STUDIES ON PREPARATION AND SHELF LIFE OF GUAVA (PSIDIUM GUAJAVA L.) CANDY CV. ALLAHABAD SAFEDAUJJWAL SINGH, SAKET MISHRA, GAURAV SINGH VISHEN AND RAJA KUMARAbstract An experiment was carried out at the Post Harvest Laboratory, Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (Uttar Pradesh) during the year 2021 to make guava candy. The experiment consisted of 9 treatments and 3 replications treated with potassium metabisulphite (T4 to T9= 0.2%) for 10 min, prior to candy preparation. The experiment also consists of 0.2% citric acid with three different concentrations of sugar syrup (45º B, 55ºB, 65ºB). Guava candy was prepared and stored for 3 months under ambient conditions in a plastic ziplock bag. From storage studies, it was revealed that T9 (Dipping in 650B syrup + blanching in 0.2% KMS solution+ 1% citric acid) is most suitable treatment in terms of their physico-chemical properties and organoleptic test of guava candy. On the basis of the results it is concluded that treatment T9 can be used in the commercialization of guava candy. The results indicated that the quality observations and sensory evaluation were affected by various treatments. |