Which of the following fruit is least affected by enzymatic browning?

Enzymatic browning is the development of brown colour on the cut surfaces of fruits and vegetables. Polyphenol oxidase (PPO) enzyme present in fruits or vegetables is responsible for enzymatic browning. Pears, Apples, apricots, bananas and grapes are easily affected by enzymatic browning. Orange is the least affected as compared to the other options because of the low level of polyphenol oxidase (PPO) enzyme.