Present investigation was carried out to evaluate the shelf life based on the microbial and sensory analysis of processed Assam lemon juice subjected to treatments like pasteurization and addition of KMS. The processed juices were stored in refrigerated conditions and subjected to microbial evaluation every 15 days. The result showed that the untreated juices were spoiled just after 90 days whereas the samples given a combination of pasteurization and KMS treatment remained within microbial permissible limit for 180 days in ripe Assam lemon juice giving the best results. However, the matured juice was discarded after 165 days due to exceeding of microbial permissible limit. Sensory results suggested superior quality and stability of pasteurized and KMS treated juices in terms of colour, taste and overall acceptability suggesting that mature and ripe Assam lemon juice samples treated with a combination treatment of heat and chemical preservatives can be stored for a period of 180 days in refrigerated conditions.