Abstract – The evaluation of the ability of preserving soursop fruit (SF) flesh of food additives including potassium metabisulfite (KMS), citric acid and the combination of the two additives at different concentrations is carried out by monitoring changes in physical and chemical properties of SF flesh during a storage period of 21 days at ambient temperature (25-35°C). The results have shown that 1000 ppm KMS can be used in combination with 500 ppm citric acid to preserve SF flesh. This concentration is selected to preserve flesh for a period of 3 months at 5 ° C resulting in stability in the quality of SF flesh. In details, the change in pH of SF flesh before and after storage is negligible (5.22 and 5.32, respectively); Total soluble solid (TSS) of SF flesh during storage increases slightly (from 26.0 to 26.8); total sugar content of SF flesh increases during storage (from 17.95 to 20.82); the total acid content slightly decreases (from 0.62 to 0.58); Vitamin C content drops (from 18.5 to 16.22) and SO2 content in SF flesh is 590 ppm.