Color characteristics are a crucial indicator of green tea quality, particularly in needle-shaped green tea, and are predominantly evaluated through subjective sensory analysis. Thus, the necessity arises for an objective, precise, and efficient assessment methodology. In this study, 885 images from 157 samples, obtained through computer vision technology, were used to predict sensory evaluation results based on the color features of the images. Three machine learning methods, Random Forest (RF), Support Vector Machine (SVM) and Decision Tree-based AdaBoost (DT-AdaBoost), were carried out to construct the color quality evaluation model. Notably, the DT-Adaboost model shows significant potential for application in evaluating tea quality, with a correct discrimination rate (CDR) of 98.50% and a relative percent deviation (RPD) of 14.827 in the 266 samples used to verify the accuracy of the model. This result indicates that the integration of computer vision with machine learning models presents an effective approach for assessing the color quality of needle-shaped green tea.
Meat quality and safety are critical aspects of global food security. However, traditional evaluation techniques, including sensory analysis and chemical and instrumental tests, are constrained by subjectivity, high time consumption, their destructive character, and susceptibilit…
Traditional methods for determining starch content in corn kernels are labor-intensive, destructive, and inefficient. To overcome these challenges, this work developed a rapid, non-destructive approach based on near-infrared hyperspectral imaging, applied to 58 rainfed corn varie…
Histamine (HIS) in food products can cause poisoning or intolerance reactions, which are usually associated with fish and seafood consumption. Therefore, the detection and quantification of histamine in fish and fish products are important for public health protection. This artic…
This study aimed to develop shrimp gravlax (Penaeus japonicus) as a ready-to-eat seafood product and to determine its shelf life. The product was prepared using a curing method and stored at 4 °C for 30 days. Quality changes were monitored at five-day intervals through analyses o…
Manual mango variety classification is time-consuming, error-prone, and contributes significantly to post-harvest losses in developing economies. This study aims to develop a computationally efficient and highly accurate artificial intelligence framework for automated mango varie…
This study develops a comprehensive workflow integrating Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS) with advanced supervised machine learning to authenticate the botanical origin of honeys from five distinct floral sources—coriander…