Background: Quick and accurate detection of nutrient buds is essential for yield prediction and field management in tea plantations. However, the complexity of tea plantation environments and the similarity in color between nutrient buds and older leaves make the location of tea nutrient buds challenging.
Results: This research presents a lightweight and efficient detection model, T-YOLO, for the accurate detection of tea nutrient buds in unstructured environments. First, a lightweight module, C2fG2, and an efficient feature extraction module, DBS, are introduced into the backbone and neck of the YOLOv5 baseline model. Second, the head network of the model is pruned to achieve further lightweighting. Finally, the dynamic detection head is integrated to mitigate the feature loss caused by lightweighting. The experimental data show that T-YOLO achieves a mean average precision (mAP) of 84.1%, the total number of parameters for model training (Params) is 11.26 million (M), and the number of floating-point operations (FLOPs) is 17.2 Giga (G). Compared with the baseline YOLOv5 model, T-YOLO reduces Params by 47% and lowers FLOPs by 65%. T-YOLO also outperforms the existing optimal detection YOLOv8 model by 7.5% in terms of mAP.
Conclusion: The T-YOLO model proposed in this study performs well in detecting small tea nutrient buds. It provides a decision-making basis for tea farmers to manage smart tea gardens. The T-YOLO model outperforms mainstream detection models on the public dataset, Global Wheat Head Detection (GWHD), which offers a reference for the construction of lightweight and efficient detection models for other small target crops. © 2024 Society of Chemical Industry.
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http://dx.doi.org/10.1002/jsfa.13396 | DOI Listing |
Nutrients
November 2024
Department of Physiology and Biophysics, Virginia Commonwealth University, Richmond, VA 23298, USA.
In our diet, we ingest a variety of compounds that are TRPV1 modulators. It is important to understand if these compounds alter neural and behavioral responses to taste stimuli representing all taste qualities. Here, we will summarize the effects of capsaicin, resiniferatoxin, cetylpyridinium chloride, ethanol, nicotine, -geranyl cyclopropylcarboxamide, Kokumi taste peptides, pH, and temperature on neural and behavioral responses to taste stimuli in rodent models and on human taste perception.
View Article and Find Full Text PDFFront Plant Sci
November 2024
College of Horticulture, Xinjiang Agricultural University, Urumqi, Xinjiang, China.
is an important plant germplasm resource, rich in nutrients and possessing unique medicinal value. However, due to its small floral organs, low seed setting rate of a single flower, high cost of artificial emasculation, and artificial pollination, the use of male sterile lines to prepare hybrids has become a common choice. In this study, var.
View Article and Find Full Text PDFNutrients
October 2024
Department of Internal Medicine, College of Medicine, University of Central Florida, Orlando, FL 32827, USA.
Background/objectives: Adiponectin, the most abundant peptide hormone secreted by adipocytes, is a well-known homeostatic factor regulating lipid metabolism and insulin sensitivity. It has been shown that the adiponectin receptor agonist AdipoRon selectively enhances cellular responses to fatty acids in human taste cells, and adiponectin selectively increases taste behavioral responses to intralipid in mice. However, the molecular mechanism underlying the physiological effects of adiponectin on fat taste in mice remains unclear.
View Article and Find Full Text PDFNutrients
October 2024
Key Laboratory of Medical Molecular Virology (MOE/NHC/CAMS), Shanghai Institute of Infectious Disease and Biosecurity, Department of Medical Microbiology and Parasitology, School of Basic Medical Sciences, Shanghai Medical College, Fudan University, Shanghai 200032, China.
Tea, derived from the young leaves and buds of the plant, is a popular beverage that may influence the host microbiota. Its consumption has been shown to promote the growth of beneficial bacterial species while suppressing harmful ones. Simultaneously, host bacteria metabolize tea compounds, resulting in the production of bioactive molecules.
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