The qualities and aroma of fresh tomato juice treated by a high pressure treatment (25℃ and 400MPa for 30min) and a thermal treatment (100℃ for 5min) were compared after 3 months storage. The total number of colonies, mold and yeast of fresh tomato juice treated with the high pressure treatment met the National Food Safety Criteria after two month storage. During the two months storage, the pH value, PPO activity, and POD activity of high pressure treated fresh tomato juice decreased while the vitamin C content decreased by about 24%. However, the vitamin C content of fresh tomato juice treated by the thermal treatment was reduced by about 96%. After the high pressure treatment, the aroma of the fresh tomato juice was similar to that of the original tomato aroma, while that was deteriorated after the thermal treatment. Therefore, the high pressure treatment maintained the qualities and aroma of the fresh tomato juice after 2 months storage.