Factors affecting nonenzymatic browning of apple juice during storage and the corresponding ways of controlling

There are many factors affecting NEB (nonenzymatic browning) of Apple Juice during storage.It has been found that the condition of pH=4.0 and lowtempeetadure (4.0℃ or so) can the decrease nonenzymatic browning.Content of HMF(5-hydroxymethy1-2 furaldehyde) is used to appraise juice quality.