Effects of four different low storage temperatures-higher refrigeration temperature(8℃)

lower refrigerated temperature(4℃)

hyo-on temperature(-2℃) and freezing temperature(-20℃) on the quality of orange juice were studied. Results show that: 1)In juice stored under hyo-on storage condition

changes of soluble solid content are the smallest; total number of detected volatile flavor compounds

numbers of hydrocarbon terpenes and numbers of alcohols are the largest; relative content of alcohols and esters are the highest. 2)In juice stored under freezing storage condition

vitamin C level detected in the fifth week and relative content of aldehydes in volatile flavor compounds are the highest. 3)In juice stored under refrigeration condition

variation in content of soluble solid in the one stored under higher refrigeration temperature appears to be greater ; number of detected volatile flavor compounds is the smallest; however

relative content of hydrocarbon terpenes is the highest; relative contents of myrcene

linalool and citral are the lowest. 4)Under all storage conditions

differences in changes of total acid

pH and color of the orange juice are not significant.