Abstract: The study was focused on the clarification of the syrup-juice produced by processing the sugared fruit and extruding-juice from chasenomeles impha, The syrup-juice ’s pH was reduced to 2. 3 by critric acid, with a lot of pectin substance and tannins .Gelatin was used as clarification agent with the addition of diatomite 0 .2% .The results indicated the excellent clarification in a short time.

Key words: Chaenomeles lagenaria koidz Sugar-juice Extrusing-juice Clarification