The Aim of this work was to study the following : 1- Physical and chemical characteristics, and flavour components in both ripe mango fruits of Zibda, and Cobbania and Guava fruits. 2- Effect of freeze Concentration on physical and chemical characteristics and flavour components of juices. 3- Effect of pasteurization on physical and chemical characteristics, and flavour components of juices. 4- Effect of freezing at20° on thy Physical and Chemical Characteristics, and flavour components of the pasteurizing juices before and after concentration.