An application of sericin peptide in inhibiting browning of fruits and vegetables, comprising : separating sericin in natural silk from fibroin, and retaining the sericin; hydrolyzing the sericin using an enzyme so as to hydrolyze same into micromolecular peptides; spraying or coating the sericin peptides on a cut surface of vegetables and fruits after high-temperature sterilization; and chelating copper ions in phenolic oxiddase or tyrosinase enzyme by means of the sericin peptide, so as to inhibit the browning of the fruits and vegetables caused by phenolic oxiddase or tyrosinase enzyme.