Abstract: In order to investigate the change regulation of mechanical and color texture of blanching okra, and establish mechanical texture evaluation methods of blanching okra, two kinds of contact patterns of hardness tests were taken on okra slices by TA-XT2i Texture Analyzer. The hardness of okra slice was measured under different blanching temperature, blanching time and cooling conditions. The color of blanching okra was measured by DC-P3 colorimeter at the same time. It was found that the compression work as the hardness evaluation index of edge contact compression test was superior to the ridge surface contact compression test.Okra which cold shock after 40, 60℃ blanching could keep the original hardness and color better, and its hardness was on the decline along the length direction. However, okra softening and browning after high-temperature blanching (80, 100℃) . Based on the analysis of mechanical and color texture, the best blanching method of okra tender fruit was cold shock after blanching 30⁶0s under 60 ℃. The experimental results showed that the edge contact compression test in the analyses of mechanical quality of blanching okra was feasible, which could provide a basis for analyzing mechanical and color quality of blanching okra.