One of the major technical problems is to maintain the peach juice color stable during the processing and storage. This paper summarized the main factors which influencing on the stability of the peach juice colors, including the optimum reaction temperature of polyphenol, oxygen content, pH, concentration of sugar, vitamin C content, amino acid content, polyphenol content, and storage temperature. Besides, the main ways to control the peach juice browning were also outlined, such as inactivating the polyphenol oxidase, adjusting the pH, making barrier to oxygen, storage and sterilization in c...
