Abstract: To investigate the inhibiting effects of oxyresveratrol(OXY)on browning of apples,in this study,fresh-cut apples and apple juice were treated with different concentration of OXY. The study probed the influence of OXY on development of chrominance of fresh-cut apples and browning degree of apple juice in different storage stages,and the effects of OXY on activity of polyphenol oxidase(PPO)and peroxidase(POD)in apple juice. The results showed that,OXY improved visual quality of fresh-cut apples,significantly delayed the decrease of value of L^* in slices(P<0.05),and inhibited the increasing of a^*,b^*,and ΔE(P<0.05). The OXY also significantly reduced the browning degree of apple juice to achieve the preservation effect(P<0.05)and significantly inhibited the activity of PPO and POD in apple juice(P<0.05). In general,the present results demonstrated that OXY was effective in retarding browning of fresh-cut apples and apple juice. The mechanism of preservation of OXY might be achieved by inhibiting the activity of PPO and POD in apple juice.