The effect of different coating [Aloe vera, Chitosan (0.5 and 1.5 %), Carboxymethlcellulose (0.5 and 1.5 %)] on the enzymatic browning kinetics of quince was determined by traditional and fractal browning indicator methods (FBI) at during cold storage. Power-law model used to model the enzymatic kinetic of fractal dimension value (FDL*) and average L* value (conventional method). The results showed that the average of L* value decreased during an enzymatic browning in fruit slices, while FDL* rose. The more changes in L* value was observed for quinces coated with CMC 0.5 % that about similar to changes in uncoated quinces were from 90.083 to 67.571 and 90.736 to 66.786 respectively at nine days. The quinces treated with Chitosan 1.5 % had more changes in FDL* value compared to another treatment. In other words, enzymatic browning in quinces coated with Chitosan 1.5 % has more heterogeneous and non-uniform color patterns. Kinetic rate (K) got from FDL* was the higher than kinetic rate (K) got using average L* value. Kinetic’s order (shape factor) got the FBI method compared to the conventional method was lower because in conventional method assuming occurs homogenous surface coloration.

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