Bromelain is a mixture of protein digesting (proteolytic) enzymes found in pineapples (Ananas comosus). The objective of this study was to assess the effectiveness of bromelain as an anti browning agent, extracted and purified from pineapple crown and pulp. The efficacy of extracted bromelain was compared with widely used anti browning agents. Bromelain purified by ion exchange chromatography was run through a SDS PAGE gel and was found to be having a molecular weight ranging from 20 to 30 kDa. The effect of pH and temperature on the protease activity of bromelain sample was also estimated. The anti browning activity was found out to be higher in the fruit pulp extract in comparison with the crown leaf extract as the former showed higher protease activity almost twice the crown leaf extract. Bromelain within the concentration range of 0.1% to 0.8% hardly proved to be a potent anti browning agent but 1% crown extract bromelain was a better anti browning agent than acetic acid and also fruit pulp bromelain was found to be a much better anti browning agent than ascorbic acid and acetic acid.