Estimate Ripeness Level of Fruits Using RGB Color Space and Fuzzy Logic Technique
Meenu Dadwal1, V.K.Banga2
1Meenu Dadwal, Department of Electronics and Communication, PTU University Amritsar College of Engineering and Technology, Amritsar, India.
2Dr. V. K. Banga, Head of Department of Electronics and Communication, PTU University, Amritsar College of Engineering and Technology, Amritsar, India.
Manuscript received on September 27, 2012. | Revised Manuscript received on October 14, 2012. | Manuscript published on October 30, 2012. | PP: 225-229 | Volume-2 Issue-1, October 2012. | Retrieval Number: A0803102112/2012©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: In this paper, a general approach is developed to estimate the ripeness level without touching the fruit. The two techniques has been used for this purpose are – color image segmentation and fuzzy logic technique. Four images of a single fruit have been clicked from four directions and separate desired part from each image using color image segmentation. Now calculate mean values of primary colors (Red, Green and Blue) of segmented parts and give it as input to FIS (Fuzzy Inference System) editor 1. FIS editor 1 gives decision whether this part of fruit is ripe, under ripe, about to ripe, about to overripe or overripe. The same operation is applied on remaining three images. These four outputs have been given to FIS editor 2. This editor gives decision whether the whole fruit is ripe, under ripe, or overripe.
Keywords: Color image segmentation, Fuzzy logic, RGB color space, Ripeness.