The effects of color protection to candied apple under different processing parameters were studied by using Shangdong red Fuji as raw material. Sensory evaluation and brightness (L value) and browning degree were used as evaluation indexes, and the effects of slice thickness, phytic acid concentration, microwave blanching power, microwave blanching time, hot air drying temperature and drying time on the color protection effect of candied apple were analyzed by single factor experiment. Moreover, the storage of phytic acid and other color-protecting agents were compared in order to obtain the best conditions for candied apple color protection. The results showed that the optimum conditions for apple color protection were slice thickness 8 mm, phytic acid concentration 0.12%, with microwave blanching power at medium-high fire for 80 s, and then drying at 70 ℃ for 4 h. The effect of different color-protecting agents during storage ranges from good to bad: phytic acid＞ascorbic acid＞citric acid＞NaCl, the best color-protecting agent is phytic acid. The candied apples harvested under the control of these conditions showed best color protection with good taste.