Abstract:The influence of storing temperature on degeneration of vitamin C in Citrus depressa Hayata juice and inhibition of browning of Korla pear juice was studied. The relationiships among storage temperature， stor－ age time and degradation of ascorbic acid （AA） and dehyd roascorbic acid （DHAA） in the process of Citrus depressa Hayata juice storage were analyzed. Through the orthogonal experiment， the best effect combination of the suppression of pear juice browning was studied. Results showed that AA and DHAA of Citrus depressa Haya－ ta juice in the storage process were unstable to the heat treatment； the degradation of AA and DHAA accorded with first-order dynamic.The best combination of inhibiting browning of pear juice was 2 % Citrus depressa Hay－ ata juice， adding before juice， keeping the temperature of 4 ℃ and the addition of 0.2 % NaCl.The results could be used to predict the storage temperature and storage time of the Citrus depressa Hayata juice， and it was proved that the Citrus depressa Hayata juice was a kind of natural and healthy browning inhibitor.