In this research, the effects of different doses of citric acid treatments on fresh-cut broad bean were investigated. For this aim, the solution of citric acit at the doses of 2%, 4% and 6% was prepared and the broad beans were dipped in this solution for 5 minutes, and also the samples dipped in distilled water were used as control. After dipping process, the samples weighing 150 g were placed in polyethylenetreftalat boxes with cover, and stored in cold storage room at 5 +/- 1 degrees C temperature and 85- 90% relative humidity. Color (L*a*b*), polyphenoloxidase (PPO) enzyme activity, elecktrolyte leakage, total soluble solids (TSS), weight loss and pH of samples were determined in fresh-cut broad bean samples at the 2nd, 4th and 7th days during storage period. As results of research, it was found that the citric acid treatments on fresh-cut samples caused cut-edge browning through increasing in PPO activity. Also, TSS of fresh-cut broad bean was maintained by citric acid treatment. Consequently, it was concluded that; the treatments of citric acid alone was not enough against preventing cut-edge browning of broad bean; therefore it should be used together with the other antioxidant agent or coating materials.