Vol. 8, Issue 3, Part F (2024)

Abstract: The experiment carried out at Post Harvest Management Lab Department of Horticulture College of Agriculture, RVSKVV Gwalior, (M.P.). Over the course of a four-month storage period, guava-papaya cheese was created and changes in its chemical and sensory quality characteristics were assessed monthly. After four months of storage, the guava-papaya cheese's total soluble solids, total sugar, and reducing sugar all greatly rose, whereas ascorbic acid and acidity dramatically reduced. Over the course of the four months that the guava-papaya cheese was stored, its flavor, appearance, and general acceptability all dramatically declined; that being said, the product was still deemed to be acceptable. Most people judged cheese made with a 50% guava/50% papaya pulp ratio to be the most palatable.