Physico-chemical, sensory and microbiological quality of kinnow juice stored in refrigerated storage condition

Different fruit juice blends were prepared as (Kinnow juice: Aonla juice: Ginger juice Pomegranate juice for improving flavour, and nutritive value. The juice blends were preserved by pasteurization (75°C or 85°C for 15 min.) and by addition of potassium meta-bi-sulphite (500 or 750 ppm). These blends were stored in 200 ml colourless glass bottles at (4 ± 1°C) and tested at three months interval upto six month. Blends were examined for physic-chemical, sensory evalution and microbial population. The individual effect of juice blending ratio, processing temperature and potassium meta-bi-sulphite treatment was found to be significant in prolonging storage life and maintaining the acceptable quality. The juice blends processed at 75°C for 15 min with 750 ppm potassium metabi-sulphite was the most effective treatment. However, a minimum microbial population was recorded with juice processed at 85°C temperature.