The effect of pulsed electric field (PEF) to inactivate the microorganisms present in the orange, grape and pineapple juices was studied. The exponential decay pulse of 125 J with 10 µs was applied at the rate of 1 pulse per second. PEF reduced the population of viable spoilage microorganisms to the safe level. Increase in number of pulses reduced the microbial population irrespective of voltage level maintained. Similarly, increase of voltage also reduced the viable colonies. The effective voltage and number of pulses for inactivating microorganisms for enhanced shelf-life was 100 kV and 150 when juices were stored at 4°C for 30 days.