The aim of this research was carried out to investigate the effect of different sugar concentrations and chemical preservatives and storage temperature, i. e. refrigeration temperature (4-10oC) on the physicochemical and sensory attributes of strawberry juice stored for one year. The samples were numbered as, TR28=Strawberry juice (20.5 brix) with 0.1 Percent sodium benzoate, TR30=Strawberry juice (20.5 brix)with 0.1 Percent potassium sorbate, TR31=Strawberry juice (20.5°brix) with 0.05 Percent sodium benzoate 0.05 Percent potassium sorbate, TR40=Strawberry juice (20.5°brix) - no preservatives (control), TR41=Strawberry juice (20.5°brix) with 0.1 Percent sodium benzoate, TR42=Strawberry juice (20.5°brix) with 0.1 Percent potassium sorbate, TR43=Strawberry juice (20.5°brix) with 0.05 Percent sodium benzoate 0.05 Percent potassium sorbate. A maximum increase was recorded in total soluble solids (TSS) content by TR29, TR30, and TR31(9.75 Percent), while a minimum increase was recorded in TR43 (7.31 Percent) during storage. A maximum decrease in pH occurred in TR28 (16.94 Percent) followed by TR40 (16.57 Percent), while a minimum decrease was recorded in TR43 (8.14 Percent). A maximum increase in titratable acidity occurred in TR28 (136.19 Percent), followed byTR40 (110.37 Percent), while a minimum increase occurred in TR43 (91.11 Percent). Maximum ascorbic acid decreased in TR28 (84.26 Percent) followed by TR40 (74.39 Percent), while a minimum decrease was observed inTR43 (61.41 Percent) followed by TR41 (62.83 Percent). A maximum increase in reducing sugar content was recorded in TR30 (26.49 Percent), while a minimum increase occurred in TR43 (21.13 Percent). A maximum decrease in non-reducing sugar occurred in TR28 (89.84 Percent) followed by TR40 (88.77 Percent), while a minimum decrease occurred in TR43 (28.88 Percent). A decrease in color was recorded for all samples, but it was in an acceptable range during storage. Flavor deterioration occurred in control samples (TR28 and TR40), while treated samples showed less loss in flavor during storage. Comparatively better consistency was recorded by treated juice. After one year of storage, the samples were acceptable to the consumer on the basis of color, flavor, consistency, and overall acceptability. Among all the treatments, TR28 and TR40 were rejected during storage, while TR43 was found most effective,followed by TR41, and showed better storage stability than other samples.