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The present investigation entitled ‘Studies on physico-chemical properties of value added Guava toffee during storage (Psidium guajava L.)’ was conducted in the laboratory of the Department of Horticulture, during the year 2014-2015 to evaluate the two pre-treatment (blanching and sulphitation) and different flavours (Cardamom powder, Vanilla, citric acid, Pineapple). Guava toffee stored in ambient temperature. The experiment was laid out in the 2×4 factorial CRD with 10 treatments and 3 replications. The treatment T9 Sulphitation + Pulp extraction + preparation of guava toffee with sugar + chocolate + Pineapple flavour was found superior in respect of all the parameters viz. T.S.S. (12.66 0 Brix), Ascorbic acid (47.45mg/100g) and organoleptic quality was also found superior in this treatment. K e y w o r d s

Studies on Physico-Chemical Properties of Value Added Guava Toffee during Storage (Psidium Guajava L.)