Abstract: Browning of Longan-jelly is an important factor that affects the quality of the product.This study focused on the causations in the browning of longan-jelly during exportation and suggested the optimal processing accordingly for the delay of the browning.The single factor experiments were conducted for sterilization temperature,the concentration of disodium EDTA,Vc and sugar,the pH of jelly liquid.The orthogonal experiment was followed thereafter for those selected levels.Results indicated that the optimum conditions for slowing down the browning of longan-jelly were Vc 0.01%,disodium EDTA 0.02%,sugar 16% and pH 3.3,respectively.