Fresh blood orange juice is successful on the market because of its taste and nutritional value. Yet, it requires accurate control of the cold chain during storage and distribution. A kinetic study was carried out both on growth of spoilage microorganisms (i.e. yeasts) and on decrease of nutritional value (i.e. ascorbic acid and anthocyanin contents) of pasteurised fresh blood orange juice. Kinetic equations were used to set up mathematical models to predict shelf-life of pasteurised fresh blood orange juice under isothermal and non-isothermal conditions. The mathematical model was also able to predict yeast growth in unpasteurised fresh blood orange juice during shelf-life. (c) 2004 Elsevier Ltd. All rights reserved.