Table 2

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	13.5	13.6	9.13	9.54	0.59	0.57	17.8	17.6	0.254	0.297	0.108	0.093
K₂	12.8	13.0	9.05	9.47	0.67	0.64	43.4	42.9	0.194	0.237	0.111	0.097
K₃	12.5	12.6	8.82	9.24	0.68	0.66	43.7	43.2	0.179	0.222	0.107	0.093
K₄	14.3	14.5	9.85	10.27	0.58	0.55	17.2	16.7	0.153	0.196	0.087	0.073
K₅	13.2	13.3	9.60	10.02	0.63	0.60	17.1	16.7	0.138	0.181	0.081	0.066
S Em. ±	0.104	0.100	0.108	0.093	0.005	0.004	0.432	0.421	0.002	0.002	0.001	0.001
CD at 5%	0.297	0.287	0.308	0.267	0.015	0.010	1.234	1.205	0.005	0.006	0.003	0.003
Temperature
T₁	12.8	13.0	9.43	9.85	0.64	0.61	28.4	28.0	0.165	0.208	0.105	0.090
T₂	13.6	13.8	9.15	9.57	0.62	0.60	27.2	26.8	0.203	0.246	0.093	0.079
S Em. ±	0.066	0.063	0.068	0.059	0.003	0.004	0.273	0.267	0.001	0.001	0.001	0.001
CD at 5%	0.188	0.181	0.195	0.169	0.010	0.010	0.780	0.762	0.003	0.004	0.002	0.002
KMS
P₁	13.38	13.5	9.39	9.81	0.63	0.60	27.4	27.0	0.191	0.234	0.102	0.087
P₂	13.18	13.3	9.19	9.61	0.64	0.61	28.2	27.8	0.177	0.220	0.096	0.081
S Em. ±	0.066	0.063	0.068	0.059	0.003	0.004	0.273	0.267	0.001	0.001	0.001	0.001
CD at 5%	0.188	0.181	0.195	0.169	0.010	0.010	0.780	0.762	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 2: Effect of blending ratio, processing temperature and potassium meta-bi-sulphite on physico-chemical quality of juice after 6 months of storage at refrigerated storage condition (4±1^°C).