TOMATO MATURITY EVALUATION USING COLOR IMAGE-ANALYSIS
TOMATO MATURITY EVALUATION USING COLOR IMAGE-ANALYSIS
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DOI：
10.13031/2013.27827
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发表时间：
1995-01-01
期刊：
影响因子：
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通讯作者：
BUNN, JM
中科院分区：
文献类型：
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作者：
CHOI, K;LEE, G;BUNN, JM
根据美国农业部的标准分类，开发了一种彩色图像分析程序，将新鲜番茄分为六个成熟阶段：绿色、破碎机、转向、粉红色、浅红色和红色。采集每个番茄的RGB（红色、绿色和蓝色）图像并转换为HSI（色调、饱和度和强度）值。分类是基于低于某些色调角的聚集百分比表面积。番茄成熟度指数（TMI）的发展，以表明在每个阶段内的成熟度，并提供一个完整的成熟度范围内的连续指数。77%的试验番茄的分类结果与人工分级一致，所有样品的分类在一个成熟度阶段的差异。
A color image analysis procedure was developed to classify fresh tomatoes into six maturity stages according to the USDA standard classification: Green, Breakers, Turning, Pink, Light Red, and Red. RGB (Red, Green, and Blue) images of each tomato were captured and converted to HSI (Hue, Saturation, and Intensity) values. Classification was based on the aggregated percent surface area below certain hue angles. A Tomato Maturity Index (TMI) was developed to indicate the degree of maturity within each stage and to provide a continuous index over the complete maturity range. Classification results agreed with manual grading in 77% of the tested tomatoes, and all samples were classified within one maturity stage difference.