Abstract: Quick-freezing was an excellent preservation method for fruits,and different thawing methods have notable effect on their quality. The effect of thawing methods using refrigerator,room temperature air,flowing water under room temperature,warm water,and microwave oven respectively on quality of quick-freezing Satsuma mandarin segments were compared in this study. The results indicated that microwave oven thawed the segments quickly,loss ratio of juice,VCwere 3.89%,12.39%,respectively,increase ratio of titratable acid was 9.52%,and got reducing sugar,soluble solids,aroma,resilience well maintained,while the negative effect on color,hardness,cohesion,gumminess,and chewiness were slighter(p<0.05) than other methods except on a* value. It was concluded that the thawing method using microwave oven was a suitable one for quick-freezing Satsuma mandarin segments.