A new labelling technology foor fruit senses the ripeness of the underlying comestible and changes color accordingly:
The system, developed at the Horticulture and Food Research Institute of New Zealand, uses a punnet that traps the volatile compounds fruit emit. As the fruit ripen, the colour of the label changes in response to changing concentrations of these compounds.
Since pears need to soften before they achieve their best flavour, shoppers often squeeze the fruit to test them, which can damage them, says Ron Henzell, who led the research team.
