The aim of this investigation was to produce nectar from 
papaya and guava fruits and studies their physicochemical and 
sensorial analysis. The different percentages of Guava and 
papaya nectar were ( 50% Guava+ 50% papaya),Treatment1,(75% papaya +25% guava)Treatment-2and (25% 
papaya+75%guava) Treatment-3.Analysis of nectar was 
conducted at zero time and during storage at ambient 
temperature up to six months.. Data analysis established that 
treatment -1 and treatment -3 had the maximum content of 
ascorbic acid by 109 and 136 mg/100g, respectively compared 
to treatment -2. Furthermore, bioactive components in guava 
pulp had the highest percentage compared to papaya pulp.Also 
nectars are an remarkable source of bioactive components.. It 
is a proper source of phenolic compounds (113.25 mg 
GAE/mg),flavonoid compounds(71.0 mg/100ml) and 
antioxidant activity (48.6%), respectively ,for treatment -3 
.Processing and storage period exhibit notable effect on 
Physico-chemical parameters, especially, sugars, total soluble 
solids, PH value, total acidity, ascorbic acid, and the 
concentration of phytochemicals of nectars.. Statistical 
analysis related that treatments 1 and 2 were greatly 
established palatability during the storage period up to six 
months between adverse panelists. From all the previous
results, it is probable applicable and economic to produce 
guava and papaya nectar blends.