The retention of ascorbic acid increased by 32.6– 72.1% in Ca lactate alone treatments and by 41.1–88.4% in Ca lactate – cooling combination treatments while anthocya- nin retention increased by 8.8–25.3% and 11.5–33.5% in both Ca lactate and Ca lactate – cooling combination treatments respectively such results may indicate that the firming effect is accompanied by improved water holding capacity due to a more cross linked pectin network; thus, less juice is released during thawing of frozen berries (Pukszta and Palich, 2007).