Saccharum officinarum L., the sugar cane, is a crop very produced in Brazil. Its stem is a two-phase system: solid (fiber), composed of cellulose and lignin; and juice, an aqueous solution of organic substances that vary according to the variety and the region of cultivation. The objective of this work was to study the influence of the sugarcane variety, the package and the storage temperature on the physical-chemical properties of the pasteurized sugarcane juice. Six samples of sugarcane juice were elaborated: VMRvi (red sugarcane, refrigerated, glass package / metal cap); VMRga (red, refrigerated, glass / plastic cap); BRRga (white, refrigerated, glass / plastic cover); BRRvi (white, refrigerated, glass / metal lid); VMNvi (red, uncooled, glass / metal cap); VMNga (red, non-refrigerated, glass / plastic cap); BRNga (white, uncooled, glass / plastic cap); BRNvi (white, uncooled, glass / metal cap). After 270 days of storage, the pH, total soluble solids (°Brix), acidity, dry residue and ash were determined in triplicate. The results were statistically evaluated by analysis of variance (ANOVA) and the means compared by the Tukey test (p≥0.05). The obtained results indicate that the juice produced with red cane has a higher percentage of ash and with the white cane higher content of dry residue; the storage temperature interferes with the pH and the package has little influence on the physicochemical parameters. Because it is a vegetal product, climatic, geographic and seasonal factors interfere in the characteristics of the sugarcane juice, causing wide ranges in its composition and physicochemical characteristics, however, the values found in this research are within the ranges described by other authors. Therefore, based on the results, it is believed that the product has potential for commercialization, spreading consumption and encouraging producers.