In this study, Jinhong annual branches in forced dormancy period were used as test materials to evaluate the effects of shaking extraction time, vacuum treatment and cooling time after cooking on electrolyte leakage rate,so as to provide reference for the evaluation and identification of cold resistance of apples. The results showed that the electrolyte leakage rate tended to be stable when the branches were shaken for 18～22 h. The effect of vacuum treatment on the electrolyte leakage rate is not significant. After boiling, the cooling time was 2～3 h, and the electrolyte leakage rate tended to be consistent. Therefore, it is more appropriate to determine the electrolyte leakage rate of apple shoots in annual dormant period under the condition of 150 r/min and 22℃ by shaking and extracting for 20 h, and then cooling for 2～3 h after boiling.