Different fruit juice blends were prepared as (Kinnow juice: Aonla juice: Ginger juice in 100: 0: 0, 95: 5: 0, 92: 5: 3 ratio for improving flavour, palatability, nutritive and medicinal value. The juice blends were reserved by pasteurization (75°C or 85°C for 15 minutes) and by addition of potassium meta-bi-sulphite (500 or 750 ppm). These blends were stored in 200 ml colourless glass bottles at refrigerated condition (4 ± 1°C) for six months and tested at three months interval for sensory evaluation. The results revealed that non-enzymatic browning, flavour, colour, bitterness and affected significantly up to sixth month of storage. The individual effect of juice blending ratio, processing temperature and potassium meta-bi-sulphite treatment was found to be significant in prolonging storage duration and maintaining the acceptable quality of juice blends. The juice blend by 92:5:3, processed at 75°C for 15 min with 750 ppm KMS was the most effective treatment for sensory quality of the juice blend but minimum microbial population was recorded with juice processed at 85°C temperature with same treatment combination in both year of experimentation.