and 20.5 o Brix Preserved with Sodium Benzoate and Potassium Sorbate Stored at Ambient Temperature

was carried out to investigate the effect of different sugar concentrations and chemical preservatives and storage temperature i. e. ambient temperature (20-25oC) on the physicochemical and sensory attributes of strawberry juice stored for three months. The samples were numbered as, TA0, TA1, TA2, TA3, TA4, TA5, TA6 and TA7. Maximum increase in total soluble solids (TSS) content occurred in TA1 and TA2 (20.00%) while minimum change occurred in TA7 (7.31%). Maximum decrease in pH content occurred in TA0 (17.9%) while minimum decrease was observed in TA7 (9.72%). Maximum increase in titratable acidity occurred in TA0 (167.40%) followed by TA4 (141.90%) while minimum increase occurred in TA7 (122.85%). Maximum ascorbic acid decreased in TA0 (83.06%) followed by TA4 (77.79%) while minimum decreased was observed in TA7 (66.43%). Maximum increase in reducing sugar content was occurred in TA6 (25.86%) while minimum increase occurred in TA3 (17.93%). Maximum decrease was observed in non reducing sugar content occurred in TA4 (87.70%) while minimum decrease occurred in TA3 (18.30%). Maximum decrease in color was recorded for TA0 and TA4 (83.75%). Flavor deterioration occurred in control samples i. e. TA0 and TA4. Comparatively better consistency was recorded by sweetened juice. Among all the treatments TA0 and TA4 were rejected soon after storage due to spoilage while TA7 was found most effective but was also rejected organolytically after sometime. It is the result of our research work that temperature plays most important role in extending shelf life