Cutting treatment on fresh-cut apple could increase risk of browning. There are several methods to inhibit browning by adding anti-browning ingredients such as L-arginine, ascorbic acid and citric acid. The study aimed to obtain appropriate concentration of L-arginine, ascorbic acid and citric acid, as anti browning agent to maintain quality and shelf life of fresh-cut apple cv Manalagi. This Research was carried out in a single factor experimental design and arranged in completely randomized design (CRD) with three replications. The experiments analysis consisted of L-arginine 8 g / L, 16 g / L, 24 g / L ascorbic acid 8 g / L, ascorbic acid 16 g / L, ascorbic acid 24 g / L, citric acid 8 g / L, citric acid 16 g / L, citric acid 24 g / L the treatment consists in 9 combination which is treatments and additional no treatment as control. The result showed that L-arginine treatment with 16 g / L was better inhibiting in browning on fresh-cut apple cv Manalagi up to 10 days.