In order to optimize the processing technology of canned apple solid pack,and product quality,orthogonal design was employed for investigating the effects of the citric acid concentration,calcium oxide(Ca2+) concentration and sodium D-isoascorbate concentration on sensory and E-value of canned apple solid pack.The formula of compound hardener and color fixatives were optimized.The sterilizing effect was compared with traditional processing.The results showed that the optimum formula was 2.8 g/L calcium oxide +3 g/L sodium D-isoascorbate +25 g/L citric acid.The optimum sterilization process of new technology was 5'-25'-30',at 98 ° C,and the sterilization time was reduced 16.7%.The apple can quality produced by new technology was obviously superior to the traditional production.