1 project proposal · 2018. 4. 12. · project proposal “the fruit saver” 3 revised - 1/25/16...

PROJECT PROPOSAL “THE FRUIT SAVER” 1

REVISED - 1/25/16

Project Proposal

“The Fruit Saver”

BAPS Inc.

James Brino, Kelsea Allen, Nick Pierson & Jason Soltys

Southington High School

Southington, CT

Project Lead the Way, Engineering Design and Development

Period 7


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Table of Contents

Executive Summary 3

Abstract 3

Keywords 3

Problem Statement 3

Statement of Purpose 4

Background Research 4-5

Performance Benchmarks 5-6

Science, Technology, Engineering and Math Concepts 6-8

Expert Input and Needs 8-9

Past and Present Solutions 9-13

Market Research and Survey Summary 13-15

Market Research Plan 15

Market Potential 15

Gantt Chart 16-19

Appendix A – Ethylene Production and Sensitivity Chart 20-23

Appendix B – Ethylene Control Sachets 24-26

Appendix C – Expert Communications 27-28

Appendix D – Survey Questions 29-30

Appendix E – Summarized Survey Comments and Results 31-39

Appendix F – Phone Survey Call List 40

Citations 41


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Executive Summary

Fruit spoilage is a large problem in today's society. According to the Food and

Agriculture Organization of the United Nations, 1.3 billion tons of food is wasted every year.

(FAO, 2013). People must go shopping for fruit, bring it home, and hope that they consume it

before it spoils. The key to prevent fruit from spoiling is to decrease the spread of ethylene gases.

Ethylene is a natural gas emitted from many fruits and vegetables, including but not limited to

apples, bananas and oranges. Ethylene also causes the fruit to ripen quicker. BAPS Inc. has

introduced The Fruit Saver, a set of containers that have the potential to become a very effective

everyday tool. Few containers or holders available today provide a place to store your fruit while

also keeping the fruits fresh and organized. In fact, according to a 2015 survey, 76 percent of the

survey sample said that they would purchase a product that would keep their fruit fresh for a

longer period of time. The Fruit Saver is the solution to this problem. (BAPS Inc., 2015)

Abstract

Within this proposal, the client will find valuable information specifically pertaining to

the design of The Fruit Saver. The Fruit Saver is an important device to be implemented

throughout the world today in either residential or commercial locations. Through the first

developmental phases of the design process including research, documentation, surveying, and

evaluation The Fruit Saver is shown to be justified. The Fruit Saver is a modular device made of

a durable acrylic plastic to ultimately prevent the spread of ethylene gas among neighboring

fruits through touch and increasing the freshness of fruit by slowing spoilage. Research is

included containing design specifications, problem statement identification, STEM concepts,

calculations and measurements, expert contacts information, and a projected Gantt chart

outlining the processes to develop such a product. Details, sources and all possible information is

incorporated within this proposal. There is also a valuable and informative part of the proposal

known as the appendix which includes information varying from ethylene production and

sensitivity charts to sample surveys and results.

Keywords

Fruit, Preservation, Ethylene Gas, Rotting, Spoilage, Food Waste, Decomposition, Agriculture,

Farming, Storing, Refrigeration, Transportation, Ripening, Mold, Wrinkles, Wasteful, Withering,

Deterioration, Microorganisms, Color, Sachets, Touching, Nutritional Value, Residential, and

Enzymes.

Problem Statement

In 2014, according to the Food and Agriculture Organization of the United Nations, 1.3 billion

tons of food is wasted every year (FAO, 2014). 50 percent of the food waste in the United States

is fruit, with a loss at the consumer level of 29 percent (Buzby, 2009); control of their natural

ripening gas ethylene is suggested as the key to reducing fruit spoilage and waste (ISAAA,

2014). Bananas have a medium ethylene production rate, but very high ethylene sensitivity.

Therefore, they are very susceptible to accelerated ripening when in close proximity to other

fruits, including other bananas (CIS Ethylene Filters, 2013).


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Statement of Purpose

Develop a solution to prevent the spread of ethylene to decrease fruit spoilage in residential

homes.

Background Research

The production of ethylene gas from ripening fruit can be seem both as a positive and a negative.

Many greenhouses today trap ethylene gas and use it to ripen fruit, if the demand is high at that

certain time of the year. But, many greenhouses and shipping companies would like to reduce the

amount of ethylene gas, and preserve the fruit longer, so the distributors and grocery stores can

have it on the shelf longer. Many people have come up with patent ideas and concepts in the

category of fruit freshness and spoilage, but many do not address the main concern in fruit

ripening, the ethylene gas. The group has been collecting data and information about the current

state of the market and how Americans throw food out. It was found, from the organization,

Stopfoodwaste.ie (SFW.ie, 2013) that:

• Almost 50 percent of what we buy we throw out

• Almost 25 percent of fruits such as carrots, onions, corn, pears apples and bananas are

thrown out

• 20 percent of bread is wasted

• Bananas and Apples are fruits thrown out the most

• Potatoes are the most throw out vegetable.

In addition to these statistics that were discovered, the categories of avoidable and unavoidable

food waste shows just how important a device such as BAPS Inc. would be.

• 300,000 tons of food goes to waster, in just residential homes

• 60 percent is avoidable food waste

• 20 percent is unavoidable food waste, such as fruit skins and peelings

(SFW.ie, 2013)

According to the United States Department of Agriculture (USDA, 2012),

• 40 percent of all food produced in the United States goes uneaten

• American’s throw an estimated 25 percent of the food they bring home away.

• 50 percent of all spoiled food are fruits and vegetables

(USDA, 2012)

The statistics that are uncovered through research show how large of a problem in the United

States and around the world food spoilage has become. Many of the fruits thrown away, the top

most being bananas and apples. As seen in Appendix A, Ethylene Production/Sensitivity Chart, it

directly correlates with the amount both fruits emit as well as the fruits sensitivity to the gas.


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As it states in the scientific journal experiments from Scientist Michael M. Blanke, that were

conducted apples, the ethylene levels measured increased over the production and processing

time.

• Ethylene levels were measured in a first trial, along the supply chain of apple fruit from

harvest to the consumer, and ranged from 10 ppb in the CA fruit store with an ethylene

scrubber, 70 ppb in the fruit bin, to 500 ppb on the sorting belt in the grading facility, to

ppm levels in perforated plastic bags of apples. (Blanke, 2014)

Blanke also states that

• Reducing ethylene levels along the food supply chain: a key to reducing food waste along

the food supply chain sparked widespread criticism of the agricultural food business and

provides a great challenge and task for all its players and stakeholders. Origins of this

food waste include private households, restaurants and canteens, as well as supermarkets,

and indicate that 59–65% of this food waste can be avoided.

Performance Benchmarks

The design specifications outlined in the document below is ordered from most important to least

important. The order was decided upon unanimously by the entire design team. In the list, there

are both criteria and constraints, and a subtitle will identify the different within the section.

Target Consumers: The target consumer for our product is the average family with younger

children (infant to 18 years of age). Specifically, the buyers would be the parents of the children

and the users would be the entire family. A concentration in athletic children and families due to

the health benefits in eating fruits.

➢ Title: Function

o Subtitle: Organize and Trap

▪ Description: This device must organize fruit through compartments,

preventing fruit from touching.

➢ Title: Function

o Subtitle: Freshness

▪ Keep the fruit fresh seven days longer, compared to fruit kept on a counter

in a traditional fruit bowl.

➢ Title: Cost

o Subtitle: Product Cost

▪ Description: The cost of this device should be in the price range of $5-$20,

as determined by the market research survey and materials.

➢ Title: Material

o Subtitle: Ethylene Packet

▪ Description: An ethylene absorbing packet will be placed in the device

that will absorb the ethylene ripening gas, as reported by, SensiTech, the

leading producer of ethylene absorbing sachets and filters in the world.

➢ Title: Safety and Legal Issue


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o Subtitle: Ethylene Packet Issue

▪ Description: The ethylene absorbing agent must not be in contact with the

fruit, because the absorbing agent is considered unfit to consume. It is

FDA approved to use to absorb ethylene, not for consumption.

➢ Title: Ergonomics

o Subtitle: Modular

▪ Description: The device must be modular, having interchangeable part, to

allow for multiple layouts. It must occupy less than or equal to two square

feet of counter space.

➢ Title: Aesthetics

o Subtitle: Aesthetically Pleasing

▪ Description: The device must be considered attractive by eight out of ten

focus group participants.

➢ Title: Customer Need

o Subtitle: Movement

▪ Description: This device must be able to be transported while in use. The

modular structure must stay intact during transportation.

➢ Title: Form

o Subtitle: Size and Weight

▪ Description: Must fit in a 1.5’ by 1.5’ by 1.5’ block and weight less than

ten pounds, without fruit.

➢ Title: Material

o Subtitle: Durability

▪ Description: Must be made of a durable material that must withstand a

drop of 3 feet or less.

Design Constraints

➢ Title: Time

o Subtitle: Project Completion

▪ Description: Must be completed by May 26th, 2016, and follow the Gantt

Chart.

➢ Title: Resources

o Subtitle: Knowledge of Ethylene Packet

▪ Description: Must determine the timespan ethylene sachets will be able to

absorb ethylene gas.

➢ Title: Manufacturing Processes

o Subtitle: Construction

▪ Description: Must utilize workshop at Southington High School and other

residential facilities.

Science, Technology, Engineering and Math Concepts

For a device such as BAPS Inc. is in intending on designing, there are many concepts related to

STEM (Science, technology, Engineering and Math) that need to be uncovered. One in this

project was the ethylene product rates of fruits, as well as the mold production of fruits. STEM

concepts further justify the problem that the device and BAPS Inc. are tackling.


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Ethylene Sachets Research

• Reduces waste by controlling excess ripening and rotting

• Positively impacts appearance, texture and nutritional quality of produce by reducing

water loss

• Reduces unpleasant odors emitted from over-ripened produce

• Increases customer satisfaction by delivering a higher quality product

Ethylene Sachet Specifications

• Size of Filter:

o 4.7 cm x 100 cm (Filter 100)

o 4.7 cm x 75 cm (Filter 75)

o 6.5 cm x 6.5 cm (Sachet)

• Granule Composition per Filter:

o 960 g (Filter 100)

o 710 g (Filter 75)

o 5 g (Sachet)

• Absorption Capacity:

o 3 liters/kg of granule

• Filters per Case:

o 8 (Filter 100 and 75)

o 1000 (Sachet)

• Case Weight:

o 10.2 kg (Filter 100)

o 7.4 kg (Filter 75)

o 6.4 kg (Sachet)

Preliminary Design Concept

This is a preliminary design concept of The

Fruit Saver. It is constructed with acrylic sheet glass,

with multiple hinges and knobs to emulate the effect

of closest system. At the base of the device, is a grate

that will be removable, and will protect the ethylene

absorbing sachets, placed underneath.

At the top of the device, is a hole, which the

banana will hang from. A clip (not shown in the

design) will clamp the banana and hold the banana in

place.

The device will trap the ethylene gas, and the

ethylene absorbing sachets will then trap the gas and

the fruit will stay fresher longer.

The material that will be used for this specific

design would be manufactured by OPTIX. It is a clear

acrylic sheet glass replacement and the dimensions

per sheet is 18” by 24” and .093 inches thick.


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Chemical Composition of Ethylene

Empirical Formula - C2H4

Molar Mass - 28.05 Grams per mol

Density – 1.18 kilograms per meters2

Ethylene Production Rate under Static Condition

The gas chromatograph must be calibrated with a known standard of ethylene gas. The

GC will determine ethylene in parts per million (ppm).

V1 = volume of container

V2 = volume of fruit

W = fruit weight (grams)

T = time in jar (hours)

Rate of C2H4 evolution = ppm C2H4 x (V1- V2) x 1/W x 1/T

(nl C2H4/gfw/h)

The units are nanoliters per gram fresh weight per hour, which is the same as

microliters per kilogram fresh weight per hour.

nl/g/h = ul/kg/h

Molding Conditions

Blue Mold of Apple

Blue mold, a common rot of stored apples and pears, is caused by the fungus

Penicillium expansum. Other names for the disease are "soft rot" and "Penicillium

rot." Soft rot is a disease of ripe fruit and develops mostly on apples that are

picked before they are mature. Firm fruit in the same container as decaying fruit

might absorb a moldy odor and flavor.

Disease Cycle

Spores of the soft rot fungus are present almost everywhere and can survive long

periods of unfavorable conditions. Injuries to fruit, especially during picking and

handling operations, are the primary points of entry. At ordinary temperatures,

infected fruit can rot in 2 weeks or less.

Expert Input and Needs

BAPS Inc. contacted Norma Hollnagel, from Ethylene Control. Norma Hollnagel was the

sales manager for the company and spoke to group member, James Brino briefly over the phone

and through email about what the ethylene-absorbing sachets were, how they work. For example,

sachets can remove ethylene gases and also combat molds, rots, and bacteria. The group asked

for some samples of the sachets, and she shipped them, via UPS that same day. She also


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informed the group that she will be contacting about five to six days after the shipment arrives to

follow up on the devices.

In the future, BAPS Inc. will need to contact more experts. Norma is a great expert whom

will be an important asset throughout the rest of the project. However, other experts are still

needed. For example, the group will most likely will need a chemistry expert who can explain

how the chemicals in the ethylene-absorbing sachets work, and if there are any other ways to

remove ethylene that could somehow be incorporated into the final product. These meetings

would have to occur prior to the construction of the prototype. Another expert needed in the

future is a materials expert. This type of expert would help the group determine the most cost-

effective material to make the product out of. Another expert BAPS could contact in the future is

Edible Arrangements. They have a lot of experience with fruits and could be very helpful if the

group has any questions for them.

Past and Present Solutions

There are many past and present solutions that exist to combat fruit spoilage, but many do not

address the most important aspect, as found through the background research, and that is

ethylene production. As seen in Appendix A, the fruits that are most sensitive to ethylene, are the

ones that produce the most, including bananas and apples. The past and present solutions below

only show a small percentage of the thousands of ideas and patents that have relevance to food

and fruit spoilage, but the underlying theme that many do not have is the ethylene product.

Ethylene studies is an evolving science, and only recently as the science community truly

understood what ethylene gas is and how to tap it.

➢ S.P. Burg Fruit Storage Method

• Patent Number: US 3333967 A

Abstract of Patent: It is an object of this invention to improve methods for controlling fresh

fruit ripening and, in particular, to deal more effectively with the concentration build-up within

the fruit of volatile products-specifically ethylene in the case of bananas-which are in part at least

responsible for the ripening processes that the ripening is retarded for longer periods than

heretofore thought possible. This is done in accordance with the method of this invention by

storing the bananas in a moving gaseous stream, as of air, at sub atmospheric pressures, with the

result that the moving gaseous stream tends to flush away undesirable gases generated during

storage after their more ready release under the conditions of reduced pressure. Undue increase

in their concentration within the fruit is thus prevented. However, such storage without more

tends to desiccate and shrink the fruit and render it unfit for normal ripening when removed from

storage conditions. Accordingly, in addition to maintaining the bananas in the moving gaseous

stream at sub atmospheric pressure, such harmful desiccation is avoided by saturating the

moving gaseous stream with water at the sub atmospheric pressure with the result that ripening

has been retarded for periods as long as 50 to 60 days under storage conditions without

encountering harmful desiccation, thus permitting normal ripening to resume when the fruit is

removed from the controlled storage conditions.


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Picture:

Pros:

• Deals with ethylene build-up in the case of bananas

• 50-60 days

Cons:

• Not easily accessible for residential purpose

• Shrinks the fruit and renders it unfit for normal ripening when removed from the gas

unless used in conjunction with a stream of water

• Too complicated for average consumer

➢ R. Madden et al Citrus Fruit and Vegetable Storage Container


Abstract of Patent: It is generally well known to those skilled in the art that it is difficult to

preserve produce in shipment over relatively long periods of time without certain amount

spoilage, which decreases the amount of profit from a particular shipment. Heretofore produce

has been shipped in conventional containers from the growers to the distributors, the containers

having proved inadequate for a maximum preservation of the produce during this period. In view

that such shipment comprises a major industry involving many millions of dollars, it will be

readily apparent that spoilage costs can comprise large financial figures and can be a determining

factor whether a crop will be profitable at all.

Accordingly it is a principal object of the present invention to provide a citrus fruit and vegetable

shipping container having self-contained means to preserve produce over a greatly extended time

so to increase the profit of a shipment.

Another object is to provide a shipping container which, by actual test, has proved to maintain

citrus fruits at a peak freshness without spoilage for over three months.

Another object is to provide a shipping container for produce which is most effective

when used in combination with regular refrigeration periods.

Yet another object is to provide a shipping container which is air tight so to discourage entry of

substances which might germinate mold.

Other objects are to provide a citrus fruit and vegetable shipping container which is simple in

design, inexpensive to manufacture, easy to use and efficient in operation.


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Picture:

Pros:

• Maintains fruits for over three months

• Air-tight

Cons:

• Meant for shipping

• Cannot be used in homes

➢ S. Mason Jr. Fruit Bowl


Abstract of Patent: There is disclosed a bowl for storing fruit or vegetables in such a manner as

to minimize spoilage. The bowl is mounted on a pedestal and has holes in the bottom to permit

the entrance of air. Formed on the inner surface of the bowl are a plurality of ribs which support

the fruit or vegetables with minimal surface contact and also form channels for the flow of air

there between.

Picture:


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Pros:

• Ventilated

• Ribs for minimal surface contact

• Aesthetically pleasing

• Good size for counter top

Cons:

• Does not absorb ethylene

➢ E. Patapanian Produce Keeper


Abstract of Patent: The purpose of this invention is to provide a consumer with an inexpensive

and reliable device for controlling ethylene gas for plantstuffs. The device is a sealed, air tight

package which contains a gas permeable envelope containing ethylene absorbing chemicals. A

consumer peels a seal off of the airtight packaging thereby allowing the chemical reagents to be

exposed to the atmosphere within the container in which the ethylene producer is situated. Only

upon initial activation by the consumer does the reaction take place. The system is simple,

reliable, inexpensive and disposable.

Picture:

Pros:

• Absorbs ethylene

Cons:

• Not widely available for purchase

• Needs to be used in conjunction with another product

➢ C. Jons Bag for Storage and Removal of Oxygen

• Patent Number: US 20140270581 A1

Abstract of Patent: A flexible bag for food storage includes an oxygen remover, a water

impermeable membrane, a frangible seal, and walls having low oxygen transmission. The wall

comprises two facing sheets, and at least one sheet is a multilayer sheet having an inner layer of

polymer enabling the facing sheets to be joined by melt sealing at less than 95° C. The bag may

be sealed at location other than the frangible seal. A machine-readable image (e.g. QR code) may

direct a computer or phone to a video on the Internet that shows re-sealing the bag at a location

separate from the frangible seal to isolate the storage region from air surrounding the bag.


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Pictures:

Pros:

• Removes oxygen

Cons:

• Complicated

• Must be melted to seal

• Does not absorb ethylene

Market Research and Survey Summary

The BAPS Inc. Survey was very extensive, yet transitional based upon how certain

questions were answered. This survey was only applicable to residential home persona. A total of

500 responses were recorded and of these many responses 78 percent was interested and willing

to purchase a device in order to decrease spoilage of fruits. Aside from product specification

ideas, input on the types of fruits to use for testing, target consumers, and whether or not to

develop a product for countertops of the refrigerator.

➢ A total of 500 people took the residential survey

➢ It was administered through the electronic survey form, Google Forms

➢ It was posted on Facebook™ and the community forum, Southington Talks

➢ Email was also utilized to send out the survey additionally

➢ The gender gap for survey responders was 78.4 percent women to 21.6 percent men.

Included are the most important questions and graphs from the residential survey:


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Below are the questions in regards to the BAPS Inc. device:


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Market Research Plan

To further the market research, specifically for the aesthetic of the device, before the final

prototyping stage, BAPS Inc. will be conducting a focus group, asking a random sampling of 8-

10 high school students, teachers and adults to rate the design of the product on a scale of 1-10,

10 being the highest on the scale, as well as the likelihood of buying the product or referring a

friend or family member to buying it. The price will also be discussed in the focus group.

Another plan to further the market research is a phone survey to different restaurants that

serve food in the Town of Southington, and surrounding towns. The questions will pertain to the

amount of fruit purchased each week and if the restaurant ever throws fruit out due to spoilage,

or other reasons along the same lines. A phone list is provided in Appendix F, labeled Phone

Survey Call List.

Market Potential

The market is very high for a product, such as the one that BAPS Inc. is developing. In

the marketplace survey that was taken by 500 participants, a majority, 91.4 percent of people

said they throw fruit out as a result of spoilage [rotten, moldy, soft, etc. (As written in the survey

question)]. (BAPS Inc., 2015). Also a majority of responders, 78.6 percent, would buy a device

that would be placed on the counter that would keep fruit fresh. (BAPS Inc., 2015).

The two questions referred to above show that there is a market potential for a product

that would keep fruit fresher longer. The organization would come as a result with the product,

but the consumers favored freshness over organization. In the future, BAPS Inc. will need to

market this product, and in doing so, will be able to expand the target consumer and increase

revenue.


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Gantt Chart

The Gantt chart is devided into three separate parts. The first part is the preliminary research

stage. The second is the design and construction stage, and the final stage is the presentation and

report aspect. This project will need to be completed by the 25th of May, which is Project Lead

the Way Senior Night Presentations. The milestones set in this Gantt Chart are firm, and each

hird should be completed by that date. Below is the tasks in a list format and in the chart format.


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December 1st, 2015 to January 2nd, 2016

January 2nd, 2016 to February 2nd, 2016


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February 2nd, 2016 to March 2nd, 2016

March 2nd, 2016 to April 2nd, 2016


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April 2nd, 2016 to May 2nd, 2016

May 2nd, 2016 to June 2nd, 2016

June 2nd, 2016 to July 2nd, 2016


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Appendix A –

Ethylene Sensitivity and Production Chart


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Appendix B –

Ethylene Control Sachets


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Appendix C –

Expert Communications


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Appendix D –

Survey Questions


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Appendix E –

Summarized Survey Comments and Results

There were many ideas and suggestions that people gave in the additional comments

section of our survey. There were several ones that appeared to keep showing up. One of these

was that they would much rather have a product that would go on the counter than in the

refrigerator because there are already existing solutions that go in the refrigerator. Also, many

people said that the device should keep out fruit flies. Also, many people said that it should not

take up a large space and that it should be simple to keep organized. Overall, people were very

supportive of our project.


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Appendix F-

Phone Survey Call List


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Citations

1. McManus, M. T. (2012). The plant hormone ethylene. Hoboken: Wiley-Blackwell.

2. Sinha, N. (2012). Handbook of Fruits and Fruit Processing (2nd ed.). Hoboken: John

Wiley & Sons.

3. Blankenship, S. Postharvest Information Network. Retrieved January 13, 2016, from

http://postharvest.tfrec.wsu.edu/pages/PC2000F

4. Nath, P. Fruit Ripening: Physiology, Signalling and Genomics.

5. Seymour, G. (1993). Biochemistry of Fruit Ripening. London: Chapman & Hall.

6. FAO. (2014, October 21). Monitoring food loss and waste essential to hunger fight.

Retrieved January 3, 2016, from http://www.fao.org/news/story/en/item/203149/icode/

7. Buzby, J. C. (2009, March). Supermarket Loss Estimates for Fresh Fruit, Vegetables,

Meat, Poultry, and Seafood and Their Use in the ERS Loss-Adjusted Food Availability

Data. Retrieved January 20, 2016, from http://www.ers.usda.gov/media/183501/eib44.pdf

8. ISAAA. (2014, August). Pocket K No. 12: Delayed Ripening Technology. Retrieved

January 3, 2016, from https://isaaa.org/resources/publications/pocketk/12/default.asp

9. CIS Ethylene Filters. (2013). Ethylene Production and Sensitivity Chart. Retrieved

January 3, 2016, from https://www.cjsethylenefilters.com/ethylene-production---

sensitivity-chart.html

1 project proposal · 2018. 4. 12. · project proposal “the fruit saver” 3 revised - 1/25/16...

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