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To explore the effects of calcium ion, pectin and NFC citrus juice addition on the sensory and nutritional quality of fruit juice-type canned yellow peach, the processing technology of juice-type canned yellow peach was opti¬mized by using Dangshan yellow peach NJ83 as raw material and the combination of yellow peach pulp and NFC citrus juice through evaluation indexes such as chromaticity, texture characteristics and sensory level. The results of visual anal-ysis and variance analysis showed that the adding amount of calcium ion had the greatest impact on the sensory quality of juice-type canned yellow peach, followed by NFC orange juice, and the last was pectin. The optimal process was as follows: The mass fraction of calcium ion was 0.4%, the mass fraction of pectin was 0.35%, the mass fraction of NFC fruit juice was 8%. In the final product, fruit juice was transparent, the pulp was golden yellow, the color was uniform, the block shape was complete without burrs, the taste was sweet and sour, the hardness was moderate. HPLC was further used to detect the flavonoids in canned foods under the optimal process and found that the content of hesperidin in juice-type canned yellow peach was 70.665 mg/kg, which was 22 times higher than 3.149 mg/kg in water-type. The content of narirutin (9.193 mg/kg) and didymin (6.807 mg/kg) were 161 times and 33 times higher in juice-type can than in water-type can, respectively. Therefore, juice-type canned yellow peach is a new canned product with both taste and nutrition. [ABSTRACT FROM AUTHOR]