Fruit juice concentrate prepared with fresh wood apple fruit pulp, sugar powder, black salt, table salt and cumin seed powder with preservative (Sodium benzoate @ 0.2%) and without preservative, packed in High Density Polyethylene Pouches (HDPE) and stored in refrigerated (4 °C) and ambient temperature (27±3 °C) for 3 months. Sensory profile viz., appearance, colour, consistency, taste, flavor and overall acceptability as well as physico-chemical characteristics viz., pH, TSS, Titratable acidity and ascorbic acid were analyzed at weekly interval. Though appearance and colour scores decreased in juice concentrate with and without preservative packed in HDPE pouches stored at ambient temperature during storage, however within acceptable range (6 to 8). Consistency scores were not changed significantly during storage in all treatments. The scores of taste, flavor and overall acceptability decreased rapidly in product stored at ambient temperature when compared to refrigerated product. As the duration of storage of fruit juice concentrate increased, TSS and titratable acidity increased while ascorbic acid and pH declined which affected the overall acceptability scores significantly (p?0.01) in all treatments. Wood apple juice concentrate packed in HDPE pouches could be stored for 42 days at ambient temperature and 3 months at refrigerated temperature with acceptable sensory scores.