In this study, the influence of thermal treatment at temperatures 70, 80, and 90°C for 0 to 45 minutes on the quality of soursop puree was investigated in terms of physicochemical properties and antioxidant activity. Total phenolic content and antioxidant activity of the sample were evaluated using spectrophotometric methods, ascorbic acid was tested using the titration method.  The result showed that high temperature and prolonged heat treatment accelerated the degradation of physicochemical properties in soursop puree. The kinetic degradation of polyphenol, ascorbic acid, and antioxidant activity belonging to temperature was performed by Arrhenius equation with the E_a values were 54.42 kJ/mol, 48.83 kJ/mol, and 20.07 kJ/mol, respectively. Total aerobic counts and ∆E values of all samples were less than 1 x 10² CFU/g and 2.51, respectively. The soursop puree reached a good quality for all the tested attributes at 80°C for 15 minutes.