The comparison of the pineapple fruit extracts from peel, pulp
and core on browning retardation of fresh-cut Taaptimjaan rose
apple fruit during storage showed that pineapple fruit core extract
at the concentration of 1:1 was effective in retarding the browning
of the fruit more than other extracts. Konjac glucomanan coating
effectively retarded weight loss and enhanced browning inhibition
ability of the pineapple fruit extract. KG + PE effectively inhibited
the browning and maintained the whiteness of the fresh-cut rose
apple fruit during storage. Regarding browning inhibition from using KG + PE, the lowest PPO and POD activities and the highest total phenols contents were detected with this treatment. The
application of KG + PE is an effective alternative to prevent browning of fresh-cut fruit during storage.