Abstract: The aims were to study the related enzyme activities and the impacts of the change of the total phenolic, on the premise of the technology study of the tissue culture for Alnus formosanas. The axillary bud or crown of the Alnus formosana were used as explant, to study the concentration of Vc, medium PH value and the influence of the explants collection time to browning. Total phenolic, PPO and POD were all related to the browning of explants, among which added 0.1 g/L Vc medium or pH 5.0-5.8 medium or collect explants at 10:00, all these can effectively restrain browning. By processing the different total phenol content and the activity of relates enzymes, so as to reduce the browning of Alnus formosana.