The study was performed to evaluate the effect of storage period on physico-chemical and sensory qualities of commercial fruit beverages. For the study three most popular brands and three least popular brands of fruit beverages i.e. squash and syrup were selected on the basis of market survey and collected within three months of manufacturing date and stored for nine months at room temperature. The samples were subjected to biochemical analysis for acidity, Total Soluble Solid (TSS), total sugar, reducing sugar, β-carotene, vitamin C, pectin, sodium, potassium and sensory qualities (appearance, colour, flavor and taste) initially and bimonthly interval upto the expiry date. Duration of storage had no effect on the mineral (sodium and potassium) content of the beverages. All the beverages for TSS content satisfied the standards suggested by FPO both for squashes (not less than 400 brix) and syrup (not less than 650 brix). Acidity, total sugar, reducing sugar increased with the advancement of storage time while vitamin C, β-carotene and pectin content of the beverages decreased significantly during storage. Sensory qualities were measured with the help of nine point hedonic scale by panel of ten judges and found that all the beverages were ranged between good and very good initially. A reduction in sensory scores of all the beverages was observed with the advancement of storage period.

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