Processing of orange juice by pulsed electric fields (PEF) and thermal pasteurization was carried out to compare changes in total bacterial count,determination of vitamin C,total phenolic concentration and characteristic flavors before and after being processed.Compared with untreated samples,the PEF treatment effectively reduced the microorganisms from 4.5 log CFU/ml and it was similar to the thermal pasteurization treatment which reduced from 5.0 log CFU/ml.The Vc content in the samples of PEF treatment and thermal pasteurization were both decreased than untreated sample,which were 33.93 mg/100 ml and 34.13 mg/100 ml.