Establishment of online deep learning model for insect-affected pests in “Yali” pears based on visible-near-infrared spectroscopy

Author:

Hao Yong,Zhang Chengxiang,Li Xiyan,Lei Zuxiang

Abstract

Insect-affected pests, as an important indicator in inspection and quarantine, must be inspected in the imports and exports of fruits like “Yali” pears (a kind of duck head-shaped pear). Therefore, the insect-affected pests in Yali pears should be previously detected in an online, real-time, and accurate manner during the commercial sorting process, thus improving the import and export trade competitiveness of Yali pears. This paper intends to establish a model of online and real-time discrimination for recessive insect-affected pests in Yali pears during commercial sorting. The visible-near-infrared (Vis-NIR) spectra of Yali samples were pretreated to reduce noise interference and improve the spectral signal-to-noise ratio (SNR). The Competitive Adaptive Reweighted Sampling (CARS) method was adopted for the selection of feature modeling variables, while Partial Least Squares Discriminant Analysis (PLS-DA), Support Vector Machine (SVM), and Convolutional Block Attention Module-Convolutional Neural Networks (CBAM-CNN) were used to establish online discriminant models. T-distributed Stochastic Neighbor Embedding (T-SNE) and Gradient-weighted Class Activation Mapping (Grad-CAM) were used for the clustering and attention distribution display of spectral features of deep learning models. The results show that the online discriminant model obtained by SGS pretreatment combined with the CBAM-CNN deep learning method exhibits the best performance, with 96.88 and 92.71% accuracy on the calibration set and validation set, respectively. The prediction time of a single pear is 0.032 s, which meets the online sorting requirements.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Publisher

Frontiers Media SA

Subject

Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science

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