Abstract: The research was subjected in industrialized production need of papaya candied fruit, whose purpose was to optimize effective manufacturing techniques and proper storage conditions to inhibit non-enzymatic browning. The result showed as follows:on the perspective of inhibiting non-enzymatic browning, it was an effective way to satisfy the need to use 0.10% Na2 SO3 +0.10% D-sodium isoascorbiate+0.30% citric acid as the color fixative, with the vacuum sugar infiltration method and 100% sucrose as the sugar juice. Considering storage conditions, it helped inhibit non-enzymatic browning when it was stored in the low temperature after vacuum packaging.