Conclusively, it emerges that sweet orange cv. malta had juice content of about 32%. For reduction of browning of juice and concentrates, enzymatically clarified juice should be treated with cation exchange resin (Dowex 50 W) prior to concentration and storage. 121 ml of orange juice when passed through Dowex-50 W, resulted in 98.4% reduction of the amino acids with minimum losses in other juice constituents. Cation exchange resin treated orange juice suffered about 3 folds lesser browning in comparison to untreated counterparts during concentration upto 30°Brix. Retention of vitamin C and sugars was also better in semi-concentrates prepared from cation exchange resin treated juice.