Another factor that affects the vitamin C content in fruit juices were type of storage. According to the theory, the vitamin C content does not loss when the fruit juices are stored at cool temperature, but vitamin C content will be lost at higher temperature. This is because the vitamin C is more sensitive to temperature. Fruit juices must be stored at cool temperature. However, it cannot be assured of there is no change in temperature if commercial fruit juices during industrial process in the production of commercial fruit juices. The result of this study was showed that all of the fresh fruit juices contains of higher vitamin C concentration as compared to in commercial fruit juices, such as apple, orange and lyvhee. In conclusion, fresh fruit juice is more suitable for drinking in daily life. Furthermore, fresh fruit juice has a shelf life of sometimes more than day, and has hundreds of times more nutrients, enzymes, and phytochemicals.