Abstract: The present study aimed to investigate the inhibitory effects of Tremella fuciformis polysaccharide on freshcut fruits and vegetables browning. The Tremella fuciformis polysaccharide was prepared via ultrasound-assisted extraction method after optimization, and the inhibiting effects of polysaccharide on the browning of fresh-cut apples and potatoes were investigated using browning degree, polyphenol oxidase activity, soluble solid content and hardness as indicators. The results showed that the optimal extraction conditions were determined as follows: solid-liquid ratio of 1∶60（g/mL）, preextraction temperature of 80 ℃, extraction time of 60 min and ultrasonic time of 40 min. Under these conditions, the extraction yield of polysaccharide was 26.83%. Compared with the blank group（with distilled water instead of Tremella fuciformis polysaccharide）, the activities of polyphenol oxidase in apples and potatoes treated with 4.0 mg/mL Tremella fuciformis polysaccharide after 3 days refrigeration were 0.44 times and 0.66 times of the blank group, respectively, hardness was 16.00 times and 3.20 times of the blank group, soluble solid contents were 1.81 times and 1.76 times of the blank group, and the browning degrees were 0.27 and 0.64 times of the blank group. Tremella fuciformis polysaccharide presented superior inhibitory effects on the browning of fresh-cut fruits and vegetables, which could reduce the activities of polyphenol oxidase and the browning degrees of fresh-cut fruits and vegetables, and improve the contents of soluble solids and hardness, and it is positively correlated with the concentrations. The results can provide certain theoretical references for fruits and vegetables preservation.