Nonenzymic browning and corrosion were monitored in commercially canned single-strength grapefruit juice stored for 15 weeks at 10°, 20°, 30°, 40°, and 50°C. Browning did not occur in juices stored at 10° and 20°C, but began to ap pear after 9 weeks in juices stored at 30°C. Browning was quite evident within 3 weeks for juices stored at 40° and 50°C. Plots of nonenzymic browning versus corrosio...