A study has been undertaken at ICAR-Indian Institute of Sugarcane Research, Lucknow with an objective to study the sensory and microbial properties of microwave treated sugarcane juice under ambient and refrigerated conditions. Peeled sugarcane sticks were subjected to heat treatment at 10 psi for 5 minutes then sticks was immediately cooled in a deep freezer and juice was extracted through sugarcane juice extractor followed by the addition of lemon juice to maintain the pH 4.2-4.3. After this the juice was subjected to microwave treatments for time period of 1-4 minutes. All the treated juices were bottled and pasteurized in hot water at 80ºC for 25 minutes. All the lots were stored under ambient and refrigerated condition. The prepared juices were observed for sensory (appearance, flavour and overall acceptability) and microbiological attributes (total plate count and yeast and mold count). The results revealed that a good quality beverage from sugarcane juice with satisfactory storage stability of 21 days at ambient condition and 56 days at refrigerated condition could be prepared when the juice was treated with microwave for a time a period 3 minutes.

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