During the storage of solutions of red cabbage preparations at 20 mg anthocyanins/100 ml, the content of anthocyanins was found to drop with increases in pH, ascorbic acid
concentration, as storage time and temperature. Colorant
degradation was greater under aerobic conditions. Anthocyanin losses, considerable at times, were not reflected in the
sensory evaluation, as all the samples received high scores
of colour intensity and only the tone changed. Depending
on pH, the colours of the solutions from the red cabbage
preparation were described either as cherry, blackberry or
blueberry juice. Colour was stable during storage, especially
at lower temperatures. Changes in colour parameters were,
in many cases, also dependent on pH