Tomato and watermelon both fruits are of highly commercial importance but perishable in nature. Aim of study was to develop preserved blends with different ratios from these fruit juices. Blends prepared from tomato and watermelon fruit juices were examined physicochemical (pH, titratable acidity, TSS, vitamin c, reducing sugar and non-reducing sugar) and sensory attributes (color, flavor, taste and overall acceptability) during 3 months refrigerator storage at an interval of 15 days. In-terms of physicochemical study a decrease was observed in pH (5.17 - 4.35), non- reducing sugar (1.57 - 1.30%) & vitamin C (14.3 - 9.96mg/100g) while, an increase in numbers of TSS (5.87 - 6.74^obrix), reducing sugar (3.25 - 3.68%) and titratable acidity (0.27 - 0.35%) were observed. The addition of watermelon juice decreased the intensity of acidity and increased the sensory attributes of developed samples, as during sensory as of samples it was noticed that TW₅ (tomato 50% juice and watermelon 50% juice) was highly acceptability and selected as the best sample by the team of judges. All the quality parameters were significantly affected by the application of selected treatments storage time. Thus it is concluded from this study that watermelon juice might be given to tomato juice to develop a healthy juice blend.

Key words: Tomato and watermelon juice, sodium benzoate, refrigeration storage.