Kinnow juice kept at 5-70 degreesC, showed that development of bitterness i
ncreased with rise in temperature. Ready-to-Serve beverage and squash prepa
red by incorporating the juice into syrup did not show bitterness developme
nt. Jam made from lye peeled segment did not develop bitterness whereas unp
eeled segment developed bitterness. Candied segment did not show any develo
pment of bitterness.