10 III March 2022

https://doi.org/10.22214/ijraset.2022.40407
 International Journal for Research in Applied Science & Engineering Technology (IJRASET)
ISSN: 2321-9653; IC Value: 45.98; SJ Impact Factor: 7.538
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Vegetable Grading and Sorting using Artificial

Intelligence
Omer Farooq1, Jasmeen Gill2
Research Scholar, RIMT University, Mandi Gobindgarh, Punjab, India
1

2
Department of Research Innovation and Incubation, RIMT University, Mandi Gobindgarh, Punjab, India

Abstract: Agriculture and food industry are the backbone of any country. Food industry is the prime contributor in agricultural
sector. Thus, automation of vegetable grading and sorting is the need of the hour. Since, artificial neural networks are best suited for
automated pattern recognition problems; they are used as a classification tool for this research. Back propagation is the most
important algorithm for training neural networks. But, it easily gets trapped in local minima leading to inaccurate solutions.
Therefore, some global search and optimization techniques were required to hybridize with artificial neural networks. One such
technique is Genetic algorithms that imitate the principle of natural evolution. So, in this article, a hybrid intelligent system is
proposed for vegetable grading and sorting in which artificial neural networks are merged with genetic algorithms. Results show
that proposed hybrid model outperformed the existing back propagation based system.
Keywords: Vegetable grading and sorting; artificial neural networks; Particle Swarm Optimization; Hybrid intelligent system;
Pattern recognition

I. INTRODUCTION
Since ages, nature has served the mankind in plentiful ways. Agriculture is the ultimate example of that and even today, agriculture
industry contributes a major part in any nation’s growth.
India which is an agricultural land has gained an eminent economical status across the globe. As per the 2014 FAO world agriculture
statistics, India is the world's largest producer of many fresh fruits and vegetables [wiki10]. The total horticulture produce reached
277.4 million metric tons in 2013, making India the second largest producer of horticultural products after China [55]. Of this, India in
2013 produced 81 million tons of fruits, 162 million tons of vegetables, 5.7 million tons of spices, 17 million tons of nuts and plantation
products (cashew, cacao, coconut, etc.), 1 million tons of aromatic horticulture produce and 1.7 million tons of flowers (7.6 billion cut
flowers) [56], [57].
However, the actual share in the world fruit and vegetable market is considerably low and the figures are indeed disappointing when
the country’s profits from agriculture sector are contrasted with the produce. In such a scenario, automation can reduce the costs by
promoting production efficiency. And, automation of vegetable grading and sorting plays a significant role in augmenting the value of
produces. Moreover, it adds to the benefit of reducing subjectivity arising from human experts. Therefore, automated grading and
sorting of vegetables helps in raising the economical gains to a large extent, as such have fascinated many researchers in the field to
carry out their extensive research. This motivated the present research work which is based on automated vegetable grading and sorting
using efficient artificial intelligent techniques.
The remaining article is organized as follows: a brief literature survey is provided in Section 2, details of proposed model and
methodology are given in Section 3, results and discussions are presented in Section 4, and the conclusions are summarized in Section 5.

II. LITERATURE REVIEW

Fruit grading and sorting was performed for variety of fruits such as apple, banana, watermelon, pomegranate, date, chili, grapes,
blueberry, peach and many more. In the field of artificial neural networks, a number of contributions could be found. Bennedsen et al.
(2007) detected surface defects for apple fruit in near infrared images utilizing artificial neural networks with principal component
analysis. An accuracy rate of 79% was achieved. Likewise, Unay and Gosselin (2005) developed a neural networks based defect
detection-cum-grading system for apple fruit. The system achieved 89.9 % accuracy in classifying the defects. Another effort was done
by Cetişli and Büyükçingir (2013) who proposed a novel model to predict the early appearance of apple scab based on neuro-fuzzy
classifier.

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Ohali (2011) developed grading model using back propagation neural networks as classification tool. The main cultivar was date fruit.
Similarly, Khalid and Tamer (2012) employed two variants of neural networks: back propagation algorithm and radial basis function to
classify date fruit varieties. Janik et al. (2007) compared the performance of partial least squares (PLS) regression analysis and ANN for
grapes in visible-near-infrared spectra. Another attempt to compare the performance of ANN was by Motaveli et al. (2010). The authors
compared different mathematical models with ANN for predicting the drying of pomegranate. It was established that ANN performed
well as compared to respite mathematical models under study.
Yet another classification model was proposed by Llobet et al. (1999) to predict the ripeness of bananas using electronic nose sensors.
Three different classifiers (Fuzzy ARTMAP, LVQ and ANN) were compared. While working for orange fruit, Rasekhi and Raoufat
(2011) evaluated the performance of three ANN models: variable learning rate back propagation (MLP-GDM), resilient back
propagation (MLP-RP) and scaled conjugate gradient (MLP-SCG). MLP-RP and MLP-SCG models outperformed the simple gradient
back propagation algorithm. In a similar attempt, Mercol et al. (2007) performed orange fruit classification using five decision trees
(J48, Classification and Regression Tree (CART), Best First Tree, Logistic Model Tree (LMT) and Random Forest), two neural
network models (BPA, RBF) and Support Vector Machines.
Salim et al. developed a non-destructive mango fruit ripeness prediction model using gas sensors. ANN was effectively trained to
classify mangoes according to different ripeness stages. One more contribution was by Zakaria et al. (2012) to evaluate the maturity of
mangoes. Here Linear Discriminant Analysis (LDA) was hybridized with ANN to discriminate the mango harvested at week 7 and
week 8.
A handful of contributions were made in the field of vegetable grading using artificial neural networks. However, little emphasis was
given to improve the classification accuracy of the models. Perhaps, this could be a possible reason for availability of very few
contributions related to optimization of classifiers. So, the present research tries to achieve two objectives: one is to hybridize ANN
with GA to eliminate the merits of BPA; and the other is to implement the hybrid model for accurate vegetable grading and sorting
model.

III. MATERIALS AND METHODS

The vegetable grading model mainly works in five phases: Image acquisition, pre-processing, segmentation, feature extraction and
classification, as shown in figure 1.

IMAGE PRE- IMAGE FEATURE VEGETABLE

ACQUISITION PROCESSING SEGMENTATION EXTRACTION CLASSIFICATION

GRAD
E:
Class
A
OUTPUT
Figure 1: Block Diagram of Vegetable Grading Model

A. Image Acquisition
The model initiated with the image acquisition task. Vegetable is chosen as a sample for the model. Own camera set-up was used to
acquire the images.

B. Pre-processing
The next task after image acquisition was the resizing and cropping of images to a fixed size. All the images were resized to same
dimensions of 100×100. Then the images were enhanced using Wiener filter. The reason for using Wiener filter was that it adjusts
itself according to the local intensity variance in the image. The filter performed less smoothing for regions of large intensity
variance and more smoothing for regions of small variance values. Therefore, the filter was very well suited for vegetable grading
applications where vegetable edges were to be retained while small bruises on the surface were to be smoothed off.

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C. Segmentation
In the proposed model, segmentation was the third and most important task. Otsu threshold-based method (Otsu, 1979) was used for
separating the vegetable object from the rest of the image. The steps of the algorithm are given in figure 2.

1. Compute histogram and probabilities of each intensity level.

2. Set up initial class probability ωi(0) and class mean μi(0).
3. Step through all possible thresholds t=1…maximum intensity:
1. Update ωi and μi.
3.2. Compute intra-class variance o 2 (t) b
4. Desired threshold corresponds to the maximum o 2 (t). b
5. Compute two maxima (and two corresponding thresholds).
o 2 (t) is the greater max and o 2 (t) is the greater or equal to
b1 b2
maximum.
6. Compute Desired threshold = threshold 1 +threshold 2 .
2

Figure 2: Steps of Otsu Segmentation

D. Feature Extraction
As discussed earlier, Otsu segmentation was performed to obtain the object of interest from the image. Thereafter, feature extraction
was performed, in which, two different set of features were extracted, namely, color based and shape based. Six color based features
were obtained: mean of R, G and B components and standard deviation of R, G and B components of colored image. Six shape based
features were extracted: Area, major axis, minor axis, eccentricity, perimeter-O, and perimeter-S. Two perimeter values were taken.
Perimeter-O denotes perimeter value of object of interest obtained after Otsu segmentation and Perimeter-S denotes perimeter value of
vegetable as well as defect (if any) on the vegetable surface. To compute perimeter-S, some edge detection technique was to be
employed. In the proposed system, Sobel edge detection (Sobel, 1970) operator was used. The basic idea behind perimeter compute was
to grade the vegetable according to its color, shape and defect. Color and shape were directly obtained from features, but, defect was
indirectly obtained by comparing the Otsu perimeter and Sobel perimeter. If there is difference in perimeter values, the defect is
present else the vegetable is non-defective. The details of features are provided in table 1.

Table 1: Details of Features Extracted for Vegetable Grading Applications

Type Feature Description Formula
Mean_R Mean of ‘R’ component ∑ M ∑N x
Mean_G Mean of ‘G’ component µ= i j
M. N
1. Color based Mean_B Mean of ‘B’ component
features Std_R Standard deviation of ‘R’ component n
1
Std_G Standard deviation of ‘G’ component SD = J Σ ( x i − X¯)2
n−1
Std_B Standard deviation of ‘B’ component i

Number of pixels in the region described by Area = Σ I(x, y)

Area
the shape s,y
Largest distance connecting one point to
Major axis another on the region boundary, going ---
through the center of the region.
Smallest distance connecting one point to
Minor axis another on the region boundary, going ---
2. Shape based through the center of the region.
features n a j o r axis
Eccentricity Measure of aspect ratio Ecc =
n i n o r axis
Distance around the boundary of object,
Perimeter-O calculated from Otsu segmented image. It Perineter = Σ | x i − x i + 1 |
s,y
consisted vegetable boundary only.
Distance around the boundary of object,
Perimeter-S calculated from Sobel segmented image. It Perineter = Σ | x i − x i + 1 |
s,y
included defect as well as vegetable boundary

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E. Classification
Classification was the final step. It was performed using the hybrid genetic algorithm based back propagation approach. The block
diagram of the classification algorithm is shown in figure 3.

Population Weight Error Fitness New Testing

Generation Extraction Calculation Evaluation Population (Solution)

Selection

Crossover

Mutation

Figure 3: The block diagram of GA/BP based Hybrid Classifier

In genetic algorithm domain, a specific terminology based on natural genetics is followed (Goldberg, 2008). The word ‘chromosome’ is
used to represent the alternative solution for the problem. In present problem, features extracted from vegetable images act as ‘genes’
and set of such genes form the chromosomes. Set of chromosomes further form the ‘population’ of alternative solutions. The term
‘weight’ signifies the importance assigned to inputs, fed to the network. ‘Error’ means difference in the forecasted and desired outputs.
‘Fitness’ is how close an individual (alternative solution) to the desired solution. More the fitness of the individual, more suitable
candidate it is for the solution. Fitness is always inversely proportional to the error value. ‘Selection’ operator indicates finding the two
fittest individuals out of population of alternatives. ‘Crossover’ operator implies merging of two parents (fittest alternatives) to
reproduce a new offspring (new candidate solution). ‘Mutation’ operator means inculcating fresh features in the offspring to get
diversity in the newly generated population.

The GA/BP NN algorithm works as follows:

1) Step 1: Generate random population of ‘p’ chromosomes (suitable solutions for the problem).
2) Step 2: Extract weights for input-hidden-output (l-m-n) layers from each chromosome x.
3) Step 3: Evaluate the fitness f(x) of each chromosome x in the population by reciprocating the cumulative error values obtained for
each input set (weather forecasting data).
4) Step4: Create a new population by repeating following steps until the new population is complete
a) Selection: Select two parent chromosomes from a population according to their fitness (the better fitness, the bigger chance to be
selected)
b) Crossover: Cross over the parents to form new offspring (children). If no crossover was performed, offspring is the exact copy of
parents.
c) Mutation: With a mutation probability mutate new offspring at each position in chromosome.
d) Acceptance: Place the new offspring in the new population.
5) Step 5: Repeat steps 3 to 5 until stopping condition is met.
The output of classification step was in the form of text that specifies the class to which the vegetable belonged to. Based on these
classes, further grading was performed. The grading rules were: Assigning class A to non-defective vegetable, class B to vegetable
having nominal surface defects and Class C to defective vegetable. Hence, vegetable grading was performed based on these rules.

IV. RESULTS AND DISCUSSION

An l-m-n architecture of 12-6-1 was used for simulation of neural networks as depicted in figure 4. The count of input neurons depends
upon the number of feature extracted from the image, while the count of output neurons depend on the output values to be forecasted.
For this scenario, the number of input neurons was 12 as the features extracted were 12 in count. Since, the network had shown
minimum error values when number of hidden neurons were 6, so, m=6. Finally, the number of output neurons was taken as 1, because,
there were three grading classes (Class A, Class B and Class C) and one of the three will be forecasted as output class.

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ISSN: 2321-9653; IC Value: 45.98; SJ Impact Factor: 7.538
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I1

I2

O1

I12

INPUT LAYER HIDDEN LAYER OUTPUT LAYER

l = 12 m=6 n=1

NEURON WEIGHT

Figure 4: Neural Network Architecture for Fruit Grading Model

The GA/BP vegetable model worked in two fractions: Training and Testing. In the training phase, the 12-6-1 network was trained for
inputs as well as outputs (supervised learning) to obtain weights. These weights along with different input values were then fed to the
network for testing. In this study, inputs were vegetable images and outputs were grade classes: Grade A-C. From the total 50 images,
35 were used for training purposes while 15 images for testing.
A summary of various techniques applied at each step of the vegetable grading model are provided in table 2. Outputs of three samples
corresponding to five phases are depicted in the last three columns of the table. While analyzing the outputs, the images acquired from
natural scene are converted to gray scale images and then enhanced by Wiener filter in pre-processing phase. Afterwards background is
separated to obtain the vegetable object from images using Otsu threshold based method. The output is binary images. Otsu
segmentation is well suited for background subtraction purposes.
However, it did not provide sufficient information regarding the vegetable defects as it is visible in the table too. Consequently, another
segmentation technique: Sobel edge operator was applied.
Then, the color and shape based features were obtained in the feature extraction phase. Here, color based features assisted in classifying
raw or ripe vegetables so that the network could be trained to classify them. These were obtained directly from the RGB images. Shape
based features were used to grade vegetables according to size and defects. Area, major axis, minor axis and eccentricity, all depicted
the size of vegetables and were computed using the Otsu segmented image.
Perimeter feature was utilized to extract the defect related information. It was computed both from Otsu segmented image (perimeter-
O) and Sobel operator image (perimeter-S). The vegetable samples having surface defects had more difference in perimeter values,
while, those with no defects were quite close. Using these features, the GA/BP NN was trained in the classification phase for 35
different images. After training, weights were extracted, which were fed along with new 15 images so as to grade them according to the
rule discussed earlier.
In the table, sample 1 was graded as Class A because the vegetable had no surface defects and it is ripe. Sample 2 was classified as
Class B, though it contained no surface defects but it was unripe (raw). The color based feature values depict the difference with the
other two samples. Sample 3 was graded as Class C, since, it had surface defects. On comparing the perimeter-O and Primeter-S values
for all the samples, it was obvious to put the sample 3 in Class C.

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Table 2: Step-wise Outputs for Vegetable Grading Model

Sr. Technique Output of Phase
Phase
no. Applied Sample 1 Sample 2 Sample 3

Image Own Camera

1.
Acquisition Setup

Pre-
2.
processing Wiener Filter

Otsu Threshold
based method

3. Segmentation

Sobel Edge
Detection
method

Color based Features

Mean_R 213.5776 188.2220 207.8598
Mean_G 210.4785 212.7427 211.0254
Mean_B 158.4328 207.7930 170.1105
Std_R 24.5176 50.8604 29.2215
Std_G 34.3755 41.9398 37.9538
Std_B 97.2350 75.0643 89.0373
4. Feature Shape based Features
Extraction Area 7917 3698 7739
Major axis 118.6926 118.6904 124.6422
Minor axis 85.7838 39.9413 79.2224
Eccentricity 0.6911 0.9417 0.7720
Perimeter-O 357.4630 274.5097 342.4924
Perimeter-S 347.8061 275.9239 411.8478

GA/BP Neural
5. Classification GRADE: Class A GRADE: Class B GRADE: Class C
Networks

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The error versus iteration graph for back propagation neural networks (BPNN) and GA/BP neural networks is shown in figure 5 and 6,
respectively. It is quite evident from the graph that GA/BP NN converged to solution earlier than BPNN. It took less than 190 iterations
for GA/BP to converge while BPNN took more than 200 iterations for the same. Probable reason for late convergence of BPNN might
be that it got trapped into local minima. This further led to slow training. The constant line after 80th iteration, in figure 5, undoubtedly
supported the fact that BPNN suffers from local minima problem. Also, it is evident from figure 6 that GA/BP had eliminated this
problem for vegetable grading model.
P l o t of error vs. i t e r a t i o n s
45

40 error vs. iterations

35
Cumulative Error-->

30

25

20

15

10

5
0 20 40 60 80 10 0 1 20 140 160 1 80 20 0
Ite r a ti o n s- - >

Figure 5: Error vs. Iteration graph for BPNN Approach

Plot of error vs. iterations

250

error vs. iterations

200
Cumulative Error-->

150

100

50

0
0 50 100 150 200 250 300
Iterations-->

Figure 6: Error vs. Iteration graph for GA/BP NN Approach

In order to compare the proposed GA/BP NN based vegetable grading model with BPNN models, a quantitative analysis was performed.
Confusion matrices for both the models were formed after the testing phase. As discussed earlier, 15 vegetable images were taken for
testing. The test set was so designed to include 5 images for every grading class. This employs 5 images of Grade A, 5 images of Grade
B and 5 images of Grade C. From the confusion matrices of figure 7(a) and (b), classification parameters were computed for both the
models, provided in table 3. Two types of parameters were considered: one to determine the overall performance and other to evaluate
grading class-wise performance. The former type included accuracy and misclassification rate while the latter were true positive rate,
false Positive rate, specificity, precision, and prevalence.

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Predicted Output Predicted Output

Grading Class Grade Grade Grade Grading Class Grade Grade Grade
A B C A B C
Grade A 4 1 0 Grade A 5 0 0
Actual Grade B 1 3 1 Actual Grade B 0 4 1
Output Grade C 0 1 4 Output Grade C 0 0 5

(a) Confusion matrix for BPNN (b) Confusion matrix for GA/BP NN

Figure 7: Confusion Matrix for Accuracy Evaluation- BPNN vs. GA/BP NN

Table 3: Performance Evaluation of BPNN and GA/BP NN Vegetable Grading Models

Parameter Formulas Output value for BPNN Output for GA/BP NN
true eositive + true negative 73.33% 93.33%
1. Accuracy
total cases
2. Misclassification false eositive + false negative
26.67% 6.67%
rate total cases
Grade A Grade B Grade C Grade A Grade B Grade C
3. True Positive true eositives
80.0% 60.0% 80.0% 100% 80.0% 100%
rate actual eositive cases
4. False Positive false eositives
10.0% 20.0% 10.0% 0.0% 10.0% 0%
rate actual negative cases
true negatives
5. Specificity 70.0% 80.0% 70.0% 90.0% 100% 90.0%
actual negative cases
true eositives
6. Precision 36.4% 27.3% 36.4% 35.7% 28.6% 35.7%
forecasted eositive cases
actual eositives
7. Prevalence 33.3% 33.3% 33.3% 33.3% 33.3% 33.3%
total cases

On analyzing the tabular values, it was manifested that GA/BP NN outperformed BPNN, showing an overall accuracy rate of 93.33%.
Moreover, the misclassification rate was quite low for GA/BP NN (6.67%) as compared to BPNN (26.67%). Grading class-wise
parameters also showed better results for GA/BP NN than BPNN alone.

V. CONCLUSIONS
Automation of vegetable grading is quite significant for increased shelf life of vegetable, maintenance of vegetable quality and less
human involvement. In this article, an accurate vegetable grading system was presented in which artificial neural networks were
hybridized with genetic algorithms so as to eliminate the drawbacks of back propagation algorithm. A five step procedure was followed
for grading: image acquisition, pre-processing, segmentation, feature extraction and classification. The vegetable were assigned grading
classes (Class A, B and C) automatically according to grading rules. The model has shown remarkable performance when compared
with the existing back propagation neural networks. It has achieved an accuracy rate of 93.3% in contrast to BPNN with only 73.3%
accuracy. Thus, the GA/BP NN vegetable grading model is proposed for future perspectives.

REFERENCES
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3 Goldberg, D. E., “Genetic Algorithms in Search, Optimization and Machine learning”, ed. 3rd, Dorling Kindersley Pvt. Ltd. with Pearson Education Inc., pp. 120-
125, 2008.

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ISSN: 2321-9653; IC Value: 45.98; SJ Impact Factor: 7.538
Volume 10 Issue III Mar 2022- Available at www.ijraset.com

4 Holland, J. H., “Adaptation in Natural and Artificial Systems”, published by University of Michigan Press, Ann Arbor, MA, 1975.
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Acoustic Sensor”, Sensors 2012, vol. 12, pp. 6023-6048, 2012.

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