The experiment results presented in Table 1 and depicted in Figure 1 revealed detail on sensory (physiological) parameters of the mixed fruit toffee product with various treatment combinations at different days of storage period. The treatment combinations were found significant with color, flavor, texture, taste and overall acceptability. Treatment T9 was found superior with better color and it was recorded 9.17, 8.83, 8.69 and 8.32 followed by treatment T10 (9.15, 8.78, 8.69 and 8.31) at 0, 30 days, 60 days and 90 days of storage period respectively which were statistically at par with each other. These findings were supported by Hamanan et al (1980), Ahmad et al (2000),  Jain and Asati (2004). The response of different treatments on flavor, texture and taste differed significantly. Higher rating of flavor was recorded in T9 as 8.81, 8.09, 8.06 and 7.91 during all the storage period of 0, 30 days, 60 days and 90 days respectively. Whereas, lower value of above parameters were recorded with treatment T16 as 5.52, 5.32, 5.25 and 5.19 the findings were in conformity with Sethi and Maini (1991). Treatment T9 was recorded maximum rating on texture (6.94, 6.89, 6.82 and 6.78) at 0, 30 days, 60 days and 90 days of storage respectively while Treatment T10 was noted the minimum rating of texture 3.96, 3.93, 3.90 and 3.81 at all storage period respectively. This result was in close approximation to that of Parmar (2008). The maximum mean score for taste valued 7.27, 7.15, 7.09 and 7.07 was noted in treatment T9 while minimum rating valued 4.80, 4.63, 4.20 and 4.15 was observed in treatment T16 at 0, 30 days, 60 days and 90 days of storage respectively. The similar finding was in accordance with the findings of the Parmar (2008).The highest rating on overall acceptability was 7.61, 7.54, 7.44 and 7.32 with Treatment T9 while minimum was recorded as 5.40, 5.33, 5.29 and 5.20 at all storage period respectively in treatment T16. Overall acceptability is high in T9 as the color of the product from guava-papaya pulp brighter than reddish white that of pure guava leather as they have taken plain guava pulp as control. He also reported that blending had significant effect on the composition of finished product. A similar result was confirmed by the findings of Ramesh Kumar and Llyas (2005).

The data related to qualitative significantly influenced by the ratio of fruit pulp and recipes as indicated in Table 2 and Figure 2. The maximum value of total soluble solids 57.50%, 62.4%, 65.50% and 70.50% was exhibited in treatment T4 at 0, 30 days, 60 days and 90days of storage period respectively. The total soluble solids content of fruits increases the taste and aroma of fruit, similar finding are in agreement with the Shrivastava and Shrivastava (1965). Treatment T13 recorded the maximum value of pH (6.95, 6.81, 5.44 and 5.40) at 0, 30 days, 60 days and 90 days of storage period respectively. These findings were supported by Kalra and Revanthi (1983) reported that slightly decrease in pH during 60 days storage of guava pulp. It was clear from the table that the acidity percent of mixed fruit toffee decreased continuously with the progress in storage from 0 days of storage to 60 days of storage. The highest retention of acidity 0.457% was observed in the treatment T1. The decrease in acidity might be due to formation of sulphuric acid during storage.

The retention of ascorbic acid during storage was significantly higher in treatment T4. This might be due to the higher rate of respiration since acid is utilized to form the necessary respiratory substrate for catabolic process in mixed fruit toffees. Johnson and Toledo (1975) found reduction in ascorbic acid might be due to the presence of oxygen.