Abstract:The preserved hawthorn [Malus domeri （Bois） Chev.] fruits produced by the conventional method had an acid and astringent taste and a coarse fiber feeling. A novel product was developed with M. domeri fruits as raw materials by a process combining blanching for de-astringency and cellulase hydrolysis for defibration.With sensory scores and textural properties（hardness，elasticity，chewiness，and cohesion） as indicators，the effects of blanching temperature，blanching time，cellulase addition，and cellulase hydrolysis time on the sensory quality of preserved hawthorn fruits were investigated. An orthogonal design was adopted to optimize the process. The physicochemical and microbial indexes of the product were determined. The results showed that the optimal processing conditions for improving the taste and quality of preserved hawthorn fruits were as follows：blanching at 90 ℃ for 25 min and hydrolysis with 0.3% cellulase for 2 h. The product obtained under the optimum conditions had a light yellow and bright color，firm and plump flesh，and physicochemical and microbiological indicators in line with the relevant requirements of national standards.