| Treatments |
TSS
(0Brix) |
Total sugar (%) |
Acidity
(%) |
Ascorbic
acid (mg.100ml) |
Limonin
(mg/ml. juice) |
NEB
(640nm) |
Flavour
(10 mark) |
Colour
(10 mark) |
Bitterness
(10 mark) |
| Juice blend |
| K1 |
11.58 |
7.25 |
0.72 |
22.75 |
0.213 |
0.082 |
8.71 |
8.85 |
8.33 |
| K2 |
11.00 |
7.24 |
0.77 |
47.15 |
0.159 |
0.088 |
8.25 |
8.65 |
8.72 |
| K3 |
11.00 |
7.20 |
0.77 |
47.05 |
0.149 |
0.084 |
8.32 |
8.73 |
8.94 |
| K4 |
12.50 |
8.02 |
0.69 |
20.66 |
0.128 |
0.070 |
9.41 |
9.22 |
9.36 |
| K5 |
11.88 |
7.88 |
0.70 |
20.00 |
0.116 |
0.065 |
9.69 |
9.17 |
9.61 |
| S Em. ± |
0.116 |
0.062 |
0.055 |
0.484 |
0.002 |
0.001 |
0.048 |
0.110 |
0.051 |
| CD at 5% |
0.333 |
0.178 |
0.015 |
1.384 |
0.005 |
0.002 |
0.136 |
0.316 |
0.146 |
| Temperature |
| T1 |
11.35 |
7.60 |
0.75 |
32.19 |
0.137 |
0.082 |
8.98 |
9.15 |
8.94 |
| T2 |
11.83 |
7.44 |
0.71 |
30.85 |
0.170 |
0.073 |
8.77 |
8.69 |
9.04 |
| S Em.± |
0.074 |
0.039 |
0.003 |
0.306 |
0.001 |
0.0003 |
0.030 |
0.070 |
0.032 |
| CD at 5% |
0.210 |
0.113 |
0.010 |
0.875 |
0.003 |
0.001 |
0.086 |
0.200 |
0.092 |
| KMS |
| P1 |
11.62 |
7.60 |
0.72 |
31.22 |
0.155 |
0.078 |
8.83 |
8.81 |
8.93 |
| P2 |
11.57 |
7.44 |
0.74 |
31.82 |
0.152 |
0.075 |
8.93 |
9.03 |
9.05 |
| S Em. ± |
0.074 |
0.039 |
0.003 |
0.306 |
0.001 |
0.0003 |
0.030 |
0.070 |
0.032 |
| CD at 5% |
NS |
0.113 |
0.010 |
NS |
0.004 |
0.001 |
0.086 |
0.200 |
0.092 |
|
K1= Kinnow juice (100%)
K2= Kinnow juice (95%) + Aonla (5%)
K3= Kinnow juice (92%) + Aonla (5%) + Ginger (3%)
K4= Kinnow juice (90%) + Pomegranate (10 %)
K5=Kinnow juice (87%) + Pomegranate (10%) + Ginger (3%) |
N.S.=Non- significant
T1=Processing at 75° for 15 minutes
T2=Processing at 85° for 15 minutes
P1=KMS 500 ppm
P2=KMS 750 ppm |
| Table 2: Effect of storage temperature (refrigerated storage) on physico-chemical and sensory scores of Kinnow juice after Ist month of storage |
