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¹ Batı Akdeniz Tarımsal Araştırma Enstitüsü, Antalya Viewed : 1655 - Downloaded : 841 The Moro blood oranges, used as material in this research, has the highest production rate among the blood orange varieties both in our country and in the world. This fruit is not suitable for processing because of its low shelf stability. It has been observed that storage temperature, pH adjustment and storage time have important effects on the total phenolic and anthocyanin contents of the samples analyzed in the research. While average total phenolic content was 1197 mg L^-1 at the beginning of the storage period, it was decreased to 861 mg L^-1 after 4 months storage at the room temperature and 841 mg L^-1 after 10 months storage at the 6°C. Similarly average total anthocyanin content was 164.63 mg L^-1 at the beginning of the storage period, it was decreased to 30.97 mg L^-1 after 4 months storage at the room temperature and 37.21 mg L^-1 after 10 months storage at the 6°C. Keywords : Blood orange juice, Anthocyanin, Total phenolic matter