There is an increasing demand nowadays for safe and quality food, as consumers become more conscious about the quality of food they purchase. One factor that affects the quality of food product is the appearance which influences perception towards consumers. Currently, numerous processing methods were applied to enhance quality and extend shelf-life. Lotus root (Nelumbo nucifera) is a vegetable known for various traditional dishes and is a good source of dietary fiber, vitamin C, B-complex group of vitamins. It also contains significant amounts of polyphenols such as gallic acid, catechins, chlorogenic acid and caffeic acid which act as substrates for enzymatic browning, a phenomenon that causes deterioration of the plant’s postharvest quality. Therefore, our group focused on the development of edible dipping solutions consisting of oil-in-water emulsions loaded with antimicrobial compounds and ascorbic acid as anti-browning agents, to improve the storage stability of the lotus root. The application of emulsions is important in incorporating hydrophobic and hydrophilic compounds which may not be appropriate for aqueous solutions alone. The effect of the incorporation of antimicrobials such as carvacrol and nisin as well as the use of different concentrations of ascorbic acid and the effect of vacuum packaging against the browning of lotus root were evaluated. We were also interested in comparing efficacy of aqueous solutions of ascorbic acid and xanthan gums as dipping. Results have shown that the incorporation of antimicrobials (nisin and carvacrol), anti-browning agent (ascorbic acid) and the application of vacuum packaging is an effective method to delay browning in lotus root based on the gathered color values and calculated indices (browning and whiteness). The samples treated with emulsions containing both antimicrobial, anti-browning agents and vacuum packaging had the lowest change in color indicating reduced browning activity and achieved the highest whiteness index (WI) and lowest browning index (BI).