Abstract: The post-bottling haze formation of clarified compound juice of strawberry and carrot was discussed. Changes in turbidity, browning index, flavonol polyphenol content, and solvable protein content were evaluated while taking chemical reagent, storage temperature, and the bulk of packaging headspace as factors. Results show that the storage temperature and the bulk of packaging headspace remarkably affect the compound juice haze. With higher storage temperature, and more oxygen contained with bigger packaging headspace bulk, consequently there are more haze, more browning, and faster decrease of flovonol polyphenol and solvable protein content with storage time going on; Urea and Sodium Dodecyl Sulfate(SDS) retarded haze formation while sucrose had little effect, which suggest that hydrogen bond and alienation water bond are all related to the haze formation of compound juice.