I need a code for red tomato detection from plant

[Walter Roberson]

As discussed in https://www.mathworks.com/matlabcentral/answers/382021-i-am-doing-image-processing-for-red-tomato-detection-how-can-i-do-complete-the-fruit-image-and-remo you need to define what "red" means. But much more importantly, you need to define what "ripe" means.

Answer 1

[Nicolas B.]

There is a paper about the tomato recognition here. I guess, once you have detected the tomatoes, it's not that difficult to get a color detection.

[Siressa Etefa]

yes it about that, but I am challenged with some problem if possible by capturing the image of tomato and detect that image to identify its ripeness

Answer 2

[Siressa Etefa]

i want a matlab program that detect the maturity of tomato by image processing techniques

[Walter Roberson]

Remind us again which of these is ripe, and which are not?

https://wavesinthekitchen.com/rainbow-tomatoes/

and see https://www.almanac.com/some-green-tomatoes-are-meant-stay-green for a variety of tomato that never gets red.

[Walter Roberson]

https://www.davidsonfarmersmarket.org/painted-tomatoes-ethaline-gas-speeds-ripening/ on why you cannot determine maturity from color.

Answer 3

[Image Analyst]

Use the Color Thresholder in HSV space. See attached demo.

[Walter Roberson]

Which will not work for the tomatoes that stay green when ripe, if the actual task is to detect ripeness rather than to detect redness.

[Image Analyst]

The original (and only) post by the original poster, @Imran Y, never mentioned ripeness. All that was asked was "I need a code for red tomato detection from plant"

[Walter Roberson]

But the new poster who revived the thread needs to detect "maturity" rather than "red"

[Image Analyst]

Yes, and I thought you answered that pretty well, but the original poster didn't have an answer yet so I thought I'd add one.

The link you gave says that tomatoes turn red, even when not ripe, by exposing them to ethylene. Though one reason I've heard for tomatoes being hard is that people don't like naturally ripe tomoatoes because they are more liquidy, squishy, and jelly/goopy inside. For sandwiches people generally like tomato slices that are less goopy and more solid, so farmers are "breeding" tomatoes with more "solid" characteristics. And of course they'd rather have a solid red tomato slice than a solid green tomato slice. But I'm not sure what "ripe" means (certain water or sugar concentration???) and if it's possible that a tomato can be ripe independent of the amount of solid matter in the tomato.

Some researchers have had success with hyperspectral imaging in the visible:

https://www.researchgate.net/publication/312584192_Nondestructive_Estimation_of_Moisture_Content_pH_and_Soluble_Solid_Contents_in_Intact_Tomatoes_Using_Hyperspectral_Imaging/download

but I'd also want to consider SWIR imaging (short wave infra-red): https://swir-led.com/optical-food-sorting-leds/

https://www.google.com/search?q=tomato+SWIR+image