Treatments

*Flavour

*Colour

*Bitterness

TVC

Yeasts

Mould

Years

2008

2009

2008

2009

2008

2009

2008

2009

2008

2009

2008

2009

Juice blend

K1

7.25

7.39

7.36

7.45

6.56

6.70

1.8x103

1.8x103

9.8x102

1.0x103

1.2x103

1.3x103

K2

6.74

6.88

7.29

7.38

6.97

7.11

1.5 x103

1.5 x103

7.8 x102

8.6 x102

1.0 x103

1.1 x103

K3

6.81

6.95

7.33

7.42

7.23

7.37

1.1 x103

1.1 x103

6.4 x102

7.1 x102

8.5 x102

8.9 x102

K4

8.00

8.18

7.93

8.00

7.77

7.91

1.6 x103

1.7 x103

8.4 x102

9.1 x102

1.1 x103

1.1 x103

K5

8.39

8.53

8.04

8.12

8.11

8.25

1.1 x103

1.2 x103

6.4 x102

7.1 x102

8.5 x102

8.9 x102

S Em. ±

0.047

0.048

0.088

0.083

0.050

0.056

9.950

9.114

10.910

9.911

14.440

13.546

CD at 5%

0.135

0.137

0.252

0.237

0.144

0.160

28.447

26.049

31.190

28.326

41.271

38.718

Temperature

T1

7.62

7.76

7.74

7.83

7.28

7.41

2.3x103

2.3 x103

1.2 x103

1.3x103

1.6x103

1.7x103

T2

7.27

7.41

7.44

7.53

7.38

7.52

6.4 x102

6.6 x102

3.1 x102

3.8 x102

4.0 x102

4.5 x102

S Em. ±

0.030

0.030

0.056

0.052

0.032

0.035

6.295

5.764

6.90

6.268

9.133

8.568

CD at 5%

0.086

0.887

0.159

0.150

0.091

0.101

17.990

16.475

19.73

17.915

26.102

24.487

KMS

P1

7.40

7.54

7.51

7.59

7.08

7.31

1.8 x103

1.8 x103

9.4 x102

1.0 x103

1.2x103

1.3x103

P2

7.49

7.63

7.67

7.76

7.17

7.42

1.1 x103

1.2 x103

6.1 x102

6.7 x102

8.0x102

8.4 x102

S Em. ±

0.030

0.030

0.056

0.052

0.032

0.035

6.295

5.764

6.900

6.268

9.133

8.568

CD at 5%

0.086

0.887

0.159

0.150

0.091

0.101

17.990

16.475

19.730

17.915

26.102

24.487
* = 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 4: Effect of blending ratio, processing temperature and potassium meta-bi-sulphite on sensory and microbiological quality of juice after 3 months of storage at refrigerated storage condition (4 ± 1°C).