Development of a unified framework of low-rank approximation and deep neural networks for predicting the spatial variability of SSC in `Spania' watermelons using vis/NIR hyperspectral imaging

Abstract

Soluble Solids Content (SSC) is an important quality attribute that represents the internal quality of fruits. Visible and near-infrared (Vis/NIR) combined with chemometric algorithms are now popular methods for non-invasive measurement and visualization of SSC. However, in fruits with a thick rind and a large flesh volume, such as watermelon, SSC is not evenly distributed across the fruit. The variability in SSC across the fruit flesh may have an adverse effect on the accuracy of quality analysis algorithms. Thus, this paper presents an accurate and efficient approach for predicting the spatial variation of SSC in watermelons using a combined framework of low-rank approximation and deep neural networks. Watermelon ‘Spania’ was selected for this study, and hyperspectral images of each watermelon were taken from various views, including the top, bottom, and two lateral views. The low-rank property is employed as a constraint in this approach to eliminate the unwanted variations in the spectral data. The low-rank component of the spectral data, free of unwanted variations, is then fed into a fully connected neural network (FNN) for the prediction of watermelon SSC values. The proposed approach obtained optimal performance in calibration and prediction with ${\text{R}}_C^2=0.982$, RMSEP = 0.132, and ${\text{R}}_P^2=0.945$, RMSEP = 0.195 respectively. Further, the prediction outcomes of the proposed method were compared with state-of-the-art such as Partial Least Square Regression (PLSR), Support Vector Regression (SVR), Multiple Linear Regression (MLR), Decision Tree (DT), and Random Forest (RF). The overall results showed that combining HSI data with a low-rank and deep neural network framework is an efficient method for accurately predicting SSC in watermelons as well as correctly predicting spatial variability of SSC in individual fruits.