The effort was made during the present investigation to evaluate the consequence of sodium benzoate (SB), potassium sorbate (PS) and ascorbic acid at various concentrations on microbiological and sensory stability of red fleshed dragon fruit pulp during storage at -20 ± 0.5 °C. The inhibitory effect of chemical preservatives and ascorbic acid on microbial and sensory attributes was analysed periodically at initial, first, second and third month after storage. The experiment was carried out in Completely Randomized Design (CRD) with ten treatments and three replications. The outcomes of the research noted that significant inhibition of the total bacterial count was observed on treating chemical preservatives, however ascorbic acid was shown to be more inhibitory. Organoleptic parameters of the dragon fruit pulp samples were affected negatively on addition of chemical preservatives however, superior sensory quality was obtained in the sample preserved with ascorbic acid at 1000 ppm and accepted by the sensory panelist even after three months of storage.