Sonication of juice was done (frequency 20 KHz
and amplitude level 70%) at 15 C for 2 min. Significant increase (P < 0.05) was observed in total carotenoids,lycopene and lutein in blanched samples, however, this increase was more in simultaneously blanched and sonicated samples. Additionally, highest increase was observed in all these pigments as a result of combined treatment of acid blanching and sonication. Sucrose, glucose, fructose, chlorogenic acid and mineral elements (Na and K) were decreased significantly in all blanched samples while increased significantly (P < 0.05) in all sonicated samples