Internal browning are mainly associated with too high carbon dioxide (CO2) and/ too low oxygen (O2) levels around a storage area or in the headspace of the bags (Veltman, 2002; De Castro et al., 2008; Pedreschi et al., 2009; Wang and Sugar, 2013) as well as storage duration (Lammertyn et al., 2002). Our results support their reports reinforced by some findings