Progress in research on juice browning and factors influencing it

Browning in the process of juice processing and storage involves enzymatic browning and non-enzymatic browning (Maillard reaction, the oxidation of polyphenols, caramel reaction and oxidation of vitamin C). The factors influencing enzymatic browning include temperature, pH, oxygen, inhibitors and polyphenols, whereas those affecting non-enzymatic browning lie upon browning types. The relations of different browning types are complicated.