Abstract
Fungal infection is a pre-harvest and post-harvest crisis for farmers of peanuts. In environments with temperatures around 28 °C to 30 °C or relative humidity of approximately 90%, mold-contaminated peanuts have a considerable likelihood to be infected with Aflatoxins. Aflatoxins are known to be highly carcinogenic, posing danger to humans and livestock. In this work, we proposed a new approach for detection of mold-contaminated peanuts at an early stage. The approach employs the optical coherence tomography (OCT) imaging technique and an error-correcting output code (ECOC) based Support Vector Machine (SVM) trained on features extracted using a pre-trained Deep Convolutional Neural Network (DCNN). To this end, mold-contaminated and uncontaminated peanuts were scanned to create a data set of OCT images used for training and evaluation of the ECOC-SVM model. Results showed that the proposed approach is capable of detecting mold-contaminated peanuts with respective accuracies of approximately 85% and 96% after incubation periods of 48 and 96 h.
Highlights
Peanut kernels contribute to the production of essential nutrients such as proteins, fat, carbohydrates, vitamins, and inorganic salts
Ltd., Shanghai, China) mold strain was plated on potato dextrose agar medium (PDA) and incubated in the dark at 30 ◦ C and 90% relative humidity (RH) for seven days in order to produce significant sporulation [41]
We evaluate the performance of the error-correcting output code (ECOC)-Support Vector Machine (SVM) classification models trained on Deep, Speeded Up Robust Features (SURF), KAZE, Maximally Stable Extremal Regions (MSER), and Histogram of Oriented Gradients (HOG) features for the early detection of moldcontaminated peanuts using performance metrics for evaluating classification methods
Summary
Peanut kernels contribute to the production of essential nutrients such as proteins, fat, carbohydrates, vitamins, and inorganic salts. They are considered to be moderately high-oil oilseed and the oil from peanuts is regarded as a premier frying oil worldwide. This is because it is stable at high temperatures and has a higher smoke point than other edible oils [1]. As for post-harvest, warm temperatures and high humidity are the most contributing factors. According to the International Agency for Research on Cancer of the
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