High-pressure thermal processing (HPTP) is a fast heating alternative to conventional retort processing for preservation of "fresh-like" quality aspects of fruits.Our previous studies on HPTP and retort of fruits showed initiation of non-enzymatic browning (NEB) during HPTP and progression of NEB during long-term ambient storage.The present work is aimed at evaluating the use of metallic tin (Sn) and SnCl2 for the prevention of NEB in HPTP pears during storage at various storage temperatures (4 ℃,20 ℃ and 37 ℃).Packham pears were placed in transparent retort pouches with sugar syrup (total soluble solids 12 Brix°;pH<4.6) together with either SnCl2 (0-300 ppm) or known weights of 0.25 mm-thick Sn foil.