"2003). Selective absorption an also be used for the removal of the bitternessin this casecellulose esters are used in the form of gel beads which remove limonin from the OJ withoutsignificantly affection the color and flavor or the ascorbic acid content ( Hui,2008).Packaging:Wide range of packaging material are used for packaging OJ and apple juicethese include metalcans , glass bottles , plastic , paper board (Arthey&Ashurst, 1996). Traditional packaging of theapple juice involves pasteurization and then filling and hermetically sealing the juice in glasscontainer or metal cans (Salunkhe&Kadam, 1995).Figure 17: Apple juice packaged in metal can Hot-filling is a well –proven and recognized method to ensure the shelf stability of OJ for morethan 180 days at ambient temperature (Robertson, 2009). OJ hot filled into cans from thepasteurization step, inverted and spin cooled to give ahigh-quality product.Aseptic processinginto Tetra-pak or bag-in-the-box systems is also common (Arthey&Ashurst, 1996). Conclusion[26] The positive health benefits and convenience associated with fruit juices is expected tocontribute to further growth of fruit juice market. The successful growth of the fruit juiceindustry dependent on the flavor quality of the juices and utilization of processing technologiesto maximize the desirable quality of the juices.The new method for stabilization of thecloudiness in case of apple juice need to developed in order to avoid post cloudiness effect. Dueto increase in demand of the fruit juices there is alsoa need of development of newpasteurization technique as for many juice product like orange juice traditionalthermal method ofpreservation cannot be used asit lead to degradation of the vitamin C in the orange juice.References1. Alvarez, S., et al. 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