The high values of POD activity confirmed the induction of the activity of this enzyme under stress conditions. Moreover, there was no formation of brown spots in the treatments with antioxidants solutions, suggesting that peroxidase was not related with the enzymatic browning. Although POD might also contribute to the enzymatic browning, its function is still questionable (Garcia and Barrett, 2002). Pinelli et al. (2006) also reported that the POD activity in minimally processed 'Monalisa' potato at 5ºC was higher than the activity observed in 'Agata' potato.