A Comparative Approach of Segmentation Methods Using Thermal Images of Apple

This paper elaborates a comparative approach of various segmentation methods for identification of defected region in apple. External properties of fruit such as texture, shape, size and color are inadequate for recognizing the internal properties of fruit. A non-destructive technique based on thermal imaging examined the internal and external properties of fruit. Fruit quality screening without harming them is a challenging work with precision level. As external appearance of fruit cannot guarantee superb quality, there is probability of defected region in inner structure of fruit having good outer appearance. It is required to examine fruit thoroughly for acceptability. A proper segmentation technique aiding sorting of quality fruit compared to visual approach.