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An experiment was conducted to investigate sensory quality and storage of jamun juice blended with pomegranate juice at ambient condition during 2013-2014 in postharvest technology laboratory at College of Horticulture, Mojerla, Mahabubnagar District, Telangana State. The investigation comprised of six treatments i.e. 100 % Jamun juice + 500 ppm Sodium benzoate (T1), 90 % Jamun juice + 10 % Pomegranate juice + 500 ppm Sodium benzoate (T2), 80 % Jamun juice + 20 % Pomegranate juice + 500 ppm Sodium benzoate (T3), 70 % Jamun juice + 30 % Pomegranate juice + 500 ppm Sodium benzoate (T4), 60 % Jamun juice + 40 % Pomegranate juice + 500 ppm Sodium benzoate (T5), 50 % Jamun juice + 50 % Pomegranate juice + 500 ppm Sodium benzoate (T6) replicated four times in completely randomized design with factorial concept. The results revealed that, the Total Soluble solids, pH, ascorbic acid, total sugars increases and titrable acidity, anthocyanin content and total phenols gradually decreased during the storage period. The highest overall acceptability was recorded in the treatment T2 (4.47). Among the treatments the highest total sugars was observed in T1 (8.78) and lowest in T4 (8.60). The highest anthocyanin content was recorded in T1 (49.32) and lowest in T6 (45.82). Whereas, the lowest microbial content was observed in T2 (2.22) and highest in T5 (2.47).
Keywords: Jamun juice, Pomegranate juice, Sodium benzoate, Anthocyanin, Phenols.