The present study was undertaken to evaluate the suitability of navel orange fruits for the production of compote and navel orange juice rich in juice sacs. Chemical, physical and sensory characteristics as affected by some technological treatments were evaluated. The effect of cakium chloride, enzymatic treatments, juice sac and storage period were also studied. The results showed indicate that the utilization of enzyme treatments improved the juice yield, chemical composition and sensory attributes. The juice yield after enzyme treatments approached that of balady orange juice. Navel orange juice blended with the juice sacs was more preferred by the paneltists. Monosaccharides were faster to transfer from the solution into the compote compared to other saccharides, in addition to having a rapid effect on chemical, physical and sensory changes, while Ca++ ions and the storage period had affected tissue firmness and sensory characteristics.