Abstract:In order to development a new sterilization technology for not-from-concentrate（NFC）apple juice，the effect of microwave sterilization and pasteurization of apple juice was investgated by analyzing changes in microflora，physico-chemical properties，functional ingredients and enzyme activities. The results showed that the microwave sterilization and pasteurization could met the commercial requirement，especially by microwave treatment. The two sterilization methods had no significant effect on pH value，total soluble solid，titrable acidity and total sugar. The difference of L*，a*，b* values before and after treatment was compared，the △E value of microwave sterilization was significant lower than pasteurization，indicating that microwave sterilization could better maintain the original color of juice. Compared with pasteurization，the polyphenol content and antioxidant capacity increased significantly，while more Vc was retained.By the pearson correlation analysis，a significant positive correlations was observed between antioxidant activity and the polyphenol content. By comparing the PPO and PME activity after treatment，microwave sterilization could make the enzymes inactivate better. As a result，microwave sterilization had good effect of sterilization，enzymes inactivation，color and quality.