Using Texture Feature in Fruit Classification


  • Mauj H. abd al kreem university of technology
  • Dr Abdulamir University of Technology, Iraq



Recent advances in computer vision have allowed wide-ranging applications in every area of ​​life. One such area of ​​application is the classification of fresh products, but the classification of fruits and vegetables has proven to be a complex problem and needs further development. In recent years, various machine learning techniques have been exploited with many methods of describing the different features of fruit and vegetable classification in many real-life applications. Classification of fruits and vegetables presents significant challenges due to similarities between layers and irregular characteristics within the class.Hence , in this work, three feature extractor/ descriptor which are local binary pattern (LBP), gray level co-occurrence matrix (GLCM) and, histogram of oriented gradient(HoG) has been proposed to extract fruite features , the  extracted  features have been saved in three feature vectors , then desicion tree classifier has been proposed to classify the fruit types. fruits 360 datasets  is  used  in this work,   where 70% of the dataset were used  in the training phase while 30% of it used in the testing phase. The three proposed feature extruction methods plus the tree  classifier have been used to  classifying  fruits 360 images, results show that the the three feature extraction methods  give a promising results , while the HoG method yielded a poerfull results in which  the accuracy obtained is 96%.


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Author Biographies

Mauj H. abd al kreem, university of technology

Mauj Haider Abdulkreem 

Computer Science Department , University of Technology

Dr Abdulamir , University of Technology, Iraq

Department Computer Science , Technology University,Baghdad,Iraq

Pro.Dr. Abdulamir A. Karim



How to Cite

abd al kreem, M. H., & Karim, A. allameer A. (2021). Using Texture Feature in Fruit Classification. Engineering and Technology Journal, 39(1B), 67-79.