Abstract: Luffa cylindrica Roem is prone to browning in cooking, which reduces the nutritional and edible value. In this experiment, the browning degree of Luffa cylindrica germplasm resources was measured for studying the variation and selecting low browning degree materials, evaluating and selecting Luffa cylindrica varieties planting in Fujian Province. The results showed that the OD value was between 0.115 and 0.647. The coefficient of variation was 36.1%, It showed a wide range of variation and great potential in genetic improvement. Selected out 26 low Browning degree materials. The browning degree was large difference between the 8 Luffa cylindrica varieties planting in Fujian Province. The browning degree of ‘Nong Fu Luffa 801’ and ‘Jinmei 2’ was low, their quality was good, and they can be cultivated larger area.