Study on the browning mechanism in pitaya wine production

The variation of browning degree and main factors in the production process of red pitaya wine were analyzed, and the correlation analysis was carried out by statistical method. The results showed that the red pitaya wine in the process of aging turned from purple to red, and finally to dark yellow. The browning degree was negatively correlated with polyphenol oxidase(PPO)and betacyanin, with the correlation coefficients was-0.8520 and-0.9070, respectively, and reached the extremely significant level(p<0.01). In the process, betacyanin was changed to betaxanthin by enzymatic reaction. The result provides theoretical foundation for the selection and implementation of browning control measures in the production process of red pitaya wine.