Abstract: Studies on browning of pine gum during its storage and rinsing were carried out,using pine gum contaiminated with bark,wood,pine needle,etc.as raw material and water as solvent.Factors such as water quality,temperature,time,granularity of pine gum,and change of rinsing water quality which influence the browning during storage and rinsing of pine gum were investigated,and the comparison on non-enzymatic browning of rinsed pine gum and (non-rinsed) pine gum during melting have been made.The results showed that color of rosin product become darker when water used for storage contained up to 110 000 bacteria per litre which caused serious browning of the product and bad odour of turpentine.Pine gum can be stored for 24 months under room temperature using distilled water,or 12 months using cool boiled water,or 9 months using tap water,and the color of pine gum did not change basically.At storage temperature less than 10℃,the browning was restrained.Granularity of pine gum less than 10 mm and chang-ing of water quality were in favor of increasing the rate of leaching out of impurity in pine gum.The effect of rinsing of fresh pine gum on nonenzymatic browning during melting was not remarkable.As pine gum was stored or rinsed with water without germ or with sterilized water,the storage time can be prolonged,and the pine gum processing mill can produce all year round instead of seasonally,as a result the utilization of equipment and output can be raised.