Browning is an important factor contributing to the quality deterioration of fresh-cut lotus roots. In this study， 150 μL/L ethanol fumigation for 2 h was employed to investigate the effects of ethanol on the enzymatic browning and reactive oxygen metabolism of fresh-cut lotus root slices. The results showed that after storage at 10 ℃ for 12 d， the browning degree and L* value of fresh-cut lotus root slices decreased by 6.49% and increased by 21.44%， respectively， after ethanol treatment， compared with the control group. Ethanol treatment also could suppress the synthesis and oxidation of phenols in fresh-cut lotus roots by inhibiting phenylalanine deaminase and polyphenol oxidase activities. By the end of storage， the soluble quinone content of the control group was 1.15 folds as that of the ethanol-treated group. In addition， ethanol treatment could effectively maintain catalase and peroxidase activities and ascorbic acid content. After 12 d of storage， the O₂-· production rate and H2O₂ level in fresh-cut lotus roots after ethanol treatment were 87.69% and 79.17% of those in the control group， respectively. In conclusion， ethanol fumigation treatment may delay the occurrence of browning in fresh-cut lotus roots by inhibiting phenolic metabolism and increasing antioxidant ability.