Brown and pink discolouration in some processed fruit and vegetable products and their prevention.

Discolouration is a serious problem in
fruit and vegetable products. It means the
change of colour induced by various factors
such as enzymes, metals, organic acids,
plant pigments, etc. It results in undesirable
and unattractive appearance of the
product, thereby reducing its market value
and in certain cases, the nutritive value also.
The problem of discolouration is complicated
due to a multiplicity of unrelated changes
taking place simultaneously, and further
the coloured end products, which are
humin like substances, are difficult to
characterise1•
Brown and pink discolouration are the
two common types of discolouration met
with.