During this study it was found to be that microbial load in the fruit juice has increased on the decreasing concentration of citric acid, result of this study suggest that citric acid is better preservative then the malic acid. Where as a fixed ratio of citric and malic has better control on maintaining pH (90% citric acid and 10% malic acid) and total soluble solid (80% citric acid and 20% malic acid) instead of using one acid as preservative. Similarly the