Guava products like RTS and Nectar were initially evaluated organoleptically was performed for their appearance, color, flavor, taste and overall acceptability. The score for each attributes was highest on the day of preparation which decreased with passage of time for taste, flavor and overall acceptability during storage. Organoleptic evaluation of processed products remained more acceptable for products stored at three months. However, initial microbial analysis of RTS and Nectar revealed either higher microbial count. However, the increase in microbial growth was within the permissible level. Application of heat during processing irrespective of holding time reduced the microbial load.

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