Abstract: In order to find a new effective technique to reduce H2 S which was the main composition in frozen smell in strawberry juice, the optimal technological conditions of strawberry juice from frozen strawberries were optimized by orthogonal experiment.Fresh strawberries were frozen, stored and subjected to addition of sodium fumarate and ultra- high pressure treatment. Then strawberry juice was squeezed. The results showed that the optimal technological conditions were sodium fumarate level 1.5%, pressure 300 MPa and holding time 15 minutes. The measures resulted in decreasing content of H2 S in strawberry juice by 39.1%.The content of H2 S in strawberry juice from frozen strawberries can be reduced by ultra-high pressure treatment and addition of sodium fumarate.