Two cultivars of plums (Red 'Centerose' and Yellow 'Yabany Zahaby' ) were used to produce juice. Several treatments were conducted on plums before extraction juice, which include freezing, enzymatic (pectinase), microwaves and steam (hot water vapor). Plums juices obtained after extraction were analyzed for physical and chemical properties. The results showed that addition of 250 mg of pectinase/ 100g plums increased juice yield to 78.24% and 76.67% in red and yellow plums, respectively. Whereas microwave retreatment for 20 sec. and steam treatment for 60 min. enhanced juice yield percentage in red and yellow plums. Furthermore, pectinase addition to plums before juice extraction improved nutritional and antioxidant properties of obtained plum juice. Therefore red and yellow enzyme-treated juices had anthocyanin monomeric pigment concentrations : 63.871 and 6.595 mg/liter, phenolics: 148.24 and 106.32 mg GAE/100ml and antioxidants activity: 70.01 ,64.78%, respectively. On the other hand red and yellow steam-treated juices had highly significant concentrations of anthocyanin monomeric pigment , phenolics and antioxidants activity with values: 87.91, 6.85 mg/liter, 282.72, 199.43 mg GAE/100ml, and 87.53%, 83.98%, respectively. The results indicate that combined freezing treatment with pectinase addition facilitate the production of a nutritious clear juice, as well as, the same for steamed juice,which increase its usage for food and beverage applications.