All over the world, citrus fruits are of great importance in such a way that nowadays about one hundred producing industries use them in their products. Natural fruit juices are consumed in many countries. Orange is counted as one of the most leading citrus among other ones that its extracted liquid is counted as the dominant juice produced in the fruit juice industries. Vitamin C (ascorbic acid) is one of the main components found in the structure of the orange juice. This vitamin is known as one of the soluble vitamins in water that is broadly found in plants and animals. It is very important in nutrition and human health and has many applications in food industries. The most important chemical property of this vitamin is its ability in oxidation to dehydroascorbic acid form and establishing an oxidation-reduction reaction. In this study, in first pahse, the kinetics models of zero, half, first and second order were used to model the degradation kinetics of vitamin C existed in the pasteurized oranges juice of Koohestan variety stored at four temperatures of 4, 20, 30, and 37 °C . In addition, Arrhenius, Eyring and Ball models were used to acquire activation, enthalpy and entropy energies. Then, image processing method was applied to investigate the changes in color indices of the orange juice samples during storage. In the second phase of the study, visible near infrared (Vis/NIR) spectroscopy was applied to predict the soluble solid content (SSC), titratable acidity (TA), pH, color indices (L * a * b * ), vitamin C, and the concentration of the orange juice samples stored under temperature of 4 °C for a time period of 42 days. In the first phase, the analysis of the degradation kinetics of vitamin C and the color indices variations were carried out using Excel and SAS softwares, respectively . The best model describing the degradation kinetics of the vitamin C was found to be the first order. To analyze the adsorptive Vis/NIR spectra, several preprocessing techniques were firstly utilized. Then, for predicting the SSC, TA, pH, vitamin C, the juice concentration and the color indices of L * a * b * regression analysis of partial least squares (PLS) was applied. Among the measured parameters, the best result was obtained to be for the a * with determination coefficient of prediction (R 2 p ) of 0.810, root mean square error of prediction (RMSEP) of 1.095, and ratio of performance to deviation (RPD) of 2.902. As the second rank, R 2 p of 0.765, RMSEP of 1.024 and RPD of 2.382 were obtained for the b * . The obtained R 2 p , RMSEP and RPD values related to the TA were 0.628, 0.236 and 2.767, respectively. However, the applied Vis/NIR method gave poor results for estimation of the SSC and pH, and was unable to predict L * and vitamin C parameters. Linear discriminant analysis (LDA) and quadratic discriminant analysis (QDA) were also utilized for Keywords: Orange juice, kinetics of vitamin C degradation, HPLC, NIR spectroscopy, Arrhenius model, PLS, LDA, QDA Keywords: Classification, Degradation kinetics, Image proccesing, Orange juice, Partial least squares, Visible near infrared spectroscopy, Vitamin C