Abstract
SummaryWhen six Australian honeys were stored at 50°C, darkening was not accompanied by appreciable change in total nitrogen content, and there were only comparatively small changes in total acidity. During storage two honeys showed a considerable decrease in pH, and four showed comparatively small changes.Addition of sulphite decreased both initial honey colour (Pfund reading) and subsequent darkening. Ascorbic acid had little effect on changes in honey colour during storage.
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