Noni fruit (Morinda Citrifolia Linn), which have largest value of the medication purpose but it has very strong pungent flavor, acrid taste and turbid in nature. Based on these characteristics nature, the present experiment was aimed to develop noni fruit juice mix with another substance so that they combine together then crush with force so that it becomes flat, soft with sensory acceptability and shelf stability. The extracted noni juice was utilized for the preparation for fruit juice blended squashes with 0 to 25% of Alma, sathukudi (sweet) and grapes juice distinctly and the best combination was obtained. The standardized noni fruit juice mix with amla squash (80-20) was prepared, packed in PET bottles and stored at room temperature and in refrigerated condition. The stored squashes were observed to check out the different changes in physico-chemical characteristics during storage of six months. At the end of the result states that an increasing trend in acidity, decreasing sugar and non-enzymatic chemical reaction that takes place during preparation of sample, where as decreasing trend in ph., total sugar, ascorbic acid, tannin, total antioxidant activity and color values, which where predominantly low in refrigeration conditions during storage. Squashes retained maximum level of ascorbic acid total antioxidant activity in the room temperature and refrigerated condition at the end of storage.