A study was conducted to investigate the influence of microbiological activity on different quality factors of strawberry juice during storage. Strawberry was purchased from local market and its juice was kept for two weeks at room temperature to check its shelf life. Total plate count (TPC), pH, flavor, color, yeast and moulds were checked weekly. Quality changes of strawberry juice during storage can be caused both by microbiological and physiological processes. At day 0; pH 3.2, color bright 2 -1 red, excellent flavor, TPC 2.7 x 10 cfu g were recorded, while no yeast or mould were found. After one week, the pH 3.6, dull red color, TPC 2 -1 3 -1 5 -1 2.25x10 cfug , yeast 1.7x10 cfu g and mould 1.6x10 cfu g were observed. 2 While after two weeks (day 14) color was brown while pH 4.0, TPC 1.9x10 -1 6 -1 5 -1 cfu g , yeast 2.47x10 cfu g and mould 1.6x10 cfu g were noticed. Yeast, mould and pH were increased with the passage of time. Spoilage can be controlled by keeping the juice in refrigerator and using preservatives. Thus with good storage conditions, the shelf life of the strawberry juice can be increased satisfactorily.