Table 4.

Colour parameters of frozen bilberries and bilberry jams

Sample*		L*	a*	b*	C*	h o
Frozen fruits		3.25 ± 0.11	7.12 ± 0.12	1.90 ± 0.17	7.72 ± 0.16	16.25 ± 0.80
Jams before storage
Cooked in an open pan	I	1.82 ± 0.17	3.12 ± 0.35	0.79 ± 0.09	3.22 ± 0.35	10.71 ± 0.42
	II	1.47 ± 0.10	2.39 ± 0.16	0.67 ± 0.09	2.48 ± 0.18	15.68 ± 1.27
	III	1.52 ± 0.07	2.85 ± 0.12	0.87 ± 0.11	2.38 ± 0.15	16.88 ± 1.41
Cooked in a vacuum evaporator	I	1.03 ± 0.07	1.56 ± 0.19	0.53 ± 0.07	1.65 ± 0.19	15.95 ± 1.53
	II	0.82 ± 0.04	1.20 ± 0.03	0.35 ± 0.04	1.55 ± 0.04	17.19 ± 0.95
	III	0.87 ± 0.12	1.58 ± 0.20	0.43 ± 0.10	1.60 ± 0.22	17.09 ± 1.43
Jams after 8 months of storage
Cooked in an open pan	I	2.82 ± 0.11	2.84 ± 0.24	0.60 ± 0.06	2.88 ± 0.20	9.48 ± 0.13
	II	2.43 ± 0.23	2.05 ± 0.08	0.56 ± 0.07	2.00 ± 0.10	15.08 ± 0.28
	III	2.42 ± 0.22	2.37 ± 0.35	0.69 ± 0.15	2.47 ± 0.23	16.22 ± 0.88
Cooked in a vacuum evaporator	I	1.38 ± 0.19	0.92 ± 0.12	0.27 ± 0.008	1.45 ± 0.11	15.70 ± 0.99
	II	0.87 ± 0.09	0.93 ± 0.13	0.31 ± 0.09	1.12 ± 0.38	15.96 ± 0.09
	III	1.19 ± 0.16	1.00 ± 0.09	0.35 ± 0.14	1.26 ± 0.39	16.41 ± 1.62
LSD p = 0.05		0.179	0.258	0.122	0.305	1.439

Values are mean ± SD, n = 4

*Sample: See Table 1