الفهرس 
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Abstract
This investigation was carried out to study the effect of freezing and frozen storage alone or accompanied with other treatments, I e. pasteurization, Wh1pplng (for sherbet making), adding chemical preservatives such as column. benzoate and s02 s and the addition of sugars (4 % and 8 7o) on the chemical and organoleptic properties cf Mango and apricot ju1ees. Besides the effect of type of package, namely cans and polyethene bags was a1so studied..
Some chemical propert1es of mango and apricot juice were not practically affected w1tn all treatments applied (pasteurlzatlng, Whipping, adding chemical preservatives. and adding sugars)w These properties are moisture, aSh, T.S.S., total Sugars and protein contents. S1milary these contents suffered no changes during the storage period of 150 days at-16-C.
On the other hand some const1taentes changed slightly i.e. reduc1ng sugars 1ncrGas~d as a result of the invers10n of non reducing sugars to the reducing sugars. Ascorbic acid was reduced daring storage in all treatments applied.
An increase in t1tratable acidity -Was not1ced 1n all cases during storage.
The retention of ascorbic acid 1n the d1fferent treatments my be arranged descending as fellows : SD2 ,
sodium benzoate and pasteurization. Lower retention values -were observed in the other treatments appl1ed to frozen stored juices, and these treatments could ba arranged descending acc0rd1ne to their retention of Vitamin C as follows : control, samples treated with Sugars(4 % and 8 %) and sherbet .