Abstract: Enzymatic browning normally occurs during procession of Jerusalem Artichoke Pickles and its quality was affected.In this study, the effect of temperature, p H on PPO ( Polyphend oxidase) activity and different salinity cook, packaging materials, and anti- browning were investigated. The results showed that PPO activity in Jerusalem Artichoke Pickles was the highest at 35 ~ 40℃ and p H7, and the temperature was higher than 90℃, the PPO of Jerusalem artichoke was almost inactivation.When Jerusalem artichoke pickles were soaked in mixed solution 0.1%L- cys, 0.15% Citric acid, 0.2% Na SO3, 0.1% VC, 0.15% EDTA, at 7% salt, 35℃ and EVOH as packaging materials, the enzyme activity was significantly decreased ( p < 0.01) , the color and brittlement ( p > 0.05) of Jerusalem artichoke pickle was good.