The aim of the present study is to determine caretenoide during olive maturity stages in order to determine harvesting time, sorting and grading. Image processing algorithms were developed and implemented to provide the maturity parameters for olive fruits classification according to color properties. A random sample of olives (Arbquina variety) was obtained from farm of Faculty of Agriculture, Cairo University. The experimental setup includes digital camera, light source and computer software for color analysis. The results indicated the following points: (1) Mature olive fruits may be classified according to color components and hue degree into five stages as follows: green, yellow green, turning, purple, and black; (2) Color components values of Red, Green and Blue (R, G and B) were found (59.95, 71.14 and 30.72%), (70.27, 69.06 and 47.25%), (81.18, 61.28 and 48.78%), (42.04, 24.20 and 25.45%) and (19.19, 17.68 and 18.21%) for maturity stages 1, 2, 3, 4, and 5 respectively.; (3) The green color was sovereignty in stage 1 because of green color component value was high, while the black color was sovereignty through the stage because of R, G, and B color component values were low.; (4) Color properties measurements as Hue degree, Saturation value and Brightness (HSB) for maturity stages were (77.32, 56.74 and 70.96 value), (57.08, 33.06 and 70.84 value), (22.36, 40.08 and 81.54 value), (352.98, 41.86 and 41.24 value) and (329, 8.78 and 19.34 value) for maturity stages 1, 2, 3, 4 and 5 respectively and (5) Maturity indices were 0.62, 1.08, 1.94, 2.65 and 5.34 for maturity stages 1, 2, 3, 4, and 5 respectively.

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