Vol. 9, Special Issue 10, Part H (2025)

The current investigation entitled “Evaluation of fining agents for clarification of kinnow mandarin juice” was conducted with Completely Randomized Block Design (CRD) at the Department of Postharvest Management Laboratory in Dr. YSRHU - College of Horticulture, Anantharajupeta, Annamaya district, Andhra Pradesh, during the period of 2024- 2025. Kinnow juice was clarified by using different fining agents at 2 % viz., T1 Bentonite, T2 Gelatin, T3 Albumin, T4 Activated charcoal, T5 Silica gel, T6 Without fining agent at refrigerated (4°C) condition and T7 Without fining agent at ambient temperature - control. The results revealed that, across the treatments, the physico-chemical parameters including pH, TSS, clarity, titratable acidity, ascorbic acid T2 (2% Gelatin) was found to be the best in terms of quality and clarity during the 15 days of storage at 5 days interval.