首先测定不同加热方式样品的升温曲线，对比了传统加热和微波加热对苹果罐头品质的影响，其次研究了不同微波功率、加热时间和果块重量对苹果罐头品质的影响。样品品质的评判指标为样品的硬度、Vc保存率、色泽和感官评价。数据表明：微波加热升温速度快，样品的硬度、Vc保存率和感官评价较传统加热的高。微波功率为500 W时，样品的硬度为和感官评价最好，加热时间为3 min时样品的硬度、Vc保存率和感官评定较高。果块重量在16 g到28 g时对于苹果罐头的品质的影响不明显，当果块重量为34 g时有较大的影响，会发生局部加热不均匀。在500 W功率下，加热时间3 min的样品硬度为2.3 kg/cm2，Vc保存率达到20.87%并且感官评价最好。因此微波加热应用于苹果罐头加工中能明显提高果肉的硬度，保持其较高的营养价值。

The heating curves of canned apple by different heating methods was determined and the effects of traditional heating and microwave heating on the quality of canned apple was compared and the effects of microwave power, heating time and sample weight on the quality of canned apple were studied. The result showed that the heating speed of microwave heating was faster than that of traditional heating Method. The hardness, Vc preservation rate and sensory quality of the samples by microwave heating were better than that by traditional heating. Microwave power of 500 W showed to be the best for treatment of the samples. When heating time was 3 min, the samples showed better hardness, Vc preservation rate and sensory quality than others. It had no obvious effect on the quality of canned apple when the weight of sample ranged from 16 g to 28 g. However, canned apple was greatly affected by further increasing the weight of sample to 34 g, due to a un-uniform heating treatment. Under the optimum heating conditions, the hardness and Vc preservation rate of samples were 2.3 kg/cm2 and 20.87%, respectively and sensory evaluation of samples were the highest.