A study was conducted to determine the quality of sugarcane juice extract stored at different temperatures. Both raw and pasteurised sugarcane juice are supplemented with Zingiber officinale and Citrus limon. The mixture is then stored for 21 days at two different temperatures and examined to measure variations in vitamin C concentration and physiochemical parameters like pH, viscosity, titrable acidity, and total soluble solids. The juice stored at room temperature (24°C) could only be kept for a week, whereas the juice stored at low temperature (4°C) could be kept in good condition for two weeks. When cane juice is used as raw, spoilage is higher; when it is pasteurised, it is relatively less. Significant fluctuations in vitamin C levels and the number of microorganisms, particularly lactic acid bacteria, were seen when cane juice was stored.