The influence of some anti-browning treatments on the canning of heart-of-palm (Euterpe edulis Mart.) was studied. The results showed that ascorbic acid was, in general, the best treatment to control enzymatic browning for all atributes of quality except for texture, in which blanching was superior. For the first three cuts, in particular, ascorbic acid was better than blanching for all attributes of quality. On the other hand, for the last cuts, blanching presented the best results, except for flavor. This attribute of quality was better preserved in the canned heart-of-palm by ascorbic acid.