Thermally non-preserved fruit and vegetable juices with a very short shelf life are popular, lowprocessed products. They are produced,  among other things, from citrus fruits, apple, carrot, beetroot, and other vegetables. The objective of the research study was to evaluate the stability of some selected products during their storage. Evaluated were commercial carrot, carrot-celery and apple juices, both fresh and stored. The products analyzed were stored at 0 ÷ 1 ºC and 6 ± 1 ºC in the dark and at 6 ± 1ºC under daylight. The following was  determined in the juices: contents of carotenoids, total polyphenols, vitamin C, and of dry matter, colour in the CIE system (L*a*b*),  polyphenoloxidase activity, and antioxidant properties of the juices. The total carotenoids content in fresh carrot and carrot-celery juices  varied from 55 to 78 mg·kg-1. The total polyphenol content in apple juices ranged between 1740 and 1810 mg·kg-1, while the carrot and  carrot-celery juices contained from 651 mg·kg-1 to 882 mg·kg-1 of polyphenols. During the stipulated storage period, the juices stored at 0  ÷ 1 ºC without light were characterized by a very good stability in terms of the content of bioactive ingredients analyzed. The colour  difference (ΔE) between fresh samples and those stored under all the conditions was below 2. The results obtained indicate that due to the  relatively high content of analyzed bioactive substances fresh juices may be considered as a substitute for fresh fruits and vegetables.