Enzymatic browning is one of the main problems affecting the quality and commercial value of fresh-cut fruits and vegetables. In order to explore the application value of Portulaca oleracea extract on the preservation of fruits and vegetables, fresh-cut apples used as the research materials, were soaked in Portulaca oleracea extract solution with 0.05% mass fraction for 5minutes, and stored at (4±1)℃ for 8days. The browning index, polyphenol oxidase (PPO) activity, phenylalanine ammonia-lyase (PAL) activity, catalase (CAT) activity, peroxidase (POD) activity, malondiadehyde (MDA) content, ascorbic acid content, and DPPH free radical scavenging activity of the fresh-cut apples were determined. The results showed that compared with the distilled water control group, the Portulaca oleracea extract solution treatment could effectively inhibit the degree of browning of fresh-cut apples, and also had obvious effects in reducing the activities of POD, PPO and PAL, which could ensure membrane integrity and reduce cell membrane damage. Correlation analysis showed that the browning index of fresh-cut apples was significantly negatively (P<0.01) correlated with CAT activity, ascorbic acid content, and DPPH free radical scavenging activity, and significantly positively (P<0.01) correlated with MDA content, PPO activity, POD activity, and total phenol content. Fresh-cut apples treated with Portulaca oleracea extract solution had better anti-browning effect, meanwhile, antioxidant capacity of fresh-cut apple was improved during storage.