This study compares the nutritional quality, sensory attributes and shelf-life of fresh fruit juices with the commercially packaged fruit juices. Fresh fruit juices, typically extracted directly from fruits, are rich in vitamins, minerals and antioxidants. In contrast, packaged fruit juices undergo processing techniques such as pasteurization and filtration, which can reduce nutrient levels and introduce additives like

preservatives, artificial sweeteners, and flavor enhancers. Nutritional analysis showed that fresh juices, such as orange, apple, and mango, contained higher levels of vitamins (e.g., Vitamin C) and antioxidants compared to their commercially processed counterparts. Packaged juices, while convenient and having a longer shelf-life, often contained added sugars and preservatives that were absent in fresh juices. Sensory evaluation revealed that fresh juices were preferred for their natural taste and aroma, though they have a shorter shelf-life, typically lasting only a day when refrigerated. Consumer surveys highlighted that while fresh juices are perceived as healthier, they are less convenient and more expensive. Packaged juices, despite concerns over added sugars and preservatives, are favored for their practicality and longer shelf-life. This study emphasizes the trade-offs between freshness, nutrition, and convenience in fruit

juice consumption.