Several methods were used to inhibit browning by adding various anti-browning ingredients such as Sodium bisulfite and l-arginine. This research was carried out at the Laboratory of Postharvest Technology, Universitas Muhammadiyah Yogyakarta in September 2018. This study aimed to determine the effect of various anti-browning in maintaining the shelf life and quality of fresh cut Manalagi apples. The study was conducted with a single factor trial design arranged in a Completely Randomized Design (CRD) with 3 replications. The experiment consisted of 50 ppm, 100 ppm, 150 ppm Sodium bisulfite, 50 mM, 100 mM, 150 mM l-arginine, which was arranged in 6 treatments and as a comparison, without immersion treatment. The results showed that the immersion of 50 ppm sodium bisulfite and 50 mM l-arginine were able to maintain the quality and shelf life of fresh cut Manalagi apples for 9 days of storage.