The treatment of minimum processed product processes can run into quality degradation. One example of a quality degradation of minimum processed product is the occurrence of enzymatic browning. Postharvest handling of minimum processed products is to inhibit browning reaction and PPO enzyme activity, that is by adding inhibiting compounds such as Sodium Metabisulfite. This study aims to obtain the best concentration of sodium metabisulfite as an inhibitor of browning and activity enzyme polyphenol oxidase (PPO) in Rome Beauty’s fresh-cut apples. The study was conducted with a single factor experimental design arranged in a Completely Randomized Design (CRD). The experiments tested consisted of various concentrations of Sodium Metabisulfite 500, 1000, 1500 and 2000 ppm at room temperature (28oC) and cold temperature (10oC) which were arranged in 10 treatments. The results showed that at 2000 ppm Sodium Metabisulfite in cold temperatures (10oC) could inhibiting browning and activity enzyme polyphenol oxidase (PPO) in the Rome Beauty fresh-cut apple until the 10th day.