFS), which is composed of a 15 mW 365 nm laser for fluorescence signal excitation and a bifurcated fiber system for signal flow direction from probe to smartphone. Paired with a pyrene-tagged Grubbs catalyst (PYG) probe, our SOFS showed a wide linearity range up to 350 ppm with a detection limit of 0.6 ppm. The common gases in the warehouse had no significant interference with the results. The device is portable (18 cm × 8 cm × 6 cm) with an inbuilt power supply and replaceable optical fiber sensor tip. The images are processed with a dedicated smartphone application for RGB analysis and ethylene concentration. The device was applied in detection of ethylene generated from apples, avocados, and bananas. The linear correlation data showed agreement with data generated from a fluorometer. The SOFS provides a rapid, compact, cost-effective solution for determination of the fruit ethylene concentration dynamic during ripening for better fruit harvest timing and postharvest management to minimize wastage.
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Affiliation(s)
- Xin Yang
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; (X.Y.); (J.L.K.L.); (L.J.); (Y.Z.)
| | - Justin Lee Kee Leong
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; (X.Y.); (J.L.K.L.); (L.J.); (Y.Z.)
| | - Mingtai Sun
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; (X.Y.); (J.L.K.L.); (L.J.); (Y.Z.)
- School of Environmental Science and Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China;
- Correspondence: (M.S.); (D.H.)
| | - Linzhi Jing
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; (X.Y.); (J.L.K.L.); (L.J.); (Y.Z.)
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou 215123, China
| | - Yuannian Zhang
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; (X.Y.); (J.L.K.L.); (L.J.); (Y.Z.)
| | - Tian Wang
- Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore;
| | - Suhua Wang
- School of Environmental Science and Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China;
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; (X.Y.); (J.L.K.L.); (L.J.); (Y.Z.)
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou 215123, China
- Correspondence: (M.S.); (D.H.)
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