Treatments

*Flavour

*Colour

*Bitterness

TVC

Yeasts

Mould

Years

2008

2009

2008

2009

2008

2009

2008

2009

2008

2009

2008

2009

Juice blend

K1

6.25

6.45

6.11

6.00

5.77

5.97

2.8x103

3.4x103

1.3x103

1.4x103

1.8x103

1.9 x103

K2

5.60

5.80

6.14

6.05

6.24

6.44

2.5 x103

2.9 x103

1.1 x103

1.2 x103

1.5 x103

1.6 x103

K3

5.71

5.91

6.20

6.10

6.52

6.72

2.1 x103

2.5 x103

9.4 x102

1.0 x103

1.3 x103

1.4 x103

K4

7.09

7.29

7.12

7.00

7.27

7.47

2.5 x103

3.0 x103

1.1 x103

1.2 x103

1.6 x103

1.7 x103

K5

7.53

7.73

7.33

7.23

7.74

7.94

2.0 x103

2.5 x103

9.0 x102

9.9 x102

1.2 x103

1.3 x103

S Em. ±

0.054

0.056

0.079

0.085

0.054

0.040

14.776

14.098

12.44

11.412

21.242

18.741

CD at 5%

0.154

0.161

0.277

0.244

0.156

0.113

42.232

40.293

35.57

32.616

60.712

53.563

Temperature

T1

6.70

6.90

6.72

6.62

6.65

6.85

3.4 x103

3.4 x103

1.8 x103

1.9 x103

2.5 x103

2.6 x103

T2

6.18

6.38

6.44

6.34

6.76

6.96

1.3 x103

1.4 x103

3.4 x102

4.3 x102

4.7 x102

5.3 x102

S Em. ±

0.034

0.036

0.050

0.054

0.034

0.025

9.345

8.916

7.87

7.217

13.435

11.853

CD at 5%

0.098

0.102

0.143

0.154

0.098

0.072

26.710

25.484

22.49

20.628

38.398

33.876

KMS

P1

6.38

6.58

6.45

6.35

6.55

6.70

2.9x103

2.9 x103

1.3 x103

1.4 x103

1.7 x103

1.8 x103

P2

6.49

6.69

6.71

6.61

6.70

6.82

1.8 x103

1.9 x103

9.0 x102

9.8 x102

1.2 x103

1.5 x103

S Em. ±

0.034

0.036

0.050

0.054

0.034

0.025

9.345

8.916

7.87

7.217

13.435

11.853

CD at 5%

0.098

0.102

0.143

0.154

0.098

0.072

26.710

25.484

22.49

20.628

38.398

33.876
* = 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 5: Effect of blending ratio, processing temperature and potassium meta-bi-sulphite on sensory and microbiological quality of juice after 6 months of storage at refrigerated storage condition (4 + 1°c).