Abstract: An experimental platform with different gas compositions was applied to study the effects of different storage time on the storage quality of orange juice sacs. Glorious orange juice sacs 72-1 as the materials stored in different conditions of modified atmosphere storage(100% N₂, 100% CO₂, 50% N₂+50% CO₂) for 6 months were compared with the control group which stored with frozen storage at-18 ℃ and changes of relevant quality indices were recorded. The results indicated that the content of V_C in the orange juice sacs were within the normal range of shelf life. pH and soluble solids had no significant changes. Reducing sugar content initially increased and then decreased. The total plate count met the hygiene standards of fruit juice.Modified atmosphere storage and frozen storage both benefitted the keeping of flavone in the orange juice sacs. Before 2 months,there was no significant changes in the color of orange juice sacs stored in modified atmosphere. In details,100% CO₂ had the best antibacterial effect during storage while 100% N₂ could help the keeping of V_C and flavone and inhibite the browning and changing of the color. On the other hand,reducing sugar content kept the most significantly unchanged in the orange juice sacs stored at 50% N₂+50% CO₂.