During storage of 45°Bx cloudy, 50°Bx and 72°Bx clear apple juice concentrates for 18 months, the changes in microbial counts and physicochemical properties were investigated. Little viable microbial counts were detected in 50°Bx and 72°Bx clear concentrates during all storage time and a few in 45°Bx cloudy concentrates during the only first storage stage. In all three concentrates, any changes were not found in pH and titrable acidity. But Hunter L values were decreased and a, b values were increased. Alcohol soluble color(ASC) were increased and vitamin C contents rapidly decreased, especially during the first three months. The contents and compositions of free sugars were showed a little change. It seemed that the change in ASC was more closely related with that of vitamin C contents than that of reducing sugar contents.