The aim of this work was to investigate the effect of the addition of rhubarb or chokeberry juices on the stability of anthocyanins and the color of strawberry nectars. There was no beneficial effect of 2% added rhubarb juice or juice from chokeberry on the test differentia- tors after 4 months of storage nectars at 20 °C. In all types of nectars was approximately 50% of the total content of polyphenolic compounds, and only 4 to 5% of the initial content of anthocyanins and their degradatiun index increased two fold. It was darkening the color of all nectars with a decline in values of a* and b* close to half, and the total color difference (AE) after 4 months of storage was an average of 44.