الفهرس 
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Abstract
This investigation is carried out to study the effects of freezing and frozen storage alone or accompanied with other treatments, I.E pasturization, whipping (for sherbat making), adding chemical preservatives such as sodium benzoate and So2 and the addition of sugars (4% and 8%) on the chemical and organoleptic properties of mango and appricot juices. Besides, the effect of type of package, namely, cans and polyethene bags is also studied. The study shows that moisture, ash, T.S.S., total sugars and protein contents are not practically affected with all treatments applied. Enamelled cans protect the ascorbic acid, colour and organoleptic quality much higher than polyethene bags during storage.