Lime juice (Citms auranfifolia) was stored at —20°C for 12 months and concentrated using four methods. The effect of frozen storage and concentration methods on some physical. chemical and rheological properties as well as sensory evaluation of reconstituted Juice was Investigated. The results showed that the frozen storage had insignificant effect on total soluble solids. pH value and total acidity percent of the juice. Color index. redness (a') values and total changes In color (E) of the juice gradually increased during storage period. Pectin content. lightness (L'). yellowness (b‘). plastic and 10 rpm viscosities. and consistency coefficient values were decreased. Concentration methods caused a significant increase in color index values of resultant concentrates. The changes in most tested properties were low in concentrates produced by “cut-back“ process. The differences between rheological properties of the concentrates referred to the differences in pectic fractions content of the concentrates. The overall acceptability scores of reconstituted juices prepared from concentrates produced by 'cul-back' process were higher than those for the other concentrates.