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 analysis. One- and two-way analysis 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.