Abstract
Kinnow juice was concentrated to 46 0 Brix under vacuum of 750-760 mm Hg, at 40 to 450 C. Potassium sorbate (300 ppm) was added to the concentrate which was then filled in plastic bags and stored at -20, -10, 0 and at +80 C for 90 days. Analysis was conducted for Brix, acidity, pH, reducing sugars, ascorbic acid and sensory characteristics. Results revealed no appreciable change in Brix and pH in all samples. Increase in reducing sugars was found while ascorbic acid and acidity decreased during storage. Concentrate stored at _200 C gave best results followed by samples stored at _100 C. Maximum loss of 89.65% in ascorbic acid occurred in samples stored at +8· C, while at -20· C, it was 34.49%
