Abstract: With fresh kiwi fruit as raw material,low sugar preserved fruit was made by microwave sugar infiltration technology. The effects of pretreatment methods, gelatin concentration and sugar permeation time on quality of preserved kiwifruit with low sugar were investigated using single factor and L₉（3⁴） orthogonal array design methods. The optimal process was determined by measuring the sugar content of the preserved fruit and the sensory quality of the product. The results showed that kiwi fruit slices were pretreated by freezing, and the best effect of microwave sugar infiltration was 35 min in the sugar solution with 0.8% gelatin content.Under these conditions, the product had good color, shape and taste.The sugar content of preserved fruit was 37.82%, and the sensory score was 94.8.

Key words: kiwi fruit, preserved fruit, low sugar, sugar osmosis by microwave