Free anthocyanin and Hunter a'value deterioration in blackcurrant syrups during storage followed fist order reaction kinetics. Half-life of Hunter a'values were 3-4 times higher than half-life values of free anthocyanins. Syrups from various cultivars. differed in color stability. Degassing of syrups prior to storage did not enhance color stability. Day-light storage of syrups lowered half-life of Hunter a'values by 10-30% compared with dark storage. Storage in oxygen permeable packaging materials reduced Hunter a'half-life values up to 90%. Hue values should be used rather than absorbance ratios A502A420 to judge color quality. Hunter a'values should be above 50 and hue values below 40–45' to ascertain acceptable color.