Chroma or saturation represents the degree of departure
from gray, itis the purity of color. A greater chroma value represents a more pure and intense color. Chroma had a slight
increase during drying at 45 and 60◦
C and very little (or no)
variation at 75◦
C (not shown here). This indicates stability of
color during drying of pineapple fruit. Chroma values ranged
between28 and32.Maskan(2001)has reportedsimilar behavior of chroma values during drying of kiwifruits.