The effects of different color-protecting solutions on anti-browning effect and the quality of freezing-stored cultivated Agaricus bisporus slices were investigated in this research. The results showed that the polyphenol oxidase （PPO） activity in freezing-stored cultivated Agaricus bisporus slices soaked by different color-protecting solutions was in an order: L-cysteine < sodium pyrosulfite and citric acid < sodium pyrosulfite < sodium pyrosulfite and L-cysteine < citric acid < control check （CK） and the peroxidase -POD- activity was in another order: L-cysteine