Based on the traditional technolog y of preserved fruits,the processing technolog y of low -sug ar preserved watermelon was discussed and the optimum technolog y was determined.

• 在分析传统果脯生产方法的基础上,确定了低糖型西瓜果脯的生产工艺,并重点试验研究了硬化、烫漂、浸糖、煮制及干燥过程对西瓜果脯品质的影响,优选出较佳的工艺条件。