The effects of temperature variations during storage, pasteurization on the quality of orange juices were investigated. To evaluate the quality of orange juices pasteurized at 75, 85 and $95^{circ}C$ for 15 sec, microbial and physicochemical measurements and sensory evaluations were conducted during storage at 10, 20 and $30^{circ}C$ for 32days. Color(lightness) and contents of vitamin C and sucrose were not changed at $10^{circ}C$, but decreased at $20^{circ}C$ and $30^{circ}C$ as the storage time was increased. The pasteurization temperature had a little effect on the color and the contents of vitamin C and sucrose. Furfural contents were apparently increased as the storage period extended, but the samples stored at $10^{circ}C$ had less amounts than the others. On the other hand, the pasteurization temperature did not affect furfural accumulation. Furfural was produced as a result of the degradation of vitamin C and deterioration of the color. The PH values were not changed during the entire storage period, and microorganisms were not detected in most of the samples. The result of sensory evaluation indicated no taste difference between the control and the sample stored at $10^{circ}C$, but the taste changes were recognized when the samples were stored over 24 and 20 days at $20^{circ}C$ and $30^{circ}C$, respectively. Therefore, the storage temperature affected the quality of orange juices more markedly than the pasteurization temperature, and the storage at lower temperature appears to reduce the deterioration of orange juices.