Banana Ripening and Corresponding Variations in Bio-Impedance and Glucose Levels

This paper studies banana fruit ripping using the Cole-impedance model fitted over the measured bio-impedance data by monitoring the changes in the model parameters during the different ripping stages. A set of twenty bananas are tested for 84 hours, and impedance measurements are done every 12 hours using an SP150 electrochemical station. The changes in model parameters are related to the physical changes in the fruit as well as with the glucose concentration, which increases with time.