| 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 |
13.50 |
9.13 |
0.59 |
17.89 |
0.254 |
0.108 |
7.25 |
7.11 |
6.77 |
| K2 |
12.88 |
9.05 |
0.67 |
43.40 |
0.194 |
0.111 |
6.60 |
7.14 |
7.24 |
| K3 |
12.50 |
8.82 |
0.68 |
43.70 |
0.179 |
0.107 |
6.71 |
7.20 |
7.52 |
| K4 |
14.33 |
9.85 |
0.58 |
17.18 |
0.153 |
0.087 |
8.09 |
8.12 |
8.27 |
| K5 |
13.21 |
9.60 |
0.63 |
17.15 |
0.138 |
0.081 |
8.53 |
8.33 |
8.74 |
| S Em. ± |
0.104 |
0.108 |
0.005 |
0.432 |
0.002 |
0.001 |
0.054 |
0.079 |
0.054 |
| CD at 5% |
0.297 |
0.308 |
0.015 |
1.234 |
0.005 |
0.003 |
0.154 |
0.277 |
0.156 |
| Temperature |
| T1 |
12.88 |
9.43 |
0.64 |
28.47 |
0.165 |
0.105 |
7.70 |
7.72 |
7.65 |
| T2 |
13.68 |
9.15 |
0.62 |
27.25 |
0.203 |
0.093 |
7.18 |
7.44 |
7.76 |
| S Em. ± |
0.066 |
0.068 |
0.003 |
0.273 |
0.001 |
0.001 |
0.034 |
0.050 |
0.034 |
| CD at 5% |
0.188 |
0.195 |
0.010 |
0.780 |
0.003 |
0.002 |
0.098 |
0.143 |
0.098 |
| KMS |
| P1 |
13.38 |
9.39 |
0.63 |
27.46 |
0.191 |
0.102 |
7.38 |
7.45 |
7.55 |
| P2 |
13.18 |
9.19 |
0.64 |
28.27 |
0.177 |
0.096 |
7.49 |
7.71 |
7.70 |
| S Em. ± |
0.066 |
0.068 |
0.003 |
0.273 |
0.001 |
0.001 |
0.034 |
0.050 |
0.034 |
| CD at 5% |
0.188 |
0.068 |
0.010 |
0.780 |
0.003 |
0.002 |
0.098 |
0.143 |
0.098 |
|
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 4: Effect of storage temperature (refrigerated storage) on physico-chemical and sensory scores of Kinnow juice after VIth month of storage |
