Disclosed are an anti-browning method for preparing potato juice and products thereof. The method comprises juicing the potatoes with antioxidative fruit and vegetable juice, wherein antioxidative fruits and vegetables refer to fruits and/or vegetables with a total phenolic content > 15 mg/100 g or an ascorbic acid content > 4 mg/100 g. The method also comprises adding acidic fruit and vegetable juice so that the final fruit and vegetable juice in the step has a pH ≤ 4.
