Maillard reaction,oxidization of tannin acid with Fe3+ are the chief reasons for brown stain,and the process of Maillard reaction causing brown stain is affected by temperature,moisture, pH values,oxidization-reductant, and sugar.

• 结果表明；单宁与Fe3+氧化成色以及Maillard反应是引起栗果褐变的主要原因；并且温度、水分、pH值、氧化还原剂、糖分等对Maillard褐变有影响.