In this paper， we used fresh apples as raw materials， and observed different effects on the indexes of them caused by different pretreatment of microwave， which include the browning index of apple juice， the total phenolic， the content of soluble quinone， the activity of polyphenol oxidase and the properties of antioxidants. We also analyzed our apple juice by principal components analysis（PCA）. The results showed that pretreatment of microwave can significantly inhibit the browning of fruit juice， reduce the activity of polyphenol oxidase and increase the amount of total phenol and the ability of antioxidant of apple juice（P<0.05）. By PCA， we concluded that the best condition of microwave pretreatment is 800 W， 140 s. In that condition， the browning index of apple juice， the activity of polyphenol oxidase and the content of soluble quinone is 30.1%， 32.5% and 17.3% respectively， while the total phenolic it contains is 2.2 times as much as before pretreated. Thus， we demonstrated that microwave pretreatment is a potential approach for apple juice processing.