Spectrometric Classification of Bamboo Shoot Species by Comparison of Different Machine Learning Methods
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Spectrometric Classification of Bamboo Shoot Species by Comparison of Different Machine Learning Methods Long Tong 1 & Bin Li 1 & Yanhui Geng 1 & Lijie Chen 1 & Yanjie Li 2
&
Ruishu Cao 3
Received: 9 May 2020 / Accepted: 12 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The nutrition and quality of bamboo shoots from different species have a large variation, and traditional methods used for the classification of different bamboo shoot species are expensive and time-consuming. Here, the capability of near-infrared reflectance (NIR) spectroscopy to identify bamboo shoot species in a time- and cost-effective manner was examined. The NIR spectra of four bamboo shoot species were collected. Three classification models, a support vector machine (SVM), partial least squaresdiscriminant analysis (PLSDA), and random forest (RF), were calibrated. Several spectra pre-processing methods and their combination were trained before model calibration for the best classification model collection; each model was run 200 times for the calculation of the prediction error and model stability checking. The SVM model combined with the Det+2nd derivative had the best performance with an overall accuracy of 0.95. The use of less than 16% of the full-length NIR spectra produced a similar high accuracy of 0.91. Eight important regions, 1015, 1135, 1175, 1338, 1380, 1620, 1690, and 1750 nm, were found to be highly related to the classification of bamboo shoots. This study found that NIR spectra combined with SVM methods produced a rapid and non-destructive approach for the classification of bamboo shoot species. Keywords NIR spectroscopy . Model . Bamboo shoot . Pre-processing method . Variable selection
Introduction Bamboo, a major non-wood forest product that belongs to the Poaceae family, is well known for its industrial uses (Fu 2001). Adult bamboo wood is one of the most important replacements of wood resources in the wood industry (Janssen 2000). Additionally, another important property of bamboo is the edible juvenile bamboo shoot. The utilization of bamboo shoots as food is a traditional food culture in China for more than 2500 years with their rich nutrient contents and delicious taste (Satya et al. 2010). There are more than 300 different species of bamboo in Asia, and most of them produce edible shoots, but less than 100 species are utilized for food (Grosser and Liese 1971). Bamboo shoots can be easily catalogized as
* Yanjie Li [email protected] 1
Chongqing Academy of Forestry, Chongqing 400036, China
2
Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, Zhejiang, People’s Republic of China
3
Institute of Horticulture science, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
two types, winter bamboo shoots and spring bamboo shoots, of which spring bamboo shoots are more popular (Choudhury et al. 2012). However, the taste of these bamboo shoots varies greatly, and with a large number of suboptimal qualities of bamboo
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