Artificial Banana Ripening by Fuzzy Control

Fuzzy control was applied to 7-day artificial banana ripening with the fuzzy rules of three inputs and one output. The operating conditions for ventilation based on CO 2 concentrations and the deviation of CQEC from the target value were considered to reflect the effects of CO 2 and O 2 concentrations in the ripening chamber on the CO 2 evolution rate of bananas. Changes in the measured value of CQEC in ripening by fuzzy control closely followed changes in the target value. Ventilating operations were effectively conducted to improve the control. 6050 mg/kg of CQEC and 10.1 brix% of increase in sugar content were obtained at the end of the ripening against the target values of 6030 mg/kg and 11.8 brix%.