The only good-ish citation for alcohol content in OJ I could find is https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5421578/ which found 0.16–0.73 g/L ethanol content in OJ (but with low sample size, so...). To 1 sig-fig, ethanol has a density of 0.8 g/cm³, so that comes out to an ABV of 0.02%–0.09%; much lower than 0.5%.

Got a source on that? What I'm seeing is 0.16% as a high for orange juice.

Looking for a source, but oranges on the tree can be up to 4% alcohol when picked.

All of my DDG searches are just telling me how to make swill from concentrated orange juice.

Aren't oranges typically picked well before much if any fermentation has had a chance to take place?