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MATERIALS & METHODSColor stabilities were compared using various color indices-free anthocyanin content, color density, polymeric color, browning and Hunter color values. Comparisons included both strawberry syrup plain and fortified with anthocyanins and/or ascorbic acid levels equivalent to those of blackcurrant syrup. Anthocynin pigments of unfortified strawberry syrup were less stable than those of blackcurrant syrup. Color stability of strawberry syrup fortified with equal anthocyanin concentrations was similar to blackcunant syrup. Hence, color stability was dependent upon total anthocyanin concentration rather than qualitative pigment composition. Addition of ascorbic acid decreased color stability of strawberry syrup. Strawberry anthocyanin pigment fortification had a protective effect on ascorbic acid.Chemical Analysis

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Strawberries were individually quick-frozen (IQF) and packed with 10, 20 and 40% by weight added sucrose. Samples were stored at -15°C for 3 yr and analyzed for: total monomeric anthocyanin pigment, polymeric color, browning and color density. To test the influence of thawing, half the samples were thawed and refrozen prior to analvsis. One-and two-way analvsis of variance (ANOVA) revealed that sucrose addition had a significant protective effect on anthocyanin pigment content and also retarded browning and polymeric color formation. Thawing accelerated these color degradative reactions.

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