Generally, chroma values exhibited the same trends (Fig. 4). Since chroma reflects color brilliance or purity and is correlated with the content of anthocyanin, it will increase with pigment concentration. The pretreated frozen berries with either citric acid or citric acid – Ca lactate combination dip had higher chroma values than untreated or treated by Ca lactate alone by about 14–28%. Hue_ (Fig. 4) of the untreated frozen
berries was significantly increased compared to other treatments which, in relation with a comparatively low chroma value, describe the pale- reddish color. However, these results in general accordance with that reported by.