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Fresh guava fruits (Punjab Pink) were processed to make guava candy, after removal of peel and seeds and yield recorded as 64.66 per cent. Pricked guava pieces were pretreated using two levels of each potassium metabisuphite (T1= 0.2, T2= 0.5% ) and sodium bisulfite (T3=.2 and T4= 0.5% ) for 10 min, prior to candy preparation. Guava candy was prepared and stored for 6 months under ambient condition in pearl pet jars. Physico-chemical analysis of guava candies during storage period revealed that T4 treatment accomplished best for quality, biochemical properties and colour characteristics. Land b* values of samples decline whereas a*values elevated significantly. Maximum overall acceptability score (8.62) was eminent for T4 followed by T3 (8.58), T2 (8.08), T1 (7.68) and minimum for control sample (6.97) at end of storage period. Therefore, it can be concluded that the most acceptable and shelf stable product can be prepared from sodium bisulfite treated guava fruit (treated @ 0.5%).
Key words: Guava (cv. Punjab Pink), Candy, Physico-Chemical, Colour, Storage