Abstract: ‘Jinhai No.1’the superior variety of Malus prunifolia,and two local varieties from Qingshuihe county, Inner Mongolia were used as test material.The total soluble solid（TSS） content, titratable acid（TA） content, ratio of TSS to TA,juice yield and fruit hardness of Malus prunifolia fruits were tested to study the effects of different thawing methods, storage time and number of thawing times on the fruit quality, in order to provide more reference and basis for the frozen storage and processing of Malus prunifolia fruit.The results showed the TSS content in two local varieties was higher than ‘Jinhai No.1’,but the juice yield was lower than ‘Jinhai No.1’.With the extension of storage time, the juice yield of three varieties was gradually increased.Malus prunifolia fruits thawed by water showed less TSS content than the ones thawed by microwave or air.The TSS content decreased with the increasing of thawing times, compared with Malus prunifolia fruits without thawing, the ones thawed during storage showed significantly higher juice yield.