Stanley plums were processed into pastes by heat concentration to 25 and 30°Brix. the soluble solids of these two pastes were increased to 40 and 45°Brix, respectively, by sugar addition. the influence of processing techniques on the physicochemical and sensory characteristics of pastes was evaluated. Heat concentration resulted in a significant decrease in titratable acidity, total anthocyanins and total pectin. Pastes showed pseudoplastic behavior within the shear rate range of 20 to 100 rpm. Sugar addition had darkening effect on color, but no noticeable effect on rheological properties of the pastes. It was not feasible to concentrate plum pastes beyond 40°Brix. Paste pH was not affected by processing conditions. Sensory evaluation indicated that preference could be adequately predicted by flavor and color under the condition that °Brix/acid ratio was suitable.