Published by : International Journal of Engineering Research & Technology (IJERT)

http://www.ijert.org ISSN: 2278-0181

Vol. 6 Issue 12, December - 2017

Classification of Fruits Based on Shape, Color and

Texture using Image Processing Techniques
Deepika Bairwa Gaurav Sharma
M.Tech. Scholar Assistant Professor
Department of ECE, Department of ECE,
Mewar University, Chittorgarh (India) Mewar University, Chittorgarh (India)

Abstract: Food processing industry in any developing nation

like India has been always a rough estimate.Food depans on
agriculture and horticulture .Agriculture plays an important
role in economic development of India. Food processing is need
to come up with some new technology so this will make
forefront the food sector with best quality .Grading fruits is
necessary in evaluating agriculture produce ,meeling quality
standards and increasing market value.This paper (envisages )
proposes an system methology for fruits classification based on
the shape,color,and texture.This work particulary focused on Fig.1 Block diagram of Proposed Methodology
improving the automation by successfully increasing the
(a)Image Capture
detection accuracy of fruits to be processed .This system
methology will syccessfuly identifying the different types of A digital camera is used for capturing image of fruits. five
fruits by categorizing them into type of category they fruits such as apple, orange, banana, mango and pomegranate
belong.System involved application of nural network to start are captured as shown in figure 2.
with high resolution images of fruits was captured using
camera then for faster processing resizing, after the images
were resize then shape,colour,texture features were extracted.
After the features were extracted the artifical neural network
ware used for testing purpose the unclassified images were then
fed into ANN system to extract all specified feature and these
extracted feature were compared with stored features in neural
network on the basis of comparision the fruits are
classified.This methodology demonstrates improvement in the
classification accuracy using matlab softwear from the
previous research work.
Fig.2. Image of different fruits
Keywords: Shape,Color,Texture,Artifical neural network, Gray (b) Preprocessing
level co-occurrence matrix .
Pre processing refers to the initial processing of input image
to eliminate the noise and correct the distorted or degraded
I. INTRODUCTION
data. First the captured image is too big in size so a program
India ranks second in the world in the production of fruit
is developed to resize an image without affecting the quality
[1] The quality of fruits plays a crucial role since they are
of image. Image is representing in the form of RGB pixels.
been used in variety of applications like export, producing
Edge detection is used for the enhancement of the image.
fruit jam,fruits juice, etc.The fruit industry plays a vital role
Desired fruit image is obtained after filtering and this image
in a country‟s economic growth. Now a days fruits
can be used for features extraction
classification and quality evaluation is a major research area
in mechanization world . In this paper, main focus has been (c) Feature Extraction
laid on an economic way is used to analyze the fruits The image obtained after image preprocessing can be use for
quality which is based on colour, shape and size. feature extraction. The features that can be extracted from
an image of any fruit are its shape, color and texture. These
features help the user to classify the fruits in different
II. PROPOSED METHODOLOGY categories.
The developed methodology is consisting of three steps. In
the first step digital camera is used to capture an image i. Shape feature
followed by preprocessing of image. In the second step There are several techniques which can be used to extract
feature is extracted from fruits image. In this we proposed a
the morphological features from an image. For size/shape,
texture feature to enhance the classification accuracy. In the
last step classification of fruit take place on the basis of five edge detection techniques are used[2] Shape modeling is
knowledge gain during training phase. the foundation for object recognition under change of pose,
deformation, and varying lighting conditions[3]Shape based

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classification of fruits takes care of various features like two phase are Training phase and testing phase. 100 image of
area, perimeter, major axis length and minor axis length. each fruit is taken out of which 50 are used for training and
The image generally consists of pixels which includes RGB remaining 50 images are used for testing.
(Red,Green and blue) components. For calculating these
shape features RGB image is converted into gray scale Training phase: 50 images are used to train the neural
image.[4] . When the image is converted into gray scale network and it gained information about each image. During
image then it represents a different intensity value. There training phase neural network is trained to identify the fruit
is a difference in intensity value of an object to be classified on shape, color and texture bases.
and the background. A threshold value is decided to separate
Testing Phase: neural network identified the image of
an object from its background. With the help of this
unknown fruit on the bases of earlier information that it
threshold value a gray scale image is converted into gained about. Neural network analyses the various shape,
binary image in which the value greater than the threshold color and texture features for unknown image and compared
is 1 and the value lower than the threshold is 0. With the with that are store in the data base and classified the
help of this binary image different shape features are unknown imaged to desired known fruit image on the basis
calculate. The most common shape features calculated of knowledge gained by neural network during training.
from the image are area, perimeter, major axis length and
minor axis length.[11,12]

II COLOR FEATURE
An image generally consist of RGB components (red, green
and blue) which represents three planes M*N*3.[5] Fruits
classified on color bases consist of these three color space
RGB. RGB color space is converted into another color space
such as HIS, HSV etc [6].HSI stand for hue, saturation and
intensity. Pure color attribute of image is described by
hue and the amount by which pure color image is diluted
by white color is described by saturation. The RGB
components are separated from the original image, and the
Hue (H), Saturation(S) and Intensity (I) components are Fig.3 Block Diagram for Classification of Fruits on Texture basesF

extracted from RGB components [7].

IV. IMPLEMENTATION PHASE
iii. Texture feature extraction Shape Feature Extraction-Using the i = rgb2gray matlab
Texture is calculated by the outer part of an object command RGB image is converted into gray scale image
Different shape features(area, perimeter, major-axis length
which measures the roughness, coarseness and smoothness of
and minor-axis length) [11]are calculated for different fruits
an image. Texture is classified by the spatial distribution of shape features calculated are shown in Table 4.1.[10]
gray levels in a neighborhood.It also helps in surface
determination and shape determination. Gray level co- Table 4.1 Shape Features Calculated for Different Fruits

occurrence matrix is used to calculate different texture Images Apple Orange Banana Mango Pomegranate
features[8].Gray level co-occurrence matrix(GLCM) is used Shape feature
to extract texture features of an image. The Grey Level Co- Area 53035 38059 60593 98729 81640
occurrence Matrix, GLCM is also called as Grey Tone Perimeter 10.2426 806.222 1403.5 1328.2 1487.68
Spatial Dependency Matrix. It represents the image in the Major-axis 5.56553 233.843 549.187 420.059 328.759
length
form of tabulation which contains different combinations Minor-axis 2.53211 208.356 160.216 304.27 320.387
of pixel brightness value (gray levels) that occurs in an lenth
image.[9] To calculate different texture feature like
Color Feature Extraction-After the images capturing and
entropy,energy,homogeneity and dissimilarity a gray level
resized the RGB image of different fruits are converted into
co-occurrence matrix is created[14,15].
different color space like HSV,HIS, L×a×b ,YCbCr etc.with
III. PROPOSED SCHEME the help of MATLAB command. After the images wear
Methodology for the fruit classification is mention as above converted in different color space mean and standard
whose operation divided into two phase .Neural network is deviation is calculated for each color space and Sixteen color
used to classify the fruit in different categories. Neural features are extracted as shown in Table 4.2[10,13]
network is consist of three layer are input layer, hidden layer
and output layer. Working of neural network is divided into

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Table 4.2 Sixteen Color Feature Extracted for Five Fruit Table 4.3 22 Texture features extracted for five fruits
Pomegrana Images Pomegranat
Images Apple Orange Banana Mango Apple Orange Banana Mango
te Texture e
Color feature
0.16250 0.06653 0.0466 feature
Red mean 0.049865 0.042253 Energy 2.0900 2.4900 5.0600 3.3500 2.5300
9 5 77
Red standard 0.03662 0.02340 0.0202 Entropy 0.0128 0.0090 0.0247 0.0116 0.0116
0.01427 0.009642 Contrast 0.9900 0.9950 0.9950 0.9950 0.9920
deviation 5 3 03
0.11237 0.2091 Variance 0.9900 0.9950 0.9950 0.9950 0.9920
Blue mean 0.13995 0.188167 0.20816
6 23 192.512 293.388 815.562 233.588
Correlation 92.4434
Blue standard 0.04244 0.0898 1 6 8 7
0.03702 0.054137 0.093184
deviation 5 81 Homogeneit
19.1649 30.3257 81.2426 30.5873 14.2692
0.12793 0.01847 0.0436 y
Green mean 0.027767 0.084059
Year

4 8 64 Dissimilarit
0.0128 0.0089 0.0226 0.0116 0.0116
Green standard 0.25891 0.24488 0.2311 y
0.243238 0.215012
deviation 1 3 06 Max.
0.8095 0.8484 0.7261 0.7201 0.7095
0.11237 0.2091 probability,
Hue mean 0.13995 0.188167 0.20816
6 23 Sum of
0.5231 0.4546 0.7708 0.7213 0.7048
Hue standard 0.04244 0.0898 squares
0.03702 0.054137 0.093184
deviation 5 81 Sum
0.9936 0.9955 0.9890 0.9942 0.9942
Saturation 0.09780 0.14932 0.1432 average
0.11631 0.109527
mean 1 5 17 Sum
0.9936 0.9955 0.9889 0.9942 0.9942
Saturation variance
0.09134 0.11235 0.1198
standard 0.094047 0.108023 Sum
6 7 76 0.8983 0.9206 0.8503 0.8460 0.8383
deviation entropy
0.01397 0.02142 0.0380 DV 2.0600 2.4513 5.0223 3.3067 2.4991
Cb mean 0.036676 0.017633
4 3 23 DE 2.4300 2.4992 3.1990 2.8721 2.6741
Cb standard 0.49852 0.49464 0.4862 M CC 6.1400 7.9117 16.0193 9.8056 6.9099
0.491718 0.494115
deviation 3 7 94 IMC1 0.5140 0.4483 0.7516 0.7132 0.6968
2.12973 2.77117 0.7511 IMC2 0.0128 0.0090 0.0247 0.0116 0.0116
Cr mean 1.461737 5.904745
8 5 03 ID 0.0686 0.0512 0.1080 0.0633 0.0631
Cr standard 0.49970 0.94829 0.2054 I DN 0.8894 0.9085 0.8756 0.9199 0.9159
0.422866 2.618134
deviation 4 5 75 IDMN 0.7532 0.7290 0.8360 0.8410 0.8340
4.55713 6.81226 11.709 CS 0.9986 0.9990 0.9975 0.9987 0.9987
a* mean 10.88757 5.971108
( D)

5 9 79 CP 0.9998 0.9999 0.9996 0.9998 0.9998

a* standard 1.12550 2.32685 4.8828
3.073394 2.654861
deviation 8 3 13
V. RESULT
Texture features Extraction-In Texture features Extraction For the best classification of fruits.classification accuracy
RGB image is converted into Gray scale image.By this should be high.it is calculated by the equation .
image GLCM matrix is determined.[10,13] Using this (Number of inputs given – No of misclassified)
Classification accuracy = × 100
Number of Inputs given
GLCM matrix 22 texture features are extracted are shown in
Table 4.3.
Graph 1,2,3,4 shows the result of classification of
percentages accuracy on shape,color, texture and both color
and texture. Graph 1 show the fruits are classified on the
basis of shape. By graph it finds that only 72 % of apples are
accurately classified. This occurs because most of the time
shape of an apple resembles to the shape of Orange and
pomegranate. This is the main drawback of shape basis
classification. To overcome this drawback a new feature is
used that is color. Graph 2 shows the classification
percentage on color basis. As the classification accuracy
is improved to 94% for apple because apple and orange
have different color. But colour basis classification also
faces problem when two fruits have same color. Many a
times apple and pomegranate have same red color so this
will affect the classification and only 84% of pomegranates
are accurately classified[14,15]. Graph 3 show texture
features is also included to perform the classification but it
also does not improve the classification because most of
the fruits have smooth surface. But the classification
accuracy is efficiently improved when color and texture
feature are amalgamated. Classification accuracy is
improved for all fruits and 97.2 % pomegranates are
accurately classified.

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SHAPE BASED CLASSIFICATION COLOR+TEXTURE BASED CLASSIFICATION

COLOR BASED CLASSIFICATION

VI. CONCLUSION
This paper proposes that when color and texture features are
amalgamated, it gives better result over the all other previous
method such as shape, color and texture. From the result we
can find that shape based classification gives83.2% accuracy,
Color basis gives 90%,Texture basis give 89.60%and results
are improved to 97.2% when the color and texture features
are amalgamated. Hence it can be concluded that color and
texture together give better result

OVERALL CONCLUDED
CLASSIFICATION
shape base
100 classification
ACCURACY PERCENTAGE

90 color base
80 classification
70
TEXTURE BASED CLASSIFICATION 60 texture base
50 classification
40
color and
30 texture based
20 classification
10
0

FRUITS

VII. ACKNOWLEDGMENT
The authors would like to acknowledgement to P.G.
Coordinator, Faculty of Engineering Mewar University
for his valuable suggestions & guides.

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