L-Malic acid biosensor for field-based evaluation of apple, potato and tomato horticultural produce

Authors:

Mobeen Arif, Steven Setford, Kerry Burton and Ibtisam Tothill

Reviewer:

Bax Smith, B.Sc. (Chemistry), B.Eng. (Electrical Engineering), M.Eng. Candidate (Robotics)

Today’s Talk

Purpose of the Paper– Why L-Malic acid Biosensor?

Characteristics of the Sensor– Electrode Composition– Performance– Inhibitors

Results from Real Testing

Purpose of the Paper

Want a quick, simple and cheap way to detect if apples are ripe

Current Methods:– LC, GC– Capillary Isotachophoresis– FTIR Spectrometry– Enzymatic assay with Photometric Detection

L-Malic Acid amounts decrease as fruit ripens

The Sensor

Electrodes: Bare Carbon vs Rhodinised Carbon

Sensor Performance

Inhibition Effects

Testing Real Samples

Conclusion

Linear Range less than Test Kit:– 0.028-0.7mM vs 0.0038-2.5mM

Faster than Test Kit:– 6min vs 24min