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Guava-Papaya jam was developed and evaluated for changes in its physico-chemical, microbiological and sensory parameters at monthly interval for three months storage period. Total soluble solids increased significantly, while acidity decreased significantly in guava-papaya jam with the advancement in storage period. Yeast and mold count increased significantly in blended jam during storage. The colour and appearance, flavour, taste, mouthfeel and overall acceptability of guava-papaya jamdoi:10.22271/chemi.2020.v8.i3n.9343 fatcat:dowzwutnzfdzloiwcixk5ubs2e