To investigate the effects of brassinazole (BRZ), a brassinolide (BR) synthesis inhibitor, on the enzymatic browning of fresh-cut potatoes, shredded fresh-cut potatoes were soaked in BRZ solutions with varying concentrations (20, 40, and 60 μmol•L-1). Thereafter, changes in indicators, such as color, polyphenol oxidase, total phenols, moisture, and antioxidant enzymes, in potatoes were measured during storage. Results showed that treatment with 40 μmol•L-1 BRZ solution had the best inhibitory effect on the browning of fresh-cut potatoes during storage, with the ΔE reducing by 39.10%~53.31% compared to that of the control group. Following 24 h of storage, endogenous BR content in the treated groups was reduced by 5.14% compared to that of the control group. The respiratory intensity and water loss rate of fresh-cut potatoes in the treated groups were significantly lower than those in the control group. BRZ treatment also inhibited polyphenol oxidase and phenylalanine ammonia-lyase activity and promoted the accumulation of total phenols in fresh-cut potatoes. In addition, BRZ treatment enhanced peroxidase, superoxide dismutase, catalase, and ascorbate peroxidase activity in potatoes, reduced the accumulation of hydrogen peroxide in fresh-cut potatoes, and inhibited increases in the relative electrical conductivity and production of malondialdehyde. In conclusion, the results showed that treatment with 40 mol•L-1 BRZ solution effectively inhibited the enzymatic browning of potatoes by reducing the endogenous BR content, promoting the accumulation of phenolics, and regulating browning-related enzyme activities, thereby effectively maintaining the quality of fresh-cut potatoes. This study provides a theoretical basis for the development of enzymatic browning inhibitors for freshcut fruit and vegetables.