The changes of browning degree, total soluble solid, pH, apparent viscosity and rheological behavior of orange juices packaged in laminated paperboard packages, general PET bottles, and nitrogen filled PET bottles under different temperature for 24 weeks were monitored. The results indicated that browning degree of orange juices from different packages follows first-order kinetics models; orange juices during storage are pseudoplastic fluids; pH value decreases with storage time; total soluble solid content in orange juices stored at 37 ℃ and 55 ℃ has on a rising trend, while it has little different in orange juices stored at 4 ℃ and 20 (P＞0.05). It was concluded that laminated paperboard packages can keep the physical quality of orange juices better, while from cost saving and being easy to carry points of view, PET bottle with filling nitrogen is still the optimum package means for orange juice.