The Jeonnam Provincial Agricultural Research and Extension Services has developed a patented technology to prevent browning in citron, a locally specialized crop. This technology, which uses eco-friendly materials to suppress oxidative browning caused by polyphenol oxidase, has been secured with industrial property rights. The technology, transferred to a citron processing company, has the potential to extend the shelf life and enhance the commercial value of citron by preventing the quality and aesthetic impairment caused by browning. The substances used in the technology were already existent, and the treatment can prevent browning for up to 12 weeks, compared to the usual 3 weeks without treatment.