The effects and correlation of different concentrations of ascorbic acid （AA） on enzymatic browning and quality characteristics of fresh lotus rhizome juice were studied. The changes of 5 enzymatic browning parameters， such as the browning degree， total phenol content， soluble quinone content， polyphenol oxidase （PPO） and peroxidase （POD） activity of lotus rhizome juice treated with 0（control group）， 2， 4， 6， 8 mmol/L AA， and 6 quality indexes， such as whiteness， soluble solids， viscosity， pH value， protein and VC were measured， and the correlation between them was analyzed. The results showed that compared with the control group， with the increase of AA concentration， the total phenol content of lotus rhizome juice increased； the browning degree， soluble quinone content， PPO， POD enzyme activity decreased； the whiteness， viscosity， titratable acidity， VC content increased， the pH value， protein content decreased， and the soluble solid content basically remained stable. The correlation analysis showed that the parameters of enzymatic browning， such as total phenol content， soluble quinone content， PPO enzyme activity and pod enzyme activity， were closely related to the changes of quality indexes such as pH and whiteness. Generally speaking， the enzymatic browning degree and quality characteristics of lotus rhizome juice treated with AA were better than those of the control group， and within the scope of the study， the effect was better with the increase of AA concentration， and there was a close relationship between enzymatic browning and quality.