The importance of induction time has often been underestimated in the phenomenon of browning. A better understanding of this period would enable browning to be controlled without the use of any additives or inhibitors. In this paper, the browning of the Granny Smith apple was studied under static conditions (for relative humidities from 0 to 1 and temperatures from 40 degrees C to 90 degrees C), using a spectrophotometric method. The influence of temperature and humidity on the duration of the induction time was observed, and three empirical models were proposed: the "sterilization-like model" based on Steet and Tong＇s work (1996), on the analogy with the "death-time" sterilization equation, the "inversed Arrhenius model", based on biochemical grounds and the last one, the "statistical approach", on statistical basis. All are correlated with the experimental points for medium and high temperatures (60 degrees C, 70 degrees C, 80 degrees C and 90 degrees C) and are quite equivalent.