Treatment Colour/Appearance Texture/ Body Flavour/ Taste Overallacceptability
Months after storage Mean Months after storage Mean Months after storage Mean Months after storage

Mean

0 3 6 0 3 6 0 3 6 0 3 6
T0 6.16 5.98 5.55 5.90 6.60 6.49 6.24 6.44 7.35 7.20 6.93 7.16 6.70 6.56 6.24 6.50
T1 6.21 6.03 5.61 5.95 6.99 6.84 6.59 6.81 7.55 7.41 7.22 7.39 6.92 6.76 6.47 6.72
T2 6.38 6.16 5.88 6.14 7.35 7.20 6.93 7.16 7.57 7.44 7.26 7.42 7.10 6.93 6.69 6.91
T3 6.87 6.73 6.44 6.68 7.22 7.10 6.88 7.07 7.70 7.58 7.40 7.56 7.26 7.14 6.91 7.10
T4 6.60 6.55 6.25 6.47 7.74 7.59 7.32 7.55 8.00 7.86 7.66 7.84 7.45 7.33 7.08 7.29
T5 7.23 7.15 6.97 7.12 8.09 7.94 7.67 7.90 8.48 8.35 8.16 8.33 7.93 7.81 7.60 7.78
T6 7.04 6.89 6.62 6.85 7.92 7.77 7.50 7.73 8.25 8.13 7.95 8.11 7.74 7.60 7.36 7.57
C.D. at 5% 0.077 0.095 0.080   0.098 0.127 0.077   0.095 0.092 0.089   0.094 0.249 0.138  
S. Em. (±) 0.178 0.218 0.185   0.224 0.293 0.177   0.218 0.211 0.204   0.216 0.572 0.317  
Table 4: Effect of treatments on organoleptic properties of Kinnow Aonla RTS (2010-2011).