## 3 Results
### The Appearance and Color Parameters of Fresh and Dried Broccoli and Courgette  
All the color parameters of fresh and dried courgette and broccoli are shown in Table 6. The color of food products is one of the most important characteristics for assessing quality and food acceptance, and it also influences the choice of products by consumers. It has been shown that when \(\Delta\)E > 2, the color of the samples changes significantly from the test sample and is visible to any observer [51]. Figures 1 and 2 clearly show the change in color depending on the drying method used, the vacuum impregnation process, and the type of vegetable. A significant color change was observed in all samples tested. The smallest change (\(\Delta\)E = 4.64) was observed for freeze-dried courgette, and the largest change (\(\Delta\)E = 61.60)  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Method**} & \multicolumn{6}{c}{**Color**} \\ \cline{2-7}  & **L*** & **a*** & **b*** & **BI** & \(\Delta\)**C** & \(\Delta\)**E** \\ \hline C0 & 87.87 \(\pm\) 1.59 h & \(-\)3.59 \(\pm\) 0.18 h & 13.44 \(\pm\) 0.21 i & 13.30 \(\pm\) 0.40 h,c & 13.30 \(\pm\) 0.21 h & - \\ C0\_FD & 91.54 \(\pm\) 1.9 i & \(-\)0.90 \(\pm\) 0.05 d & 12.53 \(\pm\) 0.28 h & 17.14 \(\pm\) 0.41 c,d & 12.62 \(\pm\) 0.27 g & 4.64 \\ C0\_VD & 85.52 \(\pm\) 1.17 g & 1.68 \(\pm\) 0.06 \({}^{\mathrm{\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,  
was observed for fresh courgette after applying the vacuum impregnation process. A lower \(\Delta\)E value was observed for freeze-dried materials in all samples, indicating better color retention when this drying method was used. Similar observations were noted by [PERSON] et al. (2020) and [PERSON] et al. (2020), who dried broccoli using various methods, including FD [30; 31]. The visual differences between all samples are shown in Figures 1 and 2. It is clear that the VD-dried vegetables change in color and shape. Although the dried fruit obtained by the VD method had lower color change values, no statistically significant differences were found. Other authors include VD among the drying methods that allow better color retention than convection drying methods [30; 31]. The use of beet juice during the vacuum impregnation process, as expected, increased \(\Delta\)E from 20.57 to 91.36%, depending on the type of vegetable and the drying method. The intense increase in color change was due to the intense dark color of the juice used, and the change would have been greater the lighter in color the vegetable was tested. Other authors have also observed that the material after VI is characterized by a darker color [40]. L* values differed significantly depending on the type of material, VI process, and drying method (\(p\)-value \(<\) 0.0000). An increase in L* values was observed for courgette after FD. These results are consistent with our previous studies, in which we investigated the effect of color on courgette [8], celery [21], and sweet potato [28]. In the case of broccoli after VD and FD drying, as well as courgette after VD, there was a decrease in brightness in all samples tested; this indicates pigment degradation and/or chlorophyll degradation and browning reactions after drying (these values are in accordance with the BI given in Table 5). Application of VI significantly affected the brightness value (\(p\)-value \(<\) 0.0000). As expected, beet juice with an intensely dark color significantly reduced the values of the L* parameter. [PERSON] et al. (2023) also observed a reduction in pear brightness after VI with berry juice. These results are comparable, indicating the preservation of pigments from dark juice in the fruit and vegetable pores [20]. A decrease in the value of the L* parameter after the VI process was also observed by [PERSON] et al. (2023) and [27]. The authors studied the effect of vacuum impregnation on the properties of apples. The most intense shade of green (a* = \(-\)6.64-0.90) was recorded in fresh and dried vegetables and after FD.