inhibition was enhanced by mixing with 1% (w/v) konjac gluco-
mannan. The lowest browning index was found in the fruit coated
with KG + PE. The highest whiteness index of the fruit coated with
KG + PE, as shown in Fig. 2B, was concomitant with the lowest
browning index as shown in Fig. 2A. In a similar vein, Moline et al.
(1999) and Chaisakdanugull et al. (2007) suggested that pineap-
ple juice dip retarded browning of banana pulp by inhibiting PPO
activity. Lozano-de-Gonzalez et al. (1993) reported that browning
of apple rings was inhibited by pineapple juice dip.