The article explores the use of molecular hydrogen (H2) for preserving fresh-cut apple slices amidst storage challenges. Fresh-cut fruits, especially apples, are favored for their freshness and convenience but face issues like browning and perishability. H2, a green and low-carbon solution, is applied in various forms such as gas fumigation and modified atmosphere packing to extend the shelf life and enhance the quality of agricultural products. Research has shown significant improvements in the nutritional content and aesthetics of fruits like strawberries and vegetables like Chinese chive when treated with H2. The study delves into the decreased H2 production in fresh-cut apple slices during storage, leading to impaired H2 homeostasis. By introducing H2 MAP at different concentrations, the research uncovers a new function in preventing browning in apples by maintaining endogenous H2 levels. This breakthrough not only aids in preserving the sensory quality and nutritional value of fresh-cut apples but also highlights the importance of H2 in flavonoid biosynthesis. The findings pave the way for a deeper understanding of H2's role in fruit and vegetable preservation, offering potential applications in the postharvest industry.