A method and apparatus for quantifying the degree of wrinkling of a pepper fruit

Abstract

This invention relates to a method for measuring the degree of wrinkling in chili pepper fruits, comprising: acquiring a cross-sectional image of the fruit to be tested; measuring the length of the fruit base and the length of the fruit surface using the cross-sectional image; calculating the wrinkle rate of the fruit based on the fruit base length and the fruit surface length; and classifying the fruit according to the wrinkle rate to obtain a wrinkle grade. This invention reduces the error in measuring the degree of wrinkling at the base of chili peppers and improves the accuracy of measuring the degree of wrinkling at the base of chili pepper fruits.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of fruit shape quantification, and particularly relates to a method and device for measuring the wrinkle degree of pepper fruit. BACKGROUND

[0002] Pepper is an important vegetable crop, and fruit shape is one of the important appearance quality indicators of pepper. Quantification of fruit shape is the premise of genetic analysis of fruit shape, and plays an important role in the research of pepper germplasm classification, fruit shape QTL positioning, fruit shape gene cloning and fruit shape formation mechanism. Therefore, it is crucial to accurately and simply measure the fruit phenotype.

[0003] At present, the base wrinkle of pepper is an important quality trait of pepper, but its research progress is slow. One important reason is that the existing indicators for describing fruit shape cannot completely cover the pepper population with special fruit shape traits, resulting in difficulty in quantitative evaluation of the traits. SUMMARY

[0004] The present application provides a method and device for measuring the wrinkle degree of pepper fruit, to solve the defects of the prior art.

[0005] The first aspect of the present application provides a method for measuring the wrinkle degree of pepper fruit, comprising:

[0006] S1: collecting a cross-sectional image of the fruit to be measured;

[0007] S2: measuring the fruit base length and fruit surface length of the fruit to be measured through the cross-sectional image;

[0008] S3: calculating the wrinkle rate of the fruit to be measured by the fruit base length and the fruit surface length;

[0009] S4: grading the fruit to be measured according to the wrinkle rate to obtain the wrinkle grade.

[0010] The method for measuring the wrinkle degree of pepper fruit provided by the present application further comprises the following steps before step S1:

[0011] S11: transversely cutting the fruit to be measured at a predetermined length to obtain a fruit segment to be measured including at least the fruit base;

[0012] S12: longitudinally cutting the fruit segment to be measured along the longitudinal center line of the fruit segment to be measured to obtain a cross-sectional fruit segment.

[0013] According to the present invention, a method for measuring the degree of wrinkling of chili pepper fruit is provided, wherein the length of the fruit base in step S2 is the vertical distance of the fruit base.

[0014] According to the present invention, a method for measuring the degree of wrinkling of chili pepper fruit is provided, wherein the fruit surface length in step S2 includes the surface length of the first side of the fruit and the surface length of the second side of the fruit.

[0015] According to the method for measuring the degree of wrinkling of chili pepper fruits provided by the present invention, the expression for the wrinkling rate in step S3 is as follows:

[0016]

[0017] in, To calculate the obtained wrinkle rate, The length of the first side surface of the fruit. The length of the second lateral surface of the fruit. This refers to the length of the fruit's base.

[0018] According to the present invention, a method for measuring the degree of wrinkling of chili pepper fruit is provided. In step S2, the length of the fruit base and the length of the fruit surface are measured by the ImageJ program.

[0019] According to the present invention, a method for measuring the degree of wrinkling in chili pepper fruits is provided, wherein the wrinkling level in step S4 includes:

[0020] When the wrinkle rate At that time, the wrinkle level is no wrinkle;

[0021] When the wrinkle rate At that time, the wrinkle level was mild wrinkle;

[0022] When the wrinkle rate At that time, the wrinkle level was medium wrinkle;

[0023] When the wrinkle rate At that time, the wrinkle level was severe wrinkle.

[0024] A second aspect of the present invention provides a measuring device for quantifying the degree of wrinkling in chili pepper fruits, comprising:

[0025] Acquisition module: Used to acquire cross-sectional images of the fruit to be tested;

[0026] Measurement module: used to measure the length of the fruit base and the length of the fruit surface of the fruit to be tested using the cross-sectional image obtained by the acquisition module;

[0027] Calculation module: used to calculate the wrinkle rate of the fruit to be tested based on the fruit base length and fruit surface length obtained by the measurement module;

[0028] Grading module: used to classify the fruit to be tested according to the wrinkle rate obtained by the calculation module, and obtain the wrinkle grade.

[0029] A third aspect of the present invention provides a measuring device for quantifying the degree of wrinkling in chili pepper fruits, comprising:

[0030] A memory and at least one processor, wherein the memory stores instructions;

[0031] At least one of the processors invokes the instructions in the memory to cause a measuring device for quantifying the degree of wrinkling in chili pepper fruits to perform a method for quantifying the degree of wrinkling in chili pepper fruits as described in any one of the above-mentioned methods.

[0032] A fourth aspect of the present invention provides a computer-readable storage medium storing instructions that, when executed by a processor, implement the method for measuring the degree of wrinkling of chili pepper fruits as described in any of the preceding claims.

[0033] This invention provides a method, apparatus, device, and storage medium for quantifying the degree of wrinkling in chili pepper fruits. By applying image acquisition and analysis software, the measurement process is simplified, efficiency and accuracy are improved, and the possibility of human error is reduced. Furthermore, this invention can objectively quantify and evaluate the degree of wrinkling in chili pepper fruits, avoiding the inaccuracy and inconsistency of traditional reliance on subjective visual judgment. In addition, by calculating the wrinkling rate and based on clear grading standards, this invention can more accurately classify chili pepper fruits, which helps to make more precise decisions in agricultural production, quality control, and market grading. Attached Figure Description

[0034] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0035] Figure 1 A schematic diagram of a method for measuring the degree of wrinkling in chili pepper fruits, provided in an embodiment of the present invention;

[0036] Figure 2 A schematic diagram of a measuring device for quantifying the degree of wrinkling in chili pepper fruits, provided in an embodiment of the present invention;

[0037] Figure 3This is a schematic diagram illustrating the classification of wrinkle levels in a fruit to be tested, provided in an embodiment of the present invention.

[0038] Figure label:

[0039] 100. Acquisition module; 200. Measurement module; 300. Calculation module; 400. Grading module. Detailed Implementation

[0040] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, embodiments of this invention, and should not be construed as limiting the invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention. In the description of this invention, it should be understood that the terminology used is for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0041] The following is combined with Figures 1 to 3 Description of embodiments of the present invention.

[0042] like Figure 1 As shown, the first aspect of the present invention provides a method for measuring the degree of wrinkling in chili pepper fruits, comprising:

[0043] S1: Acquire cross-sectional images of the fruit to be tested.

[0044] The steps preceding step S1 include:

[0045] S11: Cut the fruit to be tested into transverse segments of a preset length to obtain fruit segments that include at least the base of the fruit;

[0046] S12: The fruit segment to be tested is longitudinally cut along the longitudinal center line of the fruit segment to obtain a cross-sectional fruit segment.

[0047] In step S1, firstly, based on the pepper fruit to be tested, draw parallel lines extending longitudinally from the base of the fruit to the tail end at a distance of 0.5 cm, and then extending them again by 4-5 cm, to remove the first and last segments of the pepper fruit to be tested. The purpose is to obtain the middle 1 / 3 of the pepper fruit segment, that is, to leave about 4-5 cm of the pepper fruit base segment to be tested. Then, longitudinally cut the fruit segment at the base of the pepper fruit along the growth direction of the pepper to obtain the fruit segment exposed at the base of the fruit. Finally, the image of the fruit segment to be tested is obtained by scanning.

[0048] S2: The length of the fruit base and the length of the fruit surface are measured using the cross-sectional image.

[0049] In step S2, the measurement of the fruit base length and fruit surface length of the fruit to be tested is achieved using the ImageJ program.

[0050] In step S2, the length of the fruit base is the vertical distance of the fruit base.

[0051] The fruit surface length in step S2 includes the length of the first side surface of the fruit and the length of the second side surface of the fruit.

[0052] After obtaining the cross-sectional image of the fruit segment to be tested in step S1, the base part of the fruit segment to be tested is the upper surface, and the fruit wall surfaces on both sides are the lengths of the first and second side surfaces of the fruit, which can be measured using the ImageJ program.

[0053] The purpose of step S2 is to use ImageJ software to measure the length of the base segment of the chili pepper and the total length of the folds on both sides. The specific steps are as follows: Open the original image in ImageJ software, first set the reference, select the line function, select the known line length, select Analyze, select set scale, enter "1" for Known distance, and enter "cm" for Unit of length; click the line function, measure the length of the base segment of the chili pepper, select Analyze, select measure to obtain the length "H" of the base segment of the chili pepper; right-click the "line icon" and select "Segmented Line" to measure, and measure the length "L1" of the left fold and the length "L2" of the right fold respectively.

[0054] During measurement, this embodiment uses the line tool to click the start and end points on the surface on both sides of the chili pepper, so that multiple line segments cover the outline of the chili pepper. Subsequently, ImageJ will automatically calculate and display the distance between the two points. After segmented measurement, the lengths are accumulated to obtain the edge detection length, namely the above-mentioned "L1" and "L2".

[0055] S3: The wrinkle rate of the fruit to be tested is calculated by the length of the fruit base and the length of the fruit surface.

[0056] The expression for the wrinkle rate in step S3 is as follows:

[0057]

[0058] in, To calculate the obtained wrinkle rate, The length of the first side surface of the fruit. The length of the second lateral surface of the fruit. This refers to the length of the fruit's base.

[0059] S4: Classify the fruit to be tested according to the wrinkle rate to obtain the wrinkle grade.

[0060] The wrinkle levels in step S4 include:

[0061] When the wrinkle rate At that time, the wrinkle level is no wrinkle;

[0062] When the wrinkle rate At that time, the wrinkle level was mild wrinkle;

[0063] When the wrinkle rate At that time, the wrinkle level was medium wrinkle;

[0064] When the wrinkle rate At that time, the wrinkle level was severe wrinkle.

[0065] like Figure 3 As shown in the figure, the wrinkle degree is graded according to the wrinkle rate obtained by the present invention. In addition, the wrinkle rate obtained by the measurement in this embodiment and the corresponding grading diagram are also provided.

[0066] like Figure 2 As shown, a second aspect of the present invention provides a measuring device for quantifying the degree of wrinkling in chili pepper fruits, comprising:

[0067] Acquisition module 100: Used to acquire cross-sectional images of the fruit to be tested;

[0068] Measurement module 200: used to measure the length of the fruit base and the length of the fruit surface of the fruit to be tested using the cross-sectional image obtained by the acquisition module 100;

[0069] Calculation module 300: used to calculate the wrinkle rate of the fruit to be tested based on the fruit base length and fruit surface length obtained by the measurement module 200;

[0070] Grading module 400: used to classify the fruit to be tested according to the wrinkle rate obtained by the calculation module 300, and obtain the wrinkle grade.

[0071] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Those skilled in the art can understand and implement this without any creative effort.

[0072] A third aspect of the present invention provides a measuring device for quantifying the degree of wrinkling in chili pepper fruits, comprising:

[0073] A memory and at least one processor, wherein the memory stores instructions;

[0074] At least one of the processors invokes the instructions in the memory to cause a measuring device for quantifying the degree of wrinkling in chili pepper fruits to perform a method for quantifying the degree of wrinkling in chili pepper fruits as described in any one of the above-mentioned methods.

[0075] A fourth aspect of the present invention provides a computer-readable storage medium storing instructions that, when executed by a processor, implement the method for measuring the degree of wrinkling of chili pepper fruits as described in any of the preceding claims.

[0076] Furthermore, the measuring device for quantifying the wrinkle degree of chili pepper fruits provided by the present invention can vary considerably due to different configurations or performance. It may include one or more central processing units (CPUs), for example, one or more processors and memory, and one or more storage media for storing applications or data, such as one or more mass storage devices. The memory and storage media may be temporary or persistent storage. The program stored in the storage media may include one or more modules, each module may include a series of instruction operations on the measuring device for quantifying the wrinkle degree of chili pepper fruits. Furthermore, the processor may be configured to communicate with the storage media and execute a series of instruction operations in the storage media on the measuring device for quantifying the wrinkle degree of chili pepper fruits.

[0077] It may also include one or more power supplies, one or more wired or wireless network interfaces, one or more input / output interfaces, and one or more operating systems, such as Windows Server, MacOSX, Unix, Linux, FreeBSD, etc. Those skilled in the art will understand that the structure of the measuring device for quantifying the wrinkle degree of chili pepper fruits provided by this invention does not constitute a limitation on the device, and may include more or fewer components than shown in the figures, or combine certain components, or have different component arrangements.

[0078] This invention provides a method, apparatus, device, and storage medium for quantifying the degree of wrinkling in chili pepper fruits. It offers a novel method for quantifying the wrinkling degree of chili pepper fruits by acquiring cross-sectional images of the fruit and performing precise measurements using the ImageJ program. This invention can objectively assess the degree of wrinkling in chili pepper fruits. The method is more accurate and repeatable than traditional visual or tactile assessments, contributing to scientific evidence in chili pepper cultivation, quality control, and market grading. Secondly, using ImageJ software for length measurement automatically calculates and displays the distance between two points, significantly reducing errors and time costs associated with manual measurement. Furthermore, the length is accumulated after segmented measurement. This invention allows for a more precise measurement of the total length of the chili pepper fruit surface, thereby improving the accuracy of wrinkle rate calculation. Furthermore, based on different ranges of wrinkle rate, the invention classifies chili pepper fruits into four grades: no wrinkles, slightly wrinkled, moderately wrinkled, and heavily wrinkled. This grading provides an objective and unified standard for quality assessment, market grading, and pricing of chili pepper fruits, contributing to the standardized development of the chili pepper industry. Moreover, by quantifying the degree of wrinkling in chili pepper fruits, this invention helps breeders more accurately assess the wrinkling characteristics of different chili pepper varieties, thus providing strong support for the improvement and breeding of chili pepper varieties and contributing to the development of new chili pepper varieties that better meet market demands and consumer preferences.

[0079] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for measuring the degree of wrinkling in chili pepper fruits, characterized in that, include: S1: Acquire cross-sectional images of the fruit to be tested; S2: The length of the fruit base and the length of the fruit surface are measured using the cross-sectional image; S3: The wrinkle rate of the fruit to be tested is calculated by the length of the fruit base and the length of the fruit surface; The expression for the wrinkle ratio is: in, To calculate the obtained wrinkle rate, The length of the first side surface of the fruit. The length of the second lateral surface of the fruit. The length of the fruit base; S4: Classify the fruit to be tested according to the wrinkle rate to obtain the wrinkle grade.

2. The method for measuring the degree of wrinkling in chili pepper fruits according to claim 1, characterized in that, Step S1 is preceded by: S11: Cut the fruit to be tested into transverse segments of a preset length to obtain fruit segments that include at least the base of the fruit; S12: The fruit segment to be tested is longitudinally cut along the longitudinal center line of the fruit segment to obtain a cross-sectional fruit segment.

3. The method for measuring the degree of wrinkling in chili pepper fruits according to claim 1, characterized in that, The length of the fruit base in step S2 is the vertical distance of the fruit base.

4. The method for measuring the degree of wrinkling in chili pepper fruits according to claim 1, characterized in that, The fruit surface length in step S2 includes the length of the first side surface of the fruit and the length of the second side surface of the fruit.

5. The method for measuring the degree of wrinkling in chili pepper fruits according to claim 1, characterized in that, In step S2, the length of the fruit base and the length of the fruit surface are measured using the ImageJ program.

6. The method for measuring the degree of wrinkling in chili pepper fruits according to claim 1, characterized in that, The wrinkle levels in step S4 include: When the wrinkle rate At that time, the wrinkle level is no wrinkle; When the wrinkle rate At that time, the wrinkle level was mild wrinkle; When the wrinkle rate At that time, the wrinkle level was medium wrinkle; When the wrinkle rate At that time, the wrinkle level was severe wrinkle.

7. A measuring device for quantifying the degree of wrinkling in chili pepper fruits, characterized in that, include: Acquisition module: Used to acquire cross-sectional images of the fruit to be tested; Measurement module: used to measure the length of the fruit base and the length of the fruit surface of the fruit to be tested using the cross-sectional image obtained by the acquisition module; Calculation module: used to calculate the wrinkle rate of the fruit to be tested based on the fruit base length and fruit surface length obtained by the measurement module; The expression for the wrinkle ratio is: in, To calculate the obtained wrinkle rate, The length of the first side surface of the fruit. The length of the second lateral surface of the fruit. The length of the fruit base; Grading module: used to classify the fruit to be tested according to the wrinkle rate obtained by the calculation module, and obtain the wrinkle grade.

8. A measuring device for quantifying the degree of wrinkling in chili pepper fruits, characterized in that, include: A memory and at least one processor, wherein the memory stores instructions; At least one of the processors invokes the instructions in the memory to cause a measuring device for quantifying the degree of wrinkling in chili pepper fruits to perform a method for quantifying the degree of wrinkling in chili pepper fruits as described in any one of claims 1-6.

9. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores instructions that, when executed by a processor, implement the method for measuring the degree of wrinkling of chili pepper fruits as described in any one of claims 1-6.

Images