The aim of this work was to study the effect of alkaline blanching followed by an immersion in salt solutions of
Mg2+, Cu2+ and Zn2+ on color preservation of Yerba Maté leaves. The concentration of NaOH in the alkaline
solution influenced all of the color parameters. Ion concentration and dipped time influenced only some color
parameters. The color parameters of the product obtained with different treatments were different from the control
sample (blanched with boiling water instead of alkaline blanching) and from the product obtained via industrial
processing. The green color in the pre-treated and control samples was more intense (greater values of –a) and
darker (low values of L and b). Ionic and ash content in the leaves increased with the treatments.
