基于图像处理的玉米破损比例检测方法及其品质变化同步分析

doi:10.3864/j.issn.0578-1752.2026.09.011

Abstract

Abstract:

【Objective】Traditional methods for detecting the corn damage ratio (e.g., manual sorting and weighing, and electric sieving) are time-consuming and labor-intensive, failing to meet the demand for real-time quality assessment during storage and transportation. To address this, this study proposed a rapid detection method for the corn damage ratio based on image processing and deep learning. Furthermore, the impact of the damage ratio on corn quality deterioration following long-distance transportation and storage was simultaneously analyzed. This research aimed to provide a technical support and a theoretical basis for intelligent corn quality monitoring, early risk warning, and the optimization of storage and transportation conditions.【Method】A total of 500 raw corn kernels images captured by smartphones were utilized as the dataset. A rapid prediction model for the corn damage ratio was developed using image processing techniques (image rectification, preprocessing, segmentation, and area extraction) combined with the training and evaluation of three deep learning models (Resnet50, Densenet121, and Vision Transformer [ViT]). Additionally, by simulating the temperature and humidity conditions of the waterway and land routes in China’s “North-to-South Grain Transportation” system, the quality variation of corn with different damage ratios (0-12%) following storage and transportation was systematically investigated.【Result】The ViT model demonstrated optimal performance in identifying damaged corn kernels, achieving both accuracy and precision rates of 99%. The mean absolute error between the predicted and actual values was merely 0.45%, with a coefficient of determination (R²) reaching 0.978. As the damage ratio increased from 0 to 12%, the physicochemical properties of corn transported via waterway and land routes showed significant increases (P<0.05): moisture content rose by 1.384% and 0.461%, fatty acid values increased by 7.92 mg KOH/100 g and 4.49 mg KOH/100 g, electrical conductivity elevated by 6.72 and 4.66 μs·cm^-1, and malondialdehyde (MDA) content increased by 38.73% and 19.22%, respectively. Regarding nutritional quality, the protein content decreased, while the starch content exhibited a fluctuating trend of an initial increase, followed by a decrease, and a subsequent rise. An imbalance emerged between the amylose (AM) and amylopectin (AP) content, accompanied by significant alterations in the pasting properties.【Conclusion】This study provided a reliable technical approach for the rapid detection of the corn damage ratio, offering a scientific basis for optimizing storage and transportation conditions to mitigate quality deterioration. Specifically, it was recommend establishing a 4% damage ratio as the critical control threshold in long-distance and high-humidity storage and transportation scenarios, such as China’s “North-to-South Grain Transportation” system. Batches exceeding this threshold should undergo priority sorting or quality preservation treatments.

Key words: corn, damage ratio, image processing, deep learning, quality deterioration, rapid testing

WANG ZhiGao, LI LiuBin, XU Ying, JU ChengHui, HE Rong. Image Processing-Based Detection Method for Corn Damage Ratio and Synchronous Analysis of Quality Variation[J].Scientia Agricultura Sinica, 2026, 59(9): 1987-2001.

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模型 Model	准确率 Accuracy (%)	精确率 Precision (%)	召回率 Recall (%)	F₁值 F₁-Score (%)
Resnet50	89.67	89.40	90.00	90.20
Densenet121	95.33	94.74	96.00	95.37
ViT	99.00	99.33	98.67	98.99

编号 Number	真实值 Actual value			预测值 Predictive value			绝对误差Absolute error (%)	平均绝对误差 Mean absolute error (%)
编号 Number	完整质量 Total quality	破损质量 Damage quality	破损比例 Damage rate (%)	完整质量 Total quality	破损质量 Damage quality	破损比例 Damage rate (%)	绝对误差Absolute error (%)	平均绝对误差 Mean absolute error (%)
1	20.107	0.446	2.17	19.978	0.495	2.42	0.25	0.45
2	22.485	1.047	4.45	22.133	1.104	4.75	0.30
3	19.416	1.209	5.86	19.031	1.301	6.40	0.54
4	21.728	1.838	7.80	20.969	1.945	8.49	0.69
5	22.318	2.444	9.87	21.552	2.555	10.60	0.73
6	25.714	3.427	11.76	25.526	3.333	11.55	0.21

路线 Route	破损比例 Damage rate (%)	峰值黏度 Peak viscosity (cP)	最低黏度 Minimum viscosity (cP)	最终黏度 Final viscosity (cP)	衰减值 Attenuation value (cP)	回生值 Revival value (cP)
水路 Waterway	0	2019±42ab	1532±30ab	2966±65ab	487±23ab	1434±39a
	2	2090±21a	1565±10a	3055±44a	524±12a	1489±39a
	4	1961±46b	1499±34ab	2894±47ab	462±13b	1395±13ab
	6	1870±8bc	1442±16b	2744±15b	427±12b	1302±22b
	8	1768±19c	1389±26bc	2594±50bc	379±9c	1205±26bc
	10	1719±35c	1338±30bc	2569±94bc	380±17c	1231±64bc
	12	1686±47c	1307±39c	2444±72c	379±15c	1137±33c
陆路 Land route	0	1637±38b	1199±38a	2340±37a	438±1b	1141±31a
	2	1655±37ab	1217±44a	2350±82a	438±17b	1133±54a
	4	1606±60b	1229±67a	2419±65a	377±13c	1190±16a
	6	1668±15ab	1211±10a	2357±93a	456±5b	1145±84a
	8	1737±4ab	1250±5a	2481±24a	487±8ab	1231±21a
	10	1672±20ab	1236±12a	2469±10a	436±9b	1233±2a
	12	1762±72a	1234±47a	2465±58a	528±26a	1231±27a

指标 Indicators	破损比例 Damage rate	水分含量 Moisture content	脂肪酸值 Acid value	电导率 Conductivity	丙二醛 MDA	蛋白含量 Protein content	淀粉含量 Starch content	直链淀粉 Amylose	支链淀粉 AP
破损比例 Damage rate	1
水分含量 Moisture content	0.933^**	1
脂肪酸值 Acid value	0.977^**	0.897^**	1
电导率 Conductivity	0.991^**	0.920^**	0.966^**	1
丙二醛 MDA	0.967^**	0.888^**	0.914^**	0.937^**	1
蛋白含量 Protein content	-0.946^**	-0.898^**	-0.939^**	-0.944^**	-0.904^**	1
淀粉含量 Starch content	0.352	0.337	0.466	0.406	0.324	-0.498	1
直链淀粉 Amylose	0.865^*	0.978^**	0.849^*	0.867^*	0.807^*	-0.871^*	0.372	1
支链淀粉 Amylopectin	-0.868^*	0.978^**	-0.852^*	-0.870^*	-0.809^*	0.871^*	-0.366	-1^**	1

指标 Indicator	破损比例Damage rate	水分含量Moisture content	脂肪酸值Acid value	电导率Conductivity	丙二醛MDA	蛋白含量Protein content	淀粉含量Starch content	直链淀粉Amylose	支链淀粉Amylopectin
破损比例 Damage rate	1
水分含量 Moisture content	0.824^*	1
脂肪酸值 Acid value	0.983^**	0.837^*	1
电导率 Conductivity	0.948^**	0.693	0.908^**	1
丙二醛 MDA	0.848^*	0.886^**	0.890^**	0.73	1
蛋白含量 Protein content	-0.391	-0.358	-0.371^*	-0.359^*	-0.904^**	1
淀粉含量 Starch content	-0.019	0.189	0.059	0.146	0.324	0.335	1
直链淀粉 Amylose	-0.756^*	-0.483	-0.690	-0.451	0.807^*	0.288	0.612	1
支链淀粉 Amylopectin	0.765^*	0.493	0.703	0.459	-0.809^*	-0.278	-0.602	0.99^**	1

Image Processing-Based Detection Method for Corn Damage Ratio and Synchronous Analysis of Quality Variation

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