are used. The use of sulfites (powerful anti-browning chemicals) have been reconsidered due to the potential hazards that it causes along with its activity. Much research has been conducted regarding the exact types of control mechanisms that take place when confronted with the enzymatic process. Besides prevention, control over browning also includes measures intended to recover the food color after its browning. For instance, ion exchange filtration or ultrafiltration can be used in winemaking to remove the brown color sediments in the solution. Physical methods Heat treatment − Treating food with heat, such as blanching or roasting, de-naturates enzymes and destroys the reactants responsible for browning. Blanching is used, for example, in winemaking, tea processing, storing nuts and bacon, and preparing vegetables for freezing preservation. Meat is often partially browned under high heat before being incorporated into a larger preparation to be cooked at a lower temperature which produces less browning. Cold treatment − Refrigeration and freezing are the most common ways of storing food, preventing decay. The activity of browning enzymes, i.e., rate of reaction, drops in low temperatures. Thus, refrigeration helps to keep the initial look, color, and flavour of fresh vegetables and fruits. Refrigeration is also used during distribution and retailing of fruits and vegetables. Oxygen elimination − Presence of oxygen is crucial for enzymatic browning, therefore eliminating oxygen from the environment helps to slow down the browning reaction. Withdrawing air or replacing it with other gases (e.g., N2 or CO2) during preservation, such as in vacuum-packaging or modified atmosphere packaging, wine or juice bottling, using impermeable films or edible coatings, dipping into salt or sugar solutions, keeps the food away from direct contact with oxygen. Impermeable films made of plastic or other materials prevent food being exposed to oxygen in the air and avoid moisture loss. There is an increasing activity in developing packaging materials impregnated with antioxidants, antimicrobial, and antifungal substances, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), tocopherols, hinokitiol, lysozyme, nisin, natamycin, chitosan, and ε-polylysine. Edible coatings can be made of polysaccharides, proteins, lipids, vegetable skins, plants or other natural products. Irradiation − Food irradiation using UV-C, gamma rays, x-rays, and electron beams is another method to extend the food shelf life. Ionizing radiation inhibits the vitality of microorganisms responsible for food spoilage and delays the maturation and sprouting of preserving vegetables and fruits. Chemical methods Acidification − Browning enzymes, as other