Orange juice exhibits a large amount of ascorbic acid, also known as vitamin C. This substance can be considered as being a critical factor for evaluation of the shelf-life of juices due to its sensibility to storage conditions. The objective of the present study was to evaluate the degradation kinetics of ascorbic acid in orange juices stored at -18°C, 6°C, 25°C and 35°C in time intervals of 48 hours during 14 days. In addition, there were studied another two variables: type of packaging and tool used for processing. The types of packaging used were amber glass, a plastic bottle, and a laminated paper packaging. The following tools were used for processing the juices: juicer - oranges with peel, juicer - oranges without peel, and an electric orange squeezer. Therefore, the experimental design adopted was a factorial (4x7x3x3) with two replications. The methodology adopted for the determination of ascorbic acid was titration with 2,6-dichlorophenolindophenol. In general, it was observed that the orange juice with peel stored in amber glass contained a higher amount of vitamin C at all temperatures studied at the end of the 14 days. The only exception was the temperature of -18°C. In this case, higher content of ascorbic acid was obtained with the orange juice with peel stored at the plastic bottle. Results suggested that ascorbic acid degradation obeys approximately a first-order kinetics and that the rate of loss increases with the temperature. Other studies in the literature agreed with the results obtained in this study.