ROBOTICS IN THE PROCESS OF PACKING GREENHOUSE TOMATOES

Abstract

Summary. A robotic research stand with a vacuum gripper for analysis of the tomato packing process was presented. On the basis of the research for the applied vacuum cup, the following parameters of the process of moving tomatoes were determined: operational negative pres-sure, conditions for picking and releasing vegetables. Properties of tomatoes were determined in regard to the research and the impact of the selected packing method on their condition was assessed- they were checked in regard to damages. It was proved that using a vacuum gripper with a vacuum cup BX 52P in the process of packing tomatoes is possible. It was found that operational negative pressure of the value 0.2 bar ensures a correct realisation of the packing process and does not cause any damages to vegetables. It was determined that releasing tomatoes during packing should take place at the height which enables their free slip into a packaging under the influence of gravity.