Author(s): Dr. Akanksha Mehto

Abstract:
Six different varieties of guava fruits viz., Lucknow-49, Allahabad Safeda, Chittidar, Apple Colour, Arka Amulya and Jawahar Guava (Pink Flesh), were harvested at mature and ripened stage. They were used to prepare guava cheese by standard method, which was then stored for 90 days. The influence of guava cheese made from matured and ripened fruits of different varieties of guava on chemical composition and storability were evaluated on the basis of pH, total titrable acidity, ascorbic acid, reducing sugar, non-reducing sugar and total sugar were determined on 0, 30, 60 and 90 days of storage.