Abstract: Using fresh tomato as raw material,we studied the changes and control measures of vitamin C content in tomato sauce processing.The results indicated that during the processing,the best technological conditions for maintaining vitamin C content in tomato sauce were softening by steam heating,vacuum concentration,instantaneous sterilization under high pressure and rapid cooling.The influence of the additive amount on vitamin C content was studied by L₉ (3⁴) orthogonal experimental experiment.The results showed that sucrose had little effect on vitamin C,citric acid and antioxidants had significant effect on it.The optimal dosage of the additive was 0.02% EDTA+0.02% tea polyphenols,0.5% citric acid,and 1.8% sucrose.From the perspective of packaging containers,aluminum foil liquid packaging bags had a higher retention rate of vitamin C content than other packaging materials.For the preservation conditions,the optimal storage temperature was 15℃to 18℃ in cold chamber,and the shorter the storage time,the less loss of vitamin C content in tomato sauce.