Abstract: In order to resolve non-enzymatic browning problem during storage , Choerospondias axillaris fruit cakes were used to research. The fruit cakes were kept at various temperatures during 7 weeks. The changes of browning index and principal browning compounds content were investigated. The results showed as follows:the browning index and 5-hydroxymethylfurfural content kept positive correlation with temperature and storage period. Reducing ascorbic acid and total poly -phenol content was negatively associated with temperature and storage period. Under the conditions of low temperature, the reducing ascorbic acid oxidation was the major browning reaction. When system temperature rose to 30℃, Maillard reaction was the chief factor which causing browning.