A described method is based on diffuse light reflectance in the spectral region 400-720 nm for the examination of enzymatic browning of apple slices. In this method apples are sliced as directly dipped for 4 s in the inhibitors. Based on the obtained results data for the limits of visual acceptance of the slice colour are proposed. An enzymatic browning parameter of the slices is determined from the time-course measurements of the difference in absorbance at 440 nm between the brown slice and the same slice where the original colour was restored by slicing a further 1.5 mm layer. Three varieties of apples Granny Smith, Golden Delicious and Red Delicious were sliced under water or in ascorbic acid, oxalic acid and sodium bisulphite solutions. Different concentrations of the suppressant were objectively compared, and their efficiencies were expressed by the allowable period of cold storage.