Color analysis can be used to determine the quality characteristic and the level of maturity of agricultural products, including avocados. Avocado ‘Mentega’ with three different levels of maturity A1: less than 80%, A2: 80-85%, and A3: levels of maturity more than 85% were collected from Bandungan, Indonesia. The avocado characteristic was conducted with 33 samples for each maturity level with a weight of approximately 366±16 g. The mass and dimensional loss (%), color properties (L*a*b*), and firmness (kg.mm-2) were evaluated. The results showed significant effects of maturity level on mass loss, firmness, and color properties (L* and a*). Storage for 10 days at room temperature for sample A3 (maturity level more than 85%) showed the highest mass loss (4.77±2.31%), dimensional loss (114.36±7.83% for length and 22.79±15.78% for width), and the lowest value of firmness (0.46±0.31 kg.mm-2). The relationship between skin color and quality characteristic of avocado ‘Mentega’ was developed using the data of fruit firmness and avocado maturity index (AMI) by the formula F = -0.1116x-0.9692; MAPE = 21.74%. The actual and estimation data of firmness show that the model is fitted to describe the actual fruit firmness under the same experimental conditions.