The experiment was carried out carried out in the Post-Harvest Laboratory, Department of horticulture, JNKVV Jabalpur (M.P.) in the year 2016 - 2017. To assess the chemical characteristics of guava leather by using different levels of sugar (20%, 40%, 60% & 80%) with constant guava pulp (100%) and citric acid (0.2%, 0.4% & 0.6%) and stored up to 100 days at ambient temperature(25 ± 2 °C) . The storage studies indicate that there was a gradual increase in TSS, acidity, reducing sugars and total sugars continuously. The guava pulp (constant) + 60 % sugar + 0.2 % citric acid in treatment T7 (G3C1) secured the highest TSS (76.51°Brix), acidity (1.21%), pH (3.54),ascorbic acid (166 mg/100 g), moisture (15.78 %), reducing sugar (39.28%) and total sugar (68.28%) content.

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