Improvement of quality of preserved Coorg orange juice.

Coorg orange juice preserved in bottles or cans by pasteurization has a
marked tendency to develop during storage a characteristic stale off-flavour
which makes the preserved juice not quite acceptable to the majority of
consumers. Studies were, therefore, undertaken to find out some method
of improving the quality of the preserved juice either by adding substances
like flavour, sugar, spices and SO2 or by blending it with more readily accepable
juices like that of pineapple, etc. The results of this investigation are
briefly described in this paper.