Abstract: The browning of fruits after the harvest, storage or in consequence of damage has great visual impact and diminishes the commercial, sensorial and nutritional quality of these fruits. The enzymatic browning that occurs in the cut surface of eatable tissue minimally processed affects the shelf life of these products. It was analyzed the inhibitory effect of ascorbic acid and sodium metabisulfite on the enzymatic browning of minimally processed apples stored at 5°C, packed or not. The region with stronger enzymatic browning was more intense near to the epidermis, in the central part and around the vascular bundles. The direct application of the sodium metabisulfite solution 10 mM on minimally processed apples packed with PVC film and cooled at 5°C conserved the original color of the minimally processed apples up to seven days.