Vitamin C in different citrus juice samples were investigated; Citrus Limon, Citrus reticulate, Citrus paradise, and Citrus sinensis. Iodine titration was utilized for the determination of vitamin C in the different samples. The highest amount of vitamin C concentration observed in Citrus sinensis was 95 mg / 100 ml whereas Citrus reticulate showed low levels of 82 mg / 100 ml. The same tendency was observed in packed citrus juice, with the effect of cold temperature as though the content of vitamin C was less than in fresh citrus juice. Results revealed that; there is a loss of vitamin C content in all four storage conditions (days), Vitamin C reduces differently in citrus juice samples stored in different conditions. On the Fourth day Table 1. The rate at which vitamin C is lost depends on the temperature and time methods employed. It has been found that the hot environment provides the conditions for fast decay of vitamin C content and the room environment provides the conditions for slow decay of vitamin C content. In present analyzed samples values are different because of the fact that the composition of content vitamin c depends upon environmental factors. Hence it is always suggested to consume fresh juice rather than packed and stored one.