Abstract: Apple fruit water loss is one of the important factors affecting its quality during shelf life. And the fruit cuticle is the main barrier of water loss. It is particularly important to explore the correlation between apple fruit cuticle and fruit water loss rate. And quantitative determination of the components of apple fruit cuticle is the premise of the research. This paper optimized the method of extraction and analysis of apple fruit cuticle, which provided a train of thought for searching postharvest preservation measures of apple fruit. The specific research results were as follows: treating the intact fruit for 1 min, intact fruit for 1 h, fruit discs for 1 min, fruit discs for 1 h by chloroform, the total wax content from treating fruit discs for 1 h was the highestamong them, and there was no significant difference between their wax component types and proportions. For apple fruit cutin analysis, MeOH- HCl reagent was used to depolymerize apple fruit cutin instead of the previously depolymerization method, verified it was effective for apple fruit. And the monomer production rate of apple fruit cuticle could reach 92%.