Abstract
This study evaluates the use of bioimpedance spectroscopy (BIS) as a non-invasive method to assess the freshness of fruits and vegetables by measuring impedance, its components, and phase angle. Over nine days, three vegetables (potato, pumpkin, and red pepper) and two fruits (apple and banana) were assessed using the Analog Discovery 3 device, covering a frequency range of 50 Hz to 1 MHz. The results showed a consistent decrease in impedance and an increase in phase angle during ripening, with statistical significance observed for pumpkin and potato (p < 0.05). The findings confirm BIS as an effective, objective, and non-destructive alternative to traditional chemical methods for monitoring freshness, despite challenges such as structural damage in red pepper. This integration of BIS into food quality assessment and healthcare provides a multidisciplinary approach to improving nutrition and health.