Latest research on fruit leathers aimed at studying the effects of processing on organoleptic and nutritional quality of the final product. Workers have evaluated the influence of pretreatment on final product structure as well as the effect of hot air drying on colour and antioxidant retention in apple leathers with and without preservative agents. Papaya & Pumpkin were undertaken in regard to physico-chemical analysis, effect of processing treatment on organoleptic characteristics of fruit leather. Economic analysis for both type of Papaya and Pumpkin fruit leathers were performed. The results revealed that total cost for manufacturing 1kg of papaya leather was Rs. 140 and 1kg of pumpkin leather was Rs. 88. 

Keywords: Fruit Leather; Anti-Oxidant Properties; Pumpkin; Papaya.