Author(s):

Chandrakant Dongre, Archana Khadse, Kevin A Gawli, Ashish Sarda and Amol Nagmote

Abstract: A field experiment was conducted with sixteen treatments in a factorial complete randomized design during the year of 2019 at Department of Horticulture, School of Agricultural Sciences, G. H. Raisoni University, Saikheda, Chhindwara, (M.P) to evaluate the study on quality and storage life of mixed fruit toffee prepared from guava and papaya, it is concluded that the various parameters of quality (organoleptic rating and storage of mixed fruit toffee over ail acceptability) and maximum net return of treatment combination i.e. 40% Guava and 60% papaya along with 300g sugar, 50g milk powder and 120g butter was found best and more ruminative. These findings may be useful for small scale industries.

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