Abstract: This paper mainly studied the quality variation of China Toona such as Nitrous salt, Vitamin C, Total sugar, Chlorophyl, Protein during the process of sousing and storing. The experiments proved that when soused by 10% NaCl solution China Toona had the best color, and can be stored for 50 days in normal condition. The content of Nitrous salt in soused China Toona changed curvilinear: rose in the first five days, and then went down steadily in the next ten days. After the twentieth day the content went down to 4.4mg/100g.

Key words: China Toona, sousing, quality, variation