Mango and muskmelon are major fruits and their products (e.g. juices, concentrates, nectars, etc.) have high acceptance by consumers globally. The study was carried out with an objective of preparing excellent quality clarified blended mango and muskmelon pulp with high yield and consumer acceptance. Mango and muskmelon blended pulp treated with different concentrations of sodium benzoate and potassium sorbate showed a significant change during storage at ambient temperature. The blended pulp ratio was 50:50 while the concentrations of preservatives were as T₀ (with no preservatives), T₁ (0.1% sodium benzoate), T₂ (0.1% potassium sorbate), T₃ (0.05 % sodium benzoate + 0.05 % potassium sorbate), T₄ (0.075 % sodium benzoate + 0.025 % Potassium sorbate), T₅ (0.025 % sodium benzoate + 0.075 % potassium sorbate). Physio chemically the blended pulp was study for (percent acidity, pH, TSS, ascorbic acid, reducing and non-reducing sugars) and organoleptically i.e (color, flavor, taste and overall acceptability) after each 15 days intervals. During three month of storage an inclined was recorded in TSS from 14.55 to 18.87 ⁰Brix, from 0.25 % to 0.30 % and reducing sugar from 6.19 % to 6.54 % while a reduction was taken place in ascorbic acid from 38.48 to 24.49 mg/100g, pH from 4.49 to 3.81 and non-reducing sugar from 8.92 % to 7.63 %. During sensory evaluation T₄ and T₅ obtained maximum means score of judges while T₁, T₂ and T₃ gained minimum means score. Sample T₄ was found the most suitable treatment on the overall basis of study. The Statistical analysis showed that storage interval and treatments had a significant (p<0.05) effect on physio-chemical and sensory analysis of mango and muskmelon blended pulp.

Key words: Blended pulp, storage stability, sodium benzoate, potassium sorbate