SwishFormer for robust firmness and ripeness recognition of fruits using visual tactile imagery

IF 6.8 1区 农林科学 Q1 AGRONOMY Postharvest Biology and Technology Pub Date : 2025-03-11 DOI:10.1016/j.postharvbio.2025.113487
Mashood M. Mohsan , Basma B. Hasanen , Taimur Hassan , Muhayy Ud Din , Naoufel Werghi , Lakmal Seneviratne , Irfan Hussain
{"title":"SwishFormer for robust firmness and ripeness recognition of fruits using visual tactile imagery","authors":"Mashood M. Mohsan ,&nbsp;Basma B. Hasanen ,&nbsp;Taimur Hassan ,&nbsp;Muhayy Ud Din ,&nbsp;Naoufel Werghi ,&nbsp;Lakmal Seneviratne ,&nbsp;Irfan Hussain","doi":"10.1016/j.postharvbio.2025.113487","DOIUrl":null,"url":null,"abstract":"<div><div>The accurate assessment of fruit ripeness is a critical task in the agricultural industry. It affects the fruit quality, shelf-life, and consumer satisfaction. Traditional methods for estimating fruit ripeness rely on subjective human judgment and invasive sampling techniques, which are both infeasible and time-consuming. This paper presents a novel method for estimating firmness and ripeness of fruits using their palpation motion encoded within the visual tactile scans. Moreover, these tactile scans are passed to the proposed SwishFormer model coupled with Random Forest head to predict the fruits firmness, which is later used in classifying the fruits ripeness stage. SwishFormer, unlike the existing state-of-the-art models, encompasses hardswish activation as a token mixer which allows it to generate distinctive set of features from the candidate tactile scans. These rich feature representations are then fed to the Random Forest regressor to robustly estimate the fruit firmness values and the estimated firmness values are then used in accurately predicting the ripeness level of the fruits. Apart from this, SwishFormer is extensively evaluated on the proposed dataset, containing the palpation visual tactile scans, and it outperforms state-of-the-art works by achieving 4.77%, 4.09%, 13.69%, and 4.65% better performance in terms of MSE, RMSE, R<span><math><msup><mrow></mrow><mrow><mn>2</mn></mrow></msup></math></span>, and MAE scores, while possessing 2.02 times less parameters, and 2.09 times lesser GMACs. Additionally, the ripeness recognition performance of the proposed system is thoroughly tested through real-world experiments using a Stretch Robot, where it achieves a success rate of 96.6%, 98.3%, and 93.3% for recognizing avocados as underripe, ripe, and overripe, respectively. To the best of our knowledge, this paper introduces a first non-destructive approach to estimate fruit firmness and ripeness using off-the-shelf vision-based tactile information. Moreover, the proposed dataset and source code of this work is available at <span><span>https://mashood3624.github.io/SwishFormer/</span><svg><path></path></svg></span>.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"225 ","pages":"Article 113487"},"PeriodicalIF":6.8000,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Postharvest Biology and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0925521425000997","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 0

Abstract

The accurate assessment of fruit ripeness is a critical task in the agricultural industry. It affects the fruit quality, shelf-life, and consumer satisfaction. Traditional methods for estimating fruit ripeness rely on subjective human judgment and invasive sampling techniques, which are both infeasible and time-consuming. This paper presents a novel method for estimating firmness and ripeness of fruits using their palpation motion encoded within the visual tactile scans. Moreover, these tactile scans are passed to the proposed SwishFormer model coupled with Random Forest head to predict the fruits firmness, which is later used in classifying the fruits ripeness stage. SwishFormer, unlike the existing state-of-the-art models, encompasses hardswish activation as a token mixer which allows it to generate distinctive set of features from the candidate tactile scans. These rich feature representations are then fed to the Random Forest regressor to robustly estimate the fruit firmness values and the estimated firmness values are then used in accurately predicting the ripeness level of the fruits. Apart from this, SwishFormer is extensively evaluated on the proposed dataset, containing the palpation visual tactile scans, and it outperforms state-of-the-art works by achieving 4.77%, 4.09%, 13.69%, and 4.65% better performance in terms of MSE, RMSE, R2, and MAE scores, while possessing 2.02 times less parameters, and 2.09 times lesser GMACs. Additionally, the ripeness recognition performance of the proposed system is thoroughly tested through real-world experiments using a Stretch Robot, where it achieves a success rate of 96.6%, 98.3%, and 93.3% for recognizing avocados as underripe, ripe, and overripe, respectively. To the best of our knowledge, this paper introduces a first non-destructive approach to estimate fruit firmness and ripeness using off-the-shelf vision-based tactile information. Moreover, the proposed dataset and source code of this work is available at https://mashood3624.github.io/SwishFormer/.
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
SwishFormer稳健的硬度和成熟的水果识别使用视觉触觉图像
水果成熟度的准确评定是农业生产中的一项重要任务。它影响水果的质量、保质期和消费者满意度。传统的水果成熟度评估方法依赖于人的主观判断和侵入式采样技术,既不可行又耗时。本文提出了一种利用视觉触觉扫描编码的触感运动来估计水果硬度和成熟度的新方法。此外,将这些触觉扫描传递给所提出的SwishFormer模型,并结合Random Forest head来预测果实的硬度,然后将其用于果实成熟阶段的分类。与现有的最先进的模型不同,SwishFormer包含hardswish激活作为令牌混合器,允许它从候选触觉扫描中生成独特的特征集。然后将这些丰富的特征表示输入随机森林回归器以稳健地估计果实的硬度值,然后将估计的硬度值用于准确预测果实的成熟度。除此之外,SwishFormer在包含触诊视觉触觉扫描的数据集上进行了广泛的评估,在MSE、RMSE、R2和MAE得分方面,它的性能分别提高了4.77%、4.09%、13.69%和4.65%,而参数减少了2.02倍,gmac减少了2.09倍。此外,该系统的成熟度识别性能通过使用Stretch Robot的实际实验进行了彻底的测试,在识别牛油果为欠熟、成熟和过熟的情况下,其成功率分别为96.6%、98.3%和93.3%。据我们所知,本文介绍了一种利用现成的基于视觉的触觉信息来估计水果硬度和成熟度的非破坏性方法。此外,建议的数据集和源代码可以在https://mashood3624.github.io/SwishFormer/上获得。
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
Postharvest Biology and Technology
Postharvest Biology and Technology 农林科学-农艺学
CiteScore
12.00
自引率
11.40%
发文量
309
审稿时长
38 days
期刊介绍: The journal is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research. This includes the areas of postharvest storage, treatments and underpinning mechanisms, quality evaluation, packaging, handling and distribution of fresh horticultural crops including fruit, vegetables, flowers and nuts, but excluding grains, seeds and forages. Papers reporting novel insights from fundamental and interdisciplinary research will be particularly encouraged. These disciplines include systems biology, bioinformatics, entomology, plant physiology, plant pathology, (bio)chemistry, engineering, modelling, and technologies for nondestructive testing. Manuscripts on fresh food crops that will be further processed after postharvest storage, or on food processes beyond refrigeration, packaging and minimal processing will not be considered.
期刊最新文献
Editorial Board Sulfur dioxide maintains postharvest aroma quality of table grapes by modulating the lipoxygenase pathway and ethanol metabolism Catechol 1, 2-dioxygenase AaCHD is essential for the detoxification of phenolic acids in pear fruit peel by Alternaria alternata R2R3-MYB transcription factors in regulating postharvest quality of fruit and vegetables during cold storage: Mechanisms and prospects Melatonin–nitric oxide crosstalk enhances postharvest chilling tolerance in mango: Physiological, biochemical, and transcriptional evidence for activation of antioxidant defense and cold-responsive genes
×
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