Abstract: The effect of different blanching temperature, blanching time, solid-to-liquid ratio and blanching pH on the polyphenoloxidase and browning degree of banana serous fluid was studied. To get the best condition of banana blanching, orthogonal experiment after single factors analysis was used. The result showed that the residual activity of polyphenoloxidase and the browning degree of banana serous fluid would be on a low level when the blanching temperature was 100℃, the blanching time was 6min, the solid-to-liquid ratio was 1∶5 and the blanching pH were regulated by citric acid of 0.6 percent concentration. Under such conditions, the polyphenoloxidase was 16U and the browning degree of banana serous fluid was only 0.072, which had obvious effect on browning control in banana processing.