Pomegranate grading based on pH using image processing and artificial intelligence
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ORIGINAL PAPER
Pomegranate grading based on pH using image processing and artificial intelligence Mahya Fashi1 · Leila Naderloo1 · Hossein Javadikia1 Received: 1 December 2019 / Accepted: 7 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Pomegranate acidity is one of the important characteristics of this fruit because it determines its uses. By figuring out the pH of the pomegranate, the consumers can choose the fruit appropriate to their needs and tastes. In this study, the pH of 200 pomegranates was measured, and according to the properties extracted from the pomegranates’ images, their pH was found to be not destructive. By processing pomegranate images and measured characteristics and using sensitivity analysis, the researchers identified four parameters that had the most effects on pH changes. The properties of pomegranate crown were also used for this purpose. With the help of three algorithms of artificial intelligence—the adaptive neuro-fuzzy inference system (ANFIS), artificial neural network (ANN), and response surface methodology (RSM)—a model was designed for the estimation of the pH of the pomegranate. The best result was obtained by the ANFIS model, in which the R2 and MSE values were equal to 0.984 and 0.202. Keywords Modeling · Acidity · ANFIS · ANN · RSM
Introduction Pomegranate (Punica granatum L.) is a tropical fruit. Many botanists believe that its origins are the Caucasus, the Caspian Sea, and the Zagros Mountains [34]. Pomegranate fruit is mainly used freshly in the industry for the production of juices and jam [32]. Size, skin color, titratable acidity, soluble solids and the ratio of soluble to acidic substances are important indices in determining the harvest stage of pomegranate [9, 16, 27]. Pomegranate is a rich source of antioxidants, and its antioxidant activity is attributed to phenolic compounds and anthocyanins [11, 18]. The metabolites in various parts of the fruit and tree include sugars, organic acids, alkaloids, polyphenols, flavonoids, anthocyanides, * Leila Naderloo [email protected]; [email protected] Mahya Fashi [email protected] 1
Hossein Javadikia [email protected]; [email protected]
Department of Mechanical Biosystems Engineering, Faculty of Agriculture, College of Agriculture and Natural Science, Razi University, Zip Code: 67571, 6715685438 Kermanshah, Iran
fatty acids, vitamins, and the like [22]. The vitamins present in the fruit are C, B1, B2 and beta-carotene. Oxalic is one of the most important organic acids in pomegranate [22], [28]. The consumption of this fruit has increased in recent years due to increased awareness of its nutritional properties [10]. Today, in addition to the use of pomegranates in the form of refreshment, its use is increasing in processing industries, and it can be used in various forms. Thus, knowing all of its characteristics to determine the best form of consumption and its different uses is of great importance [21]. The pH of its juice is widely used in the beverage indus
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