Abstract: The changes of vitamin C, HMF, saccharides, carotenoids, total polyphenols and total flavonoids of 100% orange juice stored at 4, 20, 37 and 55℃ for 24 weeks were monitored. The results indicate that the degradation of vitamin C and the accumulation HMF followed first-order kinetics models during storage. Stored at 20, 37 and 55℃ glucose and fructose contents gradually increased; sucrose contents gradually reduced, while sucrose, glucose and fructose contents were not significantly different that stored at 4℃. The changes of total polyphenols contents were not significant in the early storage, but were on a rising trend in the later. The main carotenoids contents decreased and the loss of total flavonoids was 13.0%-24.4% during storage. In general, the effect of storage temperature on chemical quality of 100% orange juice is remarkable, storing at low temperature(4℃) can keep its chemical quality better, which had practical importance for orange juice storing.