Abstract:In order to improve the astringency and coarse fiber feeling of the traditional preserved hawthorn fruit，malus domeri (Bois) Chev. was used as the raw material to made preserved hawthorn fruit. In this study，sensory score and texture (hardness，elasticity，chewiness，cohesion) were used as the index to investigated the single factors’ effects of blanching temperature，blanching time，cellulase addition and cellulase hydrolysis time on the sensory quality of preserved fruit，and to perform the orthogonal tests. The physicochemical index and microbial index of the product were determined.The results showed that the optimum processing conditions of preserved hawthorn fruit were as follows: blanching temperature 90 ℃，blanching time 25 min，cellulase addition 0.3 %，cellulase hydrolysis time 2 h. Under the optimum conditions，the preserved hawthorn fruit in the senses was light yellow and bright，firm and plump，and its physicochemical and microbiological were in line with the relevant provisions of national standards.