The effect of UVC on microbial inactivation and also quality of orange juice was studied. The shelf life was extended for 7 days after being exposed to UV light (254 nm). 18% reduction in Vitamin C content was measured by HPLC and titration methods which were similar to results retrieved from thermal sterilization. Unlike conventional methods no tangible relation between UV-C and Pectin methyl esterase enzyme deactivation was witnessed. Less energy was consumed by UV treatment in comparison to thermal methods. No significant alteration was observed in juice pH and color.