Table 1

Treatments	TSS, ^{^°}Brix		Total Sugar (%)		Acidity (%)		Ascorbic Acid (mg/100ml)		Limonin (mg/ml)		NEB, 640nm
Years	2008	2009	2008	2009	2008	2009	2008	2009	2008	2009	2008	2009
Juice blend
K₁	12.6	13.0	8.17	8.67	0.65	0.62	20.3	20.0	0.226	0.263	0.091	0.078
K₂	12.0	12.3	8.12	8.62	0.71	0.69	45.3	44.8	0.170	0.207	0.096	0.082
K₃	11.8	12.2	7.99	8.49	0.72	0.69	45.2	44.8	0.158	0.195	0.091	0.078
K₄	13.5	13.8	8.90	9.40	0.63	0.60	18.88	18.3	0.135	0.172	0.076	0.062
K₅	12.7	13.0	8.72	9.22	0.66	0.63	18.45	17.9	0.122	0.159	0.071	0.057
S Em. ±	0.107	0.112	0.071	0.057	0.004	0.004	0.263	0.257	0.002	0.002	0.001	0.001
CD at 5%	0.306	0.320	0.204	0.163	0.010	0.010	0.752	0.734	0.005	0.007	0.002	0.003
Temperature
T₁	12.2	12.6	8.47	8.97	0.69	0.66	30.3	29.9	0.146	0.183	0.090	0.076
T₂	12.8	13.1	8.29	8.79	0.66	0.63	28.9	28.4	0.180	0.217	0.080	0.066
S Em. ±	0.068	0.071	0.045	0.057	0.002	0.002	0.166	0.162	0.001	0.001	0.001	0.001
CD at 5%	0.193	0.202	0.129	0.163	0.007	0.006	0.476	0.464	0.003	0.004	0.002	0.002
KMS
P₁	12.6	13.0	8.46	8.96	0.67	0.64	29.4	28.9	0.167	0.204	0.086	0.073
P₂	12.4	12.7	8.30	8.80	0.68	0.64	29.9	29.4	0.159	0.196	0.084	0.078
S Em. ±	0.06	0.071	0.045	0.057	0.002	0.002	0.166	0.162	0.001	0.001	0.001	0.001
CD at 5%	0.193	0.202	0.129	0.163	0.007	0.006	0.476	0.464	0.003	0.004	0.002	0.002

* = Score out of 9 marks, **= cfu/ml juice, 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%), T₁ = Processing at 75^°C for 15 minute, T₂ = Processing at 85^°C for 15 minute, P₁ = KMS 500 ppm, P₂ = KMS 750 ppm Each value is a mean of 3 replication (n=3)

Table 1: Effect of blending ratio, processing temperature and potassium meta-bi-sulphite on physico-chemical quality of juice after 3 months of storage at refrigerated storage condition (4±1^°C).