A major breakthrough came in 1954, when Rossi invented and patented a pasteurization process to aseptically pack pure chilled juice in glass bottles, allowing it to be shipped and stored without refrigeration. He provided consumers the fresh taste of orange juice made from 100-percent fruit. Soon thereafter, he also devised a method of freezing pure whole citrus juice in blocks for storage and shipping. By 1957, a ship, S.S. Tropicana was taking up to of juice to New York each week.
