Studies were carried out with an objective to assess the effect of various post-harvest treatment with chemical preservatives and stabilizers stored at room temperature (20-25 ⁰C) on stability and overall quality of whole grape juice. The treatments were comprised of G₀ (whole grape juice control), G₁ (whole grape juice + sodium benzoate 0.05% + potassium sorbate 0.05%), G₂ (whole grape juice + pectin+ potassium sorbate 0.05 % + sodium benzoate 0.05%), G₃ (whole grape juice + guar gum. + potassium sorbate 0.05 % + sodium benzoate 0.05%), G₄ (whole grape juice, Carboxyl methyl cellulose + potassium sorbate 0.05 % + sodium benzoate 0.05%), G₅ (whole grape juice Homogenization + pectin+ potassium sorbate 0.05 % + sodium benzoate 0.05%). Treatments were studied for acidity, ascorbic acid, pH, TSS, reducing sugar and non-reducing sugars and for sensory evaluation (color, flavor, and overall acceptability). Results indicated that an increase was observed in acidity (from 0.43 to 0.74%), total soluble solid (from 21.11 to 22.13 ⁰brix), and reducing sugars (from 12.18 to 14.44%). While decrease was observed in ascorbic acid content (from 26.10 to 10.30 mg/100g), pH (from 3.78 to 3.54) and non-reducing sugar (from 3.09 to 1.96). Sensory evaluation explained that the sample G₅ (whole grape juice, Homogenization + pectin+ potassium sorbate 0.05 % + sodium benzoate 0.05%) and G₂ (whole grape juice, pectin+ potassium sorbate 0.05 % + sodium benzoate 0.05%) showed best result during 180 days of storage period. Hence it can be concluded that sample G₅ was found to be better for preserving sensory, overall quality and nutritive value of the whole grape juice.

Keywords. Storability. Chemical preservative. Quality. Stabilizers