“…Interaction of o-quinones with other molecules leads to formation of red, brown, or black pigments, which lower quality attributes and economic values of raw material and products. Enzymatic browning is regarded as a serious problem that can occur during harvesting, handling, processing, and storage of fruits and vegetables (Chararra, Carcia-Carmona, & Cabanes, 2001;Gauillard & Richard-Forget, 1997;Ramirez, Whitaker, & Virador, 2003;Zawistowski, Biliaderis, & Eskin, 1991). There are many reports related to purification and characterization of PPO from various fruits and vegetables, e.g.…”