The work aims to inhibit the enzymatic browning, improve the taste and prolong the shelf life of fresh-cut apple. With Fushi apple as the experimental material, the effects of trehalose coating with different mass fractions (0%, 0.1%, 0.5 %, 1%, 5%) on the preservation of fresh-cut apples were studied, and a series of indicators such as the browning index, Vc, SSC, titrable acids, MDA content were determined.The results showed that the best mass fraction of trehalose coating on fresh-cut apple was 1%, which could improve the quality of fresh-cut apple significantly. The fresh-cut apple treated with 1% (mass fraction) trehalose had a good color and taste, and the browning inhibition was strong. The browning index and growth rate of MDA were significantly reduced, and the decline of Vc, SSC and titrable acid was delayed. The treatment of trehalose coating can not only inhibit the browning of fresh-cut apples during storage, but also give them a better flavor, improve product quality and prolong shelf life, which is of great significance to the preservation of fresh-cut fruits and vegetables.