ABSTRACTFresh Valencia orange juice was treated with 0, 70, and 350 ppm of commercial pectic enzymes, concentrated to 72° Brix and stored at –7°, –1°, 7°, and 13°C for up to 6 months. The 70 ppm enzyme treatment successfully reduced initial apparent viscosity by about 25. For the 70 ppm enzyme treated samples after 6 months storage at all four temperatures, juice cloud remained acceptable, furfural remained below the significant level, and at −1°C, vitamin C levels were above 32 mg/100 mL. There was no significant difference in taste after 6 months storage at −7°C between control and 70 ppm enzyme treated samples. Product quality of enzymatically treated orange concentrate stored at refrigerated temperatures was of sufficient quality to realize potential savings of 17 in storage and 30 in
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