Citric, Malic, and Tartaric acids are widely used additives in the food Industries. These additives have been identified for their individual role in enhancing the organoleptic properties and shelf life of different fruit products but there is limited information pertaining to combined effect of these additives. On optimization an appropriate combination of these acids (fruitaric acid) would thus become as one single dative that can be used in several of the mixed fruit or common fruit flavours particularly in the confectionery, fruit juices, and other related products. These additives would contribute to a better flavour profile and shelf life of the fruit product than when used singly. Thus the current research was carried out to optimize the ratio of citric, malic and tartaric acid to enhance shelf life and organoleptic properties of fruit juices. In this research following ratios of citric to malic to tartaric acid were used for formulation of different test samples, viz. S1=25: 37.5: 37.5, S2=50: 25: 25, S3=75: 12.5: 12.5, S4= 100: 00: 00, and S5 as reference sample without any additive. Fruit juices selected in the current study were Apple and Mango juices. To evaluate the shelf life of product plate count, yeast count, pH, and total soluble solids were analysed for five weeks. Sensory analysis was performed for all the formulated test sample of the fruit juices to find out the best test sample and obtained result were analysed by SPSS software version 12 for windows. It is evident from this study that the organoleptic property and shelf life of product will be enhanced if acidulant is added as per sample S3.