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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola

Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme. The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered. The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers. In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.

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2011 - 2019362020 - 202210
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Subject: Fruit Science × Start date: 2000 × Type: Thesis ×
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Now showing 1 - 9 of 46
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    ThesisItemOpen Access
    EFFECT OF DIFFERENT SUGAR SOURCES AND BLENDED MUST ON PREPARATION OF NAGPUR MANDARIN WINE.
    (Dr.Panjabrao Deshmuksh Krishi Vidyapeet,Akola, 2021-11-25) KADGE, NISHANT RAMESH.; Patil, Dr. S. R.
    The present investigation entitled “Effect of different sugar sources and blended must on preparation of Nagpur mandarin wine” was carried during the years 2017-18 and 2018-19 at Post Harvest Technology Laboratory, Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of fermentation behaviour of must for preparation of Nagpur mandarin wine, to study the chemical changes and sensory qualities of blended wine prepared from Nagpur mandarin. to find out the suitable combinations of sugar sources and blended wine prepared from Nagpur mandarin and to make comparative study of blended wine prepared from Nagpur mandarin. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two different factors of sugar sources and different blending with fifteen treatment combinations which were replicated thrice. The factor A consists of three different sugar sources i.e., S1- Cane sugar, S2- Jaggery and S3- Honey and factor B consists of different blending i.e., B1- 90:10 (Mandarin juice: coloured grape juice), B2- 80:20 (Mandarin juice: coloured grape juice), B3- 90:10 (Mandarin juice: pomegranate juice), B4-- 80:20 (Mandarin juice: pomegranate juice) and B5- (100% Mandarin juice). Different sugar sources and different blending exerted significantly positive effect on physico-chemical and sensory characteristics for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine. Nagpur mandarin wine prepared with treatment combination S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice) showed better results as compared to other treatment combinations for fresh, 3, 6, 9 and 12 months in aged wine. From the findings it was observed that, there was gradual decrease in ethyl alcohol, titratable acidity, TSS, total sugars, non-reducing sugars, ascorbic acid and total phenols content of Nagpur mandarin wine with advancement of storage period. However, pH and reducing sugars content increased with advancement of storage period of Nagpur mandarin wine. Significantly maximum ethyl alcohol, pH, ascorbic acid and total phenols content was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). Whereas, significantly minimum TSS and sugars was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). For all treatment combinations titratable acidity for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine was recorded non-significant. No traces of methyl alcohol were detected in any treatment of comprising of levels of sugar sources and different blending at fresh and thereafter at 3, 6, 9 and 12 months aged blended Nagpur mandarin wine. Maximum score for sensory characteristics viz., colour, flavour, taste, viscosity, appearence, astringency and overall acceptability were recorded in wine prepared with Honey as sugar source and blended with mandarin juice and coloured grape juice with 80:20 ratio which is considered desirable for quality of Nagpur mandarin wine.
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    ThesisItemOpen Access
    STORAGE STUDIES OF ANNONA SPECIES PULP.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-10-07) SHRIVASTAVA, AKANKSHA.; BHARAD, Dr. S. G.
    The present investigation entitled as “Storage studies of Annona species pulp” conducted during 2017-18 and 2018-19 at Postharvest Technology Laboratory, Department of Fruit Science, Faculty of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives of assessing the physico-chemical variations occurred in the Annona species pulp during storage alongside the variations in the sensory and physico-chemical profile of the value-added product, i.e. squash due to the stored pulp which used for the monthly preparation. Further, to ascertain the optimum period of storage up to which the quality pulp can be maintained, hence, the pulp of Annona species specifically from second-grade fruits stored under -200C temperature and the experiment laid as Factorial Randomized Block Design (FRBD) with two factors viz. species (S1- Annona squamosa L., S2- Annona atemoya) and storage duration for pulp (P0- Initial month to P8- Eighth months). The storage of Annona species pulp in the frozen form given positive results in terms of maintaining the quality of pulp with minimum losses concerning to physico-chemical and sensory characteristics. The Annona atemoya species responded comparatively better to the storage conditions than Annona squamosa L. species. The storage of the pulp at -200C temperature, retained the biochemical properties viz. sugars (total, reducing and non-reducing sugars), pH and titratable acidity in both species as evident from the non-significant variations due to interaction effect. While, the TSS, ascorbic acid, antioxidant activity and ascorbic acid content varied significantly; however, as the storage progressed, the variation rate reduced, leading to minimize losses in the quality. The microbial population also reduced significantly in comparison to fresh pulp and maintained within permissible limits. Similarly, the squash samples showed stability concerning to TSS, non-reducing sugars, pH and titratable acidity and diminishing variation rate for the remaining parameters as the storage period for the pulp progressed. The squash samples acquired sensorial acceptable till the end of storage. Among both species, Annona atemoya species responded better to storage under -200C, due to comparatively lower variation rate of biochemical parameters and equitably comparable sensorial scores. Furthermore, its quality pulp could be maintained up to 211 days as compared to 163 days in Annona squamosa L. Inclusive of all the aspects of acceptability and economic feasibility, the frozen pulp of both species can be stored for a longer duration, i.e. ten months for Annona atemoya and eight months in Annona squamosa L. and can be a boon for helping the farming community in getting reasonable prices for their second-grade produce also.
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    ThesisItemOpen Access
    EFFECT OF DIFFERENT SUGAR SOURCES AND BLENDED MUST ON PREPARATION OF NAGPUR MANDARIN WINE.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2021-11-25) KADGE, NISHANT RAMESH.; Patil, Dr. S. R.
    The present investigation entitled “Effect of different sugar sources and blended must on preparation of Nagpur mandarin wine” was carried during the years 2017-18 and 2018-19 at Post Harvest Technology Laboratory, Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of fermentation behaviour of must for preparation of Nagpur mandarin wine, to study the chemical changes and sensory qualities of blended wine prepared from Nagpur mandarin. to find out the suitable combinations of sugar sources and blended wine prepared from Nagpur mandarin and to make comparative study of blended wine prepared from Nagpur mandarin. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two different factors of sugar sources and different blending with fifteen treatment combinations which were replicated thrice. The factor A consists of three different sugar sources i.e., S1- Cane sugar, S2- Jaggery and S3- Honey and factor B consists of different blending i.e., B1- 90:10 (Mandarin juice: coloured grape juice), B2- 80:20 (Mandarin juice: coloured grape juice), B3- 90:10 (Mandarin juice: pomegranate juice), B4-- 80:20 (Mandarin juice: pomegranate juice) and B5- (100% Mandarin juice). Different sugar sources and different blending exerted significantly positive effect on physico-chemical and sensory characteristics for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine. Nagpur mandarin wine prepared with treatment combination S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice) showed better results as compared to other treatment combinations for fresh, 3, 6, 9 and 12 months in aged wine. From the findings it was observed that, there was gradual decrease in ethyl alcohol, titratable acidity, TSS, total sugars, non-reducing sugars, ascorbic acid and total phenols content of Nagpur mandarin wine with advancement of storage period. However, pH and reducing sugars content increased with advancement of storage period of Nagpur mandarin wine. Significantly maximum ethyl alcohol, pH, ascorbic acid and total phenols content was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). Whereas, significantly minimum TSS and sugars was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). For all treatment combinations titratable acidity for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine was recorded non-significant. No traces of methyl alcohol were detected in any treatment of comprising of levels of sugar sources and different blending at fresh and thereafter at 3, 6, 9 and 12 months aged blended Nagpur mandarin wine. Maximum score for sensory characteristics viz., colour, flavour, taste, viscosity, appearence, astringency and overall acceptability were recorded in wine prepared with Honey as sugar source and blended with mandarin juice and coloured grape juice with 80:20 ratio which is considered desirable for quality of Nagpur mandarin wine.
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    ThesisItemOpen Access
    Title: STUDIES ON PREPARATION OF AONLA WINE.
    (Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-08-18) Authors: DAKHORE, CHETAN RAJENDRA.; Advisor: Dalal, Dr. S. R.
    Abstract: An experiment entitled “Studies on preparation of aonla wine” was carried out during the year 2020-21 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of different levels of yeast and TSS on chemical and sensory quality of aonla wine and to find out the suitable combination of yeast and TSS level to obtain superior quality of aonla wine. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors, as factor ‘A’ constitutes levels of yeast viz., Y1.- Sacharomyces cerevisiae var. ellipsodeus innoculum of 15ml per litre, Y2- Sacharomyces cerevisiae var. ellipsodeus innoculum of 20ml per litre, Y3- Sacharomyces cerevisiae var. ellipsodeus innoculum of 25ml per litre and factor ‘B’ levels of TSS viz., T1 (24º B), T2 (26º B), T3 (28º B), T4 (30º B) with twelve treatment combinations and replicated thrice. The observations in respect of chemical and sensory evaluation were recorded from freshly prepared wine and thereafter periodically at 60, 90, to 120 days of maturation of wine. From the findings it was observed that, the level of yeast, Saccharomyces cerevsiae var. ellipsoideus inoculated at 15 ml/litre for fresh, 60, 90 and 120 days matured aonla wine was found significantly superior for total soluble solids, pH, total sugars, reducing sugars, non-reducing sugars, antioxidant, titratable acidity, ascorbic acid and ethanol content. Regarding the different TSS levels, 24 ºB TSS of must was found suitable for preparation of wine with respect to TSS, pH, total sugars, reducing sugars, non- reducing sugars, antioxidant, titratable acidity, ascorbic acid and ethanol content of wine. No traces of methanol were found in any treatment of wine at different stages of maturation. Further, the taste, aroma, colour, appearance, astringency and overall acceptability scores were increased continuously during maturation with advancement of time. The treatment combination Yeast 15 ml with 24oB TSS was found superior for preparation of wine from aonla.
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    ThesisItemOpen Access
    Title: STUDIES ON FOLIAR APPLICATIONS OF NANO N AND NAA ON YIELD AND QUALITY OF MANDARIN
    (Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-11-25) Authors: KHADSAN, YOGESH GAJANAN.; Advisor: PAITHAINKAR, Dr. D. H.
    Abstract: A field experiment entitled “Studies on foliar applications of nano N and NAA on yield and quality of mandarin” was conducted at Research Field of All India Coordinated Research Project on Fruits (Citrus), Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during Ambia season 2019 -2020. The objectives formulated as, to study the effect of foliar nano nitrogen and NAA on growth, yield and quality of mandarin and to find out suitable concentration of nano nitrogen alone and in combination with NAA for maximum yield and better quality of mandarin. The experiment was laid out in Randomized Block Design with Eleven treatment and three replications. The different treatments viz., T1 – (Urea 1 %), T2 –( NAA 10 ppm), T3 –( Nano N 10 ppm), T4 – (Nano N 15 ppm), T5 – (Nano N 20 ppm), T6 – (Nano N 25 ppm) T7—(Urea 1% + NAA 10 ppm), T8 – (Nano N 10 ppm + NAA 10 ppm), T9 – (Nano N 15 ppm + NAA 10 ppm), T10 – (Nano N 20 ppm + NAA 10 ppm), T11—(Nano N 25 ppm + NAA 10 ppm) were used in research programme. Two sprays of each treatment 1st spray at pea size and 2nd spray followed after one month. The results of present investigation indicated that treatment T10 (nano N 20 ppm + NAA 10 ppm) was most effective in checking the physiological fruit drop and recorded least fruit drop (314.67) that reflected in yield attributes (867.50 no of fruits/tree, weighing 113.10 kg/tree and 28.19 tonnes/ha). This treatment was at par with T9 (nano N 15 ppm + NAA 10 ppm) and T11 (nano N 25 ppm + NAA 10 ppm). However, maximum average weight, fruit length and fruit breadth were obtained with treatment T5 (nano N 20 ppm). In overall study of present investigation it was observed that the treatment comprised of T7 (Urea 1 % + NAA 10 ppm) accounted for maximum fruit juice percentage which was at par with T10 (nano N 20 ppm + NAA 10 ppm). The other biochemical parameters viz., TSS, acidity and ascorbic acid was found non significantly influenced irrespective of treatment. Thus study suggest effectiveness of very small concentration of nano N i.e. 20 ppm compare to the large quantity of urea in spray solution along with NAA 10 ppm.
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    ThesisItemOpen Access
    Title: RESPONSE OF DIFFERENT GROWING MEDIA ON ROOTING AND SHOOT GROWTH OF DRAGON FRUIT CUTTINGS.
    (Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-09-02) Authors: INGOLE, ADITYA DNYANESHWAR.; Advisor: Raut, Dr. U. A.
    Abstract: A field experiment entitled “Response of different growing media on rooting and shoot growth of dragon fruit cuttings” was carried out at the Fruit Nursery Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Objectives of the experiment were to study effect of different composition of growing media on rooting and shoot growth of dragon fruit cuttings and to find the proper composition of growing media for better rooting and shoot growth of dragon fruit cuttings. The experiment was laid out in Completely Randomized Design (CRD) with five replications comprising of seven treatment combinations viz., T1-Soil:Sand:FYM, T2-Soil:Red Soil:FYM, T3-Soil:Silt:FYM , T4-Soil:Sand:Vermicompost, T5-Soil:Red Soil:Vermicompost , T6-Soil:Silt: Vermicompost with ratio of 2:1:1 and T7 was control i.e. 100 per cent Soil. All the data was recorded on various growth parameters of selected representative cuttings which were randomly used from each replication. Among different treatments, root growth parameters viz. number of root per cutting (58.2), root length (21.54 cm), root diameter (2.36 mm), length of longest root (23.66 cm), average number of roots (53.62),average length of root (20.96 cm), root volume(1.82 cc),fresh weight of root (5.18 g), dry weight of root (0.86 g) and shoot growth parameters viz. shoot length (71.48 cm), length of longest shoot (24.22 cm),shoot diameter (5.98cm), fresh weight of shoot (126.48 g), dry weight of shoot (22.28 g), number of sprout per cutting (4.46), Survival percentage (97.59%), benefit cost ratio (1:1.8) and minimum days required to first sprouting (33.2) was found in significantly maximum in treatment T5 i.e. Soil: Red Soil: Vermicompost in ratio 2:1:1 for successful propagation of dragon fruit cuttings.
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    ThesisItemOpen Access
    Title: STUDIES OF PRE-SOWING SEED TREATMENTS ON GERMINATION AND SEEDLING GROWTH OF GUAVA.
    (Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-09-02) Authors: CHAVAN, MINAKSHI VILAS.; Advisor: Raut, Dr. U. A.
    Abstract: An investigation pertaining to “Studies of pre-sowing seed treatments on germination and seedling growth of guava’’ was carried out at Fruit Nursery and Analytical laboratory, Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2020-21 with objective, to study the effect of physical and chemical treatments on higher seed germination and seedling growth of guava and to find out the suitable pre-sowing physical and chemical treatment for higher seed germination and seedling growth of guava. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors, as Factor ‘A’ constitutes physical treatment i.e. scrapping of seed coat with sand paper and without scrapping of seed coat with sand paper and Factor ‘B’ constitutes chemical treatment i.e. soaking seeds for 24 hrs in different chemical solutions of different concentrations viz.,GA3 @ 500 ppm, GA3 @ 1000 ppm, Thiourea @ 2000 ppm, Thiourea @ 4000 ppm and Tap water with ten treatment combinations and replicated thrice. The observations in respect of germination and growth parameters were recorded from the initial days of germination to periodically at 30 days interval up to 90 days after sowing. The results of an investigation indicated that, germination and growth of guava significantly influenced by physical treatment i.e. scrapping of seed coat with sand paper and showed early germination and better response for germination percentage, vigour index, height of seedling, number of leaves per seedling, diameter of stem, length of shoot, length of root per seedling, fresh weight of shoot, root and seedling, dry weight of shoot, root and seedling, root: shoot ratio, absolute and relative growth rate and final survival percentage. With reference to different chemical treatments, soaking seeds in GA3 @ 1000 ppm recorded significantly best results over all the treatments for early germination, highest germination percentage, vigour index, height of seedling, number of leaves per seedling, diameter of stem, length of shoot, length of root per seedling, fresh weight of shoot, root and seedling, dry weight of shoot, root and seedling, root: shoot ratio, absolute and relative growth rate, and final survival percentage. The interaction effect of physical and chemical treatments indicated that, guava seeds treated with treatment combination scrapping of seed coat with sand paper + soaking seeds in GA3 @ 1000 ppm for 24 hrs recorded significant performance for number of days to germinate, germination percentage and final survival percentage. While it showed non-significant effect regarding other germination and growth parameters. The highest benefit: cost ratio was recorded in treatment combination of scrapping of seed coat with sand paper + soaking seeds in GA3 @ 1000 ppm.
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    ThesisItemOpen Access
    Title: STUDIES ON PREPARATION OF TAMARIND TOFFEE.
    (Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-09-02) Authors: VARSHITHA, H. S.; Advisor: Nagre, , Dr. P. K.
    Abstract: An experiment entitled “Studies on preparation of tamarind toffee” was carried out during the year 2020-21 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of different recipes and storage conditions on chemical changes and quality of tamarind toffee and to find out the suitable recipes and storage conditions for good quality tamarind toffee. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors, as factor ‘A’ constitutes levels of recipe viz., T1- pulp with 100% sugar, T2 -pulp with 90% sugar, T3 - pulp with 80% sugar, T4- pulp with 70% sugar, T5- pulp with 60% sugar and T6-pulp with 50% sugar and factor ‘B’ levels of storage conditions viz.,S1(ambient condition) and S2(refrigerated condition)with twelve treatment combinations and replicated thrice. The observations in respect of chemical and sensory evaluation were recorded from freshly prepared toffee and thereafter periodically at 30, 60 to 90 days of storage. Among the different recipes for preparation of tamarind toffee, the recipe T1 (pulp with 100 % sugar) was found superior for chemical parameter viz. pH, TSS, titrable acidity, reducing sugars, total sugars, non-reducing sugars, ascorbic acid and moisture content and was followed by the recipe T2 (pulp with 90 % sugar). Significant variation was observed in the storability of tamarind toffee stored at different conditions. Tamarind toffee stored at refrigerated condition was found significantly superior in respect to chemical parameters over toffee stored at ambient condition as the rate of reaction was relatively lower in the former.
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    ThesisItemOpen Access
    Title: STUDIES ON PREPARATION AND STORAGE OF GUAVA TOFFEE.
    (Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-09-27) Authors: NARWANE, SONIA DNYANESHWAR.; Advisor: Chandan, Dr. P. M.
    Abstract: The study entitled “Studies on Preparation and Storage of Guava toffee” was carried out at Department of Fruit Science, Dr. PDKV, Akola for 180 days of storage. The objectives were to study the different recipes and storage conditions of guava toffee and to find out suitable recipe and storage condition for preparation of guava toffee. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors, as Factor ‘A’ constitutes levels of recipes R1: (50% sugar + 5% fat + 5% SMP per kg guava pulp). R2: (50% sugar + 10% fat +10% SMP per kg guava pulp). R3: (75% sugar + 5% fat + 5% SMP per kg guava pulp). R4:(75 %sugar + 10% fat + 10% SMP per kg guava pulp). R5:(100% sugar + 5 %fat + 5 % SMP per kg guava pulp). R6: (100% sugar + 10% fat + 10% SMP per kg guava pulp). (SMP- Skimmed Milk Powder) and Factor B constitutes levels of storage S1 (Ambient condition). S2 (Refrigerated condition). Standardize recipe- (100% pulp + sugar + fat + SMP+ 5 g salt), which were replicated three times, to study the different recipes and storage conditions of guava toffee for 180th days of storage. The observations in respect of chemical analysis, and sensory evaluation were recorded periodically during storage. From the findings it was observed that, there was a gradual increase, in total soluble solids, reducing sugars and total sugars content. However, moisture, titratable acidity, non-reducing sugars and ascorbic acid content of guava toffee were decreased with the advancement of storage days of guava toffee prepared with different recipes. Maximum change in moisture, total soluble solids, titratable acidity, reducing sugar, non-reducing sugar, total sugar, ascorbic acid was observed at ambient condition, while minimum change was recorded at refrigerated condition. The guava toffee prepared with different recipes and stored at ambient as well as refrigerated conditions and was found that, the toffees stored at ambient condition remain better only up to 90 days of storage and after 90 days, it started to spoil till 180 days of storage. At refrigerated condition, the toffees stored remain better up to 180 days of storage without any spoilage occurred. The guava toffee prepared with recipe 100 % sugar + 10% fat + 10% SMP showed minimum per cent increased and decreased after 90 days of storage in bio-chemical properties over other recipes when stored at ambient condition and refrigerated condition. Further the colour, appearance, texture, taste, flavour and overall acceptability scores decreased continuously during storage days with an advancement of storage days. The guava toffee stored at ambient condition was found acceptable at 90th days of storage. While the toffee stored at refrigerated condition for 180 days recorded more acceptable score.