Abstract: In this study, we analyzed changes in vitamin C, reducing sugar and color parameters of Hamlin orange juice during storage. The results showed that the content of vitamin C revealed an obvious decrease during storage under various conditions.   The higher the storage temperature, the faster vitamin C was degraded. The degradation of vitamin C was attenuated during low temperature and dark storage, while the reducing sugar content initially increased and then decreased. The color of Hamlin orange juice gradually became worse with increasing storage time; the color parameters L*, b*and c* showed a downward trend with increasing storage time and temperature, while a* increased with increasing storage time and temperature.

Key words: Hamlin, orange juice, storage, physicochemical parameters, color