Pineapple Fruit Research Articles

Development of Fruit Bar Using Composite Fruit Peel Powder

The main objective of the present investigation was to prepare the composite fruit peel powder using dragon fruit albedo powder and pineapple fruit peel powder and to prepare fruit bars using this composite fruit peel powder of different compositions. The recipe for fruit bar was formulated and studied by keeping all the other ingredients same (sugar syrup (40%), almonds (10%), cashew (10%), dried dates (6%), peanut butter (3.5%) and salt (0.5%) except the varying percentage of rice flakes (5% & 20%) & composite fruit peel powder (25% & 10%). The fruit bars prepared with this composition were evaluated for sensory attributes and the nutritional analysis of most acceptable fruit bar was done. It was observed that the fruit bar sample having 7% dragon fruit albedo powder, 3% pineapple fruit peel powder & 20% rice flakes was most accepted by panel. Nutritional analysis reported that there was significant increase in protein, fibre and ash content of developed fruit peel bar by 9.51%, 22.4% and 34.64% respectively. Keywords: Fruit bar, dragon fruit, pineapple fruit, peel powder, nutritional attributes.

Antibacterial Activity of Pineapple (Ananas comosus) Fruit Peel Extract Against Escherichia coli

Escherichia coli is generally considered a harmless bacterium, but numerous strains are well-known for causing diseases globally and frequently exhibit antibiotic resistance. Therefore, it's crucial to discover new natural products to combat these bacteria. Meanwhile, a significant amount of pineapple (Ananas comosus) peel ends up as waste. This study aims to examine the antibacterial activity of pineapple (Ananas comosus) fruit peel extract against E. coli. The preparation of pineapple (Ananas comosus) peel extract involves grinding, maceration with 96% ethanol, and evaporation. The phytochemical test was conducted to assess the presence of active compounds. Flavonoids were identified using Shinoda's test, tannins with Ferric Chloride, and saponins by detecting foaming development. Antibiotic analysis was carried out following the Kirby-Bauer Disk Diffusion Susceptibility Test Protocol. Disks soaked in Ananas comosus peel extract at concentrations of 25%, 50%, 75%, and 100% were placed on Mueller-Hinton (MH) agar inoculated with an E. coli suspension. One-way ANOVA was employed to analyze differences between treatments. The phytochemical test results revealed the presence of flavonoids, tannins, and saponins in pineapple peel extract. The highest inhibition zone, measuring 2.231 mm, was observed with 100% Ananas comosus peel extract. Statistical analysis confirmed significant differences between the groups with a significance value of 0.000 (p<0.05). This suggests that pineapple peel extract could be useful in removing E. coli, rather than being discarded as waste. Further research is needed to gain a better understanding of the antibacterial mechanism.

Biochar and silicon relegate the adversities of beryllium stress in pepper by modulating methylglyoxal detoxification and antioxidant defense mechanism.

Industrial activities have escalated beryllium (Be) release in environment which negatively affect plant growth and human health. This investigation describes Be-induced stress in pepper and its palliation by application of pineapple fruit peel biochar (BC) and potassium silicate (Si). The treatment of Be reduced seedling length, biomass, and physiological attributes and enhanced electrolyte leakage, hydrogen peroxide (H2O2), superoxide (O2•-) level in pepper plants; however, these oxidative stress markers were reduced with combined treatment (Be + BC + Si). Application of BC and Si also lowered Be cumulation in roots and shoots of pepper. Under combined treatment, superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR) activities exhibited significant enhancement 19, 7.6, 22.8, and 48%, respectively, in Be-stressed pepper. The Be + BC + Si increased peroxidase (POD), glutathione S-transferase (GPX), and glutathione peroxidase (GST) activities 121, 55, and 53%, respectively, as compared to Be-treated pepper. Methylglyoxal level was reduced in pepper with rise in glyoxalase I and II enzymes. Thus, combined application of SS and BC effectively protects pepper against oxidative stress induced by Be by increasing both antioxidant defense and glyoxalase systems. Hence, pineapple fruit peel biochar along with potassium silicate can be used for enhancing crop productivity under Be-contaminated soil.

Assessing the Lead Removal Potential of Pineapple Waste Hydrochar in Simulated Wastewater Treatment

This study explores the viability of utilizing biochar and hydrochar derived from pineapple waste as adsorbents for removing lead (Pb) from water. Pineapple residues, including stems, leaves, and fruit, were subjected to pyrolysis and Hydrothermal Treatment to produce biochar (PWB) and hydrochar (PWH) respectively. Fourier Transform Infrared (FT-IR) analysis was employed to characterize the surface properties of PWB and PWH, validating their potential as adsorbents. A series of adsorption experiments assessed the impact of pH (ranging from 2 to 6), contact time (ranging from 15 to 90 minutes), and temperature (ranging from 30 to 90°C) on the adsorption efficiency of both materials. Results indicate PWH to be markedly more effective, with an average Pb removal efficiency of 84.07% compared to PWB's 55.68%. The optimal contact time was determined to be 60 minutes for both materials. Moreover, pH 4.0 was identified as the optimal condition for Pb adsorption, showcasing a significant increase in biosorption capacity within this pH range. Additionally, higher temperatures corresponded to enhanced Pb2+ removal efficiency, rising from 75.02% to 87.58% as temperature increased from 30°C to 90°C. Overall, these findings underscore the potential of pineapple waste-derived biochar and hydrochar as promising, environmentally friendly adsorbents for addressing heavy metal contamination in water, particularly in wastewater treatment applications.

Electrochemical detection of tryptophan in pineapple fruit using a green and chemically synthesized PANI/CuO nanocomposite modified electrode

This study investigated the electrochemical detection of Tryptophan (Trp) in pineapple using a glassy carbon electrode (GCE) modified with nanocomposites of green and chemically synthesized copper oxide-polyaniline (PANI/CuOgrn and PANI/CuOchm). Given the properties of PANI/CuOgrn and PANI/CuOchm that have never been applied in the detection of Trp, it indicates that the development of a highly sensitive and selective sensing platform for Trp-is necessary. Such a platform would take advantage of high electric conductivity, larger surface area, and improved catalytic activity of the nanocomposites. PANI/CuOgrn and PANI/CuOchm nanocomposites were formed by doping polyaniline (PANI) with green and chemically synthesized copper oxide (CuO) nanoparticles. Using Debye-Scherrer the particle sizes of PANI/CuOgrn and PANI/CuOchm were found to be 15 nm and 13 nm, respectively. Through cyclic voltammetry (CV) and square wave voltammetry (SWV), the electrochemical behaviour of CuOch, CuOgrn, PANI/CuOchm, and PANI/CuOgrn electrodes was studied, with the focus on comparing the nanocomposites for tryptophan (Trp) catalysis. GCE-PANI/CuOchm showed a higher current response of 3.2 μA than GCE-PANI/CuOgrn. SWV was used to determine Trp, with the linear range of 5.11 μM to 25.85 μM and limit of detection (LOD) values of 3.947 and 2.037 μM for GCE-PANI/CuOchm, and 3.434 and 2.427 μM for GCE-PANI/CuOgrn. The GCE-PANI/CuOchm electrode achieved a recovered percentage of 96 % to 109 %, with an average RSD value of 18.3 (n=3), while the GCE-PANI/CuOchm electrode achieved a percentage recovery of 85 % to 103 % with an RSD value of 12.7 (n=3). The high recovery percentages for both electrodes confirm their dependability in detecting Trp. The high concentration of Trp-in the fruit and the electrode's sensitivity to identifying Trp-in actual sample analysis may account for the high recovery percentage observed.

Pengaruh Metode Aplikasi dan Konsentrasi Gibberellic Acid (GA3) terhadap Fase Pertumbuhan Vegetatif Tanaman Nanas (Ananas comosus [L.] Merr.)

Increasing the production of pineapple fruit can be done by manipulating the plant using Gibberellic Acid Growth Regulatory Substance (ZPT). The purpose of this study was to determine the effect of GA3 concentration and application method, as well as its interaction in increasing the vegetative growth of pineapple plants. Data collection was carried out in November 2022- February 2023 at a pineapple plantation company in Central Lampung. Treatments were arranged factorial (3x2) using a randomized block design with 3 replications. The first factor was Gibberellin (A) which consisted of three levels, (A1) 0 ppm GA3, (A2) 200 ppm GA3, and (A3) 400 ppm GA3. The second factor is the application method (B) which consists of 2 levels, namely (B1) Application on the top of the leaf (B2) Application on the bottom of the leaf. The observed variables included plant height, stem diameter, number of leaves, D-leaf length, D-leaf width, number of roots, root length, fresh weight of roots, fresh weight of plants. Homogeneity of variance between treatments was tested by Barlett's test and additivity using Tukey's test and then analysis of variance was carried out. Separation of the mean was carried out using the least significant difference test (LSD) at the 5% level. The results showed that 400 ppm GA3 was better than the control in affecting plant fresh weight with a difference of 630,7 g, the treatment of the application method on the leaves was better than the bottom leaf in affecting plant fresh weight with a difference 201,4 g. Treatment with a concentration of 40 ppm using the leaf application method was better than the control treatment. It is suggested to do further research related to the effect of giving GA3 on the generative phase of pineapple plants.Keywords : Gibberellic Acid, application method, pinneaple

Nutritional Composition and Therapeutic Potential of Pineapple Peel - A Comprehensive Review.

Pineapple (Ananas comosus), the succulent and vibrant tropical fruit, is a symbol of exoticism and sweetness that captures the hearts and palates of people around the world. The pineapple peel, often considered as waste, has garnered attention for its potential applications. The pineapple peel is rich in essential nutrients, including calcium, potassium, vitamin C, carbohydrates, dietary fiber, and water, making it beneficial for the digestive system, weight management, and overall balanced nutrition. It contains significant amounts of sugars such as sucrose, glucose, and fructose, along with citric acid as the predominant organic acid. The peel also contains bromelain, a proteolytic enzyme known for its digestive properties. Studies have highlighted the pharmacological properties of pineapple peel, such as its potential anti-parasitic effects, alleviation of constipation, and benefits for individuals with irritable bowel syndrome (IBS). Efforts are being made to promote the utilization of pineapple peel as a valuable resource rather than mere waste. Its applications range from the production of vinegar, alcohol, and citric acid to the development of various food products, including squash, syrup, jelly, and pickles. Further research and innovation are required to fully explore the potential of pineapple peel and establish sustainable practices for its utilization, contributing to waste reduction and the development of value-added products.

Nata De Coco Quality Development Model from Different Inoculum Sources

The results of the study "Nata De Coco Quality Development Model from Different Inoculum Sources", aim (1) to utilize wasted coconut water from the coconut industry and home industry, (2) to obtain a Nata de Coco quality development model from different inoculum sources (inoculum from pineapple flesh and inoculum that are already available on the market. The methodology used is quantitative (laboratory experiments) with Complete Randomized Design (RAL). This research includes stages, as follows, namely: Phase I, using coconut water media sources with the maturity level of ripe coconuts, with Treatment A = basic ingredients of fresh Coconut Water (0 storage), B = basic ingredients of Coconut Water with storage for 1 week, C = basic ingredients of coconut water with storage for 2 weeks, and treatment D = basic ingredients of coconut water with storage for 3 weeks. Phase II, fermenting coconut water which becomes a substrate as a fermentation medium using inoculum sources, namely: liquid inoculum sources from natural ingredients of pineapple flesh and liquid inoculum sources available on the market in producing cellulose pellicle. The results of the study can be concluded as follows: (1) Coconut water waste wasted from the coconut industry and coconut home industry in the North Minahasa Regency area of North Sulawesi from ripe coconuts can be utilized by Acetobacter xylinum bacteria in producing Nata de Coco pellicle, (2) IN treatment (Natural Acetobacter xylinum liquid inoculum from pineapple fruit) provides the best treatment results from several quality parameters of Nata de Coco produced such as: parameters of Layer Thickness, Water Content, Fiber Content, and Color, than IP treatment (liquid inoculum Acetobacter xylinum on the market).

Network Pharmacology Approach to Understanding the Antidiabetic Effects of Pineapple Peel Hexane Extract

The increased interest in exploring alternative treatments for type 2 diabetes mellitus is accompanied by a rise in the prevalence of type 2 diabetes mellitus. Pineapple peel is one of the by-products of pineapple fruit and is known to possess potential for anti-diabetic activity. In this study, the n-hexane extract of pineapple peel was analyzed using network pharmacology methods to ascertain its potential in treating type 2 diabetes mellitus. The GC-MS analysis of the n-hexane extract of pineapple peel revealed the presence of 42 compounds, with 8 of them considered safe as they met the Lipinski Rule of Five criteria for drug-likeness and were classified as safe with toxicity levels in classes IV and V. The pineapple peel extract targeted 55 proteins related to type 2 diabetes mellitus (DMT2), potentially affecting DMT2 through the AGE-RAGE pathway in diabetes complications and insulin resistance. Network pharmacology analysis identified five genes targeted by pineapple peel, namely MAPK1, JAK2, MAPK8, PRKCD, and PPARA. Among these genes, MAPK1 exhibited a higher overall score than the others. Apart from its role in diabetes, MAPK1 is also implicated in cancer.

ASSESSMENT OF FUMMAN AGRICULTURAL PRODUCTS INDUSTRIES’ CONTRACT FARMING SCHEME AMONG PINEAPPLE FRUIT FARMERS IN OYO STATE, NIGERIA

This study assessed FUMMAN Agricultural Products Industries Plc. contract farming scheme among pineapple fruit farmers in Oyo State, Nigeria. Data on enterprise characteristics, benefits derived, constraints encountered and field personnel characteristics were gathered from 105 pineapple fruit farmers. Respondents were sampled using a multistage sampling procedure and interview schedule were used to elicit information which were analyzed using frequencies, percentages, mean, standard deviation and Pearson Product Moment Correlation (PPMC) at α0.05. Findings showed that the majority (76.2%) of the pineapple fruit farmers cultivated less than 1 hectares farm size. They derived benefits from access to stable market (x ̅=1.94) and reduction of wastage level (x ̅=1.84), while defaulting in contractual agreements (x ̅=1.45) and delay in payment (x ̅=1.38) were major constraints encountered. Integrity (x ̅=3.29), honesty (x ̅=3.29) and trustworthiness (x ̅=3.27) were the major characteristics of field personnel identified. There were significant relationships among farmers’ benefit derived (r=0.787), constraints encountered (r=-0.193) and field personnel characteristics’ assessment. It is recommended that FUMMAN should endeavour to keep to contractual agreements while ensuring extension of the contracts through highly rated field personnel

Genome-wide investigation of sucrose synthase gene family in pineapple: Characterization and expression profile analysis during fruit development

ABSTRACT Sucrose content influences the flavour and quality of fruits. Sucrose synthase (SUS; EC 2.4.1.13) mediates the reversible conversion of uridine diphosphate and sucrose to uridine diphosphate-glucose and fructose. Although genome-wide analyses of SUS gene families exist for various species, such studies are lacking for pineapple. The specific SUS gene(s) involved in sucrose metabolism during pineapple development remain unknown. This study identified six SUS genes (AcSUS1–6) and analysed their chromosomal locations, synteny, structure, motif composition, sequence alignments, and phylogenetic relationships. Gene promoter analysis revealed a predominance of light-response elements in the AcSUS gene family. AcSUS1 was predominantly expressed in the peduncle, pericarp, and core, whereas AcSUS4 was highly expressed in the flesh. The levels of sucrose, glucose, and fructose increase during pineapple fruit development. Further gene expression analysis indicated that AcSUS2, AcSUS3, and AcSUS5 were down-regulated during this period. These results suggest that AcSUS2, AcSUS3, and AcSUS5 may modulate sucrose breakdown in pineapple. This study contributes to our understanding of SUS gene function in regulating sucrose metabolism and offers valuable theoretical guidance for the genetic improvement of pineapples.

Social networks and economic transformation: Evidence from a resettled village in Brazil

We study the role of social learning in the diffusion of cash crops in a resettled village economy in Brazil. We combine detailed geo-coded data on farming plots with dyadic data on social ties among settlers, and we leverage the variation in network formation induced by the landless workers' movement land occupation. By using longitudinal data on farming decisions over 15 years, we find evidence of significant peer effects in the decision to farm new cash fruits (pineapple and passion fruit). Our results suggest that social diffusion is heterogeneous along observed plot and crop characteristics, i.e. farmers growing water-sensitive crop are more likely to respond to the actions of peers with similar water access conditions.

Pengaruh Suhu dan Dimensi Potongan pada Pembuatan Keripik Nanas Menggunakan Penggorengan Vakum (Vacuum Frying)

Pineapple is a fruit that is generally consumed fresh by Indonesian people. The potential for pineapple fruit in Indonesia is quite good, but its utilization and marketing have not been fully implemented. Apart from that, pineapples are easily damaged so proper post-harvest handling is needed to maintain their shelf life, one of which is processing them into chips. The technology that can be used in making chips is a vacuum frying machine to maintain the appearance of color, taste, aroma and crispness in the chips produced. The research aims to determine the effect of temperature and variations in the dimensions of fruit pieces on making pineapple chips using vacuum frying. The temperature used in this research consisted of three levels including temperatures of 75, 80, and 85 ℃ and three levels of cut dimensions including dimension 1 (circle), cut dimension 2 (half circle), and cut dimension 3 (quarter circle). After conducting research and data analysis, it was found that the effect of treatment interactions on the yield value and frying time was obtained. The cut dimension factor has a significant effect on the color and crispness of pineapple chips using vacuum frying. Keywords: Cut Dimensions, Pineapple, Temperature, Vacuum Frying

Isolation and Characterization of Acetic Acid Bacteria from Pineapple, Sugarcane, Apple, Grape, Pomegranate, and Papaya Fruit

The present research was carried out with the aim of isolating acetic acid bacteria (AAB) from pineapple, sugarcane, apple, grape, pomegranate, and papaya fruits. The characteristics of acetic acid bacterial isolates were identified by morphological and biochemical tests. Among the different fruits, pineapple possessed the maximum (38.46%) AAB producers, followed by sugarcane (22.90%), grape (18.29%), apple (14.63%), papaya (4.34%) and pomegranate (1.38%). Reference strain Acetobacter pasteurianus (DSM-2324) was collected from Deutsche Sammlung Von Microorganismen and Zellkulturen (DSMZ), Germany. Strains of Acetobacter pasteurianus were identified through morphological and biochemical characteristics. The isolated strains (A) were characterized and compared with the reference strain (B). Different levels of ethanol (1%, 2%, 5%, and 10%), glucose (10%, 20%, 25%, and 30%) and temperature (25 °C, 30 °C, 34 °C, and 37 °C) were used in standard medium to observe the growth characteristics of strain A and B. Both the strains revealed similar trends grown on ethanol, glucose and temperature and showed better growth at 2% ethanol, 20% glucose and 30 °C temperature. The members of the genus Acetobacter and Gluconobacter are confirmed with this research.

Optimalisasi Hak Ekonomi Nanas Tangkit Baru Jambi Sebagai Produk Indikasi Geografis

Geographical indication is part of the Intellectual Property regulated in the Law Number 20 of 2016 on Trademarks and Geographic Indications, Tangkit pineapple is a typical Pineapples Village of New Tangit district of Muaro Jambi which must be protected in order to obtain legal protection of Geographic Indication. The aim of this research is to identify and analyze the economic benefits for communal communities that are integrated into the MPIG Nanas New Infection Group. To identify the role of the government in optimizing the utilization of Geographical Indications for the new Infection Society. The basic problems in this research are: 1) How the economic benefit for the communal community that is integrated in the new infection MPIG Group is formed. 2) How the government's role in optimising the use of geographical indications for new infected communities. This research uses empirical methods of jurisprudence with data collection techniques using observations, interviews and documentation. The conclusion of the results of the discussion in the research showed that: 1) The form of economic benefits made by the people of the village of Tangkit New to increase the revenue of the region is to manage UMKM or home industry by processing pineapple fruit into various kinds of processed products. 2) The role of the Muaro Jambi Government in optimizing the use of Geographical Indications is to provide support in the provision of guidance and training as well as facility assistance.

Effectiveness of pineapple and papaya leaf combination for dysmenorrhea pain relief in mice (<i>Mus musculus</i>)

Dysmenorrhea is a common gynecological condition in women, often attributed to excessive prostaglandin production, significantly impacting daily activities. Papaya leaves, known for their medicinal properties, are a chosen herbal remedy, albeit with a bitter taste, necessitating combination with pineapple fruit. This study aimed to assess the effectiveness of a combination of papaya leaf extract and pineapple fruit as an alternative treatment for primary dysmenorrhea. In an experimental research design employing the posttest-only control group, 32 male mice were divided into seven groups, injected with acetic acid as a pain inducer, and their writhing responses were recorded for 45 minutes at 15-minute intervals. Data analysis using the ANOVA test revealed significant differences in the number of writhing responses in mice (p <0.05) compared to the positive control group, followed by the Duncan test. The percentage of analgesic protection was as follows: mefenamic acid (61.01%), pineapple fruit extract (62.78%), papaya leaf extract (63.39%), a combination of pineapple and papaya leaf extracts with a dose ratio of 3:1 (73.21%), 2:2 (47.32%), and 1:3 (37.78%). In conclusion, the combination of pineapple extract and papaya leaves in a dose ratio of 3:1 demonstrated the most effective pain reduction.

Experimental Design of the Interaction Effect of Independent Variables on Pineapple (Ananas comosus) Fruit Bromelain Activity

Background: Certain factors are known to influence the rate of enzyme activity. It is paramount to study such independent factors to obtain the ideal conditions required to maximize enzyme activity. The time-consuming traditional one-factor-at-a-time (OFAT) approach of evaluating the effect of independent variables on enzyme activity does not consider the interaction effects of the independent variables on dependent responses. Methods: The impact of four independent variables on fruit bromelain activity was evaluated using the complete factorial design of the experiment approach. Results: The highest actual fruit bromelain activity (76.83 U/ml) and predicted activity (74.81 U/ml) were recorded at an optimum pH of 7.5, temperature of 50oC, and incubation period of 10 minutes using azocasein substrate. All tested variables except temperature; the interaction between substrate type and incubation time significantly affected fruit bromelain activity (p < 0.05). Conclusion: The design model analysed the main and interaction effect of the variables on bromelain activity. Therefore, complete factorial design is a better approach than OFAT to determine the effect of independent variables on fruit bromelain activity.

The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

Probiotic drinks are functional drinks made from the fermentation process of Lactic Acid Bacteria (LAB). This drink usually uses milk-based ingridients, but diversification of vegetable-based products is carried out with pineapple because it contains sugar, vitamin, and has an attractive color and aroma. The probiotic drink was enriched by Inulin's mangrove apple. The research aims to determine the Characteristics of pineapple probiotic drink enriched by inulin's mangrove apple. The research procedures carried out were making pineapple juice, inulin's mangrove apple, and pineapple fruit probiotic drink which enriched by inulin's mangrove apple. The concentration of Inulin's mangrove apple was significant (p<0.05) on the characteristics of pineapple fruit probiotic drinks. The pH valus of 3.70-4.10, total sugar 9.30-10.53o brix, and total LAB 9.5 x 107 -4.33x 108 CFU/mL. There was a significant effect (p<0.05) on the aroma, taste and overall variables in the hedonic test results and no significant effect on the color. THe concentration of 3% inulin's mangrove apple is the best.

PEMBUATAN BIOETANOL DARI MAHKOTA BUAH NANAS VARIETAS CAYANE DENGAN MENGGUNAKAN SACCHAROMYCES CEREVISIAE

The scarcity of petroleum resources or other fuel sources encourages efforts to find alternative energy, namely Bioethanol. Alternative raw materials that can be utilised in the manufacture of bioethanol from biomass are pineapple crowns. Making Bioethanol from Pineapple Fruit Crown Cayane Variety by Using Saccharomyces cerevisiae Microbes is by varying the weight of yeast and the optimum fermentation time on the level of bioethanol produced. In this study using NaOH 1.5%w to degrade the lignin content in the crown of pineapple varieties cayane and H2SO4 2%v to convert cellulose into glucose. The research used variations in yeast weight of 7.5%; 10%; 12.5%w and variations in fermentation time of 2; 3; 4; 5 days in the fermentation process. While the purification process uses simple distillation with operating conditions 78oC-80oC for 2.5 -4 hours. Bioethanol obtained was tested for refractive index and gask romatography (GC). The test results obtained the optimum weight of yeast is 12.5 grams at 3 days fermentation time with bioethanol content of 6.154%.

Sericin and Pineapple Fruit Extract as Natural Agents Inhibiting Browning and Improving Antioxidant Activity in Fresh-cut Ripe Mangoes cv. Nam Dok Mai

Recently, the use of natural agents to improve quality has attracted a lot of attention on fresh-cut produce and minimally processed fruit. The aims of this work were to investigate the efficiency of sericin and fresh pineapple juice (selected natural agents) on browning inhibition and antioxidant activity of fresh-cut ‘Nam Dok Mai’ mangoes during refrigeration (4°C). Based on a preliminary study and our previous work, 2% sericin (S) and 50% pineapple juice (PJ) were selected. Biological parameters related to enzymatic browning incidence, antioxidants and antioxidant enzyme activity of the fresh-cut mangoes immersed in 2% S, 50% PJ and 50% PJ incorporated with 2% S (PJ+S) were investigated. Immersion in S, PJ or PJ+S inhibited enzymatic browning due to delaying of discoloration, lowering of browning index (BI) and increases in polyphenol oxidase (PPO) and peroxidase (POD) activities compared to control treatment. The lowest PPO and POD activities and total phenolic content were found in the S treated fresh-cut mangoes. PJ+S treated fresh-cut mangoes had antioxidant activities higher than other treatment. All treatments enhanced the activities of antioxidant enzymes, especially PJ immersion. Therefore, S and PJ show potential as natural agents that can inhibit browning and improve antioxidant activity in fresh-cut mangoes during refrigeration.