The aim of this study was to evaluate the microbial inhibitory activity and physicochem. quality of fresh carrot juice prepared with different environmentally-friendly washing methods during low temperature storage. Individual and combined treatments with sodium bicarbonate and citric acid were applied to carrots for 10 min. Tap water and 50 ppm of sodium hypochlorite were used as the control and combined treatment of 1% NaHCO3 and 1% citric acid significantly reduced total aerobic counts and coliform. In addition, combined treatment of 1% NaHCO3 and 1% citric acid inhibited microbial growth for 7 days at 4°C and 10°C in a shelf-life study. There were no significant differences among the sanitizers in terms of Brix acidity, pH and color. Changes in physicochem. quality were not significantly different by sanitizer but were affected by storage temperature These results indicate that washing with combined treatment of 1% NaHCO3 and 1% citric acid is an effective method to inhibit the microbial population and maintain physicochem. quality. Therefore, combined treatment of 1% NaHCO3 and 1% citric acid can be effectively used to sanitize and prepare carrot juice without affecting other properties.