| 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 |
10.79 |
7.75 |
0.73 |
21.34 |
0.230 |
0.080 |
8.52 |
8.74 |
7.78 |
| K2 |
10.13 |
7.75 |
0.78 |
46.15 |
0.174 |
0.086 |
8.14 |
8.62 |
8.18 |
| K3 |
10.04 |
7.66 |
0.78 |
45.92 |
0.162 |
0.083 |
8.23 |
8.65 |
8.41 |
| K4 |
11.63 |
8.55 |
0.72 |
19.79 |
0.140 |
0.070 |
9.29 |
9.28 |
8.90 |
| K5 |
10.96 |
8.39 |
0.70 |
18.99 |
0.126 |
0.066 |
9.61 |
9.22 |
9.15 |
| S Em. ± |
0.151 |
0.109 |
0.009 |
0.471 |
0.002 |
0.001 |
0.047 |
0.126 |
0.041 |
| CD at 5% |
0.433 |
0.311 |
0.026 |
1.347 |
0.004 |
0.003 |
0.135 |
0.361 |
0.119 |
| Temperature |
| T1 |
10.42 |
8.16 |
0.76 |
30.88 |
0.149 |
0.080 |
8.84 |
9.24 |
8.44 |
| T2 |
11.00 |
7.88 |
0.72 |
29.99 |
0.185 |
0.074 |
8.68 |
8.57 |
8.54 |
| S Em. ± |
0.096 |
0.069 |
0.006 |
0.298 |
0.001 |
0.001 |
0.030 |
0.080 |
0.026 |
| CD at 5% |
0.274 |
0.197 |
0.010 |
0.852 |
0.004 |
0.002 |
0.085 |
0.229 |
0.075 |
| KMS |
| P1 |
10.75 |
8.17 |
0.73 |
30.35 |
0.171 |
0.078 |
8.71 |
8.75 |
8.44 |
| P2 |
10.67 |
7.86 |
0.75 |
30.52 |
0.163 |
0.076 |
8.80 |
9.06 |
8.54 |
| S Em. ± |
0.096 |
0.069 |
0.006 |
0.298 |
0.003 |
0.001 |
0.030 |
0.080 |
0.026 |
| CD at 5% |
NS |
0.197 |
0.016 |
NS |
0.004 |
0.002 |
0.085 |
0.229 |
0.075 |
|
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 1: Effect of storage temperature (ambient conditions) on physico-chemical and sensory scores of Kinnow juice after Ist month of storage |
