Chemical, microbiological and sensory changes of orange slices of different Tarocco clones, packaged with films of different permeabilities were analyzed, in order to find the clone most suitable for processing and the best packaging conditions to extend its shelf-life and marketability. The results of the chemical analyses showed significant changes in firmness, total acidity, colour and anthocyanin content for some of the clones during storage at 4°C. Although the vitamin C content in all the clones decreased, its high residual content after storage maintained the antioxidant protection of the orange slices. For all of the microbial groups studied, all of the samples showed Colony Forming Units (CFU) per gram that were lower than the limits specified by microbiological criteria generally used, until the 12 th day of storage. The best clone, from a chemical and sensorial point of view was Gallo. No correlation was found between microbial growth and changes in sensory aspects with respect to the permeability of the films tested. The isolation of false positive Listeria monocytogenes, pointed out the need to set up a suitable method for isolating this pathogen from this type of food product.