Browning is one of main quality problems of Jerusalem artichoke pickle. According to the analysis of process flow, the browning of Jerusalem artichoke pickle was caused mainly as following:peeling to pickling, sorting, desalination, pressing, mixing, packaging and preservation. In this paper, the different inhibition methods of browning of Jerusalem artichoke pickle were used, including a composite protecting color (0.4%citric acid+0.15%ascorbic acid+0.4%calcium chloride+0.3%EDTA-2Na+0.6%phytic acid) used in peeling to pickling and desalination process, a clarification or filtering of the pickling liquid used in the sorting process, and a comprehensive browning inhibition (0.1%ascorbic acid, 0.2%calcium chloride and 0.2%EDTA-2Na) added in vacuum segmentation, pressing and mixing process, respectively. The results indicated that Jerusalem artichoke pickle had no browning phenomenon after 3 months of storage at room temperature under such conditions.%褐变是洋姜泡菜主要质量问题之一。根据工艺流程分析，引起洋姜泡菜褐变主要工艺环节包括去皮到腌制、待拣、切分到脱盐、压榨、拌料、包装保存等。洋姜泡菜去皮到腌制及切分到脱盐过程中采用0.4%柠檬酸+0.15%抗血坏酸+0.4%氯化钙+0.3%EDTA-2Na+0.6%植酸的复合抑制剂护色，腌制后的洋姜泡菜待拣或分拣过程中采用澄清或过滤的腌制液护色，泡菜加工采用真空切分、压榨、拌料，配料中加入0.1%的抗坏血酸、0.2%的氯化钙和0.2%的EDTA-2Na进行褐变综合抑制，常温下保存3个月，无褐变现象发生。
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