Analysis and Model Prediction of Factors Affecting the Binding Force of Fruit Stalks of Wolfberry

doi:10.16420/j.issn.0513-353x.2024-0466

Acta Horticulturae Sinica ›› 2024, Vol. 51 ›› Issue (11): 2645-2656.doi: 10.16420/j.issn.0513-353x.2024-0466

• Cultivation·Physiology & Biochemistry • Previous Articles Next Articles

Analysis and Model Prediction of Factors Affecting the Binding Force of Fruit Stalks of Wolfberry

CHEN Yun¹, LIU Quancheng¹, JIANG Xinna¹, WEI Yuqing¹, WANG Fan¹^,^*(), YAN Lei¹^,^*, ZHAO Jian¹, CAO Xingda¹, XING Hong²^,^*

¹ School of Technology，Beijing Forestry University，State Forestry Administration Key Laboratory of Forestry Equipment and Automation，Key Laboratory of National Forestry and Grassland Administration on Forestry Equipment and Automation，Beijing 100089，China
² Chinese Academy of Forestry，Beijing 100091，China

Received:2024-05-29 Revised:2024-08-20 Online:2024-12-12 Published:2024-11-26
Contact: WANG Fan, YAN Lei, XING Hong

Abstract

Abstract:

To analyse the intrinsic connection and influence law between the stalk binding force of wolfberry and its related physical property parameters，to discover the important fruit parameters，and to establish a prediction model of stalk binding force，with a view to providing a basis for improving the efficiency and accuracy of mechanical picking of wolfberry. Taking the ripening fruit of‘Ningqi 1’and ‘Ningqi 7’，the main cultivars of wolfberry in Qinghai Province，as the research object，the RGB colour model components of wolfberry fruits with different maturity were obtained by image processing methods，and different cultivars，maturity were analysed，temperature，humidity and the position of the fruit on the branch on the impact of the stalk binding force，as well as the correlation between the stalk parameters，fruit parameters and the stalk binding force，to construct a prediction model of the stalk binding force. The results showed that the maturity could be distinguished by the RGB colour model，but the overlapping part of the stalk binding force of different maturity levels was large，which could not be achieved for precise picking. The results of two-way ANOVA showed that both cultivar and maturity had a significant effect on the binding force；stalk parameters，fruit parameters and fruit hardness were significantly correlated with the stalk binding force；orthogonal tests showed that the position of the fruit on the branch，temperature and humidity at the time of picking did not have a significant effect on the binding force. The parameters of partial least squares regression（PLSR），random forest（RF）and back-propagation neural network（BPNN）modelling methods were optimised to establish a prediction model for fruit stalk binding，in which the BPNN showed excellent prediction performance（R_p² = 0.888，RMSEP = 0.440，RPD = 2.756），which was able to achieve effective prediction of fruit stalk binding.

Key words: wolfberry, mechanical harvesting, fruit stalk, binding force, morphology, influencing factors, predictive modelling

CHEN Yun, LIU Quancheng, JIANG Xinna, WEI Yuqing, WANG Fan, YAN Lei, ZHAO Jian, CAO Xingda, XING Hong. Analysis and Model Prediction of Factors Affecting the Binding Force of Fruit Stalks of Wolfberry[J]. Acta Horticulturae Sinica, 2024, 51(11): 2645-2656.

Figures/Tables 8

References 20

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成熟度 Maturity	品种 Cultivar	果柄长度/mm Fruit stalk length	果柄直径/mm Fruit stalk diameter		果实 Fruit
成熟度 Maturity	品种 Cultivar	果柄长度/mm Fruit stalk length	细端 Slender end	粗端 Thick end	横径/mm Diameter	纵径/mm Vertical diameter	质量/g Weight	硬度/N Hardness
青果 Green fruit	宁杞1号 Ningqi 1	15.34 ± 3.32	0.67 ± 0.11^*	1.59 ± 0.34^*	5.16 ± 0.53	12.36 ± 1.62^*	0.168 ± 0.049	11.57 ± 2.92^*
青果 Green fruit	宁杞7号 Ningqi 7	15.30 ± 2.60	0.62 ± 0.12	1.49 ± 0.30	5.24 ± 0.48	12.78 ± 1.54	0.163 ± 0.054	10.68 ± 2.83
黄果 Yellow fruit	宁杞1号 Ningqi 1	16.97 ± 3.81^*	0.69 ± 0.13^*	1.66 ± 0.41^*	7.15 ± 0.90^*	14.83 ± 2.33^*	0.333 ± 0.104^*	4.60 ± 1.22^*
黄果 Yellow fruit	宁杞7号 Ningqi 7	19.95 ± 3.58	0.64 ± 0.08	1.75 ± 0.35	7.49 ± 0.92	15.58 ± 2.16	0.386 ± 0.106	5.60 ± 1.46
红果 Red fruit	宁杞1号 Ningqi 1	19.42 ± 3.64^*	0.74 ± 0.12^*	1.86 ± 0.34	10.88 ± 1.17	20.71 ± 2.67^*	1.021 ± 0.283^*	2.66 ± 0.54
红果 Red fruit	宁杞7号 Ningqi 7	20.51 ± 3.37	0.67 ± 0.09	1.77 ± 0.33	10.32 ± 1.29	18.90 ± 2.26	0.813 ± 0.262	2.62 ± 0.64

成熟度 Maturity	品种 Cultivar	果柄长度/mm Fruit stalk length	果柄直径/mm Fruit stalk diameter		果实 Fruit
成熟度 Maturity	品种 Cultivar	果柄长度/mm Fruit stalk length	细端 Slender end	粗端 Thick end	横径/mm Diameter	纵径/mm Vertical diameter	质量/g Weight	硬度/N Hardness
青果 Green fruit	宁杞1号 Ningqi 1	15.34 ± 3.32	0.67 ± 0.11^*	1.59 ± 0.34^*	5.16 ± 0.53	12.36 ± 1.62^*	0.168 ± 0.049	11.57 ± 2.92^*
青果 Green fruit	宁杞7号 Ningqi 7	15.30 ± 2.60	0.62 ± 0.12	1.49 ± 0.30	5.24 ± 0.48	12.78 ± 1.54	0.163 ± 0.054	10.68 ± 2.83
黄果 Yellow fruit	宁杞1号 Ningqi 1	16.97 ± 3.81^*	0.69 ± 0.13^*	1.66 ± 0.41^*	7.15 ± 0.90^*	14.83 ± 2.33^*	0.333 ± 0.104^*	4.60 ± 1.22^*
黄果 Yellow fruit	宁杞7号 Ningqi 7	19.95 ± 3.58	0.64 ± 0.08	1.75 ± 0.35	7.49 ± 0.92	15.58 ± 2.16	0.386 ± 0.106	5.60 ± 1.46
红果 Red fruit	宁杞1号 Ningqi 1	19.42 ± 3.64^*	0.74 ± 0.12^*	1.86 ± 0.34	10.88 ± 1.17	20.71 ± 2.67^*	1.021 ± 0.283^*	2.66 ± 0.54
红果 Red fruit	宁杞7号 Ningqi 7	20.51 ± 3.37	0.67 ± 0.09	1.77 ± 0.33	10.32 ± 1.29	18.90 ± 2.26	0.813 ± 0.262	2.62 ± 0.64

代号 Designator	A 采摘温度/℃ Picking temperature	B 采摘湿度/% Picking humidity	C 枸杞在枝条上的位置 The site of the wolfberry on the branch	结合力/N Binding force
1	15 ~ 20	25 ~ 45	1（基部 Head section）	1.448
2	15 ~ 20	45 ~ 65	2（中部 Central section）	2.152
3	15 ~ 20	65 ~ 85	3（梢部 End section）	1.688
4	20 ~ 25	25 ~ 45	2	1.977
5	20 ~ 25	45 ~ 65	3	1.973
6	20 ~ 25	65 ~ 85	1	2.232
7	25 ~ 30	25 ~ 45	3	1.501
8	25 ~ 30	45 ~ 65	1	1.251
9	25 ~ 30	65 ~ 85	2	1.974

代号 Designator	A 采摘温度/℃ Picking temperature	B 采摘湿度/% Picking humidity	C 枸杞在枝条上的位置 The site of the wolfberry on the branch	结合力/N Binding force
1	15 ~ 20	25 ~ 45	1（基部 Head section）	1.448
2	15 ~ 20	45 ~ 65	2（中部 Central section）	2.152
3	15 ~ 20	65 ~ 85	3（梢部 End section）	1.688
4	20 ~ 25	25 ~ 45	2	1.977
5	20 ~ 25	45 ~ 65	3	1.973
6	20 ~ 25	65 ~ 85	1	2.232
7	25 ~ 30	25 ~ 45	3	1.501
8	25 ~ 30	45 ~ 65	1	1.251
9	25 ~ 30	65 ~ 85	2	1.974

来源 Source	类型 Ⅲ 的平方和 Sum of squares of Type Ⅲ	自由度 df	均方 Mean square	统计量 F	显著性P Significance
校正模型Correction model	0.864	6	0.144	3.637	0.231
节点增量Nodal increment	30.250	1	30.250	763.728	0.001
A	0.364	2	0.182	4.590	0.179
B	0.236	2	0.118	2.980	0.251
C	0.265	2	0.132	3.343	0.230
误差Error	0.079	2	0.040
总计Total	31.194	9
总修正Total corrected	0.944	8

Analysis and Model Prediction of Factors Affecting the Binding Force of Fruit Stalks of Wolfberry

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品种 Cultivar	成熟度 Maturity	模型 Model	校准集Calibration set		预测集Prediction set		RPD
品种 Cultivar	成熟度 Maturity	模型 Model	R_c²	RMSEC	R_p²	RMSEP	RPD
宁杞1号 Ningqi 1	红果 Red fruit	PLSR	0.874	0.698	0.843	0.512	2.433
		RF	0.886	0.688	0.826	0.619	2.335
		BPNN	0.908	0.356	0.888	0.440	2.756
	黄果 Yellow fruit	PLSR	0.764	0.698	0.743	0.916	1.833
		RF	0.726	0.328	0.722	0.753	1.635
		BPNN	0.798	0.456	0.772	0.535	2.037
	青果 Green fruit	PLSR	0.804	0.698	0.793	0.484	2.033
		RF	0.802	0.322	0.780	0.493	1.974
		BPNN	0.838	0.366	0.812	0.432	2.147
宁杞7号 Ningqi 7	红果 Red fruit	PLSR	0.892	0.743	0.849	0.293	2.421
		RF	0.898	0.661	0.835	0.298	2.418
		BPNN	0.903	0.262	0.871	0.238	2.951
	黄果 Yellow fruit	PLSR	0.892	0.743	0.799	0.792	2.211
		RF	0.862	0.539	0.824	0.612	2.288
		BPNN	0.873	0.562	0.848	0.224	2.506
	青果 Green fruit	PLSR	0.792	0.522	0.766	0.618	1.878
		RF	0.788	0.539	0.748	0.605	1.896
		BPNN	0.813	0.402	0.790	0.420	2.026

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