enzymes, are active at a specific range of pH. For example, PPO shows optimal activity at pH 5-7 and is inhibited below pH 3. Acidifying agents and acidity regulators are widely used as food additives to maintain a desired pH in food products. Acidulants, such as citric acid, ascorbic acid, and glutathione, are used as anti-browning agents. Many of these agents also show other anti-browning effects, such as chelating and antioxidant activities. Antioxidants − Many antioxidants are used in food industry as food additives. These compounds react with oxygen and suppress the initiation of the browning process. Also, they interfere with intermediate products of the following reactions and inhibit melanin formation. Ascorbic acid, N-acetylcysteine, L-cysteine, 4-hexylresorcinol, erythorbic acid, cysteine hydrochloride, glutathione are examples of antioxidants that have been studied for their anti-browning properties. Chelating agents − Polyphenol oxidase requires copper as a cofactor for its functionality, thus copper-chelating agents inhibit the activity of this enzyme. Many agents possessing chelating activity have been studied and used in different fields of food industry, such as citric acid, sorbic acid, polyphosphates, hinokitiol, kojic acid, EDTA, porphyrins, polycarboxylic acids, different proteins. Some of these compounds also have other anti-browning effects, such as acidifying or antioxidant. Hinokitiol is used in coating materials for food packaging. Other methods 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. Non-enzymatic browning The second type of browning, non-enzymatic browning, is a process that also produces the brown pigmentation in foods but without the activity of enzymes. The two main forms of non-enzymatic browning are caramelization and the Maillard reaction. Both vary in the reaction rate as a function of water activity (in food chemistry, the standard state of water activity is most often defined as the partial vapor pressure of pure water at the same temperature). Caramelization is