The purpose of this research was to find out the influence of various sugar concentrartions and preservatives and keeping temperature i. e. ambient temperature (20-25^oC) to study the physicochemical and sensory qualities of strawberry juice pres4rerved for twelve months. The samples were marked as, T_A0=Strawberry juice (7.5°brix) - no preservatives (control), T_A1=Strawberry juice (7.5°brix) with 0.1% sodium benzoate, T_A2=Strawberry juice (7.5°brix) with 0.1% potassium sorbate, T_A3=Strawberry juice (7.5°brix) with 0.05% sodium benzoate +0.05% potassium sorbate, T_A12=Strawberry juice (7.5°brix) - no preservatives (control), T_A13=Strawberry juice (7.5°brix) with 0.1% sodium benzoate, T_A14=Strawberry juice (7.5°brix) with 0.1% potassium sorbate, T_A15=Strawberry juice (7.5°brix) with 0.05% sodium benzoate +0.05% potassium sorbate. Highest increase was reported in Total Soluble Solids (TSS) content by T_A1and T_A2(20.00%) while lowest increase was reported in T_A15(9.33%) during storage. Maximum decline in pHrecorded in T_A0 (17.94%) followed by T_A12 (16.23%) while lowest decrease was reported in T_A15 (8.33%). Maximum increase in titratable acidity reported in T_A0 (167.40%) followed by T_A2 (140.00%) while minimum increase reported in T_A15 (102.38%). Maximum ascorbic acid decreased in T_A0 (83.06%) while minimum decrease was recorded in T_A15 (56.20%) followed by T_A13 (58.73%). Maximum increase in reducing sugar content was reported in T_A2 (19.65%) while minimum increase reported in T_A15 (13.10%). Maximum decrease in non reducing sugar reported in T_A0 (78.87%) followed by T_A12 (70.42%) while minimum decrease reported in T_A15 (11.26%). Decrease in color was observed for all samples. Flavor deterioration reported in control samples (T_A0 and T_A12) while treated samples showed minimum loss in flavor during storage. Comparatively better consistency was observed by treated juice. After storage of ninety days, the samples were rejected on the basis of color, flavor, consistency and overall acceptability. Among all the treatments T_A0 and T_A12 were rejected during storage while T_A15 was found better than all other samples  followed by T_A13and showed better storage stability than other samples.

Key words:Strawberry juice, benzoate, sorbate, sucrose, ambient temperature.