To investigate the main pathways of wolfberry fillings browning during storage, the samples were stored at 4, 25, and 37 ℃ for 60 days, and the browning degree, 5-hydroxymethylfurfural (5-HMF), carotenoid, polyphenol, reducing sugar, and amino nitrogen were detected, further the correlation and principal component analysis were conducted. Results indicated that the browning degree and 5-HMF content were increased, while the contents of carotenoid, polyphenol, reducing sugar, and amino nitrogen were decreased with the extension of storage time. The correlation analysis results showed that the browning degree was significantly correlated with all the analyzed indexes when stored at 37 ℃ (P<0.05), which indicating that the browning of wolfberry fillings was combined caused by carotenoid degradation, polyphenol oxidation, and Maillard reaction. The principal component analysis showed that storage temperature and time both affected the browning of wolfberry fillings a lot, but the changes of browning degree and the content of each component are not synchronized. At 25 and 37 ℃, the browning was mainly caused by both the polyphenols oxidation and Maillard reaction, but the Maillard reaction showed more remarkable effect on browning when stored at 37 ℃. These results provide theoretical and technical supports for the preservation of wolfberry fillings.
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