The main reason and the effect of water quality and blanching on chestnut browning were studied in this paper. Results showed that Sodium bisulfite, Phytic acid, Citric acid and Disodium ethylene diamine tetra - acetic acid (EDTA-2Na) could efficiently prevent the process of browning of the fried chestnut and the best concentration of the above-mention four compounds were 0.3%, 0.4%, 0.1% and 0.03%, respectively.
