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The purpose of this study was to investigate the possibility of monopotassium salt of 2,5-dimercapto-1,3,4-thiadiazole (DMTD) as potential inhibitor of enzymatic browning of fresh-cut fruits and vegetables. The synthesis of monopotassium salt of 2,5-dimercapto-1,3,4-thiadiazole is presented. The oxidation of phenolic compounds, chlorogenic acid (CA) and 3,4-dihydroxy phenilalanine (L-DOPA), catalized by mushroom polyphenol oxidase (PPO), was investigated in the presence of DMTD. Also DMTD was evaluated on the cut surface of apples (Jonagold variety), as browning inhibitor. Inhibition of PPO activity in model solutions of phenolic compounds was measured by spectrophotometer, and the enzymatic discoloration on the cut surface of apples was measured by the tristimulus colorimeter. DMTD was effective as an inhibitor of oxidation of phenolic compounds used in assay as well as inhibitor of browning on cut surfaces of apples. For the comparison, as inhibitors of enzymatic browning, ascorbic acid (AA), and benzoic acid (BA) were used too.