A non-thermal potential technique, sonication, can be used for enhancing the quality of fruit juices. To decrease microbial load and increase the storage life of apricot juice, the study intends to examine the effect of sonication on certain significant quality parameters of apricot juice. Quality characteristics include physicochemical (pH, titrable acidity (TA), total soluble solids (TSSs), Hunter color values, DPPH free radical scavenging activity, vitamin C content, and antioxidant capacity). A bath-type sonicator was used for the sonication of apricot juice at a fixed frequency of 37 kHz and a constant temperature of 30°C. The present research work was conducted by applying sonication for 15, 30, 45, and 60 minutes at a constant frequency of 37 kHz. Apricot juice samples were stored at refrigeration (4°C) temperature in pre-sterilized glass bottles and examined every 7 days for a 21-day storage period. A significant increasing trend was observed during storage in pH and acidity was found to range from (3.47 to 3.22g/L) and (0.213 to 0.266 g/L), respectively. Ascorbic acid increased after treatment, while reduction was found during storage. TPC (41.99 to 52.99mg GAE/100g) and DPPH (38.66 to 31.87%) showed their minimum and maximum values after treatment during storage. DPPH was increased after treatment, while a decreasing trend was observed during storage. Color (L*, a*, b*) attributes (47.23 to 34.13, 2.87 to 5.01, and 13.09 to 19.45) also show increasing trends during storage respectively. Microbial loads ranging from 3.46 to 4.20 log CFU/100ml showed a decreasing trend after sonication treatment and an increasing trend during the storage period. There is a suggestion that sonication is a reliable treatment method for delaying the spoilage rate, maintaining the quality characteristics of apricot juice, and successfully employing an industrial scale for the processing of apricot juice. The technology can be appropriate as a substitute for thermal treatments and other treatments that result in quality degradation.