Effect of storage on physico-chemical and nutritional characteristics of carrot-spinach and carrot-pineapple juices

lFour different combinations of carrot juice with two levels each of spinach (4.5 and 9%) and pineapple juice (30 and 40%) were prepared and stored for 6 months in glass bottles at room temperature (32-40 degrees C). The bottle contents were tested for sensory scores and physico-chemical characteristics every month. Mean sensory scores of juices decreased non-significantly and no significant changes were observed in pH, acidity, total solids, viscosity and mineral contents of the juices during storage. During pasteurization 7.0-11% ascorbic acid and 14.18-24.56% beta-carotene were lost, while storage for six months resulted in 80.00-88.75% losses in ascorbic acid and 52.02-61.41% losses in beta-carotene contents.