Fresh-cut is one of the fruits and vegetables processing which involves washing, stripping and slicing before packaging with low temperature for storage so that it is easy to consume without losing its freshness and biological value.Further impact of fresh cut is the occurrence of enzymatic changes, decreased shelf life and fruit quality. Enzymatic browning in fresh cut results in economic losses, because it risks making browning. Inhibition of the browning reaction can be done by adding some anti-browning ingredients such as sodium bisulfite, citric acid and arginine. The purpose of the research is to examine which solution is effective for inhibiting browning reactions in fresh cut apple Manalagi (Malus sylvestris Mill). The research was conducted at the Postharvest Laboratory of the Agrotechnology Study Program at the Faculty of Agriculture, Muhammadiyah University, Yogyakarta. The research method used was the experimental method of the single factor compiled in a Completely Randomized Design (CRD). The results showed that the give of anti-browning ingredients in the form of L-arginine 100 mmol showed the most effective results for inhibiting browning this was shown at each observation, while soaking citric acid showed results that were less effective in inhibiting browning.