This study was conducted to produce mandarin concentrates using different commercial pectic enzymes and concentration under vacuum. The sweeteners used were the stevia (natural sweeteners) and aspartame (artificial sweetener). Chemical, microbiological and sensory evaluations of low-calorie mandarin juices were carried out after processing and during storage. Results indicated that enzymatic treatment with 100 ppm (Pectinex Ultra SPL + Citrozym L at a ratio 1:1) for 45 min led to the highest of total soluble solids, the lowest of viscosity and reducing time of concentration by 22.7%. Chemical properties (total acidity, ascorbic acid and carotenoids) of mandarin juice sweetened with stevia or aspartame gave the same properties of mandarin juice sweetened with 100% sucrose but reduced their calorie content. Also, all treatments slightly decreased the chemical constituents during storage. The obtained results reveal that mandarin juices slightly contained total bacterial counts during storage but mandarin juices with stevia sweetener caused low increase in total bacterial counts compared with the other treatments. Besides, in mandarin juices with and without sugars, yeasts and moulds were not detected during storage. The statistical analysis of sensory evaluation of mandarin juices gave insignificant differences by replacing 50% and 100% of sucrose with stevia and aspartame sweeteners, respectively after processing and storage for 6 months.