were assessed in date juice for five weeks under refrigeration storage (4–5C), having as reference the untreated date juice. After processing, HIPEF treated date juice exhibited lower HMF concentration than pasteurized one. HIPEF treatment did not affect color parameters with respect to other date juices after treatments. Turbidity, soluble solids and pH were more preserved in HIPEF treated date juice compared to heated one after processing and along storage. The content of total phenols increased after HIPEF compared to untreated juice. The HIPEF contributed to the maintain of quality attributes of date juice along refrigeration storage. This process was much better than heat.