Browning in some preserved fruit products.

Non-enzymatic browning in model systems
has been studied by several workers". Darkenzg
in processed Nagpur orange juice
_wring storage has also been reported'. The
mechanism is not completely understood so
far although 5-hydroxymethyl 2-furaldehyde
(HMF) which has a peak at 282 mit has been
detected to be a common precursor in most of the
fruit products.
In the course of an investigation on preserved
orange juice in which case also a similar peak
position was observed, it was of interest to determine
the peak position and also browning in
the case of some important tropical fruit products.
The results are presented in this paper.