Fresh cut apple was dipped with kojic acid， ascorbic acid and citric acid for 3 min and stored at 4 ℃ for 9 days， The firmness， color， total phenol content， soluble quinine content， vitamin C content and polyphenol oxidase（PPO） activity were analyzed. Results showed that the effects of three organic acids treatments on the firmness and polyphenol oxidase activity of fresh cut apples were not significant （P>0.05）， but there were significant differences （P<0.05） of browning， total phenolics and vitamin C among different treatments. In conclusion， the three kinds of organic acid have inhibitory effect on browning of fresh cut apple， the effect of kojic acid treatment is better than that of citric acid and ascorbic acid， therefore， kojic acid is potentially a color preservative of fresh cut apple.