In a study of twelve varieties, some belonging to different species and some of hybrid origin, intensity of juice colour was higher after one month's storage at -14 deg C and was highest in Bedford Giant among the three varieties tested for this character. Ashton Cross was the least acid of the three varieties and Bedford Giant the most acid. Correlation coefficients based on intravarietal variation showed that the percentage of red fruit was negatively correlated with the pH before freezing (r=-0.56). Marion had the highest percentage of red fruit among the twelve varieties tested for this character. The coefficient of correlation between percentage of red fruit and pH after freezing was -0.457 based on intravarietal variation and -0.496 based on intervarietal variation.