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Juice blending ratio (Kinnow juice 87: Pomegranate juice 10: Ginger juice 3), processing temperature (75 C for 15 minutes) and potassium meta-bi-sulphite (750 ppm) maintained better qualitative characteristics i.e. TSS, acidity, ascorbic acid, sugars, pH, juice density, limonin, flavour, colour and bitterness (organoleptic taste) during storage (up to six months) under refrigeration and ambient conditions. However, all these characteristics were superior under refrigerated condition. 2. Juice blending ratio (Kinnow juice 92: Aonla juice 5: Ginger juice 3), processing temperature (85 C for 15...