A research work was carried out during 2008 in department of Food Science and Technology Laboratory NWFP Agricultural University, Peshawar, Pakistan. Physicochemical analyses were carried out for 15 days of intervals during 90 days of storage period. Chemical preservatives and antioxidants mixed in different concentrations were added to the pulp and packed in plastic containers, stored at room temperature. The treatments were To (apple pulp), T1 (apple pulp+ 0.1% sodium benzoate+ 0.1% citric acid), T2 (apple pulp+ 0.1% sodium benzoate+ 0.5% citric acid) and T3 (apple pulp+ 0.1% potassium metabisulphite+ 0.1% citric acid). The samples were studied for ascorbic acid,% acidity, pH, total soluble solids (TSS) and sugar acid ratio. A decrease was recorded in ascorbic acid content (18.96 to 12.93 mg/100g), sugar acid ratio (30.96 to 27.62), pH (3.59 to 3.25), while an increase was recorded in titratable acidity (0.32 to 0.41), TSS (9.75 0Brix to 11.39 0Brix). During organoleptic evaluation samples T3 was found most acceptable during storage. Statistical analysis showed that storage intervals and treatments had a significant (P< 0.05) effect on physico-chemical analysis of apple