Color is one of the most important quality parameters in fresh produce. Our Computer Vision technology automatically analyzes and measures the color development of each item, providing an objective and consistent result.
This article explains how color percentage works and how to configure color classification groups.
What is Color Percentage?
Color percentage represents how much of the produce surface has reached the target color.
The system analyzes images of the produce to calculate the intensity of the color and the proportion of the fruit's surface that matches the defined “ripe” or target color range
Example: Lemon
When evaluating lemons, the desired color is typically yellow.
- A lemon that is mostly green with small yellow areas may have a 20% yellow color percentage.
- A lemon that is half yellow and half green may have a 50% yellow color percentage.
- A fully yellow lemon would be close to 100% yellow color percentage.
This measurement is:
- Objective (no human bias)
- Consistent across inspectors
- Based on full surface image analysis
Creating Color Classifications
To make color results easier to interpret and align with commercial standards, you can associate Color Classification Groups.
A color classification allows you to:
- Create named groups (for example: Green, Turning, Yellow, Fully Yellow)
- Assign each group to a specific color percentage range
Instead of only seeing “65% yellow,” you can classify it as “Yellow” based on your predefined ranges.
Setting Color Group Ranges
You can define color groups in two ways:
1. Automatic Range Distribution
The system can automatically divide the full color percentage range (0–100%) evenly between the number of groups you define.
For example, if you create 5 groups, the system will automatically set:
Group 1: 0–20%
Group 2: 21–40%
Group 3: 41–60%
Group 4: 61–80%
Group 5: 81–100%
Each group represents an equal portion of the total color development scale.
This is useful when:
- You want a quick setup
- You need evenly distributed maturity stages
- You are starting without predefined commercial standards
2. Manual Range Configuration
You can also manually define the percentage range for each group.
For example (lemons):
Group 1 - Green: 0–10%
Group 2 - Light Green: 11–30%
Group 3 - Breaker: 31–55%
Group 4 - Turning: 56–80%
Group 5 - Yellow: 81–100%
In this configuration, the ranges are not evenly distributed. Instead, they reflect more precise maturity stages based on how the fruit develops in the field and how it is traded commercially.
This option is recommended when:
- You follow specific market standards
- Your customers define exact maturity thresholds
- You need tighter control over classification
For complete guidance on how to best determine the ranges, please refer to How to Calibrate to Match your Own Color Groups.
Why Use Color Classification?
- Standardizes quality assessment
- Aligns inspections with commercial agreements
- Reduces subjectivity between inspectors
- Improves reporting and data consistency
- Enables automated quality decisions
Per Variety Configuration
Color group ranges can be configured per variety.
This means each variety can have its own:
Number of color groups
Automatic or manual distribution method
Percentage thresholds
For example, one lemon variety may use 5 evenly distributed groups, while another variety may use 3 groups with completely different thresholds, depending on commercial standards or maturity expectations.
This flexibility allows you to adapt color classification precisely to the biological and commercial characteristics of each variety.
Summary
Computer Vision measures the color percentage of produce by analyzing the visible surface and calculating the proportion of target color.
You can then:
- Create named color groups
- Assign percentage ranges automatically or manually
- Adapt classification to your commercial requirements
This ensures objective, consistent, and configurable color evaluation for every inspection.