Abstract:By employing fresh Avicennia marina fruit as raw material，the fruit was peeled by three methods of boiling water blanching，steam blanching，and ultrasonic treatment at 80 ℃. Finally，this study aimed to explore the effects of different peeling methods on the changes in physical properties（peeling rate，color，and texture），nutritional components（soluble protein，starch，soluble sugar），and chemical components（total chlorophyll，soluble tannin，ascorbic acid，flavonoids，total phenols）of Avicennia marina fruit. The results showed that the boiling water blanching method had the highest peeling rate，and both boiling water blanching and steam blanching demonstrated color-preserving abilities. Ultrasonic treatment at 80 ℃exerted the least effect on hardness，fracturability，gumminess，and chewiness. The content of ascorbic acid and total phenol in peeled Avicennia marina fruit in boiling water was the highest，and there was no significant difference in soluble sugar content between peeled Avicennia marina fruit by boiling water and steam. Additionally，the content of soluble protein and flavonoid was the highest in Avicennia marina fruit peeled by steam blanching，and that of total chlorophyll in peeled Avicennia marina fruit by ultrasonic treatment at 80 ℃was the highest with sound astrigency removal effect. Finally，there was no obvious difference in the starch content of Avicennia marina fruit processed by the above three peeling methods.The weighted analysis revealed that the quality of Avicennia marina fruit peeled in boiling water was better than that by steam blanching and ultrasonic treatment at 80 ℃.