Abstract

The effect of cold temperature storage on the quality attributes of pawpaw and guava leathers was evaluated.  Pawpaw leather was significantly higher than guava leather in calorific content, water activity, pH and total mould count throughout the duration of storage. However Guava leather was higher in texture. Sensory scores in relation to period of storage showed that Guava leather gave better result in overall acceptability at zero, one and two months of storage at 8 ± 1⁰C. Guava leather also gave better sensory qualities in fruitiness, smell, chewiness, toughness, colour, and overall acceptability when varietal influence is considered.  Guava leather is better accepted.

Key words: Pawpaw, guava sensory, leather, storage.