Sugarcane juice deteriorates rapidly as enzymatic browning and microbial spoilage take place soon after juice extraction. Therefore, the effects of pasteurization treatment (70ºC for 10 minutes) and addition of calamansi juice at different concentrations (0, 1.0, 1.5, and 3.0%, v/v) on the physicochemical (color, pH, total soluble solid, titratable acidity, and peroxidase enzymatic activity), microbiological (total plate count, yeast and mold), and sensory characteristics of black stem sugarcane juice were investigated. Quantitative descriptive analysis (QDA®) was conducted by eight trained panelists to determine the intensity of the sensory attributes of sugarcane juice, such as brownish color, grassy aroma, citrus aroma, sweetness, sourness, sweet aftertaste, and overall acceptability using a 15 cm unstructured line scale. The results showed that the pasteurization treatment significantly (p ˂ 0.05) increased the L* value (lightness) of sugarcane juice at 0% (v/v) of calamansi juice. Increasing the concentration of calamansi juice decreased the pH value and increased the titratable acidity of the sugarcane juice at 5% significance level. The relative effectiveness in reducing the peroxidase (POD) enzymatic activity and microbial load of sugarcane juice was shown after the addition of calamansi juice and pasteurization treatment, respectively. Significant (p ˂ 0.05) changes in the intensity of brownish color, grassy aroma, and sweet aftertaste of sugarcane juice were observed after the pasteurization treatment at 0% (v/v) calamansi juice; whereas, the addition of calamansi juice at different concentrations increased the intensity of citrus aroma and sourness, but decreased the intensity of grassy aroma and sweet aftertaste of sugarcane juice at 5% significance level. Hence, pasteurization treatment coupled with the addition of 1.5% (v/v) calamansi juice was effective in achieving microbial stability and consumer’s acceptability on sugarcane juice.