Babies of 0-6 months should be fed with mothers milk, but after that period, their nutrient requirements are getting higher and additional nutrients like purees must be used. In that, it is important to give them such foods to support their immunology. Due to polyphenol oxidase activity, apple and banana puree have browning reactions, and thus in production of such puree, rapid preparation and consumption in homes or addition of some protective agents in industry have been used as alternatives. Additives are synthetic materials and some researchers announced that they are capable of cancerous precursors. Reversibly, most of the polyphenols like gallic acid and quercetin are natural molecules having antioxidant properties in plants. In this study, gallic acid and quercetin usability for the production of apple, jerusalem artichoke and banana puree was investigated. In the preliminary experiments with those fruit juices, the concentrations require for stopping browning reactions were determined as 0.001M, 0.01M and 0.1M; so that fruit purees were prepared by glass shredder in gallic acid or quercetin added media.  Browning and spoiling were analyzed in all samples and compared with two different control groups; home-made and commercial purees, namely. Quercetin was found more effective on browning than gallic acid in both juices and also in purees. The microbial growth was reduced by gallic acid in a sequence of apple (90.49%), banana (80.24%), and then jerusalem artichoke (68.00%); while quercetin reduction sequence was banana (96.48%), apple (73.56%) and then jerusalem artichoke (46.22%). Therefore, it has been determined that, it may be advisable to add, instead of cancerous materials, gallic acid and quercetin for prevention of browning and to strengthen the immune system of the baby during the period of lacking prebiotics.