POMA is based on a scientific scale of biological markers

POMA is based on a scientific scale of biological markers that is consistent with chlorophyll degradation, senescence (biological age), ripeness and color that accurately characterizes the condition of vegetables and fruit.

“Looks fresh” is really only subjective

There is currently no universally accepted definition of what “fresh” means. “Looks fresh” is really only subjective. Currently food inspectors rely on subjective sensory cues to determine if a piece of fruit or a vegetable is fresh.

They can touch, smell and eyeball a tomato and know that it looks and smells ripe; it feels firm, yet there's a nice give to the skin. They will tell you that it's ripe, but it’s a qualitative assessment rather than a quantitative digital measurement. Now AppliColor has discovered a way to digitally measure and display the subtleties of what “looks fresh”.

Results are generally more than 90% accurate

The digital assessments are based on well-accepted spectral analytic principles that are commonly used in advanced laboratories, but they are modified for what a cell phone or digital camera’s output will achieve. While the results may not be as accurate as laboratory assays, they are generally more than 90% accurate.