Effects of conventional and microwave heating pasteurization on physiochemical properties of pomelo (Citrus maxima) juice was evaluated. Microwave heating pasteurization shows less effect on pH, reducing sugar, ascorbic acid (Vitamin C) content, and total phenolic contents in compare to conventional pasteurization. Microwave heating pasteurization reduces tannin and naringin content more in compare to conventional pasteurization. Effects of Conventional and TreatmentsConventional pasteurization (CP): Freshly prepared juice was filtered and poured into sterilized bottles and then heated at 90°C by using thermostatic water bath and maintain the temperature of juice 90°C for 15 seconds. Pasteurized juice was cooled to room temperature in a cooling water bath and was stored in a refrigerator at 4 ± 1°C. Microwave heating pasteurization (MHP):Juice was heated at 90°C by using microwave and cooled to room temperature in a cooling water bath and was stored in a refrigerator at 4 ± 1°C.