Abstract: In order to optimize the blanching process of quick- frozen apple cubes,taking fresh Fuji apples as the research object( divided apple into.15 cm × 1.5 cm × 1.5 cm cubes),and response surface methodology as analysis method. A multiple quadratic regression model between POD activity and blanching time,blanching temperature,solid- liquid ratio were established. The results showed that the optimum blanching process were found to be 4.5 min,92 ℃,and 1 ∶ 11 g / m L for blanching time,blanching temperature and solid- liquid ratio respectively.Under these conditions,the relative POD activity was 4.96%.In the unblanching frozen group,the ΔE value for unblanching apple cubes was increased by 36.10,the sensory evaluation was decreased by 34.46,the loss rates of soluble solid,titratable acid and vitamin C were 28.25%,17.67%,20.13% respectively for.The ΔE value was increased by 5.57,sensory evaluation was decreased by 7.27,the loss rates of soluble solid,titratable acid and vitamin C were 24.42%,10.85%,12.16% respectively for quick- frozen and blanching apple cubes. These results suggested that the qualities of frozen apple cubes can be preserved by optimized blanching treatment.