*Natural agents − Different natural products and their extracts, such as onion, pineapple, lemon, and white wine, are known to inhibit or slow the browning of some products. Onion and its extract exhibit potent anti-browning properties by inhibiting the PPO activity. Pineapple juice have shown to possess anti-browning effect on apples and bananas. Lemon juice is used in making doughs to make the pastry products look brighter. This effect is possibly explained by the anti-browning properties of citric and ascorbic acids in the lemon juice.
*Genetic modification − Arctic apples have been genetically modified to silence the expression of PPO, thereby delaying the browning effect, and improving apple eating quality.