Mango nectar prepared from Banganapalli variety caused less corrosion than nectar prepared from Badami or Raspuri variety. Degree of corrosion was inversely proportional to the viscosity of nectar. Among different fractions of mango pulp, only organic acid fractions were responsible for corrosion. 8-carotene did not contribute to corrosion. Corrosion was more in pulp and nectar prepared from unpeeled mangoes. The peel contains gallic acid and ellagic acid of which the former acts as accelerator of corrosion. Rutin, catechin and pyracatechol acted as accelerators of corrosion but not quercetin. Leucopetunidin and leucopelargonidin have been tentatively identified in the mango peel and they did not affect the process of corrosion.

Summary Juice from the Satsuma Mandarin variety of oranges which was free from bitterness with less acidity gave more corrosion as compared with the juice from Coorg Mandarin, Mandarin Imperial, Tangerine Dancy and Washington Navel. Bitter principles present in the orange juice were found to act as inhibitors of corrosion. Limonin acted as inhibitor of corrosion, while hesperidin did not show any effect. Among different fractions of orange juice, the organic acid fraction contributed towards corrosion.