Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates, and antibrowning additives

•The relationship between PPO activity and browning in pears depends on the phenolic substrate.•PPO activity against a water-soluble pear extract did not correlate with tissue color changes.•PPO activity is not a good indicator of tissue browning in fresh-cut pear.•Direct assessment of color changes is a rapid and accurate method to estimate relevant response to antibrowning treatments.•pH of the antibrowning solution significantly affects color changes.