Depending on their type and variety, horticultural products are injured by cold when this follows a period of exposure to a range of temperatures above their freezing point. These lesions are a result of tissues having been weakened rendering them unable to conduct normal metabolic processes. Cold stress produces physiological and biochemical alterations and cellular dysfunctions in response to cooling that negatively affect their quality and frequently result in products unsuitable for sale. Currently, evaluation of cold damage is usually carried out qualitatively by experts. This is not particularly accurate and, above all, depends on the observer and is therefore subjective. This study developed an application for a smartphone that automates this process and applied it to one of the most sensitive vegetables, zucchini or courgette. The results provide qualitative values and avoid all subjectivity. To demonstrate their validity, the results were compared to those of the standard method. They were also compared among distinct varieties allowing thresholds of hue and saturation settings to be adapted to these different varieties. These settings allow users to calculate damage in a more reliable manner depending on the specific variety analysed. This application allows for new perspectives in the field of evaluation of cold damage to fruits and vegetables in general and in particular zucchini.