Abstract: ObjectiveAnti-browning effect of disodium stannous citrate on olive juice was studied to provide refer-ences for better keeping olive juice from enzymatic browning and developing olive juice and vinegar wine industry.MethodFresh ripe olive was used as raw material. After peeling and squeezing the fruit , disodium stannous citrate was added to protect the color from changing. The best processing technology on the anti-browning effect of disodium stannous citrate on olive juice was obtained by single factor experiment and orthogonal test. ResultThe best processing technology was adding 0.6% disodium stannous citrate for 4 hours under 40 ℃. Under these conditions, the light trans-mittance of the olive juice reached 91.7%, indicating that disodium stannous citrate effectively protected the color and luster of olive juice. ConclusionDisodium stannous citrate has a significant effect on anti-browning of olive juice and it can be applied to practical production.