本文对苹果褐变的控制进行了初步研究。结果表明， 采用乙酸锌和亚硫酸钠要比氯化钠护色液处理效果佳；９０ ℃以上烫漂２ ｍｉｎ 基本可达到控制效果。 This article has carried on the preliminary research to the apple browning control. The results show that the use of zinc acetate and sodium sulfite better than the color of the sodium chloride solution treatment; blanching at 90 ℃ for 2 min basic control effect can be achieved.