Soursop (Annona muricata L) nectar was processed from pasteurized unstored or pasteurized frozen pulp. Nectars of pH 3.6-3.7 with 0.1 % xunthan gum were producedfrom either 6" or 8" Brix pulp and increased to 13" or 15 " Brix by addition of sucrose. The &feet of storage (4C or 30C for 12 weeks) was investigated on nectar pH, titratable acidity FA), browning, consistency, microbes and sensory attribute. At 8 weeks of storage, consistency was similar in all nectars, except for thinning of nectar from pasteurized, unstored pulp (8"-15 "Brix) stored at 4C for 12 weeks. Nectars produced from frozen pulp had significantly @ C 0.01) lowerpH and higher TA than nectars from unstoredpulp. Browning increased in all products except nectar produced from unstored 8" Brix pulp adjusted to 15" Brix and then stored at 4C. This nectar was most highly ranked and had an overall rating of being liked moderately to liked very much afrer 12 weeks of storage. Microbial growth occurred in all nectars between 8-12 weeks of storage.

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