Assessment of Physicochemical Properties of Cashew Apple through Computer Vision – Original Images, Data, and R Script
Description
Three files have been attached: (1) Raw input images, (2) Wet chemistry data of cashew apples, (3) R script used for analysis in the study. (1) The presentation contains the original input images (6 varieties of cashew apple, 2 sample types [slice & whole], at 2 maturity stages [817 & 819]) and a glimpse of the preprocessing for generating input images for image-based metrics using the ImageJ plugin developed in this work. These were used for the proposed research paper “Assessment of Physicochemical Properties of Cashew Apple through Computer Vision.” (2) An MS Excel data of the wet chemistry analysis for 15 parameters of 6 varieties of cashew apples at 2 maturity stages with 3 replications is given in this file. The mean values of these 15 parameters were used as dependent variables in the study. (3) For achieving data analysis using the 144 image-based metrics generated from the plugin using the above images. An R program was developed to (i) determine the strength of association between the wet chemistry and image-based parameters and graphically visualize the correlation, (ii) evaluate the range and ranking of the parameters correlation, (iii) develop the top three linear prediction models of wet chemistry based on the image-based parameters, and (iv) perform prediction and validation with visualization, employing the top-ranked prediction model to unseen images. The R script also includes the necessary data set used for the analyses. Files: Input-images-used-for-image-analysis.pdf, Wet chemistry data of cashew apples.xlsx, and CashewApple-All.R.
Files
Steps to reproduce
Steps to reproduce images: • Sample setup: Arrange whole cashew apples and cut cashew apple slices on a flat, high-contrast background (preferably matte black). • Image capture: Capture images using a high-resolution digital camera at a fixed distance to capture the entire frame with necessary margins. Maintain camera height, angle, and settings throughout the experiment. It is essential to include a reference object, such as a graduated ruler, for dimensional calibration. Steps to reproduce wet chemistry data: • The cashew apples were harvested at the two maturity stages ‘817’ and ‘819’ (details given in the research paper), they were washed, pulped using a mortar-pestle, and stored at -20 ºC (sample stock). • Standard AOAC methods (given as an appendix in the research paper) are used to estimate the 15 wet chemistry parameters utilizing the sample stock.
Institutions
- ICAR Central Coastal Agricultural Research Institute
- Directorate of Cashew Research
- North Dakota State University