. 2010 Oct 8;48(1):102–105. doi: 10.1007/s13197-010-0098-x

Table 2.

Effect of blending of sand pear juice (SPJ) and apple juice (AJ) on quality during storage

SPJ:AJ Blends	TSS, ^oBrix			Acidity, %			Polyphenols, mg%			NEB, _OD_440 nm
	Storage			Storage			Storage			Storage
	0	3	6	0	3	6	0	3	6	0	3	6
Physico-Chemical (n = 3)
10:90	10.4	11.4	10.6	0.21	0.22	0.24	302	281	263	0.356	0.370	0.382
20:80	10.2	11.0	10.6	0.22	0.23	0.24	318	295	280	0.340	0.354	0.368
30:70	10.0	10.8	10.4	0.25	0.27	0.28	322	301	285	0.345	0.356	0.364
40:60	9.8	10.4	9.6	0.27	0.28	0.30	330	313	304	0.325	0.333	0.345
50:50	9.6	10.4	9.8	0.29	0.30	0.31	332	320	307	0.305	0.310	0.320
60:40	9.4	10.2	9.8	0.31	0.32	0.33	333	325	305	0.308	0.312	0.322
70:30	9.0	9.5	8.4	0.34	0.36	0.39	346	330	325	0.304	0.310	0.318
80:20	8.5	9.2	8.0	0.37	0.39	0.41	350	340	334	0.305	0.314	0.322
90:10	8.2	9.2	7.6	0.38	0.41	0.42	355	346	339	0.295	0.310	0.312
CD_0.05	B = 0.25, S = 0.17 B × S = 0.63			B = 0.011, S = 0.008 B × S = 0.023			B = 9.5, S = 11.6 B × S = 21.2			B = 0.005, S = 0.008 B × S = 0.012

B Blend, S Storage (in months)