Objective: The current work focuses on the role of citric acid and malic acid in enhancing the shelf life and sensory characteristics of orange juice. Methods: Orange juice was prepared manually and filtered using Whatman no 1 filter paper, it was stored in falcon tubes under refrigeration, it was evaluated for total microbial count by using spread plating method, sugar content by refractometer, pH by pH meter and sensory survey was also conducted. Results: A decrease in total soluble solid (TSS) was observed by refractometer. The sensory analysis using nine point Hedonic scale showed an overall preference towards the 90:20 citric: malic acid ratio. Agar plate colony count of the samples indicated a direct relationship between citric acid concentration and shelf life. Conclusion: Increasing concentration of citric acid was found to be favorable for an improved shelf life as well as taste.