Mushroom image classification and recognition based on improved ConvNeXt V2

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-03-17 DOI:10.1111/1750-3841.70133
Shulong Zhang, Kexin Zhao, Yukang Huo, Mingyuan Yao, Lin Xue, Haihua Wang
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Abstract

Using on-site images to classify and identify wild mushroom species is the most effective way to prevent incidents of harm caused by eating wild mushrooms. However, the complexity of natural scenes and the similarity of mushroom morphology bring challenges for accurate classification and recognition. To this end, this paper proposes an improved ConvNeXt V2 network model for classification and recognition of mushrooms in complex scenes and similar appearances. First, this study applies data enhancement techniques such as image flipping, adding noise and mosaic to solve the problem of dataset equalization, and constructs a mushroom image dataset containing 18 categories and the number of 10,986 images. Second, a cross-modular approach is used to extract and fuse image features of different dimensions to enhance the feature capture capability of the ConvNeXt V2 model. In addition, the model is optimized by the one-hot coding and the spatial pyramid pooling techniques. The experimental results show that the improved ConvNeXt V2 model outperforms the comparative models such as ResNet, MobileVit, Swin Transformer, ConvNeXt, and ConvNeXt V2 in terms of accuracy, precision, recall, and F1-Score, which are 96.7%, 96.84%, 96.83%, and 96.84%. The ablation experiments further verify the effectiveness and superiority of the proposed improvement strategy in enhancing the model performance, which can effectively improve the efficiency and accuracy of mushroom image classification and recognition.

Practical Application: The study in this paper can be used for the identification of edible and nonedible mushroom, and it can provide technical support to reduce the incidence of mushroom poisoning and ensure food safety.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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