This work is carried out investigate the effect of some chemical preservatives like (Potassium metabisulphite, citric acid, Potassium-sorbate and Sodium-benzoate) on physicochemical quality of black mulberry pulpy juice for the period of three months with 15 days interval. Acidity, pH, sugar/acid ratio, total soluble solids, ascorbic acid, reducing sugar, non-reducing sugar as well as organolyptically color, flavor and overall acceptability changes were monitored. Ascorbic acid, pH, sour acid ratio, non-reducing sugar, colour, flavor, and overall acceptability was declined from 25.21-9.69 mg/100g, 3.61-3.16, 12.60-8.78, 1.85-1.40%, 5.97- 4.10, 7.07-3.65, 7.22-3.23 respectively. While during the storage period TSS was increased 18.10-19.72, titrate able acidity was augmented 1.44 to 2.25mg% and increment in reducing sugar was recorded 6.10 to 7.06%. Sample MJ₃ was most acceptable among the other treatments whereas MJ₀ showed poorest result during storage period.