Abstract: Toon sinensis has a high value of development and utilization because of its unique edible flavor, high nutritional value and strong physiological activity．Scalding treatment of Toona sinensis has an important effect on its edible quality, nutritional composition and physiological active ingredients．Functions and main methods of scalding treatment of Toona sinensis, as well as effects of scalding treatment on nitrite, color, flavor substances, nutrients, and physiological active substances, were summarized．Results indicated that hot water scalding treatment is a suitable method for Toona sinensis．It was proposed to deeply explore effective reduction of nitrite content to ensure food safety, reduce loss of nutrients and physiological active substances, and ensure food quality, which was direction for studying scalding conditions of Toona sinensis．