This study aimed to examine the ability of edible coating CMC combined with lemon and betel leaf essential oils in inhibiting browning and assessed physiological browning activity of Manalagi-apples fresh-cut. The research method used was an experimental method in factorial with two factors arranged in a Completely Randomized Design (CRD). The first factor was CMC concentration consist of 2 levels, which were 1% and 1.5%. The second factor was concentration of essential oils consist of 3 levels, which were 0%, betel leaf 0.1%, lemon 2%. The results showed that the addition of lemon essential oil 2% at CMC 1.5% was the best treatment because it was able to suppress PPO and POD enzymes. Nevertheless, the treatment of CMC 1.5% without the addition of essential oils can inhibit browning on the visual of Manalagi-apples fresh-cut.