For the production of juice, mandarins harvested in the Neretva valley, at two times of harvest were used. Fruit wase pre-treated with pectolytic enzyme where time (30, 60 min), temperature (20, 50 ° C) and concentrations of the enzyme (50, 150ppm) varied and ultrasound where time (5, 1 min) and intensity of amplitude (60, 120μ) varied. Control was conducted in parallel. After pre-treatment of raw material, juice was obtained by pressing the pack press. Yield of raw materials during the production of juice was from 59.1% to 88.3%. Pre-treatment with ultrasound showed a better yield. In addition dry matter, pH value, amount of total carotenoids and phenols and their antioxidant activity and vitamin C was determined. There was no impact of harvest and pre-treatment on physical properties of the juice. In tested juices amounts of carotenoids ranged from 0.328 to 1.116 mg/100g. Larger amounts of carotenoids had juice from second harvest pre-treatmed with enzyme, while samples predtreated with ultrasound had lower amounts of the same. Amounts of phenols ranged from 33.33 to 150.00 mg/100g, and antioxidant activity from 1.671 to 286.76 μg/100g. Regularity in the change of phenols and antioxidant activity with respect to harvest date and pre-treatment wasn’t established. Amounts of vitamin C ranged from 11.4 to 22.61 mg/100mL and no significant effect of the term and pre-treatment was established.