In this paper,solids weight lose of canned orange were compared from processing to the storage in the aspects of material,storage temperature,concentration of sugar liquor,sterilization process,and citric acid.Combined with production processing,it was found that the shrinkage(P) of orange disc increased quickly during the sterilization process,and it increases along the certain path to final shrinkage(Pe) during storage after cooling process.Storage temperature,concentration of sugar liquor,citric acid,and sterilization process can influence short-term speed of shrinkage(P) approaching to the final shrinkage(Pe).The experimental results showed that the final shrinkage(Pe) is not significantly affected by the concentration of sugar liquor,citric acid as well as the sterilization process.It is significantly affected by the orange species.