D-sodium isoascorbate,citric acid and EDTA-2Na were used as browning inhibitors in fresh-cut apples.The result indicated that: 1.0 g/L D-sodium isoascorbate was the best of browning inhibitor in single factor experiment;orthogonal experimental determination of the optimal combination was A2B1C1D2,which adopted the 0.2 g/L D-sodium isoascorbate,0.03 g / L citric acid,0.1 g/L EDTA-2Na solution soak for 6 min.Under the above condition,the fresh-cut apple browning was better controlled and the sensory quality was maintained in a good level for 7 days of storage.Browning degree of fresh-cut apples was significantly related with polyphenol oxidase(PPO) activity and sensory quality.