The watermelon juice (Citrulluslanatus) and beetroot juice (Beta vulgaris) were formulatedto a blend in different proportion (in v/v)asT1 (80:20), T2 (75:25), T3 (70:30), T4 (65:35) and T0 (100:00) respectively. The standard sample (T0) was made without blending these two juices (100% standard watermelon juice). Physico-chemical and sensory analysis were evaluated. Marginal changes in pH, total soluble solids, acidity and vitamin C .The results of the analysis of Vitamin C content (mg/100 ml of

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... juice) gave125.26 in standard watermelon juice,106.89in T1, 102.31 in T2, 97.68 in T3, 93.12 in T4 respective.The acidity increased (0.25-0.33) and pH of the juice decreased progressively during the storage period. This may be due to the fermentation and presence of lactic acid reducing microorganism. The mean overall acceptability scores up to 8 for T2 samples in it up to 25% beetroot juice were incorporated. Microbial analysis (total plate count and yeast and mould count) was carried out from zero day to 30 days with 10 days interval and shows that microbial activity was steadily increases till 30 days of storage to 13 x 10 2 increased.Heat pasteurization (80ºC for 3 min.) was more effective for inactivating the microbial flora. However the shelf life of juice was established within 30 days.