Guava fruit is rich in vitamin c and other vitamins are also present like vit A and vit B (thiamin and niacin) and significant amounts of phosphorus, iron and calcium that’s why guava is widely used as functional beverage by making blends with other fruits and vegetables and drinks. Guava based functional beverages helps in prevention from many cardiovascular diseases. in this study different types of guavabased beverages and impact of chemical; thermal and non-thermal techniques are studied on guava abased beverages. Chemical treatment is applied while using sodium benzoate, sodium metabisulphite and a combination of both preservatives which gives best result during storage. Effect of different time temperature treatments are applied on guava beverages and different quality characteristics of beverages are studied including organoleptic characteristics and physicochemical characteristics

Thermal Techniques, Guava, Fruit Beverages, Cold Plasma Techniques,