A Machine Learning Method for Classification and Identification of Potato Cultivars Based on the Reaction of MOS Type Sensor-Array.

Ali Khorramifar,Marek Gancarz,Mansour Rasekh,Hamed Karami,Urszula Malaga-Toboła

doi:10.3390/s21175836

Abstract

In response to one of the most important challenges of the century, i.e., the estimation of the food demands of a growing population, advanced technologies have been employed in agriculture. The potato has the main contribution to people’s diet worldwide. Therefore, its different aspects are worth studying. The large number of potato varieties, lack of awareness about its new cultivars among farmers to cultivate, time-consuming and inaccurate process of identifying different potato cultivars, and the significance of identifying potato cultivars and other agricultural products (in every food industry process) all necessitate new, fast, and accurate methods. The aim of this study was to use an electronic nose, along with chemometrics methods, including PCA, LDA, and ANN as fast, inexpensive, and non-destructive methods for detecting different potato cultivars. In the present study, nine sensors with the best response to VOCs were adopted. VOCs sensors were used at various VOCs concentrations (1 to 10,000 ppm) to detect different gases. The results showed that a PCA with two main components, PC1 and PC2, described 92% of the total samples’ dataset variance. In addition, the accuracy of the LDA and ANN methods were 100 and 96%, respectively.

Highlights

IntroductionPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
The results of analysis of variance (ANOVA) for sugar and carbohydrate contents of five different potato cultivars were significant at the level of 1%, the mean of squares values of sugar and carbohydrate were 2.198 and 8184.567, respectively, with coefficients of variation of 0.270 CV and 7.671 CV, respectively
Gumul et al [36] measured the sugar content for five different potato cultivars. They stated that the lower the sugar content of different potato cultivars, the lower the quality of the product, because at high temperatures, sugars react with Maillard to form potential substances that are dangerous to human health

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. The potato is an important food crop that grows throughout the world. It is considered an essential crop in developing and developed countries, contributing to the human diet as a source of carbohydrates, proteins, and vitamins. This crop is native to South America and originates from Peru. The potato is the fourth most important food supply of human societies after wheat, rice, and maize [1]. According to the UN Food and Agriculture

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