Citrus juice is rich in various minerals and vitamins and has high nutritional value. However,the debittering in citrus juice has always been a main problem faced by the industry of processing citrus. A small amount of bitterness can provide a specific flavor for citrus juice,but the strong bitterness will affect the quality and sales of citrus products. We overviews the biochemical properties,structure,enzymes involved in the catabolic pathway of naringin causing the ‘immediate’ bitterness and limonin causing ‘delayed’ bitterness of citrus juice. It discusses the progress of different physical chemistry and biotechnology of debittering in recent years. The mechanism,advantages and disadvantages of corresponding debittering methods are briefly described. The development trend of debittering technology in citrus juice is prospected.