An investigation was conducted to study the chemical, microbial and sensory quality of custard apple pulp storage with chemical preservative. Results indicated that, the reducing sugar content of the custard apple pulp was found maximum (16.01 %) in the samples treated with 1500 ppm KMS at 15 days after storage (DAS). The maximum non-reducing sugar (13.12%) and total sugar (19.19%) retention of custard apple pulp were found in the samples treated with potassium metabisuphite at 1500 ppm at 15 DAS. The higher total bacterial count (49.33 CFU/ml) of custard apple pulp was found in the control sample. With regards to organoleptic characters, the maximum score for colour and appearance (3.30), mouth feel (3.80) and overall acceptability (3.28) were recorded in the pulp treated with 1500 ppm potassium metabisulphite, respectively. Whereas, maximum score for taste and flavour (3.08) was recorded in the samples treated with 1500 ppm potassium metabisulphite at 15 DAS. However, the lowest reducing sugar (15.18%), non-reducing sugar (2.77%) and total sugar (18.46%) were noticed in control at 15 DAS. Whereas, total bacterial count (15.33%) was noticed in pulp treated with potassium metabisulphite at 1500 ppm at 15 DAS. The lowest mean scores were recorded for colour and appearance (1.08), mouth feel (1.08), overall acceptability (1.03), taste and flavour (1.03) were recorded in control at 15 DAS.