3.4. Effect of freezing, blanching and frozen storage on the Colour
parameters
The Hunter’s colour value L⁄, a⁄, b⁄, TCD were analysed for all
the samples as shown in Fig. 4. L⁄ value remained constant during
most of the storage period and changes if observed were insignificant
(p > 0.05). However when compared to fresh carrots there
was a significant decrease in L⁄ value especially for slow frozen
unblanched samples (Table 1), indicating that the omission of