Abstract: Looking for better browning inhibitors for fresh-cut potato processing and understanding the changes in the shelf life of fresh-cut potato chips.The paper studied the effect of inhibition on the potato polyphenol oxidase activity by L-cysteine, citric acid and ascorbic acid. Using the orthogonal experiment to find out the best browning inhibitor composition and concentration. Total number of bacterial colony and effective storage time were determined through shelf life experiments with different treatments of single factor with different concentration, browning inhibitor composition and chlorine dioxide. The results showed that the best composition of browning inhibitor was 0.1% CaCl2, 0.2% citric acid and 0.15% ascorbic acid. Under the treatment of immersing 10 minute in 40 mg/L chlorine dioxide, packaged with vaccum and storaged at 4℃, the shelf life of fresh-cut potato chip was 7 days.