The browning degree increased in watermelon juice stored at 4 C (0.1 MPa), 20 C (0.1 and 100 MPa) and 30 C (0.1, 50 and 75 MPa). On the other hand, lower values were registered on watermelon juice stored at 25 C (75 MPa) and 37 C (0.1 and 100 MPa), ranging between 0.035 and 0.041 (Table 2)