Abstract: Enzymatic browning of different parts of banana fruits, as well as browning resulted from peeling, cutting, pounding and enzymatic passivation has been studied. Several color-protecting solutions have been obtained after filtrating through the experiments of browning inhibition. Results indicated that the husks, the threads on the pulp and the core of banana were more apt to brown than the pulp. The degrees of impacts of different mechanical treatments on enzymatic browning were in a descending order, as follows, pounding > cutting > peeling. The longer the time of pounding was, the more intense of browning. At color protection, the enzymatic passivation by microwave treatment was better than boiling water treatment and steam treatment, as well as at preserving banana flavor. Citric acid, erythoribic acid, 4-hexylresorcinol and phytic acid had color protection function on banana jam. The best recipe of them was citric acid 0.32%, erythoribic acid 0.06%, 4-hexylresorcinol 0.12% and phytic acid 0.02%.