Colour measurements were made with a Hunter colorimeter
(LabScan XE,Hunter Associate Laboratories,Inc.,Reston,VA).The
instrument was calibrated against a white reference plate provided with the chromameter between different readings.Mango juice sample was placed in a 1-cm path length optical glass cell in
the total transmission mode,using illuminant C and 2° observer angle, colour data were recorded with the Minolta Software Chroma control data system.The Hunter colour L*, a* and b* values
were evaluated.The value a* characterizes the colour from red(þa*) to the green(a*); the value b* in dicates the colour from yellow(þb*) to the blue(b*). The value L* determines the
lightness ranging from white(L¼100)to black(L¼0). Chroma(saturation, C*) and hue angle(h°) values were also evaluated as these parameters were associated with a* and b* values(Var-
akumar etal.,2011).