inhibition was enhanced by mixing with 1% (w/v) konjac glucomannan. 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 pineapple 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.