Abstract: In the whole process of citrus juice processing, sterilization is the key process to affect the quality of citrus juice. This paper reviews the application of several traditional thermal and non-thermal sterilization methods in the production of orange juice and their influence on the quality of orange juice. It is found that thermal sterilization is the most commonly used effective way in citrus juice processing, but it is not as effective on maintaining the quality of citrus juice is not as good as non-thermal sterilization. The combination of a variety of sterilization technologies is a development direction of citrus juice sterilization technology.