L-arginine could act as NO precursor which is well known can inhibit browning on fresh cut apple. This study was conducted to the know effect of L-arginine treatment to prevent browning in Fresh-Cut cv apple Manalagi. The study was conducted in the postharvest laboratory Muhammadiyah University in Yogyakarta form March to April 2018. The study aimed to obtain a appropriate concentration of L-arginine as browning inhibitors and maintain fruit quality and shelf life of Fresh-Cut apple Manalagi. This research was carried out in a singgle factor experimental design and arranged in completely randomized design (CRD) with three replications. The experiment consists 3 concentration of L-arginine namely 50 mM, 100 mM, 150 mM and 3 immersion time contain 5 minutes, 10 minutes, 15 minutes of which are arranged in 9 combination treatment and as a comparison performed without soaking treatment. The results, L-arginine 50 Mm treatment with 10 minutes immersion time showed better browning inhibition on fresh cut apple cv Manalagi. L-arginine treatment 50 Mm and 10 minutes showed ability to maintain physical, chemical and organoleptic tests properties. The properties will decline significantly with increasingly the L-arginine concentration and immersion time.