Abstract: A study of orange juice packed with oxygen scavenging film (OSF) and oxygen barrier film (OBF) was conducted to discuss the influence of different packaging materials on the physical and chemical quality and sensory quality of orange juice.The preservation effect of oxygen barrier film was worse during the storage period, which shown that the content of vitamin C decreased to 0mg /L and lost orange juice aroma in the 2ed week.The content of vitamin C and total soluble solid, and sensory evaluation for orange juice packed with oxygen scavenging film was superior to the oxygen barrier film, and its brown index was evidently inferior to the oxygen barrier film. Based on the experimental results, it was demonstrated that the oxygen scavenging film could effectively remove oxygen from the package bag and prevent the outside oxygen from permeating, thereby forming an oxygen-free environment to prolong the shelf life of orange juice.