Cantaloupe seed milk and orange concentrate were prepared from cantaloupe (Cucumis melo L.) seed and orange (Citrus sinensis) fruit, respectively. Orange concentrate (17%, vIv) was used to replace melon milk seed to produce an orange-cantaloupe seed beverage. The beverage was pasteurized at 85°C for 10 min. The moisture, fat, protein, ash and carbohydrate values were found to be 80.8, 2.25, 1.75, 0.298 and 14.9% respectively. This beverage was a good source of phosphorus and potassium. Storage stability of orangecantaloupe seed beverage at refrigerator (4°C) and freezer (-18°C) was evaluated by analyzing changes in the chemical, microbial and sensory properties of the stored beverage for 42 days (Refrigerated Samples, RSs) and 84 days (Frozen Samples, FSs). The results showed that at both storage temperatures no changes occurred in soluble solids and microbial properties. Molds and yeasts were not found in the beverage at these conditions. The results of the consumer panel test showed that the beverage was liked much (3.67 on a 5-point hedonic scale). During storage time, pH and taste changes in both sample, but body and total acceptance changes were only significant in RSs (p<0.05). These changes were ignorable from technological aspects. The color of the beverage was not significantly affected by the storage time (p>0.05). The RSs had higher sensory ratings for taste and total acceptability, so was preferred respect to FSs.

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