Orange slice is product of dried citrus. Because of its medicinal value and convenience,consumers favor orange slice. Orange slices are easy to be brown in the drying process. In order to better maintain the color of orange slices during processing,the effects of five different color fixatives including ascorbic acid,citric acid,L-E50cysteine,sodium sulfite and βcyclodextrin on browning of orange juice and orange pomace were studied. Different ultrasonic power (300 W,400 W,500W) was used to pretreat and then treated with color fixatives. The product was baked at 70 ℃ for 8 h,and its color was determined every 1 h to explore the best treatment conditions for antibrowning. The contents of vitamin C and reducing sugar in orange juice and orange pomace were determined by titration. The results showed that the vitamin C in orange juice and pomace was oxidized and degraded with the extension of drying time,and the content of reducing sugar increased slightly. The browning degree was inhibited to some extent after adding color protecting agents. 0.20% sodium sulfite treatment had the best antibrowning effect when the color fixatives was treated alone. Combined with ultrasonic pretreatment,the optimal antibrowning effect on orange juice and pomace was 400 W ultrasonic power combined with 0.20% sodium sulfite,which was confirmed on orange segments to have the most obvious antibrowning under this condition.