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Classification Method Research of Fresh Agaricus Bisporus Based on Image Processing

  • Fengyun Wang
  • Jiye Zheng
  • Lei Wang
  • Wenjie Feng
  • Luyan Niu
Conference paper
Part of the IFIP Advances in Information and Communication Technology book series (IFIPAICT, volume 545)

Abstract

The article studies the classification method for the fresh agaricus bisporus based on image processing. When acquiring the image information, the shadow of image and mushroom stipe may affect the analysis of maximum diameter of agaricus bisporus which is the important factor. In this paper, the global threshold segmentation method and maximum entropy threshold segmentation method are combined to carry out the first watershed algorithm to remove the shadow of image. Then the Canny operator, opening and closing operation and corrosion expansion are used to carry out the second watershed algorithm for the removal of stipe interference. The method achieves a good result through the comparison between the actual measured results and experimental results.

Keywords

Agaricus bisporus Image processing Maximum entropy threshold segmentation Watershed algorithm 

Notes

Acknowledgment

Funds for this research was provided by the Key Research and Development Plan of Shandong Province (2016GNC110008, 2016CYJS03A01-1), Agricultural Science and Technology Innovation Project of Shandong Academy of Agricultural Sciences (CXGC2017B04), Shandong Academy of Agricultural Sciences (SAAS) Youth Scientific Research Funds Project (2015YQN58), Key Applied Technological Innovation Project in Agriculture of Shandong: Key Technology Research and Development of Intelligent Control for Healthy Broiler Production in Greenhouse.

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Copyright information

© IFIP International Federation for Information Processing 2019

Authors and Affiliations

  • Fengyun Wang
    • 1
  • Jiye Zheng
    • 1
  • Lei Wang
    • 1
  • Wenjie Feng
    • 1
  • Luyan Niu
    • 1
  1. 1.S&T Information InstituteShandong Academy of Agricultural SciencesJinanPeople’s Republic of China

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