A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms

IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-11-20 DOI:10.1007/s00217-024-04626-5
Ewa Ropelewska, Michał Koniarski
{"title":"A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms","authors":"Ewa Ropelewska,&nbsp;Michał Koniarski","doi":"10.1007/s00217-024-04626-5","DOIUrl":null,"url":null,"abstract":"<div><p>The objective of this study was to classify blueberry cultivars based on image texture parameters using models built using traditional machine learning and deep learning algorithms. The blueberries belonging to highbush cultivars (‘Bluecrop’, ‘Herbert’, ‘Jersey’, and ‘Nelson’) and lowbush cultivars (‘Emil’ and ‘Putte’) were subjected to imaging using a digital camera. The texture parameters from blueberry images in color channels <i>R</i>, <i>G</i>, <i>B</i>, <i>L</i>, <i>a</i>, <i>b</i>, <i>X</i>, <i>Y</i>, <i>Z</i>, <i>U</i>, <i>V</i>, and <i>S</i> were determined. After selection image textures were used to build models for the classification of all highbush and lowbush blueberry cultivars, and highbush blueberry cultivars and lowbush blueberry cultivars, separately. In the case of distinguishing all cultivars, such as ‘Bluecrop’, ‘Herbert’, ‘Jersey’, and ‘Nelson’, ‘Emil’ and ‘Putte’, the classification accuracy reached 92.33% for a model built using a deep learning algorithm. Models built to distinguish only highbush cultivars provided an average accuracy of up to 91.25% (WiSARD). For models developed to classify two lowbush cultivars, an average accuracy reaching 96% (WiSARD) was found. The applied procedure can be used in practice to distinguish blueberry cultivars before their consumption or processing.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"193 - 204"},"PeriodicalIF":3.2000,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04626-5.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-024-04626-5","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

The objective of this study was to classify blueberry cultivars based on image texture parameters using models built using traditional machine learning and deep learning algorithms. The blueberries belonging to highbush cultivars (‘Bluecrop’, ‘Herbert’, ‘Jersey’, and ‘Nelson’) and lowbush cultivars (‘Emil’ and ‘Putte’) were subjected to imaging using a digital camera. The texture parameters from blueberry images in color channels R, G, B, L, a, b, X, Y, Z, U, V, and S were determined. After selection image textures were used to build models for the classification of all highbush and lowbush blueberry cultivars, and highbush blueberry cultivars and lowbush blueberry cultivars, separately. In the case of distinguishing all cultivars, such as ‘Bluecrop’, ‘Herbert’, ‘Jersey’, and ‘Nelson’, ‘Emil’ and ‘Putte’, the classification accuracy reached 92.33% for a model built using a deep learning algorithm. Models built to distinguish only highbush cultivars provided an average accuracy of up to 91.25% (WiSARD). For models developed to classify two lowbush cultivars, an average accuracy reaching 96% (WiSARD) was found. The applied procedure can be used in practice to distinguish blueberry cultivars before their consumption or processing.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
基于图像分析、传统机器学习和深度学习算法的高丛和低丛蓝莓品种认证新方法
本研究的目的是利用传统机器学习和深度学习算法建立的模型,基于图像纹理参数对蓝莓品种进行分类。高丛栽培品种(‘Bluecrop’、‘Herbert’、‘Jersey’和‘Nelson’)和低丛栽培品种(‘Emil’和‘Putte’)的蓝莓使用数码相机进行成像。确定了颜色通道R、G、B、L、a、B、X、Y、Z、U、V和S中蓝莓图像的纹理参数。选择后,利用图像纹理分别建立高丛和低丛蓝莓品种、高丛蓝莓品种和低丛蓝莓品种的分类模型。在区分所有品种的情况下,如“Bluecrop”、“Herbert”、“Jersey”和“Nelson”、“Emil”和“Putte”,使用深度学习算法构建的模型的分类准确率达到92.33%。仅用于区分高灌木品种的模型平均准确率高达91.25% (WiSARD)。建立的低灌木品种分类模型平均准确率达96% (WiSARD)。应用程序可在实际中用于在食用或加工前区分蓝莓品种。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
European Food Research and Technology
European Food Research and Technology 工程技术-食品科技
CiteScore
6.60
自引率
3.00%
发文量
232
审稿时长
2.0 months
期刊介绍: The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
期刊最新文献
Effect of feeding substrate, larval weight and drying procedures on the volatile profile of yellow mealworm larvae (T. molitor L.) Next-generation non-thermal processing technologies for fruit and vegetable juices: a review of quality, safety, and sustainability Selective recovery and preconcentration of catechins from wine industry residues using molecularly imprinted polymers: an eco-friendly solid phase extraction approach How process and raw materials shape the flavour instability of German wheat beer: an exploratory study Plant-based dairy alternatives: comprehensive insights into technology, functionality, nutrition and health
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1