Abstract: The changes of color indices of fresh-cut potato which was treated by preserving during the storage at different temperature was observed in the research. Mathematical model for determining the browning degree of fresh- cut potato was established which based on the relationship between the browning degree and the color indices. The result indicated that the higher temperature and longer duration of storage made more severe browning, great ΔE and ΔE value 3.5 could be used as the limitation to judge whether the fresh- cut potato have marketability. The binary quadratic equation Y =-0.00095A 2-0.26B 2 + 0.0145AB + 0.059A + 1.572B-0.563 demonstrated that it could be used well to predict the browning degree of fresh-cut potato during different storage temperature and period. The mathematical model could provide a convenient and effective method to rapidly classify the fresh-cut potato.