The work aims to prepare a NFC compound juice and compare the effects of different sterilization methods on storage quality. Apple-pear and mulberry were used as raw materials to prepare not from concentrate (NFC) juice. The formula of NFC apple-pear and mulberry compound juice was optimized and the effects of high pressure possessing (HPP) and thermal processing (TP) on the storage quality of compound juice were studied. The light transmittance of apple-pear juice was (91.20±0.84)%, indicating a high degree of clarification. The highest sensory score was 94.70 when apple-pear juice, mulberry juice, citric acid and sugar were mixed at the mass fraction of 82.96%, 11%, 0.04% and 6% respectively. The microbial indicators of the 2 treatment groups during the storage period met the requirements of national health standards. During storage, the total soluble solid (TSS) content and pH of both treatment groups did not change significantly (P>0.05). Moreover, centrifugal precipitation rates of both treatment groups increased significantly during storage (P<0.05), but the rate of HPP group was lower than that of TP group. The contents of total phenols, flavonoids and anthocyanins all showed a decreasing trend, but the contents of total phenols, flavonoids and anthocyanins in HPP treatment group were higher and preserved better, with the anthocyanins retention rate more than 55%. Compared with TP, HPP can better maintain the quality of compound juice.