Background: Non-thermal processing improves food quality and safety while reducing nutrient losses. One of the technological innovations that are being frequently researched on a wide range of food products is ultra-sonication and microwave treatment, on the other hand, causes rapid heat transfer, preserving the functional properties of foods. Methods: The aim of this study was to evaluate the relative efficacy of ultrasonic and microwave technologies that have recently emerged on the market on selective qualitative characteristics of fig juice (phenolics, flavonoids, antioxidants, etc.) stored for 30 days with traditional thermal pasteurization. Results: These findings indicate that the pH and cloud value of all the treated samples decreases with storage time while TSS remains constant, especially in ultrasound and microwaveprocessed samples. The total amount of polyphenolic compounds and flavonoids decreased, and antioxidant activity followed a similar pattern after 30 days of storage, however ultrasound-treated sample showed greater retention of physical and functional compounds followed by antioxidants compared to other treatments. Conclusions: Juice processing industries might use ultrasound processing as an alternate method to conventional pasteurization due to their effectiveness in retaining the quality and nutritional characteristics. As a result, Ultrasonic treatment has a broad array of applications in preserving biologically active compounds and physicochemical characteristics while extending the storage stability of fig juice.