DOI 10.17586/0021-3454-2020-63-7-666-672
UDC 633.11, 004.93, 535.34
DETERMINATION OF WHEAT VITREOSITY WITH MACHINE VISION IN THE NEAR IR WAVELENGTH RANGE
ITMO University, Saint Petersburg, 197101, Russian Federatio; Postgraduate
E. V. Gorbunova
ITMO University; staff scientist
A. N. Chertov
ITMO University; Associate professor
E. A. Sycheva
ITMO University, Saint Petersburg, 197101, Russian Federation; Teaching and Learning Specialist
A. A. Alekhin
ITMO University, Saint Petersburg, 197101, Russian Federation; Assistant
I. G. Loskutov
N. I. Vavilov All-Russian Institute of Plant Genetic Resources, De-partment of Genetic Resources of Oats, Rye, Barley; Head of the Department;
E. V. Zuev
N. I. Vavilov All-Russian Institute of Plant Genetic Resources, Wheat Genetic Resources Department;
Read the full article
Abstract. The problem of improvement of wheat vitreosity assessment method using technical vision and image processing technologies is considered. Results of experimental studies of seven hard and soft wheat varieties with different color and vitreosity performed with developed hardware and software complex are verified using the standard method of visual inspection of the grain. The grain color is found to have a strong negative effect on vitreosity measurement in the visible wavelength range. This fact casts doubt on the reliability of results obtained using current methods of vitreosity assessment. To eliminate the in-fluence of grain color, vitreosity analysis in the near-infrared wavelength range is proposed. The as-sumption is confirmed a set of experiments: high convergence of results obtained by technical vision and visual analysis is noted. The repeatability of measurement results is shown to be 5 %, and thus meet the State Standard requirements.
Keywords: wheat, vitreosity, technical vision, image processing, color, infrared radiation
References:
References:
- Sieber A.-N., Würschum T., Longin C.F.H. J. Cereal Sci., 2015, vol. 61, рр. 71–77.
- Bin Xiao Fu, Kun Wang, Dupui B. et al. J. Cereal Sci., 2018, vol. 79, рр. 210–217.
- Antonov R.Yu. Khleboprodukty, 2019, no. 5, pp. 36–38. (in Russ.).
- Antonov R.Yu., Rutkovskaya T.S. Khleboprodukty, 2019, no. 11, pp. 34–36. (in Russ.)
- Zverev S.V., Pankrat'yeva I.A., Politukha O.V. et al. Khleboprodukty, 2018, no. 3, pp. 46–48. (in Russ.)
- Zverev S.V., Politukha O.V., Pankrat'yeva I.A. et al. Khleboprodukty, 2017, no. 9, pp. 54–55. (in Russ.)
- Zverev S.V., Politukha O.V., Pankrat'yeva I.A. et al. Khraneniye i pererabotka zerna, 2017, no. 3, pp. 24–25. (in Russ.)
- Troshkin D.E., Gorbunova E.V., Alokhin A.A. et al. Khleboprodukty, 2019, no. 6, pp. 52–56. (in Russ.)
- Noriko Kohyama, Makiko Chono, Hiroyuki Nakagawa et al. Bioscience, Biotechnology, and Bio-chemistry, 2017, no. 11(81), pp. 2112–2118.
- Chertov A.N., Gorbunova E.V., Peretyagin V.S. et al. Journal of Instrument Engineering, 2020, no. 1(63), pp. 55–60. (in Russ.)
