Abstract: The the effects of different frozen preservation ways on chemical compositions of Malus prunifolia（wild） Borkh with different maturity were studied.The results showed that the reduction of titratable acid was significantly inhibited no matter it was quick-freezing or slow-freezing.The effect of Quick-freezing on the reduction of titratable acid was more significant than that of slow-freezing.The effects of quick-freezing and slow-freezing on soluble solid content of Malus micromalus makino with different maturity was also no significant change,especially for the quick-freezing method,it had little influence.The contents of tannins and Vc in Malus micromalus makino with different maturity under different frozen conditions all decreased slowly with time,but the extent of reduction in tannins and Vc for Quick-freezing method was larger than that for slow-freezing method.