“…The browning symptom is considered to result from membrane disruption, with consequent oxidation of polyphenols otherwise localised to the vacuole of the brown compound, quinone, or its insoluble polymer, melanin (Hatoum et al, 2014a). The diffuse browning disorder developing during controlled atmosphere storage is suggested to be associated with varieties bred for increased crispness which also have lower intercellular space content (Herremans et al, 2014), although incidence severity is influenced by both pre and postharvest factors and their interaction (Castro et al, 2007;Franck et al, 2007;Castro et al, 2008;Benkeblia et al, 2011;Bergman et al, 2012;Wang and Sugar, 2013;Hatoum et al, 2014b). The incidence of the disorder can therefore be erratic (James and Jobling, 2009).…”