The objective of this study was to examine the use of ascorbic acid and aloevera gel as anti browning agent for cut-fruit ‘malang\u27 apple fruit. The solution of 1% and 3% ascorbic acid, 5% and 10% aloevera gel were used as anti browning solutions. A group of cut apple fruits were dipped in the solutions for 2 minutes and stored at 5ºC. The result showed that dipping treatments in anti browning solutions could inhibit oxidation of polyphenol oxidase (PPO) indicated by Browning Index value. Ascorbic acid solution was more effective than that aloevera gel. From two different percentage of ascorbic acid solutions, concentration of 3% resulted better inhibition than that of 1%
