The browning index of the 7 min steam-blanched slices showed
no variation, which is in perfect correlation with the results found
for the PPO activity. At that time all PPO and POD were completely
inactivated. Moreover, yellow value (b) did not change when steam
blanching was applied for 3, 5 and 7 min during the first day, one
week and two weeks storage. The values impact of luminosity (L),
red (a) and yellow (b) on browning index (BI) showed that L and b
values were similarly varied with the BI. However, no positive cor-
relation existed between a values versus BI.