There was a significant increase in titratable aciditycontent
during storage (Table 2). This might be due to the addition of citric acid and increase in the level of orange juice. It was observed that maximum acidity (1.36%) was recorded in the pineapple juice blended with carrot juice and orangejuice (T3). The minimum increase (1.38%) in aciditywas showed in T2 treatment which might be due to addition of citric acid and increase in the level of orange juice as shown in Table 2.