The aim of the study was to evaluate a suitable combination of apple pulp and sucrose solution for the preparation of apple leather, stored at ambient temperature. The treatments were T0, T2, T3, T4 and T5. The samples were wrapped in aluminum foil and then packed in polyethylene bags and evaluation was carried out for total period of 60 days. Physiochemically analysis, acidity, brix0, moisture and sensory characteristics of; color, taste, texture and overall acceptability (using Larmond scale) were evaluated at 15 days interval. The moisture content of apple bar was decreased from 16.76 to 11.55 throughout the storage. Maximum increased was observed in T4 (53.26%) followed by T5 (34.16%), in compare minimum fall was observed in T0 (17.65%) followed by T1 (21.23%). The TSS of apple pulp was 14 brix0 when sucrose solution was added in different ratio, after drying the TSS of apple bar was increased from 14.41 to 89.26 during storage. Maximum increased was observed T5 (85.34%) followed by T3 (84.33%), while lowest raise was observed in T0 (81.81%) followed by T1 (82.022%). The pH of apple bar was reduced from 3. 3 to 4.478 for the period of storage. Maximum reduced was perceived in T5 (47.147%) followed by T4 (44.410%), in compare minimum fall was observed in T2 (24.242%) followed by T3 (31.437%) and T1 (31.927%) .The titratableacidy of apple bar was increased from 0.16 to 1.39 for the period of storage. Supreme increased was perceived in T0 (93.69%) and T2 (89.2%) followed by T2 (90.605%), while lowest raise was observed in T4 (65.090%) followed by T5 (77.61%). The storage intervals had effect on the mean scores for organoleptic assessment. Mean scores of juries for the color of apple bar was reduced from 7.20 to 5. 73 for the period of storage. Supreme decreased was perceived in T4 (50%) followed by T4 (33.33%), while lowest fall was observed in T1 (9.88%) followed by T0 (10.71%). Mean totals of juries for the taste of apple bar was reduced from 7.83 to 5. 73 for the period of storage. Maximum reduced was detected in T4 (53.85%) followed by T5 (42.86%), while lowest fall was observed in T1 (9.88%) followed by T0 (13.71%). Mean scores of judges for the texture of apple bar was reduced from 7. 75 to 5.67 for the period of storage. Maximum decreased was perceived in T5 (53.57%) followed by T4 (52%), while lowest fall was observed in T1 (11.43%) followed by T0 (12.90%). Mean scores of juries for the overall acceptability of apple bar was reduced from 7.54 to 5. 54 throughout the storage. Maximum decreased was perceived in T5 (50%) and T4 (50%) followed by T3 (23.33%), while lowest fall was observed in T1 (11.43%) followed by T0 (14.21%). Overall results showed that the treatment T1 was found most acceptable.