Evaluation of maturity and moisture content in fresh jujube using fractal theory and tissue images

Abstract

This study proposes a novel method for jujube maturity and water content determination incorporating fractal theory. Firstly, the tissue section images of winter jujube at different maturity and tissue section image images of winter jujube with different moisture content were preprocessed by grayscale, median filter, histogram equalization and binarization. Secondly, the fractal dimension of jujube tissue section images of jujube at different maturity, and the fractal dimension of tissue slice images of jujube with different moisture content were calculated based on the box dimension algorithm. Finally, the relationships of the fractal dimension-maturity and fractal dimension-moisture content were explored. The results showed that the fractal features had good discrimination performance, the fractal dimension decreased with the increase of maturity, and the fractal dimension decreased with the increase of moisture content. This study provides a new way of thinking about the detection of physical and chemical indicators of winter jujube and other fruits.

Keywords:
maturity; moisture content; fractal theory; tissue section image; jujube