| Treatments |
TSS
(°Brix) |
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 |
14.63 |
11.57 |
0.40 |
11.87 |
0.302 |
0.135 |
4.74 |
5.15 |
4.79 |
| K2 |
13.75 |
11.47 |
0.51 |
38.39 |
0.232 |
0.138 |
4.82 |
5.30 |
5.33 |
| K3 |
13.33 |
11.03 |
0.54 |
39.47 |
0.216 |
0.132 |
5.08 |
5.48 |
5.66 |
| K4 |
15.21 |
12.17 |
0.41 |
12.61 |
0.188 |
0.109 |
6.61 |
6.94 |
6.85 |
| K5 |
13.96 |
11.85 |
0.52 |
13.41 |
0.165 |
0.100 |
7.26 |
7.29 |
7.54 |
| S Em. ± |
0.148 |
0.138 |
0.007 |
0.430 |
0.002 |
0.001 |
0.058 |
0.079 |
0.039 |
| CD at 5% |
0.423 |
0.394 |
0.019 |
1.229 |
0.004 |
0.004 |
0.165 |
0.225 |
0.113 |
| Temperature |
| T1 |
13.77 |
11.96 |
0.49 |
23.78 |
0.198 |
0.131 |
5.93 |
6.11 |
5.95 |
| T2 |
14.58 |
11.27 |
0.47 |
22.51 |
0.245 |
0.115 |
5.47 |
5.95 |
6.12 |
| S Em. ± |
0.094 |
0.087 |
0.004 |
0.272 |
0.001 |
0.001 |
0.037 |
0.050 |
0.025 |
| CD at 5% |
0.267 |
0.249 |
0.012 |
0.778 |
0.004 |
0.003 |
0.105 |
0.142 |
0.071 |
| KMS |
| P1 |
14.32 |
11.82 |
0.46 |
22.67 |
0.232 |
0.128 |
5.47 |
5.83 |
5.96 |
| P2 |
14.03 |
11.41 |
0.49 |
23.62 |
0.211 |
0.118 |
5.93 |
6.23 |
6.11 |
| S Em. ± |
0.094 |
0.087 |
0.004 |
0.272 |
0.001 |
0.001 |
0.037 |
0.050 |
0.025 |
| CD at 5% |
0.267 |
0.249 |
0.012 |
0.778 |
0.004 |
0.003 |
0.105 |
0.142 |
0.071 |
|
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 3: Effect of storage temperature (ambient conditions) on physico-chemical and sensory scores of Kinnow juice after VIth month of storage |
