The current study was investigated to analyse the preparation of guava leather of Ghola (Alahaabadi safaida) cultivars. Firstly the experiment were shown to find the concentration of sugar, citric acid, cinnamon, salt and packed in butter paper under storage temperature at (5+2^oC) for 45 days with the interval of 15 days study. The leather of guava  (626.76 g/kg) pulp was attained from the T2 treatment (800 g sugar + 2 g citric acid + 2 g strawberry), surveyed by the other treatments like (619.06 g/kg) pulp in T4 (900 g sugar+2 g citric acid+1 g cinnamon). The average moisture content of fresh guava leather was 16.81 percent (14.98) Brix Total soluble solid, (77) percent reducing sugars, (14.32) percent total sugars, (6.72) percent titratable acidity,(0.541). The major ingredients including for the preparation of guava leather was sugar, citric acid, salt, cinnamon, and strawberry as a flavour. (Treatment T2 and T4) were higher as compared to the other treatments with respect of sensory evaluation. The average value of fresh fresh leather for appearance and colour was (8.5), flavour (7.51), taste and texture were approximately similar with the value of 8, and the acceptable level of sensory evaluation was 8.5 point Hedonic scale. As per the storage study showed that there was a gradual decrease in the moisture content, whereas Total soluble solid, total sugar reducing sugar and titrate able acidity were increased with the passage of time. During the storage study of guava leather sensory quality was decreased at little bit faster rate. Overall the quality of leather was acceptable even after 45 days storage study at refrigerated temperature.

Keywords:Guava, leather, Product Development, Guava Pulp, shelf life.