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The effect of storage conditions on the quality of mustard, soybean, sunflower and groundnut oils were analysed under storage upto 210 days in Room temperature, BOD incubator and Refrigerated condition. The mustard oil used as based oil for replacement. The mustard oil was replaced by (40-85), soybean, sunflower and groundnut are each (5-20%). During the storage of individual and blended oil, pH was increase with increasing the storage period and types of storage condition. Density, specific gravity and iodine value was reduced with raising the storage period. Free fatty acid and peroxide value was increase with increasing the storage period and types of storage condition. Vegetable oils have wide application in foods where they are used in frying, cooking etc. Vegetable oils are produced from plant seeds, commonly used for frying, baking and other types of cooking. Edible oils and fats are biological mixtures.